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Mini Banana Pudding Cheesecakes

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Mini Banana Pudding Cheesecakes combine the classic flavors of banana pudding with rich, creamy cheesecake in a bite-sized treat perfect for any occasion.

Ingredients

  • 1 cup graham cracker crumbs
  • 4 tbsp butter, melted
  • 16 oz cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 2 ripe bananas, mashed
  • 1 tsp vanilla extract
  • 1/4 cup sour cream
  • 1/4 cup powdered sugar
  • Crushed vanilla wafers, for topping
  • Banana slices, optional for garnish

Instructions

  1. Preheat oven to 325°F (160°C) and line a mini muffin pan with paper liners or lightly grease.
  2. Combine graham cracker crumbs and melted butter. Press into the bottom of each mini cup to form the crust.
  3. In a bowl, beat cream cheese until smooth. Add sweetened condensed milk, mashed bananas, vanilla extract, sour cream, and powdered sugar. Beat until silky.
  4. Spoon the banana cheesecake mixture over the crusts, filling almost to the top.
  5. Bake for 12–15 minutes, until edges are set but centers still jiggle slightly.
  6. Cool to room temperature, then refrigerate at least 2 hours or overnight.
  7. Before serving, top with crushed vanilla wafers and banana slices if desired.

Notes

  • Store in the fridge for up to 4 days in an airtight container.
  • Best enjoyed chilled — allow to sit at room temp for 10 minutes before eating.
  • Can be frozen for up to 2 months and thawed overnight in the fridge.
  • Fresh banana slices should be added just before serving to avoid browning.

Nutrition

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