#bananapuddingcheesecakes #cheesecakebites #dessert #baking #recipes #fypageシ
#fypage #fypシ
#fyp 1 cup vanilla wafer crumbs 2 tablespoons granulated sugar 3 tablespoons unsalted butter, melted For the cheesecake filling: 8 oz cream cheese, softened 1/4 cup granulated sugar 1 large egg 1/2 teaspoon vanilla extract 1/4 cup mashed ripe banana For the topping: 1/2 cup whipped cream 4 vanilla wafers (optional, for garnish) Banana slices (optional, for garnish) Instructions: Preheat the oven to 325°F (163°C) and line a muffin tin with 8 paper liners. In a small bowl, mix together the vanilla wafer crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Evenly distribute the crust mixture among the muffin liners, pressing it firmly into the bottoms. Set aside. In a mixing bowl, beat the cream cheese and sugar together until smooth. Add the egg, vanilla extract, and mashed banana, and mix until fully incorporated. Spoon the cheesecake mixture over the prepared crusts, filling each liner about 3/4 full. Bake for 18-20 minutes, or until the centers are set. Remove from the oven and allow to cool to room temperature. Refrigerate for at least 2 hours or until chilled. Before serving, top each mini cheesecake with a dollop of whipped cream, a slice of banana, and a vanilla wafer, if desired.