Description
Individual mini cheesecakes flavored like banana pudding—each with a vanilla wafer crust, creamy banana‑cheesecake filling, and topped with whipped cream, a wafer, and banana slice.
Ingredients
- 1 cup vanilla wafer cookie crumbs (about 22 wafers)
- 2 tablespoons granulated sugar
- 3 tablespoons melted butter
- 16 oz (about 450 g) cream cheese, room temperature
- ⅔ cup granulated sugar
- ⅓ cup mashed ripe banana (about 1 medium banana)
- 1 teaspoon vanilla extract
- 2 whole eggs
- Whipped cream, for topping
- Mini vanilla wafers, for garnish
- Banana slices, for garnish
Instructions
- Preheat oven to 350 °F (175 °C). Line a standard 12‑cup muffin pan with liners.
- In a bowl, mix the vanilla wafer crumbs, 2 tablespoons sugar, and melted butter until moistened and crumbly.
- Press about 2 tablespoons of the crust mixture into the bottom of each lined cup, compacting well.
- Bake crusts for 5–8 minutes, until lightly golden. Remove and allow to cool. Lower oven to 325 °F (163 °C).
- In a mixing bowl, beat the cream cheese until smooth. Gradually beat in ⅔ cup sugar until well combined.
- Mix in the mashed banana and vanilla extract, scraping down the bowl sides.
- Add the eggs one at a time, mixing after each addition until just incorporated.
- Divide the batter evenly among the crusted cups, leaving a small space at the top.
- Bake for ~20 minutes. Turn off the oven, crack the door open slightly, and let the cheesecakes rest inside for 5 more minutes.
- Remove from oven and cool completely on a rack. Then refrigerate until fully chilled (several hours or overnight).
- Before serving, top each mini cheesecake with whipped cream, a mini vanilla wafer, and a banana slice.
Notes
- Ensure all dairy and eggs are at room temperature to prevent lumps.
- Do not overmix once eggs are added to avoid cracking.
- The banana on top may brown—add garnish just before serving if possible.
- Store refrigerated and consume within a few days.
- You can freeze the minis (without toppings) and thaw in the fridge before serving.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: ≈ 216 kcal
- Sugar: ≈ 31.5 g
- Sodium: ≈ 45.8 mg
- Fat: ≈ 3.04 g
- Saturated Fat: ≈ 1.28 g
- Carbohydrates: ≈ 48.6 g
- Fiber: ≈ 3.36 g
- Protein: ≈ 1.90 g
- Cholesterol: ≈ 3.24 mg
