Description
Delight in these Mini Banana Pudding Cheesecakes featuring a creamy banana-infused filling atop a buttery graham cracker crust. Perfectly portioned as bite-sized treats, they combine the richness of classic cheesecake with the nostalgic flavor of banana pudding, topped with whipped cream and fresh banana slices for a refreshing 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
Toppings
- Whipped cream for topping
- Banana slices for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to ensure easy removal and neat portions.
- Make Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, stirring until all crumbs are evenly coated with the butter mixture.
- Form Crust Bases: Spoon about 1 tablespoon of the crust mixture into each muffin cup, pressing down gently to create a firm and even base for the cheesecakes.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy, roughly 2-3 minutes.
- Add Vanilla and Eggs: Incorporate the vanilla extract, then add the eggs one at a time, beating well after each to create a smooth batter. Scrape down the sides of the bowl to ensure even mixing.
- Combine Remaining Filling Ingredients: Stir in the sour cream, heavy cream, mashed bananas, and instant banana pudding mix until everything is fully combined and smooth.
- Fill Muffin Cups: Pour the cheesecake batter over the prepared crusts in each muffin cup, filling them about three-quarters full to leave room for rising without overflow.
- Bake Cheesecakes: Bake in the preheated oven for 18-20 minutes, or until the centers are just set but still slightly jiggly, indicating perfect doneness without over-baking.
- 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 ensure they set well.
- Garnish and Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and a fresh banana slice for an attractive and tasty finish.
Notes
- Make sure the cream cheese is softened before mixing to avoid lumps in the batter.
- Do not over-bake the cheesecakes, as they will continue to set while cooling and chilling.
- Use ripe bananas for the best natural sweetness and flavor.
- Chilling overnight enhances the texture and flavor of the cheesecakes.
- You can substitute the whipped cream topping with a dairy-free alternative for a different dietary option.
