Mini Banana Pudding Cheesecakes
Ingredients:
Crust:
1 cup graham cracker crumbs
3 tbsp granulated sugar
4 tbsp melted butter
Filling:
12 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1/2 cup mashed ripe banana
1/4 cup sour cream
Topping:
Whipped cream
Sliced bananas
Crushed vanilla wafers (optional)
Directions:
Preheat oven to 325°F (163°C) and line a muffin tin with 12 cupcake liners.
Combine graham cracker crumbs, sugar, and melted butter. Press about 1 tbsp into the bottom of each liner. Bake for 5 minutes and let cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add vanilla, eggs (one at a time), mashed banana, and sour cream. Beat until just combined.
Divide the cheesecake batter evenly over the crusts.
Bake for 18–20 minutes or until centers are just set. Cool completely, then chill in the refrigerator for at least 2 hours.
Top with whipped cream, banana slices, and crushed vanilla wafers before serving.
Prep Time: 15 minutes | Baking Time: 20 minutes | Chilling Time: 2 hours
Total Time: 2 hours 35 minutes
Kcal: 215 kcal | Servings: 12 mini cheesecakes
Tips:
Use very ripe bananas for the sweetest, creamiest texture.
Add a squeeze of lemon on banana slices to prevent browning.
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