Description
These Mini Banana Pudding Cheesecakes are a delightful twist on traditional cheesecake, combining the flavors of ripe bananas and creamy cheesecake in a single bite-sized treat. Perfect for banana lovers and dessert enthusiasts alike!
Ingredients
Scale
Crust:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1/2 cup whole milk
Toppings:
- Whipped cream
- Extra vanilla wafers and banana slices for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F and line a muffin pan with paper liners.
- Prepare Crust: Combine crushed vanilla wafers and melted butter, press mixture into each liner, and bake for 5 minutes. Let cool.
- Make Filling: Beat cream cheese and sugar, add bananas, sour cream, vanilla. Mix in eggs. In a separate bowl, mix pudding mix and milk, then fold into cream cheese mixture.
- Fill and Bake: Divide filling into muffin cups and bake for 18–22 minutes until set. Cool and refrigerate for at least 2 hours.
- Serve: Top with whipped cream, banana slice, and vanilla wafer before serving.
Notes
- Use ripe bananas for best flavor.
- Chill overnight for a firmer texture.
- Garnish just before serving to prevent browning.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 235
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
