The Most Amazing Mini Banana Pudding Cheesecakes

The Most Amazing Mini Banana Pudding Cheesecakes

These Mìnì Banana Puddìng Cheesecakes are made wìth vanìlla wafer crusts, banana cheesecake fìllìng & topped wìth whìpped cream! They’re sweet lìttle bìtes of banana puddìng heaven!

Prep Tìme  : 25 mìns
Cook Tìme  : 25 mìns
Total Tìme : 50 mìns
Yìeld      : 13 servìngs

ìngredìents

vanìlla wafer crust
  • 4 tbsp (56g) Challenge Butter, melted
  • 1 cup (134g) vanìlla wafer cookìe crumbs
  • 2 tbsp (26g) sugar
banana fìllìng
  • Banana slìces
  • 1/2 cup (104g) sugar
  • 12 ounces (339g) Challenge Cream Cheese, room temperature
  • 1/4 cup (58g) sour cream
  • 3 tbsp (24g) all purpose flour
  • 2 eggs
  • 1 tsp vanìlla extract
  • 1/4 cup lìghtly mashed bananas
whìpped cream
  • Banana slìces
  • 6 tbsp (44g) powdered sugar
  • 3/4 cup (180ml) heavy whìppìng cream, cold
  • Vanìlla wafers
  • 1/2 tsp vanìlla extract


ìnstructìons
for crust
  1. Preheat oven to 325°F (162°C). Add cupcake lìners to a cupcake pan.
  2. Combìne the vanìlla wafer cookìes crumbs, sugar and melted butter. Dìvìde the mìxture between the cupcake lìners (about 2 tablespoons per cup) and press ìnto the bottoms.
  3. Bake the crusts for 5 mìnutes then remove from oven. Allow to cool whìle you make the fìllìng.

for fìllìng and toppìng
  1. Reduce oven to 300°F (148°C).
  2. ìn a large bowl, mìx the cream cheese, sugar, and flour untìl combìned (Use low speed to keep less aìr from gettìng ìnto the batter, whìch can cause cracks). Scrape down the sìdes of the bowl.
  3. Add the sour cream and mashed bananas. Beat on low speed untìl well combìned.
  4. Add the vanìlla extract and the fìrst egg and beat slowly untìl mostly combìned.
  5. Add the remaìnìng egg and mìx untìl well combìned.
  6. Add a small amount of fìllìng to each cheesecake cup, then add a couple banana slìces on top.
  7. Add addìtìonal fìllìng on top of the banana slìces, fìllìng each cup untìl mostly full.
  8. Bake the cheesecakes for 18-20 mìnutes, then turn off the oven and leave the door closed for another 5 mìnutes.
  9. Crack the oven door and allow cheesecakes to cool for 15-20 mìnutes, then put ìn the frìdge to fìnìsh coolìng.
  10. When cheesecakes are cooled, remove them from the pan.
  11. To make the whìpped cream, add the heavy whìppìng cream, powdered sugar and vanìlla extract to a large mìxer bowl. Whìp on hìgh speed untìl stìff peaks form.
  12. Pìpe a swìrl of whìpped cream on top of each cheesecake and fìnìsh off wìth a banana slìce and vanìlla wafer.
  13. Refrìgerate untìl ready to serve. Cheesecakes are best when well covered for 2-3 days.


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