Description
These Indulgent Mini Banana Pudding Cheesecakes combine creamy cheesecake with the natural sweetness of ripe bananas, all nestled on a buttery graham cracker crust. Perfectly portioned as individual cheesecakes, they are topped with whipped cream, fresh banana slices, and a drizzle of caramel sauce for a decadent dessert experience.
Ingredients
Scale
Crust
- 1 cup Graham Cracker Crumbs (Substitute with gluten-free crackers if needed.)
- 5 tablespoons Unsalted Butter, melted (Can be replaced with coconut oil for a dairy-free version.)
- 2 tablespoons Granulated Sugar (Using brown sugar provides a richer flavor.)
Cheesecake Filling
- 16 ounces Cream Cheese, softened (Opt for low-fat cream cheese for a lighter treat.)
- 1/2 cup Granulated Sugar (Adjust according to the natural sweetness of bananas.)
- 2 large Eggs, room temperature (Helps with smoother mixing.)
- 1 teaspoon Vanilla Extract (Almond extract is a great alternative for a twist.)
- 3 medium Mashed Ripe Bananas (Ripe bananas with brown spots are perfect for this recipe.)
Toppings
- 1 cup Whipped Cream (A dairy-free whipped cream can be used as a substitute.)
- 1 medium Banana, sliced (Add just before serving to prevent browning.)
- 1/4 cup Caramel Sauce (Can be swapped for chocolate sauce if preferred.)
Instructions
- Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking the mini cheesecakes.
- Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until the texture resembles wet sand. Press this mixture firmly into the bottom of each greased muffin cup. Bake the crusts for 5 minutes to set them.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually incorporate the granulated sugar, vanilla extract, and mashed ripe bananas. Beat in the eggs one at a time until fully combined and the mixture is smooth.
- Fill the Muffin Cups: Spoon the cheesecake batter evenly into the cooled muffin cups, filling each nearly to the top.
- Bake the Cheesecakes: Place the tray in the oven and bake for 18-20 minutes. The centers should be just set but still slightly jiggly when done.
- Cool and Chill: Let the cheesecakes cool to room temperature for about 30 minutes, then refrigerate them for at least 2 hours to set completely.
- Add Toppings and Serve: Just before serving, top each mini cheesecake with whipped cream, fresh banana slices, and a drizzle of caramel sauce for an indulgent finish.
Notes
- Use ripe bananas with brown spots for maximum sweetness and flavor.
- Room temperature eggs help achieve a smooth batter without lumps.
- For a dairy-free version, substitute cream cheese with vegan cream cheese and butter with coconut oil; use dairy-free whipped cream.
- Add banana slices right before serving to prevent them from browning.
- Feel free to swap caramel sauce with chocolate sauce for a different flavor profile.
- Make sure not to overbake; the cheesecake should remain slightly jiggly in the center to keep it creamy.
