Dessert
Mini Banana Pudding Cheesecakes
3 h 20 minServes 13Nutri-Score D€€
D
3 h 20 min
3 h 20 minMini Banana Pudding Cheesecakes
what you need
Ingredients
cream cheese (softened)Dairy454 g
granulated sugarPantry133 g- vanilla bean pastePantry8 ml
banana (1 mashed for the filling, 1 sliced for topping)Produce2 pieces
eggs (large)Dairy2 pieces
egg yolk (large)Dairy1 piece- Nilla Wafers (crushed, plus extra for topping)Bakery140 g
salted butter (melted)Dairy113 g
ground cinnamonSpices1 g- heavy whipping cream (cold)Dairy240 ml
- instant banana cream pudding mixPantry8 g
- vanilla extractPantry4 ml
per serving
Nutrition
199kcal
- Carbs
- 13 g
- Proteins
- 3 g
- Fat
- 15 g
what you’ll use
Tools
Muffin pan
Mixing bowl ×2- Hand mixer
Piping bag
Oven
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 325°F and line a cupcake pan with liners.
- Step 2
Make the Nilla Wafer crust
- Crush the Nilla Wafers and mix with the melted butter and cinnamon until combined.
- Press the mixture into the bottom of the liners.
- Bake for 7 minutes, then let cool.
- Step 3
Mash the banana
- Mash one banana for the filling.
- Step 4
Make the cheesecake filling
- Beat the cream cheese and sugar until smooth.
- Mix in the vanilla bean paste and mashed banana.
- Slowly add the eggs and egg yolk, mixing until smooth.
- Step 5
Fill and bake the cheesecakes
- Spoon the filling over the cooled crusts, filling almost to the top.
- Tap the pan to release air bubbles.
- Bake at 325°F for 18–22 minutes, until puffed and mostly set.
- Step 6
Cool and chill
- Cool in the pan for 15–20 minutes.
- Refrigerate for 2–4 hours, until completely chilled.
- Step 7
Make the banana whipped cream
- Whip the cold heavy cream, instant banana cream pudding mix and vanilla extract until stiff peaks form.
- Refrigerate until ready to use.
- Step 8
Decorate and serve
- Pipe the banana whipped cream onto the chilled cheesecakes.
- Top each with a banana slice and a Nilla Wafer.
most cooked first