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Mini Banana Pudding Cheesecakes

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These creamy, bite-sized cheesecakes combine the flavors of classic banana pudding with a rich cheesecake base. Topped with whipped cream and a Nilla wafer, they’re a perfect treat for parties, gatherings, or a delightful dessert any day.

Ingredients

Scale

For the Crust:

  • 150 g (1 1/2 cups) crushed Nilla wafers (or graham crackers)
  • 60 g (1/4 cup) unsalted butter, melted

For the Cheesecake Filling:

  • 340 g (12 oz) cream cheese, softened
  • 100 g (1/2 cup) granulated sugar
  • 2 large eggs
  • 1 ripe banana, mashed
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

For the Topping:

  • 120 ml (1/2 cup) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract
  • Banana slices (for garnish)
  • Mini Nilla wafers (for garnish)

Instructions

  1. Prepare the Crust:
    • Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with cupcake liners.
    • In a small bowl, combine the crushed Nilla wafers and melted butter until the mixture resembles wet sand.
    • Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press it down firmly to form the crust. Bake for 5 minutes, then let cool while preparing the filling.
  2. Make the Cheesecake Filling:
    • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
    • Add the eggs one at a time, mixing well after each addition.
    • Stir in the mashed banana, vanilla extract, and flour until fully incorporated. Be careful not to overmix.
    • Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
  3. Bake the Cheesecakes:
    • Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
    • Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.
  4. Prepare the Whipped Topping:
    • In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
    • Transfer the whipped cream to a piping bag fitted with a star tip (or use a spoon).
  5. Assemble the Cheesecakes:
    • Remove the liners from the cheesecakes. Pipe a dollop of whipped cream onto each cheesecake.
    • Top with a slice of banana and a mini Nilla wafer.
  6. Serve and Enjoy:
    • Keep refrigerated until ready to serve. Enjoy within 2 days for the freshest flavor.

Notes

  • To prevent browning, dip banana slices in lemon juice before garnishing.
  • For a richer banana flavor, use very ripe bananas.
  • These cheesecakes freeze well! Wrap them individually without the toppings and freeze for up to 1 month. Thaw in the fridge before adding toppings.

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