Description
No-Bake Mini Banana Pudding Cheesecakes for Anytime Indulgence
Ingredients
Scale
- 2 cups crushed vanilla wafers
- 1/2 cup melted butter
- 8 oz cream cheese
- 1/2 cup sweetened condensed milk
- 1/2 cup mashed ripe banana
- 1 tsp vanilla extract
- 1 cup whipped topping
- 1 banana, thinly sliced
- extra whipped topping & mini vanilla wafers
Instructions
- In a mixing bowl, combine crushed vanilla wafers and melted butter, stirring until the mixture resembles wet sand. Firmly press into the bottom of a lined 12-cup muffin tin.
- Using an electric mixer, beat softened cream cheese on medium speed until smooth and fluffy, about 2-3 minutes. Gradually add sweetened condensed milk, mashed ripe banana, and vanilla extract, mixing thoroughly. Carefully fold in whipped topping.
- Place a thin slice of banana on top of each crust. Spoon or pipe the cheesecake filling over the banana slices, smoothing the tops with a spatula.
- Refrigerate the cheesecakes for 1-2 hours until set, or freeze them for 30 minutes for a firmer texture.
- Before serving, top each mini cheesecake with a swirl of additional whipped topping and garnish with mini vanilla wafer. Add banana slices just before serving.
Notes
- Use ripe, but not overripe, bananas for best flavor.
- Pure vanilla is recommended for best results.
- Use unsweetened whipped heavy cream for a lower sugar version.
- Add banana slices just before serving to prevent browning.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 250
- Sugar: 10 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg