Description
These Mini Banana Pudding Cheesecakes are a delightful, no-fuss dessert combining creamy cheesecake with the classic flavors of banana pudding. Featuring a buttery vanilla wafer crust and a luscious banana-infused cream cheese filling, each individual cheesecake is topped with whipped cream, fresh banana slices, and mini vanilla wafers for a charming presentation perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup vanilla wafer crumbs
- 3 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup mashed ripe banana
- 1/4 cup sour cream
- 1/2 teaspoon cinnamon (optional)
Topping
- Whipped cream for topping
- Banana slices for garnish
- Mini vanilla wafers for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the vanilla wafer crumbs with melted butter until the mixture is evenly moistened. Spoon about 1 tablespoon of this mixture into each muffin cup, pressing down firmly to form an even crust layer.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar, mashed banana, sour cream, vanilla extract, and cinnamon if using. Mix until all ingredients are fully combined. Add the egg and beat just until incorporated, being careful not to overmix to maintain a creamy texture.
- Assemble and bake: Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until the centers are just set and slightly jiggly. Remove from the oven and let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Chill: Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled and firm.
- Garnish and serve: Just before serving, top each mini cheesecake with a dollop of whipped cream, a fresh banana slice, and a mini vanilla wafer for added texture and presentation.
Notes
- Use ripe bananas with brown spots for optimal sweetness and flavor.
- These mini cheesecakes can be prepared a day in advance and stored in the refrigerator.
- For extra indulgence, drizzle with caramel sauce or sprinkle crushed vanilla wafers on top.
