Description
Indulge in these delightful Mini Banana Pudding Cheesecakes, combining the creamy richness of cheesecake with the tropical sweetness of bananas. Perfect for individual servings and easy to make!
Ingredients
Scale
Cheesecake Base:
- 1 cup vanilla wafer crumbs
- 3 tablespoons melted butter
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Whipped Topping:
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/4 cups cold milk
Garnish:
- Additional vanilla wafers and banana slices
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a muffin tin. Mix wafer crumbs with butter, press into liners and bake.
- Make Cheesecake Filling: Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla, banana, sour cream, cinnamon, and salt. Spoon over crusts and bake.
- Chill: Let cool, then chill for at least 2 hours.
- Prepare Topping: Whisk pudding mix with milk until thickened. Whip cream with sugar, fold into pudding.
- Assemble: Top each cheesecake with pudding whipped topping, garnish, and serve.
Notes
- Enhance banana flavor with banana extract.
- Chill overnight for best taste and texture.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg
