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Mini Banana Pudding Cheesecakes Recipe

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These Mini Banana Pudding Cheesecakes combine a creamy cheesecake filling with the sweet flavors of banana pudding. Featuring a vanilla wafer crust and topped with homemade whipped cream, banana slices, and vanilla wafers, these bite-sized desserts are perfect for any occasion and easy to prepare in under an hour.

Ingredients

Crust

  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) Challenge Butter, melted

Filling

  • 12 ounces (339g) Challenge Cream Cheese, room temperature
  • 1/2 cup (104g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1/4 cup (58g) sour cream
  • 1/4 cup lightly mashed bananas
  • 1 tsp vanilla extract
  • 2 eggs
  • Banana slices (for layering)

Whipped Cream Topping

  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp vanilla extract
  • Vanilla wafers (for garnish)
  • Banana slices (for garnish)

Instructions

  1. Prepare the Crust: Preheat the oven to 325°F (162°C). Line a cupcake pan with cupcake liners. In a bowl, combine the vanilla wafer cookie crumbs, sugar, and melted butter. Divide the mixture evenly between the cupcake liners, using about 2 tablespoons per cup, and press firmly into the bottoms to form the crust. Bake the crusts for 5 minutes, then remove from the oven and allow to cool while making the filling.
  2. Prepare the Filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, blend the cream cheese, sugar, and flour on low speed to minimize air incorporation. Scrape down the sides of the bowl as needed.
  3. Add Wet Ingredients: Add the sour cream and mashed bananas to the cream cheese mixture and continue beating on low until well combined. Then add the vanilla extract and the first egg, mixing slowly until mostly combined. Finally, add the second egg and mix until smooth and well combined.
  4. Assemble Cheesecakes: Spoon a small amount of the filling into each cheesecake cup. Place a couple of banana slices on top of this initial layer, then cover with additional filling until the cups are mostly full.
  5. Bake Cheesecakes: Bake the mini cheesecakes for 18-20 minutes. After baking, turn off the oven and leave the oven door closed for 5 minutes to allow them to set gently.
  6. Cool the Cheesecakes: Crack the oven door ajar and let the cheesecakes cool inside for 15-20 minutes. Then transfer them to the refrigerator to finish cooling completely.
  7. Make Whipped Cream: In a large bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  8. Garnish and Serve: Once the cheesecakes are fully cooled, remove them from the pan. Pipe a swirl of whipped cream on top of each mini cheesecake, then top with a banana slice and a vanilla wafer. Refrigerate until ready to serve. For best texture and flavor, keep well covered and consume within 2-3 days.

Notes

  • Use room temperature cream cheese to ensure a smooth filling and prevent lumps.
  • Beating the filling on low speed minimizes cracking caused by incorporating too much air.
  • Letting the cheesecakes rest in the warm oven with door closed helps prevent sudden temperature changes which can cause cracks.
  • Keep the cheesecakes refrigerated until serving to maintain their texture and freshness.
  • These mini cheesecakes can be prepared a day in advance for convenience.

Find it online: https://lauracooks.com/mini-banana-pudding-cheesecakes-recipe/