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To make irresistible mini banana pudding cheesecakes, you need key ingredients. First, for the crust, you need graham cracker crumbs, sugar, and melted butter. These create a sweet and crunchy base.

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge in the ultimate dessert delight with these irresistible Mini Banana Pudding Cheesecakes! This easy recipe combines creamy cheesecake and smooth banana pudding, all resting on a crispy crust that will wow your guests. Perfect for parties or a sweet treat at home, these mini cheesecakes are sure to be a hit. Ready to create your new favorite dessert? Click through to explore the full recipe and impress your friends and family!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

1 package (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 ripe bananas, mashed

1/2 teaspoon banana extract (optional)

1 small box instant vanilla pudding mix

1 1/2 cups milk

Whipped cream for topping

Fresh banana slices for garnish

Instructions
 

Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in the melted butter and mix until the crumbs are evenly coated.

    Form the crust: Spoon the mixture into the bottom of mini cheesecake cups or a muffin tin lined with cupcake liners, pressing down firmly to create an even layer. Refrigerate while preparing the filling.

      Make the cheesecake filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

        Add whipped cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

          Incorporate bananas: Stir in the mashed bananas and banana extract (if using) into the cheesecake mixture until evenly distributed.

            Prepare pudding layer: In another bowl, whisk together the instant vanilla pudding mix and milk until thickened.

              Layer the cheesecakes: Remove the crusts from the fridge. Spoon a layer of the banana cheesecake mixture over the crust, followed by a layer of the vanilla pudding. Repeat the layers until cups are filled to the top, finishing with the pudding.

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

                  Serve: When ready to serve, top each mini cheesecake with a dollop of whipped cream and a slice of fresh banana.

                    Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 mini cheesecakes

                      - Presentation Tips: Serve on a beautiful platter with a sprinkle of crushed graham crackers around the mini cheesecakes for a decorative touch, and drizzle a bit of caramel sauce for extra flair. Enjoy!