Irresistible Mini Banana Pudding Cheesecakes

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Here’s a recipe for Irresistible Mini Banana Pudding Cheesecakes, a delightful dessert that combines the creamy richness of cheesecake with the nostalgic flavors of banana pudding. These individual treats are easy to serve and perfect for any occasion!

Irresistible Mini Banana Pudding Cheesecakes

Ingredients

For the Crust:
  • 1 cup vanilla wafer crumbs (about 20 wafers)
  • 3 tbsp unsalted butter, melted
For the Cheesecake Filling:
  • 16 oz (2 packages) cream cheese, softened
  • ½ cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla extract
  • ½ cup mashed ripe banana (1 medium banana)
For the Banana Pudding Topping:
  • 1 ½ cups whole milk
  • 1 package (3.4 oz) instant banana pudding mix
  • ½ cup whipped cream or whipped topping
For Garnish:
  • Whipped cream
  • Mini vanilla wafers
  • Banana slices

Instructions

1. Prepare the Crust:
  1. Preheat your oven to 325°F (160°C). Line a 12-cup muffin pan with paper liners.
  2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Mix until evenly moistened.
  3. Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Use the back of a spoon to compact it.
2. Make the Cheesecake Filling:
  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the egg and vanilla extract, mixing until fully combined.
  3. Stir in the mashed banana until evenly incorporated.
  4. Divide the filling evenly among the muffin cups, filling each about ¾ full.
3. Bake the Cheesecakes:
  1. Bake for 18-22 minutes, or until the centers are set but slightly jiggly.
  2. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  3. Refrigerate the cheesecakes for at least 2 hours or until chilled and firm.
4. Make the Banana Pudding Topping:
  1. In a medium bowl, whisk together the milk and instant banana pudding mix until thickened. Let it set for 5 minutes.
  2. Gently fold in the whipped cream or whipped topping to create a light and fluffy texture.
5. Assemble the Mini Cheesecakes:
  1. Spoon or pipe a dollop of the banana pudding topping onto each chilled cheesecake.
  2. Garnish with a swirl of whipped cream, a mini vanilla wafer, and a slice of banana just before serving.

Tips for Success:

  • Use ripe bananas for maximum flavor in the cheesecake filling.
  • Chill the cheesecakes and topping thoroughly before assembling to keep the layers distinct.
  • Add banana slices as garnish just before serving to prevent browning.

These Mini Banana Pudding Cheesecakes are creamy, flavorful, and absolutely irresistible. Perfect for parties or a delightful weeknight dessert!

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