Ingredients
1.5 cups graham cracker crumbs
1/4 cup granulated sugar (crust)
6 tablespoons unsalted butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar (cheesecake)
3 large eggs, room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 medium bananas, mashed
1/2 cup powdered milk (banana pudding)
1/2 cup water (banana pudding)
1 cup whipped cream (for topping)
2 tablespoons graham cracker crumbs (for garnish)
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter for the crust. Press into the bottoms of each muffin cup.
Beat cream cheese and 1 cup sugar until smooth. Add eggs, sour cream, and vanilla extract; mix until just combined. Fold in mashed bananas.
Divide batter among prepared cups. Bake for 25–30 minutes, or until the edges are set but the center still jiggles slightly.
Cool cheesecakes in the oven with the door slightly ajar for 1 hour, then chill completely (4–5 hours total chill time).
In a bowl, mix powdered milk and water to form a smooth banana pudding layer.
Top each cooled cheesecake with a dollop of banana pudding, whipped cream, and a sprinkle of graham cracker crumbs.
Notes
Use room temperature cream cheese and eggs for a smooth batter.
Greek yogurt can substitute sour cream for a slight tang.
Chilling time is critical to prevent cracking. Store in the fridge for up to 2 days.
- Prep Time: 30
- Cook Time: 30
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg