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Mini Banana Pudding Cheesecakes

Delightful mini cheesecakes combining the rich flavors of cheesecake with banana pudding in perfectly-sized portions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs For a crunchy, buttery crust.
  • 0.25 cups granulated sugar To sweeten the crust.
  • 0.5 cups unsalted butter, melted For that rich, buttery flavor.
For the cheesecake filling
  • 16 oz cream cheese, softened The creamy base for the cheesecake.
  • 0.5 cups granulated sugar To sweeten the cheesecake further.
  • 2 large eggs To bind the ingredients together.
  • 1 teaspoon vanilla extract For a hint of delightful flavor.
  • 1 cup sour cream To add a tangy richness.
  • 1 cup banana pudding mix The star ingredient for flavor.
  • 0.5 cups milk To combine the pudding mix.
For garnishing
  • 2 pieces bananas, sliced For a fruity topping.
  • 1 cup whipped cream A light, airy finish.
  • 1 cup crushed vanilla wafers For added texture and flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners.
  2. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until evenly coated.
  3. Spoon about 1 tablespoon of the mixture into each muffin cup and press it down firmly to form a solid crust.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
  2. Add the eggs one at a time, beating well after each addition.
  3. Stir in the vanilla extract and sour cream until fully incorporated.
  4. In a separate bowl, whisk together the banana pudding mix and milk until thickened (about 2 minutes).
  5. Gently fold the pudding mixture into the cream cheese mixture until well combined.
Baking
  1. Spoon the cheesecake batter into the prepared muffin cups over the crust, filling each about three-fourths full.
  2. Bake for 20-25 minutes, or until set and lightly browned around the edges.
  3. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Serving
  1. Top each cheesecake with sliced banana, a dollop of whipped cream, and crushed vanilla wafers.
  2. Serve chilled for a refreshing end to any meal.

Notes

For best results, use room temperature ingredients and beat the mixture thoroughly. Adjust sweetness to your preference and customize toppings as desired.