Mini Banana Pudding Cheesecakes

Made with vanilla wafer crusts, a banana cheesecake filling and topped with whipped cream, these Mini Banana Pudding Cheesecakes are little bites of Southern comfort and banana pudding paradise!

Recipe

Vanilla Wafer Crust

  1. 1 cup vanilla wafer cookie crumbs
  2. 2 Tablespoons sugar
  3. 4 Tablespoons (½ stick) Challenge Butter, melted

Banana Filling

  1. 1½ packages (12 oz) Challenge Cream Cheese, softened to room temperature
  2. ½ cup sugar
  3. 3 Tablespoons all-purpose flour
  4. ¼ cup sour cream
  5. ¼ cup bananas, lightly mashed
  6. 1 teaspoon vanilla extract
  7. 2 large eggs
  8. banana slices

Whipped Cream

  1. ¾ cup heavy whipping cream, cold
  2. 6 Tablespoons powdered sugar
  3. ½ teaspoon vanilla extract
  4. vanilla wafers
  5. banana slices

Directions

Vanilla Wafer Crust

  1. 1

    Preheat oven to 325°F. Add cupcake liners to a cupcake pan.

  2. 2

    Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.

  3. 3

    Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.

Banana Filling

  1. 1

    Reduce oven to 300°F.

  2. 2

    In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.

  3. 3

    Add the sour cream and mashed bananas. Beat on low speed until well combined.

  4. 4

    Add the vanilla extract and the first egg and beat slowly until mostly combined.

  5. 5

    Add the remaining egg and mix until well combined.

  6. 6

    Add a small amount of filling to each cheesecake cup, then add a couple banana slices on top.

  7. 7

    Add additional filling on top of the banana slices, filling each cup until mostly full.

  8. 8

    Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes.

  9. 9

    Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.

  10. 10

    When cheesecakes are cooled, remove them from the pan.

Whipped Cream

  1. 1

    Add the heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.

  2. 2

    Pipe a swirl of whipped cream on top of each cheesecake and finish off with a banana slice and vanilla wafer.

  3. 3

    Refrigerate until ready to serve. Cheesecakes are best when well covered for 2-3 days.

Yields 12-14 mini cheesecakes.

Comments

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I made these tonight and they are sooo tasty. I did use 2x the banana, because, well, BANANAS!! I thought the batter was too soupy, but they turned out perfect. Thank you!! <3

MerryElle