Description
These creamy, bite-sized cheesecakes combine the flavors of classic banana pudding with a rich cheesecake base. Topped with whipped cream and a Nilla wafer, they’re a perfect treat for parties, gatherings, or a delightful dessert any day.
Ingredients
Units
Scale
For the Crust:
- 150 g (1 1/2 cups) crushed Nilla wafers (or graham crackers)
- 60 g (1/4 cup) unsalted butter, melted
For the Cheesecake Filling:
- 340 g (12 oz) cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 2 large eggs
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Topping:
- 120 ml (1/2 cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Banana slices (for garnish)
- Mini Nilla wafers (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the crushed Nilla wafers and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press it down firmly to form the crust. Bake for 5 minutes, then let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed banana, vanilla extract, and flour until fully incorporated. Be careful not to overmix.
- Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake the Cheesecakes:
- Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.
- Prepare the Whipped Topping:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip (or use a spoon).
- Assemble the Cheesecakes:
- Remove the liners from the cheesecakes. Pipe a dollop of whipped cream onto each cheesecake.
- Top with a slice of banana and a mini Nilla wafer.
- Serve and Enjoy:
- Keep refrigerated until ready to serve. Enjoy within 2 days for the freshest flavor.
Notes
- To prevent browning, dip banana slices in lemon juice before garnishing.
- For a richer banana flavor, use very ripe bananas.
- These cheesecakes freeze well! Wrap them individually without the toppings and freeze for up to 1 month. Thaw in the fridge before adding toppings.