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Mini Banana Pudding Cheesecakes Recipe

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4.1 from 54 reviews

  • Author: admin
  • Total Time: 2 hours 50 minutes
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

These Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the delightful flavors of banana pudding. Featuring a buttery vanilla wafer crust and a smooth banana-infused cheesecake filling, topped with instant banana pudding, whipped cream, and fresh banana slices, these individual cheesecakes are perfect for a crowd-pleasing dessert that’s both elegant and easy to make.

Ingredients

Scale

Crust

  • 1 cup crushed vanilla wafers
  • 2 tbsp granulated sugar
  • 4 tbsp unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 ripe banana, mashed

Banana Pudding Topping

  • 1 box (3.4 oz) instant banana pudding mix
  • 1 1/4 cups cold milk

Garnish

  • Whipped cream
  • Sliced bananas
  • Crushed vanilla wafers

Instructions

  1. Preheat and prepare pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners. This creates individual portions and makes serving easier.
  2. Make the crust: In a bowl, combine the crushed vanilla wafers, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of each paper liner to form the crust base.
  3. Bake crust: Bake the crusts for 5 minutes to set them. Remove from the oven and allow to cool slightly while you prepare the filling.
  4. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract, sour cream, heavy cream, and the mashed banana until fully incorporated.
  5. Fill cupcake liners: Spoon the cheesecake mixture into the prepared liners, filling almost to the top to allow room for rising without overflowing.
  6. Bake cheesecakes: Bake the filled liners for 18 to 20 minutes, or until the centers are set but still slightly jiggly.
  7. Cool and chill: Remove cheesecakes from oven and cool completely in the pan. Once cooled, place them in the refrigerator and chill for at least 2 hours to fully set.
  8. Prepare pudding topping: While the cheesecakes chill, whisk together the instant banana pudding mix and cold milk until thickened according to package instructions.
  9. Add pudding topping: Spread the thickened pudding evenly over the chilled cheesecakes to create a creamy banana pudding layer on top.
  10. Garnish and serve: Just before serving, decorate each mini cheesecake with a dollop of whipped cream, slices of fresh banana, and a sprinkle of crushed vanilla wafers for added texture and flavor.

Notes

  • Use fully softened cream cheese for a smooth filling without lumps.
  • Make sure the mashed banana is ripe for the best flavor and natural sweetness.
  • Do not overbake the cheesecakes; centers should be slightly jiggly to ensure a creamy texture after cooling.
  • You can prepare the cheesecakes a day ahead and assemble the pudding topping just before serving to maintain freshness.
  • For a dairy-free version, substitute the dairy ingredients with plant-based alternatives, although texture might vary slightly.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Find it online: https://jonschelanderpugh.com/mini-banana-pudding-cheesecakes-recipe/