Irresistible Mini Banana Pudding Cheesecakes Recipe

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup whipped cream (homemade or store-bought)
• 2 ripe bananas, mashed
• 1 ripe banana, sliced (for garnish)
• 1 cup vanilla pudding (store-bought or homemade)
• to taste Mini vanilla wafers (for garnish)
• to taste Fresh mint leaves (for garnish)

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined and resembles wet sand.
3. Spoon about 1 tablespoon of the crumb mixture into the bottom of each mini cheesecake pan (or muffin tin lined with liners) and press down firmly to create an even layer. Bake for about 5 minutes, then remove from the oven and let cool.
4. In a large bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Gradually add the powdered sugar and continue to mix until well combined.
5. Mix in the vanilla extract and the mashed bananas until fully incorporated. Gently fold in the whipped cream, mixing until there are no streaks left.
6. Spoon the cheesecake mixture over the cooled crusts, filling each cup about 3/4 full.
7. Place your cheesecakes in the refrigerator to set for at least 2 hours, or until firm.
8. Once set, remove them from the fridge and top each mini cheesecake with a layer of vanilla pudding, smoothing it out gently.
9. Decorate the tops with sliced banana, a mini vanilla wafer, and a mint leaf for an extra pop.
10. Remove the cheesecakes from their molds or liners and serve immediately, or keep chilled until ready to enjoy!