Cheesecake Banana Pudding Bites

 

Ingredients:

For the Base

• 1 cup crushed vanilla wafers, plus extra for garnish
• 3 tablespoons unsalted butter, melted

For the Cheesecake Layer

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Banana Pudding Layer

• 1 cup cold milk
• 1 package (3.4 oz) instant banana pudding mix

For Assembly

• 1 to 2 ripe bananas, sliced
• Whipped topping or homemade whipped cream (optional)

Instructions:

1. Prepare the base
   In a bowl, combine crushed vanilla wafers and melted butter until evenly moistened. Press about 1 tablespoon of the mixture into the bottom of mini muffin liners or a silicone mold. Refrigerate for 10 minutes to set.
2. Make the cheesecake layer
   In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Spoon or pipe over the chilled crusts and smooth the tops.
3. Prepare the banana pudding
   Whisk the cold milk and banana pudding mix together until thickened. Let it set for 2 to 3 minutes.
4. Assemble
   Spoon the banana pudding over the cheesecake layer. Add a slice of banana on top if desired.
5. Chill
   Refrigerate for at least 2 hours, or until fully set.
6. Garnish and serve
   Top with whipped topping and a sprinkle of crushed vanilla wafers just before serving.

Serving Tips

• Best served chilled
• Add banana slices just before serving to prevent browning
• Store covered in the refrigerator for up to 2 days

Variations

• Use chocolate wafers for the crust
• Add a drizzle of caramel or white chocolate on top
• Make them in small dessert cups instead of bites