Delicious and creamy mini cheesecakes with a banana pudding twist, perfect for a sweet treat!

1/2 cups graham cracker crumbs

1/4 cup melted butter

2 tablespoons sugar

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1/2 cup sour cream

1/4 cup heavy cream

2 ripe bananas, mashed

1 box instant banana pudding mix

Whipped cream for topping

Banana slices for garnish

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Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down gently to form the crust.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
Add vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in sour cream, heavy cream, mashed bananas, and banana pudding mix until fully incorporated.
Pour the cheesecake mixture over the prepared crusts in each muffin cup, filling each about 3/4 full.
Bake for 18-20 minutes, or until the centers are just set. They may still have a slight jiggle.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight to allow them to set.
Before serving, top with whipped cream and banana slices.