Description
Mini banana pudding cheesecakes with graham cracker crust, creamy cheesecake filling, banana pudding layer, and fresh banana topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt
- 2 (8 ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- ¼ teaspoon banana extract (optional, for extra banana flavor)
- 3 cups milk (whole or 2%)
- 1 (3.4 ounce) package instant banana cream pudding mix
- 1 cup heavy cream, whipped to stiff peaks
- 2–3 ripe bananas, sliced
- Vanilla wafers, for garnish
- Whipped cream, for garnish (optional)
- Caramel sauce, for drizzling (optional)
Instructions
- In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and a pinch of salt.
- Pour the melted butter into the graham cracker mixture. Use a fork or your fingers to thoroughly combine the ingredients until the mixture resembles wet sand. It should hold its shape when pressed together.
- Divide the graham cracker mixture evenly among 12 muffin liners in a muffin tin. Use a small measuring cup or the back of a spoon to firmly press the mixture into the bottom of each liner.
- Bake the crusts in a preheated oven at 350°F (175°C) for 5-7 minutes.
- Remove the muffin tin from the oven and let the crusts cool completely before adding the cheesecake filling.
- In a large bowl, using an electric mixer (either a stand mixer or a hand mixer), beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Stir in the sour cream, vanilla extract, and banana extract (if using). Mix until just combined.
- Carefully spoon the cheesecake filling evenly into the cooled graham cracker crusts, filling each liner almost to the top.
- Wrap the bottom of the muffin tin tightly with aluminum foil to prevent water from seeping in. Place the muffin tin inside a larger baking pan and carefully pour hot water into the larger pan until it reaches about halfway up the sides of the muffin tin.
- Bake the cheesecakes in a preheated oven at 325°F (160°C) for 20-25 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the oven door slightly. Let the cheesecakes cool in the oven for 1 hour.
- Remove the cheesecakes from the water bath and let them cool completely at room temperature. Then, refrigerate them for at least 4 hours, or preferably overnight, to allow them to fully set.
- In a medium bowl, whisk together the milk and instant banana cream pudding mix until smooth. Let it stand for 5 minutes to thicken slightly.
- Gently fold in the whipped cream until just combined. Be careful not to overmix.
- Carefully remove the chilled cheesecakes from the muffin liners.
- Spoon or pipe the banana pudding mixture evenly over the top of each cheesecake.
- Arrange sliced bananas on top of the banana pudding layer.
- Garnish with vanilla wafers, whipped cream (if desired), and a drizzle of caramel sauce (if desired).
- If you’re not serving them immediately, you can chill the assembled cheesecakes for another 30 minutes to an hour to allow the flavors to meld together.
- Serve the banana pudding cheesecakes immediately and enjoy!
Notes
- Softening the cream cheese is crucial for a smooth cheesecake filling.
- Baking in a water bath is highly recommended to prevent cracking.
- Cooling the cheesecakes gradually helps prevent cracking.
- Slice bananas just before serving to prevent browning.
- These are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 32 minutes