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Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe

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4.2 from 64 reviews

Mini Banana Pudding Cheesecakes are delightful individual desserts featuring a crunchy vanilla wafer crust, creamy banana-infused cheesecake filling, topped with fluffy whipped cream, sliced banana, and a drizzle of salted caramel sauce. Perfect for banana lovers craving a rich yet refreshing treat.

  • Total Time: 55 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 18 vanilla wafer cookies
  • 2 tablespoons butter, melted
  • 2 tablespoons brown sugar
  • ¼ teaspoon salt

Filling

  • 12 ounces cream cheese, softened
  • ½ cup brown sugar
  • ½ cup mashed banana (about 1 4-ounce banana)
  • ⅔ cup vanilla Greek yogurt
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder

Topping

  • 1 cup whipping cream
  • ¼ cup powdered sugar
  • 1 large banana, sliced
  • Salted caramel sauce, as needed (about 12 teaspoons)

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350˚F (175˚C) and line a muffin pan with cupcake liners to hold the individual cheesecakes.
  2. Make the crust: In a food processor, combine the 18 vanilla wafers, 2 tablespoons melted butter, 2 tablespoons brown sugar, and ¼ teaspoon salt. Process the mixture until it resembles coarse sand. Press about 1 tablespoon of this mixture firmly into the bottom of each cupcake liner in the muffin pan. Bake for 5 minutes to set the crust.
  3. Prepare the filling: Using a stand mixer or an electric hand mixer with a batter attachment on medium speed, beat the 12 ounces of softened cream cheese and ½ cup brown sugar until smooth. Add the mashed banana (½ cup), ⅔ cup vanilla Greek yogurt, 1 lightly beaten egg, 1 teaspoon vanilla extract, and 1 teaspoon baking powder. Mix until the batter is mostly smooth; small lumps from the bananas are okay.
  4. Fill and bake the cheesecakes: Pour the cheesecake mixture evenly over the prepared crusts, filling each cupcake liner almost to the top. Gently tap the pan to remove air pockets and level the batter. Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers still jiggle slightly. Remove from oven and allow the cheesecakes to reach room temperature, about 1 hour, before refrigerating.
  5. Prepare the topping: Using a stand mixer or hand mixer fitted with a whisk attachment, whisk 1 cup whipping cream and ¼ cup powdered sugar on medium-high speed until stiff peaks form. Drizzle about 1 teaspoon of salted caramel sauce over each cooled cheesecake, then pipe or spoon the whipped cream on top. Garnish with additional caramel sauce and a slice of banana for an attractive finish.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Do not overbake the cheesecakes; the centers should remain slightly jiggly for the perfect texture.
  • Chill the cheesecakes thoroughly before serving to set properly.
  • You can substitute the vanilla Greek yogurt with plain or regular yogurt if unavailable, though it may slightly alter the flavor.
  • Store leftover cheesecakes covered in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/mini-banana-pudding-cheesecakes-with-salted-caramel-and-whipped-cream-recipe/