Mini Banana Pudding Cheesecake

Mini Banana Pudding Cheesecakes are a delicious easy baked cheesecake recipe that are perfect for your next party! 

It's hard to believe but Easter is almost here and these Mini Banana Pudding Cheesecakes are a simple fun to make dessert.

Before we get started I would like to say I hope you all are staying safe at home and if you have an essential job a huge Thank You for all you do!

I actually made these Mini Banana Pudding Cheesecakes back in January, and I am just now getting around to sharing them, but I thought they would be fun for Easter. They don't require flour but it does use 2 eggs. Hopefully groceries are starting to become more available wherever you are. Things can still be hit or miss in our area.

I've had some requests over the years on my no bake Banana Pudding Cheesecakefor a baked version so I decided to make these individual sized ones. They are super simple to make and don't require a water bath or anything complicated making these great to make with kids or for a novice baker.

Maybe one of these days I'll share a full sized baked Banana Pudding Cheesecake but for now here's how to make the recipe for these delicious Mini Banana Pudding Cheesecakes:

To make the crust in a medium sized bowl mix together until well combined:

• 1 cup Crushed Nilla Wafer Cookies or Graham Crackers
• 2 tablespoons Granulated Sugar
• 3 tablespoons Melted Butter

It should look like wet sand when it's been mixed well enough.

Line a 12 cup Muffin tin with muffin cup liners.

Place about 2 tablespoons of the Crust Mixture in each cup and press firmly into bottoms to compact. The back of a small spoon works well to compact the crust mixture.

Bake in a 350° degree oven for 5-8 minutes until lightly brown.

Remove from oven to cool and reduce oven temperature to 325°.

For the Banana Pudding Cheesecake filling beat:

• 16 ounces Room Temperature Cream Cheese

Until smooth. Slowly beat in until well combined:

• 2/3 cup Granulated Sugar

Mix in:

• 1/3 cup Ripe Mashed Bananas
• 1 teaspoon Vanilla Extract

Scrape sides of bowl well.

I like yellow ripe bananas for this recipe but not super ripe bananas that are turning black like you would use for banana bread.

Add 2 whole Eggs, one at a time mixing well between each addition.

Scrape sides of bowl well.

Divide Banana Pudding Cheesecake batter evenly between lined muffin tins. Leave a small space from top of muffin liner for expansion.

Bake in a 325° degree oven for 20 minutes. Turn off heat and prop oven door slightly open. Allow Banana Pudding Cheesecakes to rest in oven another 5 minutes.

Move to a cooling rack and cool complete. Refrigerate until cold.

Top with:

• Sweetened Whipped Cream
• Mini Nilla Wafer Cookies
• Sliced of Banana

Enjoy! I hope you're all staying safe and hopefully some of your are finding a little piece in the kitchen with everything going on.

Other favorite Cheesecake Recipes we love that you might also love:

• No Bake Banana Pudding Cheesecake
• Frozen Strawberry Cheesecakes
• Frozen Peach Cheesecake
• Coconut Pudding Cheesecake  
• Lemon Pudding Cheesecake
• Lemon Cheesecake Crumb Bars
• Chocolate Pudding Cheesecake 

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American

Yield: 12

Author: Serena Bakes Simply From Scratch

Mini Banana Pudding Cheesecake

Mini Banana Pudding Cheesecakes are an easy to make dessert recipe from Serena Bakes Simply From Scratch.

Prep time: 6 H & 20 MCook time: 25 MinTotal time: 6 H & 45 M

Ingredients

Crust

• 1 cup Crushed Nilla Wafer Cookies or Graham Crackers
• 2 tablespoons Granulated Sugar
• 3 tablespoons Melted Butter

Banana Pudding Cheesecake Filling

• 16 ounces Cream Cheese, Room Temperature
• 2/3 cup Granulated Sugar
• 1/3 cup Ripe Mashed Bananas
• 1 teaspoon Vanilla Extract
• 2 whole Eggs

Garnish

• Sweetened Whipped Cream
• 12 Slices Banana
• 12 whole Mini Nilla Wafer Cookies

Instructions

Crust

1. Preheat oven to 350°.
2. Line a standard 12 cup muffin tin with muffin liners.
3. Mix together cookie crumbs, sugar, and butter, until it resembles wet sand.
4. Place about 2 tablespoons of crust mixture into each lined muffin tin. Use the back of a small spoon to compact the crust mixture into the bottom of liner.
5. Bake for 5-8 minutes until lightly brown.
6. Remove from oven to cool.

Banana Pudding Cheesecake Filling

1. Reduce oven temperature to 325°.
2. Beat cream cheese until smooth and creamy. Slowly beat sugar into cream cheese until well combined.
3. Mix in mashed banana and vanilla.
4. Scrape sides of bowl well.
5. Beat in eggs 1 at a time. Scrape sides of bowl between each addition.
6. Divide batter evenly over crust in muffin cups.
7. Bake for 20 minutes.
8. Turn oven off and crack oven door for 5 more minutes.
9. Move pan to a cooling rack to cool completely.
10. Refrigerate until cold.

Garnish

1. If desired garnish each cooled Banana Pudding Cheesecake with sweetened whipped cream, a mini nilla wafer and a slice of banana before serving.

Nutrition Facts

Calories

216.05

Fat

3.04 g

Sat. Fat

1.28 g

Carbs

48.62 g

Fiber

3.36 g

Net carbs

45.26 g

Sugar

31.53 g

Protein

1.90 g

Sodium

45.75 mg

Cholesterol

3.24 mg

The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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©2020 Serena Bakes Simply From Scratch

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