Description
Indulge in the delightful combination of banana pudding and cheesecake with these mini treats. Creamy, flavorful, and easy to make, these mini banana pudding cheesecakes are perfect for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup vanilla wafer cookie crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup mashed ripe banana (about 1 medium banana)
For the Banana Pudding Layer:
- 1 box (3.4 ounces) instant banana pudding mix
- 1/2 cup cold milk
For Garnish:
- 1 cup whipped topping or whipped cream
- Sliced bananas and crushed vanilla wafers
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Mix vanilla wafer crumbs, sugar, and melted butter. Press into muffin tin liners and bake.
- Make the Cheesecake Filling: Beat cream cheese and sugar. Add eggs, vanilla, sour cream, and mashed banana. Fold in the prepared banana pudding mix.
- Fill and Bake: Spoon the batter into crusts and bake until set. Cool, then chill for at least 2 hours.
- Serve: Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
- Avoid overmixing the batter to prevent sinking.
- Cheesecakes can be made ahead and stored for up to two days.
- Add fresh banana slices just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
