Mini Banana Pudding Cheesecakes (Printer-Friendly Version)

Creamy banana cheesecake layers over vanilla wafer crusts, topped with whipped cream for sweet individual treats.

# Required Ingredients:

→ Crust

01 - 134 g vanilla wafer cookie crumbs
02 - 26 g granulated sugar
03 - 56 g unsalted butter, melted

→ Cheesecake Filling

04 - 339 g cream cheese, room temperature
05 - 104 g granulated sugar
06 - 24 g all-purpose flour
07 - 58 g sour cream
08 - 60 g ripe banana, lightly mashed
09 - 1 tsp vanilla extract
10 - 2 eggs, room temperature

→ Topping

11 - 180 ml heavy whipping cream, cold
12 - 44 g powdered sugar
13 - 0.5 tsp vanilla extract
14 - Banana slices, fresh, for garnish
15 - Vanilla wafers, whole, for garnish

# Step-by-Step Instructions:

01 - Preheat oven to 162°C. Line a cupcake pan with cupcake liners. In a bowl, combine vanilla wafer cookie crumbs, granulated sugar, and melted butter until evenly mixed. Distribute about 2 tablespoons of the mixture into each liner and press firmly into the bottom. Bake crusts for 5 minutes, then allow to cool while preparing the filling.
02 - Reduce oven temperature to 148°C. In a large mixing bowl, beat cream cheese, granulated sugar, and flour on low speed until smooth. Scrape down sides as needed. Add sour cream and mashed banana, continuing to mix until combined. Blend in vanilla extract. Add eggs one at a time, mixing just until incorporated after each.
03 - Divide a small amount of cheesecake filling among the crusts. Place a couple of banana slices on top, then fill the liners nearly to the top with remaining filling.
04 - Bake cheesecakes at 148°C for 18–20 minutes, until centers are nearly set. Turn off oven and let cheesecakes rest inside with the door closed for 5 minutes. Crack oven door and cool for an additional 15–20 minutes before transferring pans to the refrigerator to fully chill.
05 - In a large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
06 - Carefully remove cooled cheesecakes from liners. Pipe whipped cream onto each cake, then garnish with a fresh banana slice and a whole vanilla wafer. Refrigerate until ready to serve.

# Handy Cooking Tips:

01 - Ensure cream cheese and eggs are at room temperature for smooth mixing and a lump-free filling.
02 - Avoid overmixing after adding eggs to prevent cracks and ensure a creamy texture.
03 - Gradual cooling in the oven helps maintain a crack-free surface on the cheesecakes.
04 - Add whipped cream and toppings just before serving to maintain freshness and visual appeal.

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