Print

Mini Banana Pudding Cheesecakes Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 7 reviews

These Mini Banana Pudding Cheesecakes are a delightful bite-sized dessert combining a crisp vanilla wafer crust with a creamy banana-infused cheesecake filling. Topped with fresh banana slices, a swirl of homemade whipped cream, and a vanilla wafer, they are perfect for parties or an indulgent treat.

Ingredients

Crust

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

Cheesecake 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 the Crust: Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners. In a bowl, combine the vanilla wafer cookie crumbs, sugar, and melted butter. Divide the mixture evenly among the cupcake liners, about 2 tablespoons per cup, pressing firmly into the bottom to create the crust.
  2. Bake the Crust: Bake the crusts for 5 minutes, then remove from the oven and allow them to cool while preparing the filling.
  3. Prepare the Filling: Reduce the oven temperature to 300°F (148°C). In a large bowl, blend the cream cheese, sugar, and flour on low speed to minimize air incorporation, preventing cracks. Scrape down the bowl sides to ensure an even mixture. Add the sour cream and mashed bananas, mixing on low speed until well combined.
  4. Incorporate Eggs and Flavor: Add the vanilla extract and one egg, mixing slowly until mostly combined. Add the second egg and mix until the filling is smooth and well blended.
  5. Layer Filling and Bananas: Spoon a small amount of filling into each crust-lined cupcake liner. Top with a few banana slices, then add more filling until the cups are mostly full.
  6. Bake the Cheesecakes: Place the cupcake pan in the oven and bake for 18-20 minutes. After baking, turn off the oven and leave the door closed for 5 minutes to allow gentle cooling.
  7. Cool the Cheesecakes: Crack the oven door open and let the cheesecakes cool for 15-20 minutes. Then transfer to the refrigerator to chill completely.
  8. Remove from Pan: Once fully cooled, gently remove the cheesecakes from the pan and cupcake liners.
  9. Make Whipped Cream: In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  10. Decorate and Serve: Pipe or spoon a swirl of whipped cream atop each cheesecake. Garnish with a banana slice and a vanilla wafer. Keep refrigerated until serving. These cheesecakes are best enjoyed within 2-3 days when well covered.

Notes

  • Using room temperature cream cheese ensures a smoother filling without lumps.
  • Mix cream cheese filling on low speed to prevent excessive air bubbles, which can cause cracks in the cheesecake.
  • Allow the cheesecakes to cool gradually in the turned-off oven to reduce cracking.
  • Bananas should be ripe but firm to avoid overly soft cheesecake texture.
  • Store cheesecakes covered in the refrigerator to maintain freshness for up to 3 days.

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