Description
Mini Banana Pudding Cheesecakes blend the creamy richness of cheesecake with the nostalgic taste of banana pudding. Featuring a vanilla wafer crust, banana-infused cheesecake filling, and whipped topping, they are perfect for parties or a sweet personal treat.
Ingredients
- 1 cup crushed vanilla wafer cookies
- 2 tablespoons granulated sugar (for crust)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar (for filling)
- 1/4 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract (for filling)
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for topping)
- Banana slices and crushed vanilla wafers, for garnish (optional)
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
- Mix crushed vanilla wafers, granulated sugar, and melted butter in a bowl until the texture resembles wet sand. Spoon about 1 tablespoon into each liner and press down to form a crust.
- Bake crusts for 5 minutes, then set aside to cool.
- Beat softened cream cheese and sugar until smooth and creamy. Add sour cream, mashed banana, and vanilla extract, and mix until well combined.
- Add eggs one at a time, mixing just until combined after each addition.
- Spoon filling into crusts, filling each about 3/4 full.
- Bake for 18–20 minutes, until centers are set but slightly jiggly. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
- Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form to make whipped topping.
- Top chilled cheesecakes with whipped cream and garnish with banana slices and crushed wafers if desired.
Notes
- Use very ripe bananas for best flavor and sweetness.
- Can be made a day in advance for easier prep.
- Skip the water bath—bakes evenly in muffin tin.
- Store-bought whipped topping can be used instead of homemade.
- Crush vanilla wafers with a food processor or rolling pin in a zip-top bag.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 16g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 60mg
