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Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 teaspoon vanilla extract
– 2 large eggs
– 1 cup banana pudding (prepared, from mix or homemade)
– 2 ripe bananas, sliced
– Whipped cream, for topping
– Optional: vanilla wafers for garnish
Directions:
1. Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, combine graham cracker crumbs and melted butter until well mixed. Press about 1 tablespoon of this mixture into the bottom of each muffin cup to form a crust.
3. In a large bowl, beat cream cheese with sugar and vanilla extract until smooth and creamy.
4. Add eggs one at a time, beating well after each addition.
5. Fold in the banana pudding gently until combined.
6. Spoon the cheesecake mixture evenly over the graham cracker crusts in the muffin tin.
7. Bake for 18-22 minutes, until the edges are set but the center still slightly jiggles.
8. Remove from oven and allow to cool at room temperature for 20 minutes, then refrigerate for at least 4 hours or overnight.
9. Before serving, top each mini cheesecake with sliced bananas and a dollop of whipped cream. Garnish with vanilla wafers if desired.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 4 hours 40 minutes
Kcal: 320 kcal | Servings: 12 servings
Tips:
Use ripe bananas for the best natural sweetness and flavor in your cheesecakes.
Chill cheesecakes thoroughly to ensure a firm texture and cleaner slices when serving
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