Mini Banana Pudding Cheesecakes Recipe

Introduction

Mini Banana Pudding Cheesecakes combine creamy cheesecake and classic banana pudding flavors atop a crunchy graham cracker crust. These bite-sized desserts are perfect for parties or cozy family gatherings, offering a delightful blend of textures with a fluffy whipped cream topping. Quick to prepare and stunning to serve, they’re sure to impress your guests.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 1 cup whipped cream (homemade preferred)
• 3.4 oz vanilla pudding mix (instant)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of each muffin tin cup to form the crust.
2. Step 2: Bake the crusts for about 10 minutes until they turn golden brown and fragrant. Remove from the oven and allow them to cool completely.
3. Step 3: In a separate bowl, beat the softened cream cheese until smooth. Gradually add sugar and vanilla extract while mixing until creamy and lump-free.
4. Step 4: Gently fold in the mashed ripe bananas and vanilla pudding mix into the cream cheese mixture, combining thoroughly.
5. Step 5: Spoon the filling into each cooled crust, filling the cups about three-quarters full.
6. Step 6: Refrigerate the mini cheesecakes for at least two hours to let them set properly before serving.

Tips & Variations

• For a different crust, swap graham cracker crumbs with finely crushed vanilla wafers.
• Add mini chocolate chips to the filling for a delightful twist.
• Use homemade whipped cream for a fluffier, fresher topping.
• Try drizzling caramel sauce over the top for extra richness.

Storage

Store leftover mini cheesecakes in an airtight container in the refrigerator for up to three days. When ready to enjoy, reheat gently in the microwave for 15-20 seconds to avoid melting the filling too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is a Mini Banana Pudding Cheesecake?

It’s a small, individual dessert combining a graham cracker crust with a creamy cheesecake banana pudding filling, topped with whipped cream for a perfect bite-sized treat.

Can I make Mini Banana Pudding Cheesecakes ahead of time?

Yes, they can be prepared a few hours or even a day ahead and stored in the refrigerator to set and develop flavors before serving.

Mini Banana Pudding Cheesecakes Recipe

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4.5 from 131 reviews

Mini Banana Pudding Cheesecakes are irresistible bite-sized desserts that blend creamy cheesecake and banana pudding atop a crunchy graham cracker crust. With a fluffy whipped cream topping and a sprinkle of crushed cookies, each mini cheesecake delivers a burst of flavor, making them perfect for parties or cozy family gatherings. Quick to prepare yet stunning in presentation, these cheesecakes will leave your guests raving.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 1 cup graham cracker crumbs
• 1/4 cup unsalted butter, melted

Filling

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 3.4 oz vanilla pudding mix (instant)

Topping

• 1 cup whipped cream (homemade preferred)

Instructions

1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs with the melted unsalted butter until the mixture is well incorporated. Press this mixture firmly into the bottom of each muffin tin cup to form the crust.
2. Bake the Crusts: Place the muffin tin in the oven and bake the crusts for about 10 minutes until they turn golden brown and release a fragrant aroma. Remove from oven and let the crusts cool completely before adding the filling.
3. Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the granulated sugar and vanilla extract, mixing continuously until the filling is lump-free and well combined.
4. Add Bananas and Pudding Mix: Gently fold the mashed ripe bananas and instant vanilla pudding mix into the cream cheese mixture. The bananas add natural sweetness and flavor while the pudding mix enhances creaminess.
5. Assemble the Cheesecakes: Spoon the prepared filling into each cooled graham cracker crust, filling them about three-quarters full. It’s okay if it looks a little messy at this stage.
6. Chill Before Serving: Refrigerate the mini cheesecakes for at least two hours to allow them to set properly, making them easier to remove and enjoy. Optionally, top with whipped cream and a sprinkle of crushed cookies before serving.

Notes

• Ensure bananas are ripe with brown spots for maximum sweetness and flavor.
• You can substitute graham cracker crumbs with vanilla wafers for a different crust texture.
• Use homemade whipped cream for a fluffier and fresher topping, but store-bought whipped cream can also be used.
• Store leftover cheesecakes in an airtight container in the refrigerator for up to three days.
• Reheat leftovers gently in the microwave for 15-20 seconds to avoid melting the cheesecake.
• Feel free to add mini chocolate chips or caramel sauce to the filling for a delightful twist.
• Allow the finished cheesecakes to rest after chilling for optimal texture and flavor development.

Keywords: banana dessert, cheesecake cups, easy recipes, mini desserts, no-bake cheesecake, party treats, whipped cream topping