Mini Banana Pudding Cheesecakes
Ingredients:
Crust:
1 cup crushed vanilla wafers
3 tablespoons melted butter
Cheesecake Filling:
8 oz cream cheese, softened
½ cup sweetened condensed milk
½ cup mashed banana
1 teaspoon vanilla extract
1 cup whipped topping (Cool Whip)
Directions:
Prepare the Crust:
In a mixing bowl, combine the crushed vanilla wafers and melted butter. Stir until the crumbs are fully coated and resemble wet sand.
Form the Crust:
Line a muffin pan with paper cupcake liners. Spoon about 1 tablespoon of the crumb mixture into each liner and press it down firmly to form a crust. Place the pan in the freezer while preparing the filling.
Make the Filling:
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, mashed banana, and vanilla extract. Beat until fully combined and smooth.
Fold in the Whipped Topping:
Gently fold the whipped topping into the banana cream cheese mixture until just combined. Do not overmix to maintain a light texture.
Assemble Cheesecakes:
Remove the muffin pan from the freezer. Spoon the filling evenly over each crust, smoothing the tops with a spatula.
Chill:
Refrigerate the cheesecakes for at least 4 hours, or until fully set. For best results, chill overnight.
Serve:
Once set, remove the cheesecakes from the liners and serve chilled. Optionally, garnish with a dollop of whipped topping and a vanilla wafer before serving.
Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 4 hours 15 minutes (including chilling)
Kcal: ~240 per mini cheesecake | Servings: 8