Ingredients

For the Crust:
1 cup vanilla wafer crumbs (about 25–30 cookies)
3 tablespoons melted butter

For the Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup mashed ripe banana (about 1 medium banana)
1/4 cup sour cream
1 (3.4 oz) box instant banana cream pudding mix (dry)

For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Mini vanilla wafers and banana slices, for garnish

Instructions

Prep the Oven: Preheat oven to 325°F (165°C). Line a muffin tin with paper liners and lightly spray with nonstick spray.
Make the Crust: In a small bowl, mix vanilla wafer crumbs with melted butter until combined. Press about 1 tablespoon into the bottom of each muffin liner. Bake for 5 minutes, then set aside to cool.
Make the Filling: In a large bowl, beat cream cheese until smooth. Add sugar and vanilla, and beat until creamy. Add eggs one at a time, mixing well. Mix in mashed banana, sour cream, and dry pudding mix until fully combined.
Fill and Bake: Spoon cheesecake batter over each crust, filling nearly to the top. Bake for 18–22 minutes, or until centers are set. Cool completely, then refrigerate for at least 2 hours.
Whip the Topping: In a chilled bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.

Decorate and Serve: Pipe or spoon whipped cream on top of each mini cheesecake. Garnish with a mini vanilla wafer and a banana slice just before serving.