Whether you are preparing palatable plates to please your family, or whipping up sweet surprises to do delicious drop-offs for friends and neighbors, everyone on your list is going to love these Boozy Banana Cheesecake Cups!
Ingredients:
1 ½ Cup Vanilla Wafer Cookies, crumbled
3 Tablespoons Granulated Sugar
4 Tablespoons Unsalted Butter, melted
16 oz Cream Cheese, room temperature
2 Eggs, room temperature
¼ Cup Jackson Morgan Southern Cream in banana pudding
1 Box Instant Banana Pudding Mix
Whipped Topping, garnish
4 Tablespoons crumbled Vanilla Wafers, garnish
Directions:
Line a 12 cupcake pan with cupcake liners. Preheat the oven to 325 degrees. Place the vanilla wafers in a plastic bag and use a rolling pin to crush the cookies until finely crumbled. In a bowl, combine the sugar and crumbled cookies. Then add in the melted butter, mix well. Divide 1 tablespoon of the cookie mixture among each of the cupcake cups, smooth with the back of spoon creating a crust. Bake the crust for 5-7 minutes and allow to cool completely.
While waiting for the crusts to cool, make the cheesecake filling. Reduce heat on the oven to 300 degrees. In a stand mixer fitted with a paddle attachment, mix the cream cheese and Jackson Morgan Southern Cream together over medium speed until smooth. Then add in the eggs one at a time, scrape down the bowl after each egg is added. Finally, add the banana pudding mix. Mix well, the mixture will be thick.
Add banana cheesecake filling to a piping bag and pipe equal amounts into each cupcake cup two thirds full of the way over the baked and cooled crust. Wet the back of a spoon to help spread the filling. Bake for 40-45 minutes until cheesecakes are firm. Allow to cool in a turned-off oven for 10 minutes. Do not open the oven door to prevent cracking of the cheesecakes. Remove from oven and allow to cool in pan. Then refrigerate for 1-2 hours before serving. When ready to serve, top with whipped topping (I used a piping bag) and crumbled vanilla wafers. Cheers!
