Description
These Mini Banana Pudding Cheesecakes are a delightful twist on the classic dessert, perfect for any occasion.
Ingredients
Scale
- 1 cup crushed vanilla wafers
- 2 tablespoons melted butter
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 ripe bananas, sliced
- 1 cup banana pudding mix
- 2 cups milk
- whipped cream for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine crushed vanilla wafers and melted butter, then press into the bottom of mini cheesecake pans.
- In another bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form and then fold it into the cream cheese mixture.
- In another bowl, whisk together banana pudding mix and milk until thickened.
- Layer the banana pudding on top of the cheesecake layer. Add sliced bananas if desired.
- Chill in the refrigerator for at least 4 hours before serving.
- Top with whipped cream and extra banana slices before enjoying.
Notes
- For best flavor, use ripe bananas.
- These cheesecakes can be made a day ahead of time.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
Keywords: Mini Banana Pudding Cheesecakes, easy dessert recipe, banana pudding