Description
Indulge in the delightful taste of Mini Banana Pudding Cheesecakes, perfect for any gathering or a cozy night in. These charming mini desserts feature a crunchy vanilla wafer crust filled with a creamy banana-infused cheesecake, all topped with luscious whipped cream. The combination of textures and flavors will impress your guests and satisfy your sweet tooth.
Ingredients
Scale
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) Challenge Butter, melted
- 12 ounces (339g) Challenge Cream Cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all purpose flour
- 1/4 cup (58g) sour cream
- 1/4 cup lightly mashed bananas
- 1 tsp vanilla extract
- 2 eggs
- Banana slices
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
- Vanilla wafers
Instructions
- Preheat the oven to 325°F (162°C) and line a cupcake pan with liners.
- Mix vanilla wafer crumbs, sugar, and melted butter in a bowl. Press into the bottom of the cupcake liners.
- Bake for 5 minutes and let cool.
- Lower the oven temperature to 300°F (148°C). In a bowl, beat cream cheese, sugar, and flour until smooth. Add sour cream and mashed bananas; mix well. Incorporate eggs one at a time.
- Fill each cup with batter, topping with banana slices before filling to the brim.
- Bake for 18-20 minutes, then cool gradually in the oven before refrigerating until fully chilled.
- Prepare whipped cream by whipping cold heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Top each cheesecake with whipped cream and garnish with banana slices.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (57g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 30mg