Are you a banana lover looking for a unique dessert to impress your friends and family? These Mini Banana Pudding Cheesecakes are the perfect bite-sized treat, blending creamy cheesecake with the flavors of banana pudding and a crunchy vanilla wafer crust. These mini cheesecakes are ideal for parties, potlucks, or whenever you crave something sweet. Best of all, they are easy to make and sure to delight everyone with their irresistible combination of textures and flavors.
Ingredients:
Crust:
1 cup crushed vanilla wafers
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 ripe banana, mashed
Banana Pudding Layer:
1 box (3.4 oz) instant banana pudding mix
1 1/4 cups cold milk
Toppings:
Whipped cream
Sliced bananas
Crushed vanilla wafers
Instructions:
Preheat the Oven:
Preheat your oven to 325°F (163°C). Line a cupcake pan with paper liners for easy removal.
Make the Vanilla Wafer Crust:
In a bowl, combine crushed vanilla wafers, sugar, and melted butter. Press the mixture into the bottom of each cupcake liner, ensuring an even layer. Bake the crusts for 5 minutes, then set aside to cool.
Prepare the Cheesecake Filling:
In a large bowl, beat softened cream cheese and sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Mix in vanilla extract, sour cream, heavy cream, and the mashed banana until fully combined.
Bake the Cheesecakes:
Spoon the cheesecake mixture into each cupcake liner, filling almost to the top. Bake for 18-20 minutes, or until the centers are set. Let the mini cheesecakes cool completely in the pan, then refrigerate for 2 hours to set.
Create the Banana Pudding Layer:
While the cheesecakes are chilling, whisk together instant banana pudding mix and cold milk until thickened. Once the cheesecakes are chilled, spread a layer of banana pudding on top of each one.
Add the Toppings:
Before serving, top each mini cheesecake with whipped cream, banana slices, and a sprinkle of crushed vanilla wafers for extra crunch and presentation.
Serving Tips:
Chill Before Serving: For the best texture and flavor, ensure the cheesecakes are well-chilled for at least 2 hours before serving.
Top Just Before Serving: Add the toppings (whipped cream, banana slices, and crushed vanilla wafers) right before serving to keep the bananas from browning and the wafers from becoming soggy.
Serve on a Dessert Tray: Arrange the mini cheesecakes on a dessert tray for an elegant presentation at parties or gatherings.
Storage Tips:
Refrigeration: Store the cheesecakes in an airtight container in the refrigerator for up to 3 days. This keeps them fresh while maintaining the creamy texture.
Banana Slices: If storing leftovers, remove the banana slices as they can brown quickly. Add fresh banana slices when ready to serve again.
Freezing: You can freeze the cheesecakes without the pudding layer and toppings. Wrap each in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, then add the pudding layer and toppings before serving.
Related Recipes:
FAQs:
Can I make these Mini Banana Pudding Cheesecakes ahead of time?
Yes! You can make the cheesecakes up to 2 days in advance. Prepare and chill them without the toppings, then add the banana slices, whipped cream, and crushed vanilla wafers just before serving to keep everything fresh and crisp.
Can I freeze these mini cheesecakes?
Absolutely! You can freeze the cheesecakes without the pudding layer and toppings. Wrap them individually in plastic wrap, then place them in a freezer-safe container for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and add the pudding and toppings before serving.
What can I use instead of vanilla wafers for the crust?
If you prefer a different base, you can substitute vanilla wafers with graham crackers, digestive biscuits, or even Oreos for a unique twist on the crust. Each option will give the cheesecakes a different flavor profile.
How do I prevent the banana slices from browning?
To keep the banana slices looking fresh, add them just before serving. You can also lightly brush the slices with lemon juice to slow down the browning process, though this may slightly alter the flavor.
Conclusion:
These Mini Banana Pudding Cheesecakes are the perfect combination of creamy cheesecake, flavorful banana pudding, and a crunchy vanilla wafer crust. They’re easy to make, visually stunning, and absolutely delicious. Whether for a party or a weeknight treat, these mini delights will be a crowd-pleaser!
📖 Recipe:
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Mini Banana Pudding Cheesecakes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Creamy and rich Mini Banana Pudding Cheesecakes combine the classic flavors of banana pudding with smooth cheesecake and a crunchy vanilla wafer crust. Perfect for parties, these bite-sized cheesecakes offer an easy-to-make, indulgent treat for banana lovers. Top with whipped cream and fresh banana slices for an extra special finish. Ideal for those searching for an easy banana dessert recipe.
Ingredients
Crust:
1 cup crushed vanilla wafers
2 tbsp granulated sugar
4 tbsp unsalted butter, melted
Cheesecake Filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 ripe banana, mashed
Banana Pudding Layer:
1 box (3.4 oz) instant banana pudding mix
1 1/4 cups cold milk
Toppings:
Whipped cream
Sliced bananas
Crushed vanilla wafers
Instructions
- Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners.
- In a bowl, mix crushed vanilla wafers, sugar, and melted butter until well combined. Press the mixture into the bottom of each liner.
- Bake for 5 minutes and set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla, sour cream, heavy cream, and mashed banana.
- Fill the liners almost to the top with the cheesecake mixture. Bake for 18-20 minutes, or until centers are set.
- Cool completely in the pan, then refrigerate for 2 hours.
- While cheesecakes chill, whisk together the banana pudding mix and milk until thickened. Spread the pudding on top of the cooled cheesecakes.
- Add whipped cream, banana slices, and crushed vanilla wafers before serving.
Notes
For a banana-free version, you can omit the mashed banana from the cheesecake filling.
For best presentation, add the banana slices just before serving to prevent browning.
You can freeze the cheesecakes (without the pudding layer) and thaw them when ready to serve.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 mini cheesecakes
- Calories: 320 kcal
