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The best mini banana pudding cheesecakes start with simple but key ingredients. Each part plays a big role in taste and texture.

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge in the ultimate sweet treat with the best recipe for irresistible Mini Banana Pudding Cheesecakes. These no-bake delights combine rich cheesecake and banana pudding flavors that will leave your guests wanting more. Discover essential ingredients, simple steps, and creative serving tips to make your desserts a hit at any gathering. Click through to explore this delicious recipe and impress everyone with your baking skills!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

2 ripe bananas, mashed

1 teaspoon lemon juice

Mini Vanilla Wafers, for garnish

Sliced bananas and whipped cream, for topping

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated.

      Form the Crusts: Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner, forming a compact layer. Bake for 5-7 minutes, then remove from the oven and let cool.

        Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.

          Incorporate Bananas: In a separate bowl, combine mashed bananas and lemon juice. Gently fold the banana mixture into the cream cheese mixture until well-blended.

            Whip the Cream: In another bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cheesecake mixture, ensuring not to deflate the fluffiness.

              Fill the Muffin Tin: Spoon the cheesecake filling over the cooled crusts in the muffin tin, filling each liner to the top.

                Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

                  Serve: Once chilled, remove the mini cheesecakes from the tin. Top each with a mini vanilla wafer, a slice of banana, and a dollop of whipped cream before serving.

                    Prep Time, Total Time, Servings: 20 minutes | 4 hours chill time | 6 servings

                      - Presentation Tips: Arrange the mini cheesecakes on a decorative platter and sprinkle some crushed graham crackers over the top for an added crunch. Feel free to add a sprig of mint for a pop of color!