Irresistible Mini Banana Pudding Cheesecakes 🍰

 

Ingredients:  

- 1 1/2 cups graham cracker crumbs  

- 1/4 cup unsalted butter, melted  

- 16 ounces cream cheese, softened  

- 1/2 cup granulated sugar  

- 2 ripe bananas, mashed  

- 1 teaspoon vanilla extract  

- 2 large eggs  

- 1/2 cup banana pudding mix (instant)  

- 1 cup whipped cream, for topping  

- Banana slices, for garnish  

Directions:  

1. Preheat your oven to 325°F (165°C) and line a muffin

tin with paper liners.  

2. In a bowl, mix the graham cracker crumbs and melted

butter until combined. Press about 1 tablespoon of the

mixture into the bottom of each liner to form the crust.  

3. In a separate bowl, beat the cream cheese and sugar

until smooth. Add the mashed bananas, vanilla extract,

and eggs, mixing until well incorporated. Stir in the

banana pudding mix.  

4. Pour the batter evenly into the prepared liners, filling

each about 3/4 full.  

5. Bake for 15-20 minutes, or until the centers are set.

Remove from the oven and let cool in the tin for 10

minutes, then transfer to a wire rack to cool completely.

Refrigerate for at least 2 hours before serving.  

6. Top each cheesecake with whipped cream and

banana slices before serving.  

Prep Time: 15 minutes | Baking Time: 20 minutes | Total

Time: 35 minutes  

Kcal: 250 per serving | Servings: 12  

Tips:  

- For a chocolate variation, fold in 1/2 cup of mini

chocolate chips into the batter before baking.  

- Substitute graham cracker crumbs with crushed Nilla

wafers for a more traditional banana pudding flavor.  

- Enhance the presentation by drizzling caramel sauce on

top for a decadent touch.