MINI BANANA PUDDING CHEESECAKES

Name: MINI BANANA PUDDING CHEESECAKES
Prep time: 30 min
Cook time: 4 h
Yield: 15 people
Ingredients: 1 ½ cups vanilla wafer crumbs; 6 tablespoons (¾ stick) unsalted butter, melted; 1 (8 ounce) package cream cheese, softened; ½ cup granulated sugar; ¼ cup sour cream; 1 teaspoon vanilla extract; 1 Large Egg; 1 (3.4 ounce) package instant vanilla pudding mix; 2 cups milk; 2 ripe bananas, sliced; 1 cup whipped cream (or whipped topping); Additional vanilla wafer crumbs, for garnish

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Prep Time
30 mins
Cook Time
4 hrs
Servings
15 people
Calories
300 kcal
Course
Dessert
Cuisine
American

MINI BANANA PUDDING CHEESECAKES

Iris Warren

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These Mini Banana Pudding Cheesecakes are a delightful and easy treat. The combination of creamy cheesecake, sweet bananas, and vanilla pudding makes them a perfect dessert for any occasion. Chilling is key!

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Ingredients

Servings

1 ½ cups vanilla wafer crumbs
6 tablespoons (¾ stick) unsalted butter, melted
1 (8 ounce) package cream cheese, softened
½ cup granulated sugar
¼ cup sour cream
1 teaspoon vanilla extract
1 Large Egg
1 (3.4 ounce) package instant vanilla pudding mix
2 cups milk
2 ripe bananas, sliced
1 cup whipped cream (or whipped topping)
Additional vanilla wafer crumbs, for garnish

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Instructions

Make the crust: In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix well until the crumbs are evenly moistened. Press the mixture into the bottom of a muffin tin lined with paper liners, creating a firm crust. You can use the back of a spoon or your fingers to press it firmly.
Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and sour cream and beat until well combined. Stir in the vanilla extract. Beat in the egg until just combined. Do not overmix.
Bake the cheesecakes: Pour the cheesecake filling into the prepared muffin cups, filling each about ¾ full. Bake at 350°F (175°C) for 18-22 minutes, or until the edges are set and the center is just slightly jiggly. Let cool completely in the muffin tin.
Prepare the banana pudding layer: In a medium bowl, whisk together the instant vanilla pudding mix and milk for 2 minutes. Let stand for 5 minutes to thicken.
Assemble the mini cheesecakes: Once the cheesecakes have cooled completely, top each cheesecake with a layer of sliced bananas. Then, spoon the vanilla pudding over the bananas.
Top and chill: Top with whipped cream (or whipped topping) and sprinkle with additional vanilla wafer crumbs. Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set.

Notes

Crust: You can use other cookies for the crust, such as graham crackers or shortbread cookies.
Bananas: Use ripe but not overly soft bananas.
Whipped Cream: You can use homemade whipped cream or store-bought whipped topping.
Chill Time: The chill time is important for the cheesecakes to set properly. Don't rush it!
Storage: Store leftover mini cheesecakes in the refrigerator for up to 3 days.