Description
Delight your taste buds with these adorable Mini Banana Pudding Cheesecakes. A perfect fusion of creamy cheesecake and luscious banana pudding in individual servings!
Ingredients
Scale
Vanilla Wafer Crust:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Banana Pudding Layer:
- 1 box (3.4 oz) instant banana cream pudding mix
- ½ cup whole milk
Topping:
- 1 cup whipped topping or whipped cream
- Optional: sliced bananas and extra vanilla wafers for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and line a muffin pan with 12 paper liners. Place one vanilla wafer at the bottom of each liner.
- Mix Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add mashed bananas, eggs, and vanilla extract; mix well.
- Prepare Banana Pudding Layer: In a separate bowl, whisk banana pudding mix and milk until thickened. Fold into cream cheese mixture.
- Bake: Divide batter among muffin cups. Bake for 20–22 minutes until set. Cool, then refrigerate for 2 hours.
- Serve: Top with whipped topping, banana slice, and vanilla wafer before serving.
Notes
- Use ripe bananas for best flavor.
- Cheesecakes can be made 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
