Description

These Irresistibly Creamy Mini Banana Pudding Cheesecakes combine the rich texture of classic cheesecake with the sweet, comforting flavors of banana pudding. Featuring a crunchy graham cracker crust and a luscious banana cream filling, each bite offers a perfect balance of creamy, fruity, and sweet notes. Ideal for dessert lovers looking for bite-sized indulgence, these mini cheesecakes are great for parties, gatherings, or a special treat at home.

Ingredients

Scale

Crust

1 cup Graham Cracker Crumbs (Can substitute with digestive biscuits or gluten-free graham crackers.)
1/2 cup Unsalted Butter (Melted; use margarine as a dairy-free alternative.)
1/4 cup Granulated Sugar (Crust) (Can be substituted with coconut sugar.)

Filling

16 oz Cream Cheese (Use full-fat for best results.)
1/2 cup Granulated Sugar (Filling) (Honey or agave syrup can be alternatives.)
2 Large Eggs (Consider using a flaxseed egg for a vegan version.)
1 teaspoon Vanilla Extract (Use pure vanilla for the best taste.)
2 medium Mashed Ripe Bananas (Choose bananas with browning for maximal taste.)
1 cup Whipped Cream (Coconut cream can substitute for dairy-free options.)

Topping

1/4 cup Caramel Sauce (Use homemade or store-bought as desired.)
1 medium Banana (for topping) (Add just before serving for freshness.)

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Instructions

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and 1/4 cup granulated sugar. Mix thoroughly until the crumbs are evenly coated and the mixture resembles wet sand.
Form the Crust Base: Line a 12-cup mini muffin pan with paper liners or grease well. Distribute the crumb mixture evenly among the cups and firmly press down to create an even, compact crust layer. Chill the crusts in the refrigerator for about 10 minutes while preparing the filling.
Make the Filling: In a large mixing bowl, beat the full-fat cream cheese until smooth and creamy. Gradually add 1/2 cup granulated sugar, beating until well incorporated. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and mashed ripe bananas until combined. Gently fold in the whipped cream to maintain the creamy texture.
Assemble and Bake: Spoon the banana cream cheese filling evenly over each prepared crust, filling the cups nearly to the top. Carefully transfer the muffin pan to a preheated oven at 325°F (163°C) and bake for 20–25 minutes, or until the edges are set but the center still has a slight jiggle.
Cool and Chill: Remove the cheesecakes from the oven and let them cool on a wire rack for about 30 minutes at room temperature. Once cooled, refrigerate the mini cheesecakes for at least 2 hours or overnight to fully set and develop flavors.
Add Toppings and Serve: Just before serving, top each mini cheesecake with a thin slice of fresh banana and a drizzle of caramel sauce for added sweetness and presentation.

Notes

For a dairy-free version, use margarine instead of butter, coconut cream instead of whipped cream, and consider a flax egg substitute.
You can substitute graham cracker crumbs with digestive biscuits or gluten-free alternatives if needed.
Ensure bananas are ripe with brown spots for best flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For extra texture, sprinkle chopped nuts or crushed cookies on top just before serving.