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The best mini banana pudding cheesecakes come together with a few key ingredients. First, you need the crust. For this, you'll use graham cracker crumbs, unsalted butter, and brown sugar. These ingredients create a sweet and crunchy base.

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge in the delightful experience of making Irresistible Mini Banana Pudding Cheesecakes! These bite-sized desserts perfectly blend creamy cheesecake and rich banana flavor, making them a hit at any gathering. Discover key ingredients, simple steps, and creative serving ideas to wow your guests. Whether it's a birthday party or a casual get-together, these mini treats will impress. Click through to explore the full recipe and make your own delicious batch today!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

16 oz cream cheese, softened

1/2 cup sour cream

1 cup powdered sugar

1 teaspoon vanilla extract

2 ripe bananas, mashed

1 teaspoon lemon juice

1 cup whipped cream, for folding and topping

Additional banana slices and vanilla wafers for garnish

Instructions
 

Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs, melted butter, and brown sugar until well combined. Press this mixture into the bottoms of mini muffin tins lined with paper liners, creating a firm crust base. Bake for 5-7 minutes and let cool completely.

    Make Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract, continuing to beat until well incorporated.

      Incorporate Bananas: Add the mashed bananas and lemon juice to the cream cheese mixture. Mix until everything is combined and fluffy.

        Fold in Whipped Cream: Gently fold in the whipped cream until the batter is light and airy, being careful not to deflate it too much.

          Fill the Tins: Spoon the cheesecake mixture on top of the cooled crusts in the muffin tins, filling each liner to the top. Smooth the tops with a spatula.

            Chill: Place the filled tins in the refrigerator and let them chill for at least 4 hours, or overnight for the best texture.

              Serve: Once set, remove the cheesecakes from the muffin tins. Top each mini cheesecake with additional whipped cream, a slice of banana, and a vanilla wafer for garnish.

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (includes chilling) | Servings: 24 mini cheesecakes

                  - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, and for an added touch, drizzle caramel or chocolate sauce around them. Serve them with extra banana slices on the side for an appealing look. Enjoy!