Description

These Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the sweet, fruity flavor of banana pudding. Featuring a buttery vanilla wafer crust and topped with homemade banana pudding, whipped cream, and fresh banana slices, these individual cheesecakes are perfect for a delightful dessert that’s both elegant and easy to serve.

Ingredients

Scale

Crust

1 cup crushed vanilla wafers
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 ripe banana, mashed

Banana Pudding Topping

1 box (3.4 oz) instant banana pudding mix
1 1/4 cups cold milk

Garnish

Whipped cream
Sliced bananas
Crushed vanilla wafers

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners to ensure easy removal and portion control.
Make the Crust: In a bowl, combine crushed vanilla wafers, sugar, and melted butter until well incorporated. Press this mixture firmly into the bottom of each cupcake liner to form the crust.
Bake the Crust: Bake the crusts for 5 minutes to set them, then remove from oven and allow them to cool slightly while preparing the filling.
Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition. Next, blend in vanilla extract, sour cream, heavy cream, and mashed banana until well combined.
Fill and Bake Cheesecakes: Spoon the cheesecake mixture into the prepared cupcake liners, filling them almost to the top. Bake in the preheated oven for 18-20 minutes or until the centers are set but still slightly jiggly.
Cool and Chill: Allow the cheesecakes to cool completely in the pan on a wire rack. Then refrigerate them for at least 2 hours to fully set and chill.
Prepare Banana Pudding: While the cheesecakes are chilling, whisk together the instant banana pudding mix and cold milk until thickened, following package instructions for best results.
Top Cheesecakes: Spread a layer of the thickened banana pudding over each chilled cheesecake, creating a luscious banana topping.
Garnish and Serve: Finish by adding a dollop of whipped cream, fresh sliced bananas, and a sprinkle of crushed vanilla wafers on top for added texture and flavor before serving.

Notes

Make sure the cream cheese is softened to room temperature for a smooth filling.
Do not overbake the cheesecakes; the centers should have a slight jiggle when you remove them from the oven.
Chilling the cheesecakes well improves flavor and texture before topping with pudding.
If fresh bananas brown quickly, toss slices lightly with lemon juice to maintain color.
This recipe can be made a day ahead and stored covered in the refrigerator.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American