Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Banana Pudding Cheesecakes: A Delicious Twist on a Classic Dessert

  • Author: Dottie
  • Total Time: 150 minutes
  • Yield: 12 mini cheesecakes 1x

Description

These Mini Banana Cheesecakes feature a buttery graham cracker crust, a creamy banana-infused filling, and a luscious banana pudding layer. Topped with whipped cream and fresh banana slices, they are perfect for any occasion and offer a delightful bite-sized treat.

Ingredients

Scale
  • 1 cup graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ripe banana, mashed
  • 1/2 cup sour cream
  • 1 cup instant vanilla pudding mix
  • 2 cups milk
  • 1 ripe banana, sliced
  • 1 cup whipped cream
  • 1 banana, sliced for garnish
  • Graham cracker crumbs for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
  3. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
  4. Line a muffin tin with cupcake liners.
  5. Evenly distribute the crumb mixture into the bottom of each cupcake liner, pressing down firmly to create a solid crust.
  6. Bake the crusts for about 8-10 minutes, or until lightly golden. Let them cool.
  7. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  8. Add the granulated sugar and vanilla extract, beating until well combined.
  9. Add the eggs one at a time, mixing well after each addition.
  10. Add the mashed banana and sour cream, mixing until smooth.
  11. Spoon the cheesecake filling into each cupcake liner, filling them about 3/4 full.
  12. Tap the muffin tin gently on the counter to remove air bubbles.
  13. Bake the cheesecakes for 18-20 minutes, until the edges are set but the center is slightly jiggly.
  14. Turn off the oven and crack the door open, allowing the cheesecakes to cool gradually for about 30 minutes.
  15. After 30 minutes, let them cool completely at room temperature before refrigerating. Chill for at least 2 hours, or overnight.
  16. In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth (about 2 minutes).
  17. Let the pudding sit for about 5 minutes to thicken.
  18. Once the cheesecakes are fully chilled, carefully peel away the cupcake liners.
  19. Spoon the banana pudding layer over each cheesecake.
  20. Top with whipped cream and garnish with sliced bananas and a sprinkle of graham cracker crumbs.

Notes

  • For best results, chill the cheesecakes overnight.
  • You can substitute the banana pudding mix with homemade pudding if desired.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://recipes2make.com/mini-banana-pudding-cheesecakes/