Irresistible Mini Banana Pudding Cheesecakes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup banana pudding mix
1/2 cup milk
2 bananas, sliced
Whipped cream for garnish
Crushed vanilla wafers for garnish
Directions:
Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of each liner to form a crust.
In a large bowl, beat the cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Add sour cream and mix until fully combined. In a separate bowl, combine banana pudding mix with milk and whisk until thickened. Fold the banana pudding into the cheesecake mixture until well combined.
Spoon the cheesecake mixture over the crusts in the muffin tin, filling each liner almost to the top.
Bake for 20-25 minutes or until the centers are set. Allow the cheesecakes to cool completely, then refrigerate for at least 2 hours before serving.
Before serving, top each mini cheesecake with a slice of banana, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes | Kcal: 280 kcal per serving | Servings: 12 mini cheesecakes
