Mini Banana Pudding Cheesecakes
Ingredients:
Crust:
- 1 cup crushed vanilla wafers
- 3 tablespoons melted butter
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip)
Layering & Garnish:
- 1 banana, thinly sliced
- Extra whipped topping
- Mini vanilla wafers or crushed cookie crumbs for garnish
Directions:
1. Preheat oven to 325°F (163°C).
2. In a bowl, combine crushed vanilla wafers and melted butter. Press mixture firmly into the bottom of mini cheesecake pans or muffin tins lined with paper liners.
3. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
4. Add sweetened condensed milk, mashed banana, and vanilla extract; mix until well combined.
5. Gently fold in whipped topping until fully incorporated.
6. Spoon the cheesecake filling over the crust in each pan, filling about three-quarters full.
7. Bake for 15-18 minutes or until the edges are set but the center is slightly jiggly.
8. Remove from oven and allow to cool to room temperature, then refrigerate for at least 2 hours or until fully chilled.
9. Before serving, top each mini cheesecake with thin banana slices, extra whipped topping, and garnish with mini vanilla wafers or crushed cookie crumbs.
Prep Time: 20 minutes | Cooking Time: 18 minutes | Total Time: 2 hours 38 minutes
Kcal: 280 kcal | Servings: 8 servings
Tips:
Use ripe but firm bananas for the best flavor and texture in the filling.
Chill cheesecakes thoroughly to ensure firm texture and easier removal from pans.