Tuesday, December 18, 2018

MINI BANANA PUDDING CHEESECAKES






MINI BANANA PUDDING CHEESECAKES











You like cheesecake but you can not do it at home? Try this EASY No-Bake Banana Cheesecake and get it ready in half the time!

INGREDIENTS
VANILLA WAFER CRUST
  • 2 tbsp (26g) sugar
  • 4 tbsp (56g) Challenge Butter, melted
  • 1 cup (134g) vanilla wafer cookie crumbs

BANANA FILLING
  • 2 eggs
  • 1/4 cup (58g) sour cream
  • 1/2 cup (104g) sugar
  • 1/4 cup lightly mashed bananas
  • 12 ounces (339g) Challenge Cream Cheese, room temperature
  • 3 tbsp (24g) all-purpose flour
  • Banana slices
  • 1 tsp vanilla extract

WHIPPED CREAM
  • Vanilla wafers
  • 6 tbsp (44g) powdered sugar
  • Banana slices
  • 1/2 tsp vanilla extract
  • 3/4 cup (180ml) heavy whipping cream, cold

INSTRUCTIONS

CRUST

First, Preheat the oven to 162 ° C (325 ° F). Add cupcake liners in a cupcake mold.

Then, Combine vanilla cracker crumbs, sugar, and melted butter. Divide the mixture between the cupcake fillings (about 2 tablespoons per cup) and squeeze in the bottom.

Bake the crusts for 5 minutes, then remove from the oven. Cool while filling.

FILLING AND FILLING

Reduce the oven to 300 ° F (148 ° C).

In a large bowl, combine the cream cheese, sugar, and flour until a homogeneous mixture is obtained (use a slow speed to prevent air from entering the dough, which may cause cracks). Scrape the sides of the bowl.

Add the sour cream and the banana puree. Beat at low speed until everything is well combined.

Add vanilla extract and first egg and beat slowly until most are combined.

Add the rest of the egg and mix well.

Add a small amount of filling to each cup of cheesecake, then add a few slices of banana on top.

Add extra garnish to the banana slices, filling each cup until it is almost full.

Cook the cheesecakes for 18 to 20 minutes, then turn off the oven and leave the door closed for another 5 minutes.

Break the oven door and let the cheesecakes cool for 15 to 20 minutes, then refrigerate to allow them to cool.

Once the cheesecakes are cool, remove them from the pan.

To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixing bowl. Whisk at high speed until stiff peaks form.

Spread whipped cream swirl over each cheesecake and finish with a slice of banana and a vanilla wafer.

Refrigerate until ready to serve. Cheesecakes are best when they are well covered for 2-3 days. Happy Cooking Time.