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Mini Banana Pudding Cheesecakes Recipe

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4 from 35 reviews

Mini Banana Pudding Cheesecakes are delightful individual desserts featuring a buttery vanilla wafer crust, creamy banana-flavored cheesecake filling, and a topping of freshly whipped cream, banana slices, and vanilla wafers. These bite-sized treats combine the nostalgic flavors of banana pudding and classic cheesecake in a convenient, single-serving presentation perfect for parties and special occasions.

  • Total Time: 50 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) Challenge Butter, melted

Filling

  • 12 ounces (339g) Challenge Cream Cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1/4 cup (58g) sour cream
  • 1/4 cup lightly mashed bananas
  • 1 tsp vanilla extract
  • 2 eggs
  • Banana slices for layering

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp vanilla extract
  • Vanilla wafers for garnish
  • Banana slices for garnish

Instructions

  1. Prepare Crust: Preheat the oven to 325°F (162°C) and line a cupcake pan with liners. In a bowl, combine vanilla wafer cookie crumbs, sugar, and melted butter. Divide this mixture evenly among the liners (about 2 tablespoons each) and press firmly into the base to form the crust. Bake for 5 minutes, then remove from oven and allow to cool while preparing the filling.
  2. Make Filling: Reduce oven temperature to 300°F (148°C). In a large mixing bowl, beat cream cheese, sugar, and flour on low speed until well combined, taking care to avoid incorporating too much air to prevent cracks. Scrape down the bowl sides.
  3. Add Banana and Eggs: Add sour cream and lightly mashed bananas to the cream cheese mixture. Beat on low speed until fully combined. Then, add vanilla extract, followed by the first egg, mixing slowly until mostly combined. Add the second egg and mix until the filling is smooth and homogenous.
  4. Assemble Cheesecakes: Spoon a small amount of filling into each cupcake liner. Place a couple of banana slices on top of the filling, then cover with additional filling until cups are nearly full.
  5. Bake Cheesecakes: Bake in the oven for 18-20 minutes. After baking, turn off the oven and leave the door closed for 5 minutes to allow gentle cooling. Then, crack the oven door slightly and cool for another 15-20 minutes before transferring cheesecakes to the refrigerator to chill completely.
  6. Prepare Whipped Cream: In a chilled large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  7. Finish and Serve: Once cheesecakes are chilled and removed from the pan, pipe a swirl of whipped cream on top of each. Garnish with a banana slice and a vanilla wafer. Refrigerate the completed cheesecakes until ready to serve. For best flavor and texture, cover and keep refrigerated for 2-3 days.

Notes

  • Use room temperature cream cheese to ensure a smooth filling without lumps.
  • Be careful not to overbeat the filling to avoid cracking during baking.
  • Chilling the cheesecakes thoroughly before topping helps maintain their structure.
  • For a stronger banana flavor, use ripe bananas for mashing.
  • Make sure the whipped cream is cold before whipping for best volume and texture.
  • These mini cheesecakes can be stored well-covered in the refrigerator for up to 3 days.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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