Mini Banana Pudding Cheesecakes Recipes

MINI BANANA PUDDING CHEESECAKES

Steps:

• In a medium saucepan whisk together sugar, cornstarch, salt, milk, banana extract, and egg yolks.
• Cook over medium heat, whisking frequently. Cook until bubbly and
• mixture begins to thicken, about 6-8 minutes. Remove from heat.
• Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours
• Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
• Using a medium bowl, combine all ingredients and mix until combined
• Using a tablespoon, scoop the crust into the cupcake liners
• Using a flat bottomed round cup, press the cup into the crust to make a firm crust
• Set aside
• Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
• Beat in the sour cream, vanilla and salt until combined
• Beat in 1 egg at a time until combined
• Scoop 2 ½ tbsp of the cheesecake mixture into the crust
• Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
• Allow the cheesecakes to cool for a few hours in the fridge
• Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
• Topping the cheesecake
• Spoon on about 1 tbsp of banana pudding on top of the cheesecake
• Pipe on a dollop of whipped cream on top
• Sprinkle a dash of cinnamon on top
• Top with a vanilla wafer cookie
• Enjoy!

BANANA PUDDING CHEESECAKES

Steps:

• Microwave butter in microwaveable pie plate on HIGH 30 sec. or until melted. Add wafer crumbs and sugar; mix well. Microwave 1 min., stirring after 30 sec.
• Beat cream cheese in medium bowl with mixer until creamy. Gradually add 1/2 cup milk, mixing well after each addition. Blend in remaining milk. Add dry pudding mix; beat on low speed 2 min.
• Remove 1/2 cup crumb mixture; reserve for later use. Spoon remaining crumb mixture evenly into 8 (8-oz.) dessert dishes or glasses; top with bananas, cream cheese mixture and COOL WHIP.
• Refrigerate 1 hour.
• Sprinkle with reserved crumb mixture just before serving.

MINI BANANA PUDDING BITES

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.

BANANA PUDDING CHEESECAKE BITES

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.