Mini Banana Pudding Cheesecakes (Print Version)
# Ingredients:
→ Vanilla Wafer Crust
01 -
1 cup (134g) vanilla wafer cookie crumbs
02 -
2 tbsp (26g) sugar
03 -
4 tbsp (56g) unsalted butter, melted
→ Banana Filling
04 -
12 ounces (339g) cream cheese, room temperature
05 -
1/2 cup (104g) sugar
06 -
3 tbsp (24g) all-purpose flour
07 -
1/4 cup (58g) sour cream
08 -
1/4 cup lightly mashed bananas
09 -
1 tsp vanilla extract
10 -
2 eggs
11 -
Banana slices for topping
→ Whipped Cream and Garnish
12 -
3/4 cup (180ml) heavy whipping cream, cold
13 -
6 tbsp (44g) powdered sugar
14 -
1/2 tsp vanilla extract
15 -
Vanilla wafers for garnish
16 -
Banana slices for garnish
# Instructions:
01 -
Preheat oven to 325°F (162°C). Line a cupcake pan with cupcake liners. Combine vanilla wafer cookie crumbs, sugar, and melted butter. Divide the mixture evenly between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Bake for 5 minutes, then remove from the oven and allow to cool.
02 -
Reduce oven temperature to 300°F (148°C). In a large bowl, mix the cream cheese, sugar, and flour on low speed until combined. Scrape down the sides of the bowl. Add the sour cream and mashed bananas, mixing on low speed until well combined. Add the vanilla extract and the first egg, beating slowly until mostly combined. Add the remaining egg and mix until fully combined.
03 -
Add a small amount of the filling to each cupcake liner, then place a couple of banana slices on top. Add additional filling on top of the banana slices, filling each liner until mostly full.
04 -
Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for 5 minutes. Crack the oven door and let the cheesecakes cool for 15-20 minutes. Transfer to the refrigerator to cool completely.
05 -
In a large mixer bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
06 -
Pipe a swirl of whipped cream on top of each cheesecake. Garnish with a banana slice and a vanilla wafer. Refrigerate until ready to serve. Best consumed within 2-3 days.
# Notes:
01 -
For best results, refrigerate cheesecakes for at least 2-3 hours before serving to allow flavors to set.