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To create these delicious mini cheesecakes, it’s essential to understand the key ingredients that contribute to their unique flavor and texture.

Mini Banana Pudding Cheesecakes

If you're craving a sweet treat that combines nostalgia with indulgence, try making Mini Banana Pudding Cheesecakes. These delightful bite-sized desserts feature a crunchy graham cracker crust, creamy cheesecake filling infused with ripe bananas, and a light whipped cream topping. Perfect for gatherings or a personal dessert, these mini cheesecakes are easy to create and sure to impress. Follow along with the simple steps to enjoy a delicious fusion of flavors that everyone will love.
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tbsp sugar

2 (8-ounce) packages cream cheese, softened

½ cup sugar

2 large eggs

1 tsp vanilla extract

1 ripe banana, mashed

1 cup whipped cream (plus extra for topping)

1 cup banana pudding mix (prepared with 2 cups milk)

Sliced bananas for garnish

Mini Nilla wafers for garnish

Instructions
 

Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and 2 tbsp of sugar until well combined.

    Form the Crust: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners. Evenly distribute the crust mixture into the bottom of each liner, pressing down firmly with the back of a spoon to create a solid base. Bake for 8 minutes, then remove from the oven and set aside to cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and ½ cup of sugar using an electric mixer until smooth and creamy.

        Add Eggs and Flavor: Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract and mashed banana, mixing until combined.

          Combine with Whipped Cream: Gently fold in the whipped cream until the mixture is light and fluffy.

            Fill the Cups: Spoon or pipe the cheesecake filling over the baked crusts, filling each liner to just below the top.

              Bake the Cheesecakes: Place the muffin tin back into the oven and bake for 15-20 minutes, or until the centers are set but still slightly jiggly.

                Cool Down: Turn off the oven, crack the door, and allow the cheesecakes to cool in the oven for 30 minutes. Then, remove from the oven and refrigerate for at least 2 hours or until fully chilled.

                  Assemble: Once chilled, spoon a layer of prepared banana pudding on top of each cheesecake.

                    Garnish: Top with a dollop of whipped cream, a slice of banana, and a mini Nilla wafer for decoration.

                      Serve: Enjoy your delightful Mini Banana Pudding Cheesecakes chilled or at room temperature!

                        Prep Time: 30 minutes | Total Time: 3 hours | Servings: 12