Description
These Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the sweet, nostalgic flavors of banana pudding. Perfectly portioned as individual treats, these cheesecakes feature a vanilla wafer crust, a luscious banana-flavored cream cheese filling, and are topped with whipped cream and banana slices for an impressive, crowd-pleasing dessert.
Ingredients
Crust
- 1 cup vanilla wafer crumbs
- 3 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ripe banana puree (about 1–2 medium bananas mashed)
- 1/2 cup sour cream
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh banana slices, for garnish
Instructions
- Prepare the crust: Preheat the oven to 325°F (162°C). In a medium bowl, combine vanilla wafer crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened. Press about 1-2 tablespoons of the crumb mixture firmly into the bottom of each mini cheesecake pan cup or muffin tin lined with cupcake liners. Bake for 5 minutes then set aside to cool slightly.
- Make the filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Gradually add sugar, beating until combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and banana puree until fully incorporated. Finally, fold in the sour cream gently to maintain a smooth texture.
- Assemble and bake: Spoon the banana cheesecake filling evenly over the pre-baked crusts, filling each cup almost to the top. Tap the pan on the counter to release any air bubbles. Bake in the preheated oven for 18-22 minutes or until the edges are set but the centers still slightly jiggle when moved.
- Cool and chill: Remove from oven and let the mini cheesecakes cool at room temperature for about 30 minutes before transferring them to the refrigerator. Chill for at least 4 hours or overnight to allow the cheesecakes to set completely.
- Prepare the topping: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe or spoon the whipped cream on top of each mini cheesecake.
- Garnish and serve: Decorate each cheesecake with fresh banana slices on top of the whipped cream. Serve chilled for best flavor and texture.
Notes
- Use ripe bananas for the best sweet flavor and smooth texture.
- If you don’t have a mini cheesecake pan, use a regular muffin tin with cupcake liners.
- Be careful not to overbake; the cheesecake should have a slight jiggle in the center when done.
- For a gluten-free version, substitute vanilla wafer crumbs with gluten-free cookies.
- These cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.
