Description
Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and sweet banana pudding, all nestled in a crunchy graham cracker crust. These bite-sized desserts are perfect for any occasion, from casual gatherings to elegant celebrations. With their irresistible flavors and beautiful presentation, they’re sure to impress your guests and leave them wanting more.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- Whipped cream for topping
- Sliced bananas for garnish
Instructions
- Preheat the oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press firmly into mini cheesecake pans or muffin tins lined with cupcake liners. Bake for 8 minutes until golden.
- In a separate bowl, beat softened cream cheese and sugar until smooth. Mix in vanilla extract.
- Fold in the mashed bananas until well combined but fluffy.
- Spoon the filling over each crust until three-quarters full.
- Refrigerate for at least 2 hours or overnight to set.
- Top with whipped cream and banana slices before serving.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 194
- Sugar: 10g
- Sodium: 139mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 34mg
Keywords: - For added flavor, mix in chopped nuts or chocolate chips into the filling. - Store in an airtight container in the refrigerator for up to three days.