Description
These mini banana pudding cheesecakes combine the classic flavors of banana pudding with a creamy cheesecake twist. Perfectly portioned and topped with whipped cream, banana slices, and a sprinkle of vanilla wafer crumbs, they’re an irresistible dessert for parties, gatherings, or just because!
Ingredients
Units
Scale
Crust:
- 1 cup crushed vanilla wafers (about 20 wafers)
- 3 tbsp unsalted butter, melted
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1/2 cup banana pudding mix (instant)
- 1/4 cup whole milk
Topping:
- 1/2 cup whipped cream or whipped topping
- 1 medium banana, sliced
- 1/4 cup crushed vanilla wafers
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with cupcake liners.
- Prepare Crust:
- Mix the crushed vanilla wafers and melted butter until combined.
- Press about 1 tablespoon of the mixture into the bottom of each cupcake liner. Set aside.
- Make Cheesecake Filling:
- Beat the cream cheese and sugar in a mixing bowl until smooth.
- Add the egg, vanilla extract, and sour cream, mixing until combined.
- Gradually stir in the banana pudding mix and milk until smooth.
- Assemble Cheesecakes:
- Evenly divide the cheesecake filling over the prepared crusts, filling each liner about 3/4 full.
- Bake: Bake for 15-18 minutes, or until the centers are just set. Remove from oven and let cool completely in the pan.
- Chill: Transfer the cheesecakes to the refrigerator and chill for at least 2 hours or overnight.
- Add Toppings:
- Top each cheesecake with a dollop of whipped cream, a slice of banana, and a sprinkle of crushed vanilla wafers before serving.
Notes
- For best results, assemble toppings just before serving to prevent bananas from browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.