Description
Delight in these bite-sized Banana Pudding Cheesecake Bites, featuring a crispy Nilla wafer crust paired with a creamy banana-infused cheesecake filling. Perfectly portioned for parties or a sweet snack, these no-fuss treats combine the nostalgic flavors of banana pudding and cheesecake in an easy-to-make mini dessert.
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)
Toppings
- 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 thoroughly to prevent sticking.
- Mix Crust Ingredients: In a medium bowl, combine the Nilla wafer crumbs, melted butter, and granulated sugar. Stir until the mixture is evenly combined and resembles wet sand.
- Form the Crust: Firmly press the crumb mixture into the bottom of each mini muffin cup, creating a compact crust layer for each bite.
- Bake the Crust: Place the muffin tin in the oven and bake for 5-7 minutes until the crusts are set and slightly golden. Remove from oven and allow to cool completely before filling.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth, creamy, and free of lumps.
- Add Flavorings: Mix in the vanilla extract and sour cream thoroughly until well combined, providing richness and slight tanginess to 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 airy, being careful not to overmix to maintain some fluffiness.
- Assemble the Cheesecake Bites: Spoon or pipe the prepared cheesecake filling evenly into each cooled crust, filling them up to the rim.
- Chill: Refrigerate the assembled cheesecake bites for at least 2 to 3 hours or until they are firm and set.
- Serve and Garnish: Just before serving, top each cheesecake bite with a dollop of the remaining whipped topping, a fresh banana slice, and a sprinkle of crushed Nilla wafers for added texture and visual appeal.
Notes
- Allow crusts to cool completely before adding the filling to prevent melting and sogginess.
- Use overripe bananas for stronger flavor and better sweetness.
- Mini cupcake liners make removal easier and help with presentation.
- Store cheesecake bites in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute cream cheese and sour cream with suitable plant-based alternatives and use a dairy-free whipped topping.
