If you’re a fan of banana pudding and cheesecake, you’re in for a treat. These Mini Banana Pudding Cheesecakes combine the creamy richness of cheesecake with the nostalgic flavors of banana pudding, all in a convenient, bite-sized form.
Why You’ll Love These Mini Banana Pudding Cheesecakes
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
- Perfect for Any Occasion: Whether it’s a family gathering, potluck, or just a sweet craving, these mini cheesecakes fit the bill.
- Portion-Controlled: Enjoy the indulgence without overdoing it—each mini cheesecake is a perfect single serving.
Ingredients
For the Crust:
- 1 ½ cups crushed vanilla wafers
- 3 tablespoons melted butter
For the Filling:
- 1 package (8 oz) cream cheese, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 banana, thinly sliced
For the Topping:
- Whipped topping (for garnish)
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- Make the Crust: In a bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are well-coated. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
- Prepare the Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and continue to beat until the mixture is creamy and well-blended.
- Assemble the Cheesecakes: Spoon the cream cheese mixture over the crusts in the muffin liners, filling each about ¾ full. Place a thin slice of banana on top of each.
- Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the centers are set.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to the refrigerator and chill for at least 2 hours.
- Garnish and Serve: Before serving, top each mini cheesecake with a dollop of whipped topping.
Tips for Success
- Use Ripe Bananas: Ripe bananas provide the best flavor and texture for this recipe.
- Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature to achieve a smooth filling.
- Chill Thoroughly: Allowing the cheesecakes to chill properly ensures they set well and have the best texture.
Variations
- Add a Banana Slice on Top: For extra banana flavor and a decorative touch, place an additional banana slice on top before serving.
- Drizzle with Caramel: A light drizzle of caramel sauce can add a delightful sweetness.
- Use Graham Cracker Crust: If you prefer, substitute the vanilla wafer crust with a graham cracker crust.
Nutritional Information (Approximate per Serving)
- Calories: 210
- Total Fat: 13g
- Saturated Fat: 7g
- Cholesterol: 45mg
- Sodium: 120mg
- Total Carbohydrates: 20g
- Sugars: 12g
- Protein: 3g
Frequently Asked Questions
Q: Can I make these cheesecakes ahead of time?
A: Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.
Q: How long do they last in the refrigerator?
A: They can be stored in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze these mini cheesecakes?
A: Yes, wrap them individually and freeze for up to a month. Thaw in the refrigerator before serving.
Q: Can I use a different type of cookie for the crust?
A: Absolutely! Graham crackers or digestive biscuits can be used as alternatives to vanilla wafers.
Conclusion
These Mini Banana Pudding Cheesecakes offer a delightful twist on traditional desserts, combining the creamy richness of cheesecake with the beloved flavors of banana pudding. Easy to make and perfect for any occasion, they’re sure to become a favorite in your dessert repertoire.