Description
These Mini Banana Pudding Cheesecakes combine creamy, tangy cheesecake with the sweet, comforting flavor of banana pudding, all set on a crunchy graham cracker crust in delightful bite-sized portions. Perfect for parties or a sweet treat.
Ingredients
- 20 graham cracker (approx 1 cup of crumbs)
- ¼ cup salted butter melted
- ½ cup mashed banana (about 1 large banana)
- ¾ cup granulated sugar
- 16 ounce cream cheese softened
- 3 large eggs
- 2 Tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C) and line 18 medium-sized muffin cups with paper liners.
- In a small bowl, combine the graham cracker crumbs with the melted butter.
- Place a heaping tablespoon of this mixture into each muffin cup and press it firmly to form a crust. Bake for 5 minutes, then remove and let the crusts cool.
- While the crusts are baking, mix the cream cheese and granulated sugar until smooth.
- Add the eggs, vanilla extract, and mashed bananas, stirring just until combined. Avoid overmixing.
- Spoon about 3 tablespoons of the filling into each muffin cup, over the cookie crust. You can fill them nearly to the top since they won’t rise much, but leave a small gap for easy removal of the liners.
- Bake at 325°F (160°C) for 20 minutes. Afterward, turn off the oven, crack the door open, and let the cheesecakes sit in the oven for an additional 10 minutes.
- Once out of the oven, let them cool at room temperature for at least 30 minutes before transferring them to the refrigerator to chill completely, for at least an hour.
- Finish with an optional garnish of banana slices, or your favorite topping (e.g., whipped cream, caramel drizzle).
Notes
- Ensure cream cheese is softened to prevent lumps in the filling.
- Do not overmix the cheesecake batter once eggs are added, as this can lead to cracks.
- Chilling is crucial for the cheesecakes to set properly and achieve the desired firm texture.
- Fresh banana slices can brown quickly; add them just before serving or brush with a little lemon juice to prevent discoloration.
- For best results, use ripe (but not overripe) bananas for optimal flavor.
- Store leftover cheesecakes in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini cheesecakes, banana pudding, cheesecake recipe, dessert, party food, bite-sized, cream cheese, graham cracker