Mini Banana Pudding Cheesecakes (Recipe for Printing)
Creamy mini cheesecakes with banana pudding and vanilla wafer crust. Perfect for sweet snacking.
# What You Need:
→ Crust
01 -
1 cup crushed vanilla wafer cookies (about 24 wafers)
02 -
3 tablespoons unsalted butter, melted
03 -
1 tablespoon granulated sugar
→ Cheesecake Filling
04 -
8 ounces cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 large egg
07 -
1 small ripe banana, mashed
→ Banana Pudding Layer
08 -
1 package (3.4 ounces) instant banana pudding mix
09 -
1 cup cold milk
10 -
1 cup whipped topping
# How to Make It:
01 -
Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners.
02 -
In a bowl, combine crushed vanilla wafers, melted butter, and 1 tablespoon sugar until evenly moistened.
03 -
Spoon about 1 tablespoon of crust mixture into each muffin liner and press firmly to pack.
04 -
Beat softened cream cheese and 1/2 cup sugar until smooth. Add egg and mashed banana. Mix until creamy and no lumps remain.
05 -
Divide cheesecake batter over the prepared crusts. Bake for 15 to 18 minutes, or until centers are just set. Remove from oven and let cool completely.
06 -
Refrigerate cooled cheesecakes for at least 2 hours to firm.
07 -
Whisk banana pudding mix with cold milk until thickened, about 2 minutes. Fold in whipped topping gently until blended.
08 -
Spoon banana pudding mixture over each chilled cheesecake, spreading to the edges.
# Extra Tips:
01 -
For an appealing finish, garnish each cheesecake with a mini vanilla wafer, banana slice, or swirl of whipped cream before serving.
02 -
Freeze leftovers for a chilled treat on warm days.