Description
Creamy cheesecake and banana pudding layered over a buttery graham cracker crust in bite-sized portions. Perfect for parties or snacks.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp sugar
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/3 cup sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1/2 cup prepared banana pudding or instant pudding mix
- 1 cup heavy cream
- 2 tbsp powdered sugar
- Optional toppings: banana slices, chocolate shavings, crushed graham crackers
Instructions
- Preheat a mini muffin pan and prepare molds. Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture firmly into each mold to form crusts.
- In a bowl, beat cream cheese until smooth. Add sweetened condensed milk, vanilla extract, and mashed bananas. Mix until creamy and smooth.
- Stir prepared banana pudding into the cheesecake mixture until fully incorporated. Mix gently to maintain a smooth texture.
- Spoon the filling onto each crust, smoothing the tops with a spatula. Do not overfill to allow room for topping.
- Cover the pan and chill in the refrigerator for at least 2 hours or until set.
- Whip heavy cream with powdered sugar until soft peaks form. Pipe or spoon over chilled bites.
- Garnish with banana slices, chocolate shavings, or crushed graham crackers and serve immediately.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Freeze before topping with whipped cream for up to 2 months. Perfect for parties, afternoon snacks, or a sweet treat with coffee.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake / Chilling
- Cuisine: American