Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes
Ingredients

Crust

1 cup crushed vanilla wafers
3 tbsp melted butter
1 tbsp sugar

Cheesecake Filling

8 oz cream cheese, softened
1/2 cup mashed banana
1/3 cup sugar
1 egg
1 tsp vanilla extract
1/4 cup sour cream or Greek yogurt
1 tbsp flour or cornstarch

Topping

1 cup whipped cream or whipped topping
Banana slices
Extra crushed vanilla wafers
Instructions
Preheat oven to 325°F / 160°C. Line a muffin tin with cupcake liners.
Mix crushed vanilla wafers, melted butter, and sugar until the texture looks like wet sand.
Add about 1 tablespoon of crust mixture into each liner. Press firmly into the bottom.
Bake the crusts for 5 minutes, then let them cool slightly.
In a bowl, beat cream cheese and sugar until smooth.
Add mashed banana, vanilla, sour cream, egg, and flour. Mix until creamy, but do not overmix.
Spoon the cheesecake filling over each crust, filling each cup about 3/4 full.
Bake for 16–20 minutes, or until the centers are almost set.
Let cool at room temperature, then refrigerate for at least 3 hours, preferably overnight.
Before serving, top each mini cheesecake with whipped cream, a banana slice, and crushed vanilla wafers.
Tip

Add the banana slices right before serving so they stay fresh and don’t brown.