Description
Indulge in these delightful Mini Banana Pudding Cheesecakes that combine the creamy goodness of cheesecake with the sweet flavors of banana pudding. These individual treats are perfect for any occasion and will surely impress your guests.
Ingredients
Scale
Cheesecake Base:
- 1 cup vanilla wafer crumbs (about 25 wafers)
- 3 tablespoons unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana)
- ½ cup sour cream
Banana Pudding Topping:
- 1 box (3.4 ounces) instant banana cream pudding mix
- 1 cup cold milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Garnish:
- Extra vanilla wafers
- Banana slices
Instructions
- Prepare Cheesecake Base: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners. Combine vanilla wafer crumbs and melted butter. Press mixture into each liner.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, banana, and sour cream. Divide batter among liners and bake.
- Chill: Cool cheesecakes to room temperature, then refrigerate for 2 hours.
- Prepare Banana Pudding: Whisk pudding mix with cold milk until thickened. Whip heavy cream with powdered sugar until stiff peaks form, then fold into pudding.
- Assemble: Spread or pipe pudding mixture over cheesecakes. Garnish with wafers and banana slices before serving.
Notes
- For best presentation, add banana slices just before serving to prevent browning.
- You can also swap banana cream pudding for vanilla pudding if desired.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 310
- Sugar: 22 g
- Sodium: 230 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 80 mg
