Mini Banana Pudding Cheesecakes
VANILLA WAFER CRUST INGREDIENTS
1 cup vanilla wafer cookie crumbs
2 tablespoons granulated sugar
4 tablespoons butter, melted
BANANA FILLING INGREDIENTS
3 tablespoons Pillsbury Best™ All Purpose Flour
1/2 cup sugar
12 ounces cream cheese, softened
¼ cup sour cream
¼ cup lightly mashed bananas
1 teaspoon vanilla extract
2 eggs
Banana slices
TOPPING INGREDIENTS
Whipped Cream
Vanilla wafers, crushed
Banana Slices
CRUST DIRECTIONS
Step 1
Heat oven 325°F. Line pan with 24 cupcake liners.
Step 2
Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners and press into the bottoms.
Step 3
Bake the crusts for 5 minutes then remove from oven. Cool completely; begin making filling while crust cools.
FILLING AND TOPPING DIRECTIONS
Step 1
Reduce oven heat to 300°F. Beat cream cheese, sugar, and flour with electric mixer on slow speed until well combined. Scrape down the sides of the bowl.
Step 2
Add the sour cream and mashed bananas; beat on low speed until combined. Add the vanilla extract and the first egg; beat slowly until mostly combined. Add the remaining egg and continue to mix.
Step 3
Pour small amount of filling into each cheesecake cup, then add a few banana slices to each, and top with additional filling.
Step 4
Bake for 18-20 minutes, then turn off the oven or until the edges are firm and a really light golden brown starts to form. Allow cheesecakes to cool for 15-20 minutes, then put in fridge to finish cooling.
Step 5
Once cooled, remove cheesecakes from pan. Top with whipped cream, crushed vanilla wafers, and banana slices. Refrigerate until ready to serve.
Serving Size (12 servings), Calories 200 (Calories from Fat ), Total Fat 16gg (Saturated Fat 9gg, Trans Fat 0g), Cholesterol 75mgmg, Sodium 130mgmg, Total Carbohydrate 11gg (Dietary Fiber 0gg, Sugars 6gg), Protein 4gg, Potassium 63mgmg, thiamine 0mg, Riboflavin 0mg, niacin 0mg, Folate 0mg, Vitamin B6 0mg, Vitamin B12 0mcg, Vitamin A 0mg, Vitamin C 39mgmg, Vitamin D 0mcgmg, Calcium 39mgmg, Iron 0mgmg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
