Description
These Mini Banana Pudding Cheesecakes are a delightful blend of creamy cheesecake and classic banana pudding flavors, baked into individual servings. With a graham cracker crust and rich banana-infused filling, they are perfect for dessert lovers seeking a sweet, fruity treat in a convenient mini size.
Ingredients
Scale
Crust
- 1/2 cup graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons sugar
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 and Prepare: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to ensure easy removal of the mini cheesecakes after baking.
- Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly coated with butter and hold together when pressed.
- Form Crusts: Spoon about 1 tablespoon of the crumb mixture into each muffin cup and press gently down to form a compact 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, about 2-3 minutes, ensuring there are no lumps.
- Add Flavor and Eggs: Mix in the vanilla extract, then add eggs one at a time, beating well after each addition to create a smooth batter. Scrape down the bowl sides as necessary to incorporate all ingredients evenly.
- Mix in Remaining Filling Ingredients: Stir in sour cream, heavy cream, mashed bananas, and the instant banana pudding mix until fully blended into the cheesecake batter.
- Fill Muffin Cups: Pour the cheesecake mixture over the prepared crusts in each liner, filling each cup about 3/4 full to allow room for setting without overflowing.
- Bake: Place the muffin tin in the oven and bake for 18-20 minutes, or until the centers have just set and may still have a slight jiggle when gently shaken.
- 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 fully set and firm up.
- Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with fresh banana slices for an attractive presentation and added flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Do not overbake, as cheesecakes continue to set while cooling.
- You can substitute homemade banana pudding for the instant mix if preferred.
- Use fresh bananas for best flavor and texture.
- Refrigerate fully before serving for the best slice and firmness.
