Mini Banana Pudding Cheesecakes
Delightful mini cheesecakes infused with banana flavor, served on a buttery vanilla wafer crust, perfect for any gathering.
Ingredients
For the crust
- 1 cup vanilla wafer cookie crumbs Provides a deliciously sweet base for the cheesecakes.
- 2 tbsp sugar Enhances the sweetness of the crust.
- 4 tbsp Challenge Butter, melted Adds richness and binds the crust together perfectly.
For the cheesecake filling
- 12 ounces Challenge Cream Cheese, room temperature Ensures a smooth, creamy texture that is essential for cheesecakes.
- 1/2 cup sugar Sweetens the filling while balancing the tanginess of the cream cheese.
- 3 tbsp all-purpose flour Helps to stabilize the filling and prevents the cheesecakes from cracking.
- 1/4 cup sour cream Gives the filling a delightful creaminess and a hint of tang.
- 1/4 cup lightly mashed bananas Introduces natural sweetness and banana flavor to the filling.
- 1 tsp vanilla extract Enhances the overall flavor, bringing everything together.
- 2 eggs Binds the filling ingredients and creates a custard-like texture.
- banana slices Adds freshness and a burst of flavor in the cheesecake.
For the whipped topping
- 3/4 cup heavy whipping cream, cold Essential for creating the light and fluffy whipped topping.
- 6 tbsp powdered sugar Sweetens the whipped cream for a delightful topping.
- 1/2 tsp vanilla extract Complements the whipped cream and layers of flavor.
- vanilla wafers Use as a decorative finishing touch and extra crunch.
- banana slices For garnish and flavor enhancement atop the whipped cream.
Instructions
Preparation
- Preheat your oven to 325°F (162°C) and line a cupcake pan with cupcake liners.
- In a bowl, combine the vanilla wafer cookie crumbs, sugar, and melted butter.
- Distribute the mixture into the cupcake liners, about two tablespoons per cup, and press down to create a firm base.
- Bake for 5 minutes, then cool.
Cheesecake Filling
- Reduce the oven temperature to 300°F (148°C).
- In a large bowl, mix the cream cheese, sugar, and flour until smooth.
- Stir in the sour cream and mashed bananas.
- Add the vanilla extract and eggs, mixing gently until just combined.
- Scoop a small amount of filling into each cheesecake cup, letting a couple of banana slices peek through.
- Fill nearly to the top and bake for 18-20 minutes.
Whipped Topping
- Whip the heavy cream, powdered sugar, and vanilla until peaks form.
- Top each cheesecake with the whipped cream and finish with a banana slice and a vanilla wafer.
Notes
Use room temperature ingredients for a smoother batter. These cheesecakes can be made a day in advance, and they store well in the fridge for 2-3 days.