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

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge in the delightful flavor of mini banana pudding cheesecakes with this irresistible recipe! These scrumptious treats feature a creamy cheesecake filling layered with smooth banana pudding, all nestled in a crunchy graham cracker crust. Perfect for parties or casual snacking, this easy-to-follow recipe guarantees success every time. Click through to explore the full recipe and impress your friends and family with these charming desserts!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 ripe bananas, mashed

1 teaspoon lemon juice

1 pack of instant banana pudding mix (3.4 oz)

2 cups milk

Banana slices and whipped cream for topping

Instructions
 

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

    Form the Base: Line a muffin tin with cupcake liners. Press about a tablespoon of the crumb mixture into the bottom of each liner, forming an even layer. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes until slightly golden. Remove and let cool.

      Make the Cheesecake Filling: In a large bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside.

        Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form.

          Combine: Gradually fold the whipped cream into the cream cheese mixture until fully blended and light.

            Add Bananas: In a small bowl, mix the mashed bananas with lemon juice to prevent browning. Gently fold the bananas into the cheesecake mixture.

              Assemble the Cheesecakes: Spoon the cheesecake mixture over the cooled crusts until each is about 3/4 full.

                Prepare the Pudding Layer: In another bowl, whisk together the instant banana pudding mix and milk until thickened (about 2 minutes). Spread or dollop a layer of banana pudding over each cheesecake.

                  Chill: Refrigerate the mini cheesecakes for at least 2 hours to set.

                    Serve: Top each mini cheesecake with a slice of banana and a generous swirl of whipped cream before serving.

                      Prep Time, Total Time, Servings: 30 mins | 2.5 hrs | 12 servings

                        - Presentation Tips: For a gorgeous finish, drizzle some caramel or chocolate sauce on top of the whipped cream and sprinkle crushed graham crackers around the plate for an added crunch.