Mini Banana Pudding Cheesecakes
Quick and easy mini cheesecakes that combine creamy banana pudding and rich cheesecake flavors, perfect for any occasion.
Ingredients
For the crust
- 1 cup crushed vanilla wafers
- 2 tablespoons butter, melted
For the cheesecake filling
- 8 oz cream cheese, softened Can substitute with Neufchâtel cheese for a lighter option.
- ½ cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time, mixing just until combined.
- 1 cup banana pudding mix
- 2 cups whole milk
For topping
- to taste sliced bananas
- to taste whipped cream
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the crushed vanilla wafers with melted butter until crumbly. Press this mixture firmly into the bottom of mini muffin tins or cupcake liners.
- In a large bowl, beat the softened cream cheese and sugar until smooth.
- Add flour and vanilla extract, blending until well combined.
- Add the eggs one at a time, mixing just until combined.
- Mix in the banana pudding mix and milk until just incorporated.
- Pour the cheesecake batter on top of the crusts and fill each about ¾ full.
Baking
- Bake for about 15-20 minutes, or until just set. They should jiggle slightly in the center when done.
Cooling
- Let them cool at room temperature, then refrigerate for at least 2 hours before serving.
Notes
Chilling is key for flavor development and texture. Avoid overmixing to prevent cracks in the cheesecakes. Get creative with toppings like caramel, chocolate shavings, or crushed nuts.