Mini Banana Pudding Cheesecakes
These Mini Banana Pudding Cheesecakes combine the nostalgic flavors of Southern banana pudding with a rich, creamy cheesecake texture. Perfectly portioned and easy to serve, they feature a classic vanilla wafer crust and fresh mashed bananas for a foolproof handheld treat.
Equipment
- Muffin Tin
- Cupcake liners
- Small bowl
- Mixing Bowl
Ingredients
- 22 vanilla wafer cookies, crushed (about 1 cup of crumbs)
- 1/4 cup salted butter, melted
- 16 ounce cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup mashed banana approximately 1 large, or 2 small bananas
- optional garnishes: swirl of whipped cream, slice of banana, mini nilla wafer cookie
Instructions
Prep the Pan and Crust
- Preheat your oven to 325 degrees F. Line 18 medium muffin cups in a muffin tin with cupcake liners.
- In a small bowl, combine the crushed vanilla wafer cookies with the melted butter. Stir until the crumbs are evenly moistened.
- Press a heaping tablespoon of the crumb mixture firmly into the bottom of each lined muffin cup. Bake the crusts for 5 minutes, then remove from the oven and set aside to cool.
Mix the Filling
- In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is completely smooth and free of lumps.
- Add the eggs, vanilla extract, and mashed bananas to the cream cheese mixture. Beat on low speed just until combined, being careful not to overmix and incorporate too much air.
Fill and Bake
- Spoon about 3 tablespoons of the cheesecake filling over each of the pre-baked cookie crusts, filling them nearly to the top.
- Bake at 325 degrees F for 20 minutes. Turn off the oven, prop the door open slightly, and let the cheesecakes rest inside for 10 minutes to cool gradually.
Cool and Garnish
- Remove the pan from the oven and let the cheesecakes cool at room temperature for 30 minutes. Transfer to the refrigerator and chill for at least 1 hour until fully set.
- Before serving, garnish each mini cheesecake with a swirl of whipped cream, a fresh banana slice, and a mini vanilla wafer cookie.
Notes
Secrets for Baking Perfection: Use room temperature cream cheese and eggs to ensure a silky smooth batter without lumps. When pressing the crust, use the flat bottom of a measuring cup to pack the crumbs tightly so they don't crumble.
Storage & Make-Ahead Tips: Store these cheesecakes in an airtight container in the fridge for up to 2 days. For the best presentation, add the fresh banana slices and whipped cream just before serving to prevent browning and sogginess.
Freezing Instructions: You can freeze undecorated cheesecakes in a single layer in an airtight container. Thaw them in the refrigerator before adding fresh garnishes.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.