Description

These Mini Banana Pudding Cheesecakes are a delightful twist on a classic dessert, combining creamy cheesecake with the nostalgic flavors of banana pudding. Perfectly portioned for individual servings, they feature a luscious banana-flavored cheesecake filling atop a vanilla wafer crust, topped with whipped cream and fresh banana slices. Whether for a special occasion or casual gathering, these cheesecakes impress every time with their smooth texture and balanced sweetness.

Ingredients

Crust

1 1/2 cups vanilla wafer crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar

Cheesecake Filling

16 oz (450g) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup mashed ripe bananas (about 1 large banana)
1/2 cup sour cream
1/4 cup heavy cream
2 teaspoons banana extract

Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh banana slices for garnish

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Instructions

Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix until the mixture resembles wet sand. Press about a tablespoon of the mixture firmly into the bottom of each cup of a mini muffin tin lined with cupcake liners to form an even crust layer.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand mixer or stand mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, mashed bananas, sour cream, heavy cream, and banana extract until fully incorporated and smooth.
Assemble the cheesecakes: Spoon the cheesecake filling over the pressed crusts in each muffin cup, filling them nearly to the top. Gently tap the pan on the counter to remove any air bubbles and smooth the filling.
Bake the mini cheesecakes: Place the mini muffin tin in the preheated oven and bake for 18-22 minutes, or until the edges are set but the center still slightly jiggles. Remove from the oven and allow the cheesecakes to cool to room temperature, then refrigerate for at least 4 hours or overnight to let them fully set.
Prepare the whipped topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This will provide a light and fluffy garnish for the cheesecakes.
Serve: Once chilled and set, remove the mini cheesecakes from the muffin tin and cupcake liners. Top each cheesecake with a dollop of whipped cream and garnish with fresh banana slices. Serve immediately and enjoy!

Notes

For best results, use ripe bananas for natural sweetness and maximum banana flavor in the filling.
You can substitute sour cream with Greek yogurt for a slightly tangier taste and lower fat content.
Make sure the cream cheese is fully softened to avoid lumpy batter.
Line your muffin tin with cupcake liners to make removal easier and minimize cleanup.
These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.
To prevent browning of banana slices, lightly brush them with lemon juice before placing on top.