Irresistible Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and classic banana pudding, designed to satisfy any sweet tooth with their rich, indulgent flavors. These charming mini desserts feature a buttery graham cracker crust that provides a perfect base for the luscious cheesecake filling. The filling itself is a smooth blend of creamy cheese, fresh bananas, and a hint of vanilla, creating a melt-in-your-mouth experience with every bite.
Once baked to a delicate golden perfection, each mini cheesecake is chilled to achieve the ideal creamy texture. They are then topped with a generous layer of silky banana pudding, adding an extra layer of indulgence. A dollop of fluffy whipped cream crowns each treat, along with fresh banana slices and a sprinkling of Nilla wafers for added texture and flavor.
These mini cheesecakes are not just visually appealing but also offer a well-balanced taste profile, combining the tanginess of the cheesecake with the sweet, tropical notes of banana pudding. Their individual size makes them perfect for serving at parties or enjoying as a special treat. Whether you’re hosting a gathering or simply craving a little something sweet, these Mini Banana Pudding Cheesecakes are sure to impress with their irresistible flavor and charming presentation.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup mashed ripe bananas (about 2 medium bananas)
For the Banana Pudding Topping:
- 1 cup banana pudding (prepared and chilled)
- 1 cup whipped cream (store-bought or homemade)
- 2-3 bananas, sliced
- Nilla wafers, for garnish
Instructions:
- Preheat Oven:
- Preheat your oven to 325°F (163°C).
- Prepare the Crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of 12 cupcake liners or a mini cheesecake pan. Use the back of a spoon or the bottom of a glass to press down firmly.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add sugar and vanilla extract, mixing until well combined.
- Beat in the eggs, one at a time, until fully incorporated.
- Mix in sour cream and mashed bananas until smooth and well combined.
- Assemble the Cheesecakes:
- Spoon the cheesecake batter over the crusts in the cupcake liners or mini cheesecake pan, filling each about ¾ full.
- Bake for 18-20 minutes or until the centers are set and the edges are lightly golden. They should slightly jiggle in the center.
- Cool and Chill:
- Allow the cheesecakes to cool to room temperature, then transfer them to the refrigerator to chill for at least 3 hours or overnight.
- Add Toppings:
- Before serving, top each mini cheesecake with a spoonful of chilled banana pudding.
- Garnish with a dollop of whipped cream, banana slices, and Nilla wafers.
Tips:
- Banana Ripeness: Use ripe bananas for the best flavor and natural sweetness in the cheesecake filling.
- Chilling Time: Ensure the cheesecakes are completely chilled before adding the banana pudding topping to avoid any mixing or melting issues.
- Serving Suggestion: For an extra touch, drizzle with caramel sauce or a sprinkle of crushed graham crackers.
Enjoy your delectable mini banana pudding cheesecakes!
