Description
Creamy mini banana pudding cheesecakes blend Southern comfort with indulgent dessert magic. Sweet banana and velvety cheesecake layers promise a delightful escape that delights your palate and warms your soul.
Ingredients
Scale
Main Components:
- 2 large eggs
- 1 ripe banana, mashed
- 340 g (12 ounces) cream cheese, softened
- 100 g (½ cup) granulated sugar
Crust Ingredients:
- 150 g (1 ½ cups) crushed Nilla wafers (or graham crackers)
- 60 g (¼ cup) unsalted butter, melted
Supporting Ingredients:
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
Topping Components:
- 120 ml (½ cup) heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Banana slices (for garnish)
- Mini Nilla wafers (for garnish)
Instructions
- Craft a crumbly foundation by pulverizing Nilla wafers and blending with melted butter until the texture resembles coarse beach sand. Gently press this mixture into each cupcake liner within a muffin tin, creating a compact base. Quick-bake the crust for a crisp preliminary layer that will support the creamy filling.
- Transform cream cheese into a silky smooth canvas by vigorously whisking with granulated sweetener until no lumps remain. Integrate eggs methodically, ensuring each is thoroughly incorporated before adding the next. Fold in mashed ripe bananas, vanilla essence, and flour, stirring with a gentle hand to maintain the batter’s delicate structure.
- Distribute the velvety cheesecake mixture evenly across prepared liners, filling each approximately three-quarters full. Position the pan in a preheated oven and allow the delicate custards to bake until their centers demonstrate a subtle tremor when gently nudged, indicating perfect doneness.
- After removing from the oven, permit the mini cheesecakes to cool completely at room temperature. Transfer to the refrigerator and allow them to chill thoroughly, which will help them set and develop a more intense flavor profile.
- Whip heavy cream with powdered sugar and vanilla until the mixture forms elegant, sturdy peaks. Transfer the airy topping to a piping apparatus fitted with a decorative tip for an elegant finish.
- Liberate the cheesecakes from their paper constraints. Crown each miniature dessert with a luxurious swirl of whipped cream, then garnish with a delicate banana slice and a petite Nilla wafer as a charming final touch.
- Store these elegant individual desserts in the refrigerator, ready to delight guests within a 48-hour window for optimal freshness and flavor integrity.
Notes
- Customize the crust by swapping Nilla wafers with gluten-free graham crackers or almond flour for a dietary-friendly option.
- Prevent cheesecake cracks by avoiding overmixing and gently incorporating eggs at room temperature to maintain a smooth texture.
- Balance banana flavor by using ripe, spotty bananas for deeper sweetness and mashing them thoroughly to distribute evenly throughout the filling.
- Create make-ahead convenience by freezing individual cheesecakes for up to one month, wrapped tightly in plastic wrap and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg