Banana Pudding Cheesecake Bites Recipes

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BANANA PUDDING CHEESECAKE BITES



Banana Pudding Cheesecake Bites image

You don't have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding.

Provided by Jonathan Melendez

Categories     Cheesecake

Time 25m

Yield 12 , 12 serving(s)

Number Of Ingredients 11

nonstick cooking spray
2 cups finely crushed vanilla wafer crumbs
6 tablespoons melted unsalted butter, cooled
2 tablespoons sugar, plus 1/2 cup
1 (3 1/2 ounce) package instant banana pudding mix
1 1/2 cups whole milk
3 tablespoons Bourbon
2 (8 ounce) blocks cream cheese
1/2 cup sugar
2 cups Cool Whip, plus 2 cups for topping
1 cup whole vanilla wafer

Steps:

  • Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
  • In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
  • Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
  • Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.

Nutrition Facts : Calories 497.9, Fat 30.3, SaturatedFat 16.1, Cholesterol 60, Sodium 374.7, Carbohydrate 50.7, Fiber 0.8, Sugar 22.2, Protein 5

EASY BANANA PUDDING CHEESECAKE



Easy Banana Pudding Cheesecake image

Make and share this Easy Banana Pudding Cheesecake recipe from Food.com.

Provided by JFitz

Categories     Pie

Time 1h3m

Yield 8 serving(s)

Number Of Ingredients 8

1 large prepared graham cracker crust (2 extra servings)
2 (8 ounce) packages cream cheese, softened to room temperature
1 (3 1/2 ounce) box banana cream instant pudding
2 eggs
1/2 cup sugar
2 ripe bananas, mashed
1/2 tablespoon fresh lemon juice
15 vanilla wafers, chopped

Steps:

  • Preheat oven to 300 degrees.
  • Cream together cream cheese and sugar until smooth (about 2 minutes at medium speed). Add in eggs and mix until combined.
  • In a separate bowl, mash up bananas. Squeeze in the juice from the lemon and stir until combined.
  • Add the instant pudding and the mashed bananas to the cream cheese mixture. Make sure you scrap down the sides of the bowl often. Mix until combined. Batter will be thick.
  • Put vanilla wafers into ziploc bag and crush. You want to leave some of them chunky so that you'll see bits of wafer in the cheesecake. Gently fold the wafers into the cheesecake batter.
  • Spread batter in to graham cracker crust.
  • Bake in the oven for about 55-60 minutes.
  • It'll be a pit puffy when you first take it out of the oven. Don't worry, it'll all settle down as it cools.
  • Allow cheesecake to cool for several hours in the fridge before serving. A great way to serve this is to top each slice with whipped cream and a slice of banana and vanilla wafer.
  • Enjoy!

Nutrition Facts : Calories 384.3, Fat 23, SaturatedFat 11.9, Cholesterol 109, Sodium 415.1, Carbohydrate 40.8, Fiber 1, Sugar 27.2, Protein 5.8

MINI BANANA PUDDING BITES



Mini Banana Pudding Bites image

Banana pudding bites? Yes, please! Use your mini muffin pans and vanilla wafer crumbs to create these tasty little treats. I only used one banana, and you may use either vanilla or banana flavored instant pudding mix. It only takes half a package of the mix, so you can make them again!

Provided by Bibi

Categories     Banana Desserts

Time 1h20m

Yield 24

Number Of Ingredients 8

1 ½ cups vanilla wafer crumbs
¼ cup white sugar
6 tablespoons unsalted butter, melted
1 pinch salt
½ (3.4 ounce) package instant vanilla pudding mix
1 cup cold milk
¼ teaspoon vanilla extract
1 sliced fresh banana

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Set out 2 mini muffin pans that each make 12 tiny muffins.
  • Combine vanilla wafer crumbs, sugar, melted butter, and salt in a bowl. Stir with a fork until well blended.
  • Spoon 1 tablespoon crumb mixture into each mini muffin cup. Press mixture firmly onto the bottom and up the sides of each cup.
  • Bake in the preheated oven until crusts have set, about 10 minutes. Cool muffin pans on a wire rack until completely cool, about 30 minutes.
  • Combine instant vanilla pudding mix, milk, and vanilla extract in a bowl. Whisk until mixture begins to thicken, about 4 minutes. Spoon pudding evenly over the 24 mini muffin cups. Set a banana slice on top of each pudding bite and refrigerate until completely chilled, about 20 minutes.

Nutrition Facts : Calories 99.2 calories, Carbohydrate 12.4 g, Cholesterol 8.5 mg, Fat 5.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 2.5 g, Sodium 74 mg

BANANA PUDDING CHEESECAKE RECIPE BY TASTY



Banana Pudding Cheesecake Recipe by Tasty image

Here's what you need: nonstick cooking spray, vanilla wafer, unsalted butter, ripe bananas, sugar, vegetable oil, large egg, vanilla extract, salt, all-purpose flour, baking powder, whole milk, gelatin powder, banana pudding mix, sugar, vanilla extract, cream cheese, large eggs, large bananas, whipped cream, vanilla wafers

Provided by Frank Tiu

Categories     Desserts

Yield 8 servings

Number Of Ingredients 21

nonstick cooking spray
11 oz vanilla wafer, 1 box, divided
1 cup unsalted butter, melted
2 ripe bananas
1 cup sugar
½ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1 teaspoon salt
1 cup all-purpose flour
1 teaspoon baking powder
2 cups whole milk, hot
2 ½ teaspoons gelatin powder
3 oz banana pudding mix, 2 boxes
½ cup sugar
1 tablespoon vanilla extract
32 oz cream cheese
6 large eggs
2 large bananas, sliced
whipped cream
7 vanilla wafers

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan with nonstick spray.
  • Make the banana bread crust: Set aside 7 vanilla wafers, then add the rest to a zip-top plastic bag and pound with a rolling pin into fine crumbs.
  • Transfer the crushed wafers to a medium bowl, add the melted butter, and stir to combine.
  • Pour the crust into the prepared pan and press against the bottom to about ¼ inch (6 mm) thick with a flat-bottomed measuring cup.
  • In a large bowl, mash the bananas with a fork until smooth. Add the sugar, oil, egg, vanilla, salt, flour, and baking powder. Beat with an electric hand mixer until well-combined.
  • Pour the banana bread mixture over the crust and spread evenly with a spatula.
  • Bake for 30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
  • Make the cheesecake filling: In a large bowl, combine the milk, gelatin, and banana pudding mix. Beat with an electric hand mixer until thick and smooth.
  • Add the sugar, vanilla, and cream cheese, and beat again until well-combined.
  • Add the eggs, 1 at a time, beating well after each addition.
  • Pour the cheesecake filling over the banana bread crust.
  • Bake for 1 hour, then turn off the oven and leave the cheesecake in the oven. Prop the oven door open slightly with a kitchen towel to let the hot air slowly escape. After 2 hours, remove the cheesecake from the oven. Refrigerate overnight.
  • Arrange the sliced bananas on top of the cheesecake. Release the springform, then pipe whipped cream on top of 7 of the bananas. Place the reserved vanilla wafer cookies on top of the whipped cream.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 1297 calories, Carbohydrate 109 grams, Fat 88 grams, Fiber 3 grams, Protein 20 grams, Sugar 58 grams

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