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- 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 2 tablespoons granulated sugar - 1 package (8 oz) cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 ripe bananas, mashed - 1 teaspoon lemon juice - 1/2 teaspoon ground cinnamon - Whipped cream and banana slices for topping

Irresistible Mini Banana Pudding Cheesecakes

Indulge in the sweet joy of making Irresistible Mini Banana Pudding Cheesecakes! These delightful treats combine luscious cheesecake with ripe bananas on a buttery graham cracker crust, perfect for any occasion. Discover easy tips, ingredient swaps, and step-by-step instructions to create these crowd-pleasers. Ready to impress friends and family with a delicious dessert? Click through to explore the full recipe and delight your taste buds!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 ripe bananas, mashed

1 teaspoon lemon juice

1/2 teaspoon ground cinnamon

Whipped cream and banana slices for topping

Instructions
 

Preheat your oven to 350°F (175°C).

    In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until all crumbs are well-coated.

      Press about 1 tablespoon of the crumb mixture into the bottom of each cup of a mini muffin tin to form the crust. Bake for 5-7 minutes or until slightly golden. Remove from oven and let cool completely.

        In a separate bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

          In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully integrated.

            In a small bowl, combine the mashed bananas with lemon juice and cinnamon. Gently fold the banana mixture into the cheesecake batter until just incorporated.

              Spoon the banana cheesecake mixture over the cooled graham cracker crusts in the mini muffin tins, filling them about 3/4 full.

                Refrigerate the mini cheesecakes for at least 4 hours, or until set (overnight is best).

                  Carefully remove the cheesecakes from the muffin tin. Top each with a dollop of whipped cream and a slice of banana just before serving.

                    Prep Time: 25 minutes | Total Time: 4 hours 30 minutes | Servings: 24 mini cheesecakes

                      - Presentation Tips: Arrange the cheesecakes on a decorative serving platter and sprinkle with crushed graham crackers for an extra touch. Serve chilled for an irresistible treat!