Description
These delightful mini cheesecakes marry creamy cheesecake with the nostalgic taste of banana pudding, topped with whipped cream for a truly indulgent experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup banana pudding mix
- 1/2 cup milk
- 2 bananas, sliced
- Whipped cream for garnish
- Crushed vanilla wafers for garnish
Instructions
- Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press into muffin cups.
- In a large bowl, beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, and then stir in vanilla extract.
- In another bowl, combine banana pudding mix with milk, whisk until thick. Fold into cream cheese mixture.
- Spoon filling over crusts and bake for 20-25 minutes until set. Cool completely then refrigerate for at least 2 hours.
- Garnish with banana slices, whipped cream, and crushed vanilla wafers before serving.
Notes
Allow cheesecakes to cool completely before refrigerating for best flavor melding.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 4 g