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Here’s what you need for these delightful mini banana pudding cheesecakes:

Irresistible Mini Banana Pudding Cheesecakes

Indulge in the delightful taste of my Irresistible Mini Banana Pudding Cheesecakes! These creamy, bite-sized desserts combine rich cheesecake, sweet vanilla pudding, and fresh banana for a treat that’s sure to wow. Perfect for any occasion, they’re easy to make and even more fun to customize. Ready to impress your friends and family? Click through to explore the full recipe and get started on these delicious mini cheesecakes!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup sugar

5 tablespoons unsalted butter, melted

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 large ripe banana, mashed

1/2 teaspoon banana extract (optional)

1 cup vanilla pudding (prepared according to package instructions)

1 medium banana, sliced for garnish

Whipped cream for topping

Crushed vanilla wafers for garnish (optional)

Instructions
 

Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.

    Shape the crust: Line a muffin pan with cupcake liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust. Use your fingers or the back of a spoon to pack it tightly. Bake at 350°F (175°C) for 5-7 minutes until slightly golden. Remove from oven and let cool.

      Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth using an electric mixer. Gradually add in the powdered sugar, mixing well after each addition. Add the vanilla extract and mix until combined.

        Incorporate the whipped cream: In a separate bowl, whisk the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

          Add bananas: Gently mix the mashed banana and banana extract (if using) into the cheesecake filling until fully combined.

            Layer the cheesecakes: Spoon or pipe the cheesecake filling over the cooled crust in each muffin liner, filling them about three-quarters full. Top each cheesecake with a spoonful of prepared vanilla pudding.

              Chill: Cover the muffin pan with plastic wrap and refrigerate for at least 4 hours, or until they are set and chilled through.

                Serve: Before serving, top each mini cheesecake with a slice of banana, a dollop of whipped cream, and sprinkle crushed vanilla wafers on top for a crunchy finish.

                  Prep Time: 20 mins | Total Time: 4 hrs 30 mins | Servings: 12 mini cheesecakes

                    - Presentation Tips: Arrange the mini cheesecakes on a platter with additional banana slices and crushed wafers as decorations. You can also drizzle some caramel sauce for an extra touch of sweetness!