Why Make This Recipe
Mini Banana Pudding Cheesecakes are a fun and tasty dessert that brings together the flavors of banana pudding and cheesecake in bite-sized servings. They are perfect for parties, gatherings, or just a sweet treat at home. Plus, they are easy to make and look impressive!
How to Make Mini Banana Pudding Cheesecakes
Ingredients:
- 1 cup crushed vanilla wafers
- 3 tablespoons melted butter
- 8 oz cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup whipped topping (such as Cool Whip)
- 1 banana, thinly sliced
- Extra whipped topping for garnish
- Mini vanilla wafers or crushed cookie crumbs for garnish
Directions:
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Prepare the crust: In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs look like wet sand. Press this mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds.
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Make the cheesecake filling: Beat the softened cream cheese in a bowl until smooth. Add sweetened condensed milk, mashed banana, and vanilla extract, mixing until it’s creamy. Then, gently fold in the whipped topping.
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Assemble the cheesecakes: Place a slice of banana on each crust. Spoon or pipe the cheesecake filling over the banana slices, filling them to the top. Smooth out the tops.
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Chill: Put the mini cheesecakes in the refrigerator for 1–2 hours until they are fully set. For a firmer texture, you can freeze them for 30 minutes.
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Garnish and serve: Top each mini cheesecake with whipped topping and a mini vanilla wafer or some crushed wafers before serving.
How to Serve Mini Banana Pudding Cheesecakes
Serve these mini cheesecakes cold after they have chilled. They make a perfect dessert for any occasion and are great for sharing. Arrange them on a cute platter for a beautiful display.
How to Store Mini Banana Pudding Cheesecakes
Keep any leftover mini cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just be sure to wrap them well before freezing.
Tips to Make Mini Banana Pudding Cheesecakes
- Make sure your cream cheese is at room temperature before mixing. This helps it blend smoothly.
- Use ripe bananas for the best flavor and sweetness.
- Feel free to adjust the sweetness by adding more or less sweetened condensed milk depending on your taste.
Variation
You can add a layer of chocolate or caramel sauce between the banana slice and cheesecake filling for a delicious twist. Or you could use a different flavor of instant pudding mix to create various flavors of cheesecakes.
FAQs
1. Can I use fresh whipped cream instead of whipped topping?
Yes, you can use fresh whipped cream. Just make sure it is stiff enough to hold its shape.
2. Can I make these mini cheesecakes ahead of time?
Absolutely! You can prepare them a day in advance and keep them in the refrigerator until you are ready to serve.
3. What can I substitute for vanilla wafers?
You can use crushed graham crackers or any other favorite cookies as a substitute for vanilla wafers in the crust.
Mini Banana Pudding Cheesecakes
Ingredients
Method
- In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs look like wet sand.
- Press the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds.
- Beat the softened cream cheese in a bowl until smooth.
- Add sweetened condensed milk, mashed banana, and vanilla extract, mixing until creamy.
- Gently fold in the whipped topping.
- Place a slice of banana on each crust.
- Spoon or pipe the cheesecake filling over the banana slices, filling them to the top. Smooth out the tops.
- Put the mini cheesecakes in the refrigerator for 1–2 hours until they are fully set.
- For a firmer texture, you can freeze them for 30 minutes.
- Top each mini cheesecake with whipped topping and a mini vanilla wafer or some crushed wafers before serving.