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To make the best mini banana pudding cheesecakes, you need simple ingredients. Here’s what you will need:

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge your sweet tooth with these irresistible mini banana pudding cheesecakes! This easy recipe combines creamy banana cheesecake with a crunchy graham cracker crust, making it a perfect treat for any occasion. Discover how to create these delightful desserts with simple ingredients, helpful tips, and creative variations. Ready to impress your friends?
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 ripe bananas, mashed

1/2 teaspoon ground cinnamon

1/4 cup mini chocolate chips (optional)

Whipped cream and banana slices for topping

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and resemble wet sand.

    Form the crusts: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form an even crust. Bake for 5-7 minutes until slightly golden. Remove from the oven and cool completely.

      Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

        Fold in the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

          Add bananas: Carefully fold in the mashed bananas and ground cinnamon into the cheesecake filling. If desired, add mini chocolate chips for an extra layer of flavor.

            Fill the cups: Spoon the cheesecake mixture on top of the cooled crusts, filling the muffins cups to the top. Smooth the tops with a spatula.

              Chill: Cover the muffin tin with plastic wrap or foil and refrigerate for at least 4 hours or overnight, allowing the cheesecakes to set.

                Serve: When ready to serve, carefully remove the mini cheesecakes from the muffin tin and peel away the paper liners. Top each cheesecake with a generous dollop of whipped cream and a slice of banana.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12

                    - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, sprinkle with extra graham cracker crumbs, and drizzle with chocolate syrup for added elegance.