Description
These Mini Banana Pudding Cheesecakes combine creamy cheesecake with the delightful flavor of banana pudding in a convenient, single-serving size. Featuring a graham cracker crust and a luscious banana-infused filling, they are perfect for dessert lovers seeking an easy yet impressive treat.
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 (approximately 3.4 oz)
Topping
- Whipped cream for topping
- Banana slices for garnish
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners to ensure easy removal of the mini cheesecakes.
- Make the Crust Mixture: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir well until the crumbs are evenly coated and the mixture resembles wet sand.
- Form Crust in Muffin Cups: Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press down gently to create a firm, 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, creamy, and free of lumps, about 2 to 3 minutes.
- Add Vanilla and Eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating thoroughly after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl as needed.
- Incorporate Remaining Filling Ingredients: Stir in the sour cream, heavy cream, mashed bananas, and instant banana pudding mix until the filling is fully combined and smooth.
- Fill Muffin Cups: Pour the cheesecake mixture over the prepared crusts, filling each muffin cup about three-quarters full to allow room for rising.
- Bake the Mini Cheesecakes: Bake in the preheated oven for 18 to 20 minutes, or until the centers are just set but may still have a slight jiggle. This ensures a creamy texture.
- Cool and Chill: Remove from the oven and allow the cheesecakes to cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to let them fully set and develop flavor.
- Add Toppings and Serve: Before serving, top each mini cheesecake with a dollop of whipped cream and garnish with fresh banana slices for an attractive and delicious finish.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Use ripe bananas for the best natural sweetness and flavor.
- You can prepare these mini cheesecakes a day ahead; they taste even better after chilling overnight.
- If you prefer, substitute the instant banana pudding with homemade banana pudding for a fresher taste.
- Store leftovers covered in the refrigerator for up to 3 days.
