Irresistible Mini Banana Pudding Cheesecakes
Delightful, creamy mini cheesecakes infused with banana pudding flavor, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups crushed vanilla wafers These create a crunchy base.
- 0.25 cups unsalted butter, melted Helps bind the crust together.
For the cheesecake filling
- 2 packages cream cheese, softened Make sure it's well-softened for smooth mixing.
- 0.75 cups granulated sugar Adjust sweetness as desired.
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time to control texture.
- 1 ripe banana, mashed Use ripe bananas for best flavor.
For topping and garnish
- Whipped cream For topping.
- Sliced bananas For garnish.
- Extra crushed vanilla wafers For decoration.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a bowl, combine crushed vanilla wafers and melted butter until well mixed. Press the mixture into the bottom of mini cheesecake liners in a muffin tin.
- Bake for 8 minutes and then let cool.
Making the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and fluffy.
- Add vanilla extract and mashed banana, mixing until well combined.
- One at a time, add the eggs, mixing just until blended. Be careful not to overmix at this stage — you want that airy texture!
Filling and Baking
- Pour the cheesecake mixture over the cooled crusts, filling each liner about ¾ full.
- Bake for 18-20 minutes, or until set. The centers may still look slightly jiggly; they will firm up as they cool.
Cooling and Serving
- Let the cheesecakes cool at room temperature before refrigerating for at least 4 hours.
- When you’re ready to serve, top with whipped cream, a slice of banana, and some crushed vanilla wafers.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze without toppings for up to a month. Thaw in the fridge overnight before adding toppings.