Mini Banana Pudding Cheesecakes
Mini banana pudding cheesecakes are no-fuss individual desserts that combine the creamy richness of cheesecake with the nostalgic taste of banana pudding. Perfect for parties, picnics, or cozy nights in!
Equipment
- Muffin Tin
- Electric Mixer
Ingredients
Crust
- vanilla wafer crumbs
- melted butter
Cheesecake Filling
- cream cheese softened
- granulated sugar
- 1 large egg
- mashed ripe banana
- vanilla extract
Topping
- whipped cream
- sliced fresh banana
- extra vanilla wafer crumbs optional
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with liners.
- Mix vanilla wafer crumbs and melted butter. Press mixture into liners to form crusts. Bake 5 minutes and cool.
- Beat cream cheese, sugar, egg, mashed banana, and vanilla extract until smooth.
- Spoon filling onto crusts. Bake 15-20 minutes until set. Cool to room temperature.
- Chill cheesecakes in fridge for at least 2 hours.
- Top with whipped cream, banana slices, and optional wafer crumbs before serving.
Notes
For best results, use very ripe bananas. Add a little lemon juice to banana slices to prevent browning.