Banana Pudding Cheesecake Cups

Ingredients

• 1 ½ cups vanilla wafer crumbs
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar
• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups instant vanilla pudding mix
• 4 cups whole milk
• 3 ripe bananas, sliced
• Whipped cream
• Additional banana slices
• Crushed vanilla wafers

Instructions

1. In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix until well combined and the crumbs are evenly moistened, resembling wet sand.
2. Spoon about 2 tablespoons of the crumb mixture into the bottom of each serving cup or dish. Press down firmly to create an even layer.
3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth.
5. Evenly distribute the cream cheese filling over each crust layer in your cups.
6. In a large bowl, whisk the instant vanilla pudding mix with whole milk for about 2 minutes or until it thickens considerably.
7. Add a few slices of banana on top of the cream cheese filling in each cup, then spoon the banana pudding mixture over the bananas.
8. Cover the cups with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
9. Just before serving, add a dollop of whipped cream on top of each cup, garnishing with additional banana slices and crushed vanilla wafers.