Banana Pudding Cheesecake Bites
"You don’t have to turn on your oven this summer to make a delicious dessert. These mini no-bake cheesecakes taste like banana pudding."
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- nonstick cooking spray
- 2 cups finely crushed vanilla wafer crumbs
- 6 tablespoons melted unsalted butter, cooled
- 2 tablespoons sugar, plus 1/2 cup
- 1 (3 1/2 ounce) package instant banana pudding mix
- 1 1⁄2 cups whole milk
- 3 tablespoons Bourbon
- 2 (8 ounce) blocks cream cheese
- 1⁄2 cup sugar
- 2 cups Cool Whip, plus 2 cups for topping
- 1 cup whole vanilla wafer
directions
- Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
- In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
- Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
- Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.
Questions & Replies
-
Is there something you can use other than bourbon?
-
I'm in Australia. What is our equivalent of Cool Whip?
Reviews
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
