Banana Pudding Cheesecake Bites combine creamy cheesecake with the classic flavors of banana pudding, all in a crunchy cookie cup. Each mini bite is filled with a smooth cheesecake mixture, topped with fresh banana slices, whipped cream, and crushed vanilla wafers. These are perfect for parties or gatherings, providing a fun and delicious way to enjoy the flavors of banana pudding and cheesecake in a bite-sized treat.
INGREDIENTS
- All-purpose flour: 1 cup, for cookie cups
- Baking soda: 1/2 tsp, for leavening
- Salt: 1/2 tsp, to balance flavor
- Unsalted butter: 1/2 cup, softened for cookie cups
- Brown sugar: 1/2 cup, for sweetness
- Granulated sugar: 1/4 cup, for additional sweetness
- Egg: 1 large, for binding
- Vanilla extract: 1 tsp, for flavor
- Crushed vanilla wafers: 1 cup, for texture in cookie cups
- Cream cheese: 8 oz, softened for cheesecake filling
- Powdered sugar: 1/2 cup, for filling sweetness
- Vanilla extract: 1 tsp, for filling flavor
- Whipped topping (like Cool Whip): 1 cup, for filling lightness
- Bananas: 1-2 ripe, sliced for filling
- Additional whipped topping: for garnish
- Crushed vanilla wafers: for garnish
- Banana chips: for garnish
INSTRUCTIONS
- Step 1:
- Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- Step 2:
- In a bowl, whisk together flour, baking soda, and salt.
- Step 3:
- In a separate bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Step 4:
- Beat in the egg and vanilla extract.
- Step 5:
- Gradually add dry ingredients to wet ingredients, mixing until combined. Fold in crushed vanilla wafers.
- Step 6:
- Scoop about 1 tablespoon of dough into each muffin cup, pressing down to form a cup shape.
- Step 7:
- Bake for 10-12 minutes or until edges are golden. Allow to cool before removing from the tin.
- Step 8:
- In a bowl, beat softened cream cheese and powdered sugar until smooth.
- Step 9:
- Add vanilla extract and mix well. Gently fold in whipped topping until fully incorporated.
- Step 10:
- Once cookie cups are cooled, fill each cup with cheesecake filling and top with banana slices.
- Step 11:
- Add a dollop of whipped topping, crushed vanilla wafers, and a banana chip on top.
- Step 12:
- Refrigerate for at least 1 hour before serving to let flavors meld together.
Serving and Storage Tips
- For the best flavor, serve the bites chilled.
- Store in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For extra flavor, add a bit of banana extract to the cheesecake filling.
- To prevent banana slices from browning, dip them in lemon juice before topping the cheesecake bites.
Tips from Well-Known Chefs
- Chef Tip: Use fresh, ripe bananas for the best flavor in the filling and topping.
- Chef Tip: Sprinkle a touch of cinnamon on top for added depth of flavor.
The Unique Appeal of Banana Pudding Cheesecake Bites
These mini bites are perfect for gatherings or as a fun twist on classic banana pudding and cheesecake. Their bite-sized form, delicious flavor, and beautiful presentation make them a standout dessert that’s sure to impress.
FAQs
Can I use a regular muffin tin instead of mini?
Yes, but adjust the baking time as needed, and note that this will yield fewer servings.
How do I keep the bananas from browning?
Dip the banana slices in lemon juice before adding to the cheesecake bites to slow browning.
Can I make these ahead of time?
Yes, make them a day ahead and store them in the fridge. Add toppings just before serving for best results.