Description
These Banana Pudding Cheesecake Bites combine a buttery Nilla wafer crust with a creamy banana-infused cheesecake filling, topped with whipped topping and fresh banana slices for delightful bite-sized treats perfect for parties or a sweet snack.
Ingredients
Scale
Crust
- 1 1/2 cups Nilla wafer crumbs (about 40 cookies)
- 1/4 cup unsalted butter, melted
- 1 tablespoon granulated sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 large banana, mashed
- 1/2 cup whipped topping (like Cool Whip)
Topping
- 1 cup whipped topping (like Cool Whip)
- Sliced bananas (for garnish)
- Additional crushed Nilla wafers (for garnish)
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners or grease the tin to prevent sticking.
- Mix the Crust Ingredients: In a medium bowl, combine the Nilla wafer crumbs, melted butter, and granulated sugar. Stir well until the mixture is evenly moistened and crumbly.
- Form the Crusts: Press the crumb mixture firmly into the bottom of each mini muffin cup, creating a compact crust layer for each bite.
- Bake the Crusts: Bake in the preheated oven for 5-7 minutes, or until the crusts are set and slightly golden. Remove from oven and let them cool completely.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy.
- Add Flavorings: Mix in the vanilla extract and sour cream until fully blended, creating a rich and tangy base for the filling.
- Incorporate Banana and Whipped Topping: Gently fold in the mashed banana and 1/2 cup whipped topping until the filling is smooth and well combined without overmixing.
- Assemble the Cheesecake Bites: Spoon or pipe the cheesecake filling into the cooled crusts, filling them to the top for a neat appearance.
- Chill: Refrigerate the cheesecake bites for at least 2-3 hours, allowing them to firm up and flavors to meld.
- Serve: Before serving, top each cheesecake bite with a dollop of whipped topping, a slice of banana, and a sprinkle of crushed Nilla wafers to enhance texture and presentation.
Notes
- Ensure the cream cheese is softened to room temperature for the smoothest filling texture.
- Use fresh bananas that are ripe but not overly mushy for the best flavor and consistency.
- Mini cupcake liners help with easy removal and serving, but greasing the pan works as well.
- Store the cheesecake bites in the refrigerator and consume within 3 days for optimal freshness.
- For a dairy-free variation, substitute cream cheese and sour cream with vegan alternatives and use dairy-free whipped topping.
