Description
Mini Banana Pudding Cheesecakes are delightful individual desserts featuring a creamy banana-infused cheesecake filling atop a buttery graham cracker crust. Baked to perfection and chilled to set, these bite-sized treats are topped with whipped cream and fresh banana slices for a sweet and satisfying finish.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 ripe bananas, mashed
- 1 box instant banana pudding mix
Topping
- Whipped cream for topping
- Banana slices for garnish
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners to prepare for baking.
- Make the Crust: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated to form a sandy mixture.
- Form the Crust Base: Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press down gently to create an even crust layer at the bottom.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, which should take about 2-3 minutes for best texture.
- Add Vanilla and Eggs: Mix in the vanilla extract, then add eggs one at a time, beating well after each addition. Scrape the sides of the bowl as necessary to fully combine.
- Incorporate Remaining Ingredients: Stir in sour cream, heavy cream, mashed bananas, and banana pudding mix until the cheesecake filling is fully blended and smooth.
- Fill Muffin Cups: Pour the cheesecake mixture over the prepared crusts in each muffin cup, filling each about 3/4 full to leave room for expansion during baking.
- Bake: Bake in the preheated oven for 18-20 minutes, or until the centers are just set but still have a slight jiggle to ensure creamy texture.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to let them firm up properly.
- Garnish and Serve: Before serving, top each mini cheesecake with whipped cream and garnish with banana slices for a fresh and attractive presentation.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter without lumps.
- Do not overbake to maintain a creamy texture; slight jiggle indicates perfect doneness.
- Refrigerate for several hours or overnight for best results and ease of serving.
- Use ripe bananas for maximum flavor and sweetness in the filling.
