Description
Creamy, dreamy mini banana pudding cheesecakes with a graham cracker crust, rich cheesecake center, and banana pudding topping.
Ingredients
1 ½ cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
10–12 vanilla wafers
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1 cup banana pudding mix (instant)
1/2 cup cold milk
2 ripe bananas, mashed
Whipped cream (for topping)
Instructions
1. Preheat oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. Mix graham cracker crumbs, butter, and sugar. Press into liners and bake for 5 minutes.
3. Let the crust cool, then add a vanilla wafer on top if desired.
4. Beat cream cheese until smooth. Add sugar and mix well.
5. Add eggs one at a time, then stir in vanilla and sour cream.
6. Spoon cheesecake batter over crusts. Bake for 18–20 minutes.
7. Cool completely before topping.
8. Prepare banana pudding mix with cold milk. Fold in mashed bananas.
9. Chill pudding for 10–15 minutes to thicken.
10. Spoon pudding onto cooled cheesecakes and chill for 1 hour.
11. Top with whipped cream and garnish with banana or wafer. Serve cold.
Notes
Use ripe bananas for best flavor.
Chill cheesecakes before serving.
Great for make-ahead desserts.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 18g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg