Irresistible Mini Banana Pudding Cheesecakes 

Intro:

Who can resist the combination of creamy cheesecake and the comforting sweetness of banana pudding? These Mini Banana Pudding Cheesecakes are the perfect bite-sized indulgence for any occasion, whether you’re hosting a party or simply looking to treat yourself. With a buttery graham cracker crust, a rich banana-infused cheesecake filling, and a delightful topping of fresh banana, whipped cream, and crushed vanilla wafers, each bite is packed with flavor and texture.

These cheesecakes offer all the goodness of a traditional banana pudding with the added decadence of cheesecake, making them a unique and irresistible dessert. The banana flavor is subtly blended into the cheesecake, creating a delicious harmony that isn’t overly sweet but still bursting with banana goodness. Plus, their mini size makes them fun to serve and easy to eat, perfect for sharing or indulging in a little dessert self-care.

Whether you’re a banana lover or just a fan of creative desserts, this recipe is sure to impress. Best of all, these mini cheesecakes are simple to make, using ingredients you likely already have at home. Let’s dive into the recipe and create these irresistibly creamy and delicious mini banana pudding cheesecakes!

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Irresistible Mini Banana Pudding Cheesecakes 🍰💛🍌

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup banana pudding mix
• 1/2 cup milk
• 2 bananas, sliced
• Whipped cream for garnish
• Crushed vanilla wafers for garnish

Instructions:

1. Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
2. In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each liner to form the crust.
3. In a large bowl, beat the softened cream cheese and 1/2 cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the sour cream to the cheesecake mixture and mix until fully combined.
5. In a separate bowl, whisk together the banana pudding mix and milk until thickened. Gently fold the banana pudding mixture into the cheesecake batter until well combined.
6. Spoon the cheesecake mixture over the prepared graham cracker crusts, filling each liner almost to the top.
7. Bake the cheesecakes for 20-25 minutes, or until the centers are set. Remove from the oven and allow them to cool completely. Once cooled, refrigerate for at least 2 hours before serving.
8. Just before serving, top each mini cheesecake with a slice of banana, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers.

Prep Time: 20 minutes
Total Time: 45 minutes
Servings: 12 mini cheesecakes

These mini banana pudding cheesecakes are sure to be a hit, whether you serve them at a gathering or enjoy them as a sweet treat anytime!

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