Banana pudding made into cheesecake! Wow, these little bites are insanely good! I had chocolate graham crackers instead of vanilla wafers so I used them knowing I wouldn’t be disappointed. Either way you have a winner. A cream cheese banana filling with slices of banana added sit on top of a cookie crust and topped with a homemade whipped topping. Now try to only eat one! Enjoy!
1 C. vanilla wafer cookie crumbs (I used chocolate graham crackers)
2 Tbsp. sugar
4 Tbsp. butter, melted
12 oz. cream cheese, room temperature
1/2 C. sugar
3 Tbsp. all-purpose flour
1/4 C. sour cream
1/4 C. lightly mashed bananas
1 tsp. vanilla extract
3/4 C. heavy whipping cream, cold
2 Tbsp. powdered sugar
1/2 tsp. vanilla extract
Preheat oven to 325 degrees. Add cupcake liners to a cupcake pan. Combine the vanilla wafer cookie crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms. Bake the crust for 5 minutes then remove from oven. Allow to cool while you make the filling.
Filling and Topping
Reduce oven to 300 degrees. In a large bowl, mix the cream cheese, sugar, and flour until combined. Scrape down the sides of the bowl. Add the sour cream and mashed bananas. Beat on low-speed until well combined. Add the vanilla extract and the first egg and beat slowly until mostly combined. Add the remaining egg and mix until well combined. Add a small amount of filling to each cheesecake cup, then add a couple of banana slices on top. Add additional filling on top of the banana slices, filling each up until mostly full.
Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When cheesecakes are cooled, remove them from the pan.
To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high-speed until stiff peaks form. Pipe a swirl of whipped cream on tip of each cheesecake and finish off with a banana slice and vanilla wafer. Refrigerate until ready to serve. Cheesecakes are best when well covered for 2-3 days.