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If you're looking for a crowd-pleasing dessert that beautifully marries nostalgia with innovation, mini banana pudding cheesecakes are an excellent choice. This delightful treat captures the essence of traditional banana pudding while elevating it with the rich, creamy texture of cheesecake. With each bite, you experience the velvety smoothness of cream cheese, the sweetness of ripe bananas, and the satisfying crunch of a golden Nilla wafer crust. These mini cheesecakes are not only visually appealing but also offer a burst of flavor that can enchant any dessert lover.

Mini Banana Pudding Cheesecakes

Indulge in the delightful flavor of mini banana pudding cheesecakes, a perfect blend of nostalgic banana pudding and creamy cheesecake. Each mini dessert features a crunchy Nilla wafer crust, velvety cream cheese filling, and ripe bananas for natural sweetness. Ideal for any occasion, these bite-sized treats offer a delicious experience without the mess of traditional dessert. Follow the step-by-step guide to create these stunning, individual cheesecakes that will impress your loved ones!
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Ingredients
  

For the Crust:

1 ½ cups Nilla Wafers, crushed

¼ cup unsalted butter, melted

2 tablespoons sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

½ cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

2 ripe bananas, mashed

For the Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

Fresh banana slices

Extra crushed Nilla Wafers for garnish

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the crushed Nilla Wafers, melted butter, and sugar. Mix until well combined.

        - Press the mixture firmly into the bottom of 12 silicone muffin cups or a cupcake pan lined with paper liners. Use a small glass to press it down evenly.

          - Bake for 5-7 minutes, or until lightly golden. Remove from oven and let cool.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

                - Gradually add in the granulated sugar, mixing on medium speed until well combined.

                  - Add the eggs, one at a time, beating well after each addition.

                    - Mix in the vanilla extract, lemon juice, and mashed bananas until everything is well incorporated.

                      Fill the Cheesecakes:

                        - Spoon the cheesecake filling over the cooled crusts in the muffin cups, filling each until just full.

                          - Tap the pan gently on the counter to remove any air bubbles.

                            Bake the Cheesecakes:

                              - Bake in the preheated oven for 20-25 minutes, or until the edges are set but the centers are still slightly jiggly.

                                - Turn off the oven, crack the door slightly, and let the cheesecakes cool in the oven for about 1 hour. This helps prevent cracking.

                                  Chill:

                                    - Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 4 hours, or overnight for best results.

                                      Prepare the Topping:

                                        - In a mixing bowl, whip the heavy cream with the powdered sugar and vanilla until soft peaks form.

                                          - Once the cheesecakes are chilled, top each one with a dollop of whipped cream, fresh banana slices, and a sprinkle of crushed Nilla Wafers for garnish.

                                            Serve and Enjoy:

                                              - Carefully remove the cheesecakes from the muffin cups or liners. Serve chilled and enjoy the mini banana pudding cheesecakes!

                                                Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12