Description
Indulge in these delightful Mini Banana Pudding Cheesecakes that blend the flavors of banana pudding with creamy cheesecake in every bite.
Ingredients
Scale
For the crust:
- 12 vanilla wafer cookies
For the cheesecake:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 small ripe banana, mashed
- 1/2 cup whipped topping, plus more for garnish
- 1/4 cup instant banana pudding mix, dry
For topping:
- Sliced bananas and crushed vanilla wafers
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place a vanilla wafer at the bottom of each liner.
- Mix Cheesecake: In a bowl, beat cream cheese and sugar. Add egg, vanilla, sour cream, and mashed banana. Mix in banana pudding mix.
- Bake: Divide batter into cups and bake for 16–18 minutes until set. Cool and chill for 2 hours.
- Serve: Top with whipped topping, banana slices, and crushed wafers before serving.
Notes
- Chill the cheesecakes fully for proper setting.
- Add banana slices just before serving to prevent browning for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 14g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
