Mini Banana Pudding Cheesecakes

Prepare the Crust: In a bowl, combine the crushed vanilla wafers with the melted butter. Stir until the mixture is well combined.

Form the Crust: Spoon the mixture into the bottom of mini cupcake liners or a mini cheesecake pan. Press the crust down gently to form a solid base. Place in the fridge to set while you prepare the filling.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until well combined and smooth.

Add the Whipped Topping: Gently fold in the whipped topping (Cool Whip) into the banana cream mixture until smooth and fluffy.

Assemble the Cheesecakes: Spoon the banana cheesecake filling over the crusts in each mini cupcake liner or mini cheesecake pan.

Chill: Refrigerate the mini cheesecakes for at least 2 hours, or until the filling is set.

Serve: Serve chilled, and for an extra touch, you can top with more whipped cream, a slice of banana, or crushed vanilla wafers.

Serving and Storage Tips:

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