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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 (8 oz) packages cream cheese, softened - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 ripe bananas, mashed - 1 cup whipped cream (for topping) - Fresh banana slices (for garnish) - Nilla wafers or mini vanilla cookies (for garnish)

Irresistible Mini Banana Pudding Cheesecakes

Satisfy your sweet tooth with these Irresistible Mini Banana Pudding Cheesecakes! Bursting with creamy cheesecake, fresh bananas, and a delicious graham cracker crust, these treats are easy to make and perfect for any gathering. Explore creative variations and tips to elevate your dessert game. Don't miss out on this delightful recipe that everyone will love—click to discover how to whip up these mini masterpieces today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 ripe bananas, mashed

1 cup whipped cream (for topping)

Fresh banana slices (for garnish)

Nilla wafers or mini vanilla cookies (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners or spray with non-stick cooking spray.

    Make the Crust: In a mixing bowl, combine graham cracker crumbs and melted butter. Stir until the crumbs are well coated.

      Form the Base: Press about 1 tablespoon of the crust mixture firmly into the bottom of each cupcake liner in the muffin tin. Bake for 5 minutes, then remove from the oven and let cool slightly.

        Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add sugar and vanilla extract, mixing until combined.

          Incorporate Eggs and Bananas: Add the eggs one at a time, mixing on low speed until just combined. Fold in the mashed bananas gently with a spatula until fully incorporated.

            Fill the Cups: Spoon the cheesecake filling over the cooled crusts, filling each liner about 3/4 full.

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

                Cool Down: Remove from the oven and allow to cool in the muffin tin for about 10 minutes. Then, take them out and place on a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours.

                  Top with Whipped Cream: Before serving, top each mini cheesecake with a generous dollop of whipped cream, a slice of fresh banana, and a mini vanilla cookie for that classic banana pudding touch.

                    Prep Time: 20 minutes | Total Time: 2 hours 50 minutes | Servings: 12

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, and sprinkle crushed graham crackers around them for an elegant touch. You can also drizzle caramel sauce on top for added indulgence.