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Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes
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Mini Banana Pudding Cheesecakes are a delightful fusion of classic banana pudding and creamy cheesecake, served in individual portions. They’re perfect for parties, potlucks, or an easy make-ahead dessert.

Ingredients

Units Scale
  • 12 vanilla wafer cookies
  • 2 ripe bananas, sliced
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup sour cream
  • 1 package (3.4 oz) instant banana pudding mix
  • 1 cup cold milk
  • 1 cup whipped topping (like Cool Whip)
  • Extra banana slices and crushed wafers for garnish (optional)

Instructions

  1. Preheat oven to 325°F (163°C). Line a muffin tin with paper liners and place a vanilla wafer at the bottom of each.
  2. In a bowl, beat the cream cheese and sugar until smooth and creamy.
  3. Add the egg and vanilla extract. Mix until just combined.
  4. Fold in the sour cream gently.
  5. Place 1–2 banana slices on top of each wafer in the muffin cups.
  6. Spoon the cheesecake batter evenly over the bananas, filling each cup about 3/4 full.
  7. Bake for 18–20 minutes or until the centers are set. Let cool, then refrigerate for at least 2 hours.
  8. In another bowl, whisk together the banana pudding mix and milk. Let sit for 5 minutes until thickened.
  9. Fold in whipped topping to make the banana mousse.
  10. Top each mini cheesecake with a dollop of banana mousse, a banana slice, and crushed wafers if desired. Serve chilled.

Notes

  • Use very ripe bananas for best flavor.
  • Chill the cheesecakes thoroughly before adding the mousse topping.
  • You can make these up to 2 days in advance.

Nutrition

Find it online: https://www.cookflash.com/mini-banana-pudding-cheesecakes/