Description
Indulge in the delightful combination of banana pudding and cheesecake with these mini treats. Creamy, flavorful, and perfectly portioned, they’re a hit for any occasion.
Ingredients
Scale
For the Crust:
- 1 cup crushed vanilla wafers
- 3 tablespoons unsalted butter, melted
For the Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium banana)
- 1/4 teaspoon salt
For the Topping:
- 1 cup whipped cream or whipped topping
- sliced bananas
- crushed vanilla wafers for garnish
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Prepare the crust: Mix crushed vanilla wafers and melted butter. Press into muffin cups and bake briefly.
- Make the filling: Beat cream cheese and sugar, add eggs, sour cream, vanilla, mashed banana, and salt. Mix until creamy.
- Fill and bake: Divide filling among muffin cups and bake until set. Cool, then chill.
- Top and serve: Add whipped cream, banana slice, and crushed wafers before serving.
Notes
- Use very ripe bananas for the best flavor.
- Cheesecakes can be made a day ahead and stored chilled.
- Add a touch of banana extract for a stronger banana flavor, if desired.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 13g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
