Mini Banana Pudding Cheesecakes

Craving a sweet treat that’s both creamy and bursting with banana flavor? Look no further! These Mini Banana Pudding Cheesecakes are the perfect bite-sized dessert, combining the rich taste of banana pudding with the creamy texture of cheesecake. Each mini cheesecake is layered with a buttery graham cracker crust, a banana-flavored cheesecake filling, and topped with whipped cream and crushed vanilla wafers. Whether you’re hosting a party or indulging yourself, these little delights are sure to impress!

Mini Banana Pudding Cheesecakes Ingredients

For the Crust

• 1½ cups (180g) graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ cup (115g) unsalted butter, melted

The Banana Cheesecake Filling

• 16 oz (450g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (240g) sour cream
• 1 cup (120g) banana pudding mix
• ½ cup (120ml) milk
• 2 bananas, sliced

For Garnish

• Whipped cream
• Crushed vanilla wafers
• Sliced bananas

Mini Banana Pudding Cheesecakes Step by Step Instructions

For the Crust

1. Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners.
2. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
3. Press the mixture firmly into the bottom of each liner to form the crust. Set aside.

For the Banana Cheesecake Filling

1. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
2. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Add the sour cream and mix until fully combined.
4. In a separate bowl, whisk together the banana pudding mix and milk until thickened.
5. Fold the pudding mixture into the cream cheese mixture until well combined.
6. Spoon the cheesecake mixture over the prepared crusts in the muffin tin, filling each liner almost to the top.

Baking and Cooling

1. Bake for 20-25 minutes, or until the centers are set.
2. Remove from the oven and allow the cheesecakes to cool completely in the tin.
3. Refrigerate for at least 2 hours before serving to let the flavors meld and the cheesecakes set fully.

For the Garnish

1. Before serving, top each mini cheesecake with a slice of banana.
2. Add a dollop of whipped cream and sprinkle crushed vanilla wafers on top for an extra touch of sweetness.

Tips for Success Mini Banana Pudding Cheesecakes

• Use Room Temperature Ingredients: Ensure the cream cheese is softened to avoid lumps in your cheesecake mixture.
• Press the Crust Firmly: Make sure the crust is pressed firmly into the muffin liners to provide a solid base for the cheesecake filling.
• Chill Thoroughly: Allow the cheesecakes to chill for at least 2 hours in the refrigerator before serving. This helps them set properly and enhances the flavor.

Serving Suggestions  Mini Banana Pudding Cheesecakes

• Perfect for Parties: These mini cheesecakes are ideal for serving at parties or gatherings as they are easy to handle and enjoy.
• Add a Drizzle of Caramel: For an extra indulgent touch, drizzle a bit of caramel sauce over the whipped cream before serving.

Mini Banana Pudding Cheesecakes Variations

• Chocolate Banana Cheesecakes: Add 2 tablespoons of cocoa powder to the cheesecake mixture for a delicious chocolate-banana twist.
• Peanut Butter Banana Cheesecakes: Swirl some peanut butter into the cheesecake filling before baking for a classic flavor combination.

Mini Banana Pudding Cheesecakes Storage Instructions

• Refrigerate: Store the cheesecakes in an airtight container in the refrigerator for up to 5 days.
• Freeze: These mini cheesecakes can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in an airtight container before freezing. Thaw in the refrigerator overnight before serving.

Nutritional Information for Mini Banana Pudding Cheesecakes (Per Serving)

• Calories: 280 kcal
• Fat: 18g
• Carbohydrates: 28g
• Protein: 5g
• Sugar: 18g
• Fiber: 1g

Mini Banana Pudding Cheesecakes FAQs

Can I Use a Different Type of Crust?

Yes, you can substitute the graham cracker crust with a vanilla wafer or chocolate cookie crust if you prefer. Simply follow the same steps for mixing and pressing into the muffin liners.

How Do I Prevent Cracks in My Cheesecakes?

To prevent cracks, avoid overmixing the batter, and be sure not to overbake the cheesecakes. Allowing them to cool gradually in the oven with the door slightly open can also help.

Can I Make These Cheesecakes Ahead of Time?

Absolutely! These mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve. They taste even better after chilling.

What Can I Use Instead of Banana Pudding Mix?

If you don’t have banana pudding mix, you can use vanilla pudding mix and add a mashed ripe banana to the cheesecake mixture for a similar flavor.

 

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