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Mini Banana Pudding Cheesecakes | Easy Dessert Recipe

Mini Banana Pudding Cheesecakes | Easy Dessert Recipe

Description

Hello, dessert lovers! ???? If you’re searching for the perfect blend of creamy cheesecake and nostalgic banana pudding, you’ve landed in the right place. Today, we’re diving into a recipe that’s bound to become a favorite in your home: Irresistible Mini Banana Pudding Cheesecakes. These delightful treats combine the rich, tangy flavor of cheesecake with the sweet, comforting taste of banana pudding. Whether you’re hosting a dinner party or simply satisfying a sweet craving, these mini cheesecakes are sure to impress. Ready to indulge? Let’s get started!

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup banana pudding mix
  • 1/2 cup milk
  • 2 bananas, sliced
  • Whipped cream for garnish
  • Crushed vanilla wafers for garnish

Instructions

  • Preheat and Prep: Begin by preheating your oven to 325°F (163°C). Line a muffin tin with paper liners to make it easy to remove the mini cheesecakes later.
  • Create the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are well coated and can hold together when pressed. Divide this mixture evenly among the muffin liners, pressing it down firmly to create the crust base.
  • Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with 1/2 cup of sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth consistency. Stir in the vanilla extract for that extra flavor boost.
  • Add the Banana Flavor: In a separate bowl, mix the banana pudding mix with milk. Whisk until the mixture thickens, then fold it into the cheesecake filling until everything is well combined.
  • Assemble and Bake: Spoon the cheesecake mixture over the prepared crusts in the muffin tin, filling each liner almost to the top. Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the centers of the cheesecakes are set. Once done, remove from the oven and allow the cheesecakes to cool completely before refrigerating them for at least 2 hours.
  • Garnish and Serve: Before serving, top each mini cheesecake with a slice of banana, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers for that extra touch of flavor and presentation.

Equipment

Notes

  • To ensure your cheesecake filling is smooth and lump-free, make sure your cream cheese is at room temperature before mixing.
  • If you want a stronger banana flavor, consider adding a few drops of banana extract to the cheesecake mixture.

Find it online: https://optimalrecipes.com/mini-banana-pudding-cheesecakes-easy-dessert-recipe/