Description
Delight in these creamy and bite-sized Banana Pudding Cheesecake Bites featuring a crisp Nilla wafer crust, smooth cream cheese filling blended with bananas and whipped topping, perfect for a refreshing and easy dessert.
Ingredients
Scale
Crust Ingredients
- 1 1/2 cups Nilla wafer crumbs (about 40 cookies)
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling Ingredients
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 large banana, mashed
- 1/2 cup whipped topping (like Cool Whip)
Topping Ingredients
- 1 cup whipped topping (like Cool Whip)
- Sliced bananas (for garnish)
- Additional crushed Nilla wafers (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners or lightly grease the tin to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the Nilla wafer crumbs, melted unsalted butter, and 1 tablespoon of granulated sugar. Stir thoroughly until the mixture is evenly moistened and holds together well.
- Form Crusts: Press the crumb mixture firmly into the bottom of each mini muffin cup, making sure to create an even and compact base for the cheesecake bites.
- Bake Crusts: Place the muffin tin in the preheated oven and bake for 5 to 7 minutes until the crusts are set and slightly golden. Remove from the oven and allow them to cool completely.
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and 1/4 cup granulated sugar together using a hand mixer or stand mixer until the mixture is smooth and creamy with no lumps.
- Add Flavorings: Mix in 1/2 teaspoon vanilla extract and 1/2 cup sour cream, blending well to incorporate all ingredients evenly for a rich and tangy flavor.
- Fold in Banana and Whipped Topping: Gently fold the mashed banana and 1/2 cup whipped topping into the cream cheese mixture, being careful to maintain a light and airy texture.
- Assemble Cheesecake Bites: Spoon or pipe the cheesecake filling on top of the cooled crusts in the mini muffin tin, filling each cup to the top for a generous serving.
- Chill Until Firm: Refrigerate the assembled cheesecake bites for at least 2 to 3 hours to set properly and develop full flavor and texture.
- Serve and Garnish: Before serving, top each cheesecake bite with a dollop of whipped topping, a fresh slice of banana, and a sprinkle of crushed Nilla wafers for added crunch and visual appeal.
Notes
- You can substitute sour cream with Greek yogurt for a tangier flavor and added protein.
- For easier assembly, use a piping bag to fill the crusts evenly with the filling.
- Keep the cheesecake bites refrigerated until serving to maintain their shape and freshness.
- These bites can be made a day in advance and stored covered in the refrigerator.
- If you prefer, swap Nilla wafers with another vanilla-flavored cookie for a different twist.
