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Mini Banana Pudding Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 37 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in these Mini Banana Pudding Cheesecakes, a creamy and luscious treat combining the rich flavors of banana pudding with smooth cheesecake. Perfectly portioned in cupcake liners with a crunchy graham cracker crust, these individual cheesecakes are topped with whipped cream and fresh banana slices for an irresistible dessert ideal for any occasion.

Ingredients

Crust

  • 1/2 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons sugar

Cheesecake Filling

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 2 ripe bananas, mashed
  • 1 box instant banana pudding mix (approximately 3.4 oz)

Toppings

  • Whipped cream for topping
  • Banana slices for garnish

Instructions

  1. Preheat Oven: Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners to prepare for the cheesecakes.
  2. Prepare Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir well until the crumbs are evenly coated with butter and the mixture resembles wet sand.
  3. Form Crust: Spoon about 1 tablespoon of the crumb mixture into each muffin cup. Press down gently with your fingers or the back of a spoon to create a firm, even crust layer.
  4. Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, about 2 to 3 minutes, ensuring no lumps remain.
  5. Add Eggs and Vanilla: Add the vanilla extract and eggs to the cream cheese mixture one at a time, beating well after each addition. Scrape down the sides of the bowl to fully incorporate all ingredients.
  6. Combine Remaining Ingredients: Stir in the sour cream, heavy cream, mashed bananas, and instant banana pudding mix until everything is thoroughly blended to create a smooth batter.
  7. Fill Muffin Cups: Pour the cheesecake filling over the prepared crusts in each muffin cup, filling them about 3/4 full to allow room for rising.
  8. Bake: Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set with a slight jiggle when gently shaken.
  9. Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to fully set.
  10. Garnish and Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with fresh banana slices to enhance flavor and presentation.

Notes

  • Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
  • If you prefer stronger banana flavor, add a little banana extract along with the vanilla.
  • Instant banana pudding mix adds both flavor and helps set the cheesecake filling.
  • Let cheesecakes chill completely to achieve the best texture and slice cleanly.
  • These mini cheesecakes can be stored covered in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/mini-banana-pudding-cheesecakes-recipe-2/