Mini Banana Pudding Cheesecakes (Printable Page)

# What You Need:

→ Base

01 - 12 vanilla wafer cookies

→ Filling

02 - 8 oz cream cheese, softened to room temperature
03 - 1/4 cup granulated sugar
04 - 1 large egg
05 - 1/4 cup sour cream
06 - 1 teaspoon vanilla extract
07 - 1 ripe banana, mashed

→ Topping

08 - Whipped cream
09 - Crushed vanilla wafers
10 - Fresh banana slices

# How to Make It:

01 - Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners.
02 - Place one vanilla wafer cookie at the bottom of each paper liner to form the crust.
03 - In a medium bowl, beat cream cheese and sugar until smooth and creamy.
04 - Add mashed banana, vanilla extract, sour cream, and egg to the cream cheese mixture. Mix until fully combined and creamy.
05 - Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
06 - Bake for 18–22 minutes or until centers are set and edges appear slightly firm.
07 - Allow cheesecakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
08 - Refrigerate for at least 2 hours to set properly and develop flavors.
09 - Before serving, top each mini cheesecake with a dollop of whipped cream, sprinkle with crushed vanilla wafers, and add a fresh banana slice.

# Helpful Tips:

01 - These mini cheesecakes can be made up to 2 days ahead and stored in the refrigerator.
02 - For best texture, allow cheesecakes to come to room temperature for 15 minutes before serving.

Return