Creamy Banana Pudding Cheesecakes with Toasted Coconut Whipped Cream Topping is a combination worth trying and undeniably addicting! They are sweet, but not too sweet, and combine the delicious fresh flavors you are looking for.
If you are from the south, you know how essential Banana Pudding is to have in your arsenal of treat making... well I have just taken it to a whole new level my friends, and it is awesome! I first made this recipe for my grandmother on her birthday because she absolutely loves banana and coconut, so I created this light, airy piece for her on her special day. Now I get requests to make this dessert several times a year. Lets check out how to make it!
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Banana Pudding Cheesecakes with a Toasted Coconut Whipped Topping
For the bottom
1 cup vanilla wafer crumbs
2 tbsp granulated sugar
4 tbsp unsalted butter ( melted )
For the Cheesecake
16 oz softened cream cheese
1/2 cup sour cream
1/4 cup granulated sugar
2 large eggs room temperature
1 tsp vanilla extract
1 crushed banana well ripened
36 pieces of sliced banana (about 2 bananas)
For the Coconut Whipped Topping
3/4 cup heavy cream
3 tbsp powdered sweetened coconut ( read below )
3 tbsp confectioners sugar ( powdered sugar )
1/2 tsp vanilla extract
** powdered coconut is not a thing! You can use the same shredded sweetened coconut you will use for your garnish and blend it in a food processor ( or something similar ) until it is a very fine powder.
To garnish
1/2 cup shredded sweetened coconut ( toasted in the oven )
whole vanilla wafers
12 slices of banana
Instructions
Preheat your oven to 325F and line your cupcake tins with 12 cupcake holders
Combine your vanilla wafer crumbs, sugar and butter and mix until it is well combined and has a consistency similar to wet sand
Spoon mixture evenly into the bottom of the cupcake liners and bake them for 6 minutes ( or until slightly browned )
While the bottom is in the oven, slice your 36 slices of banana
Remove bottoms from the oven and allow to cool, meanwhile start on your cheesecake mixture
place your cream cheese in a medium sized microwave safe bowl and microwave it for 15 to 30 seconds or until just tender ( NOT MELTING )
Add the sour cream and sugar and beat until smooth and creamy in texture
Mush up the banana and incorporate it into the mixture along with the vanilla
One at a time, add in and beat the eggs until completely combined, scraping down the sides of the bowl after each one ( The batter is pretty runny )
Fill the cupcake holders about 1/2 way with the cheesecake batter
Place 3 slices of banana to the top of the spooned mixture
Fill the liners the rest of the way with cheesecake batter ( about 1/4 inch from the top )
Place them in the oven and bake for 15 minutes ( or until tested and done, If you are unsure how to test your cheesecake for readiness check out my baking notes for some tips )
While the cheesecakes bake start on your whipped cream
to create powdered coconut, grab a blender or food processor and finely crush the coconut
whisk the heavy cream, powdered sugar, vanilla, and powdered coconut on medium-high speed until stiff peaks form and become a pipable/spreadable consistency
store in the refrigerator until ready to use
When the cheesecakes are baked allow them to sit out in the kitchen until cooled
While the cheesecakes are cooling, lightly toast the shredded coconut until slightly browned and aromatic
Transfer the cheesecakes to the refrigerator while still in the baking tins and allow to completely cool and set for AT LEAST an hour
Remove the Cheesecakes from the baking tin and pipe or spread the whipped cream topping to each of the cheesecakes
Sprinkle some toasted coconut on top of the whipped cream and garnish each cake with a vanilla wafer and a slice of banana
Baking notes
The whipped cream will have a slight grittiness in texture due to the coconut which will not dissolve like powdered sugar will, it is something really special when paired with this cheesecake and other treats though. If you want to avoid this however, you can just omit the powdered coconut from the whipped cream and it will still taste scrumptious!
Before you throw your cheesecake in the oven, make sure you bang it on the counter several times, ( yes... I know this is weird and obnoxious... it will help your cheesecake I promise ) this brings all of the air bubbles to the top so that your cheesecakes don't split and have other ( minor ) problems as they bake.
The key to perfect cheesecake that isn't cracked and has a flat smooth top is simple is easy once you get the hang of it. If this is your first cheesecake I recommend keeping a watchful eye on it. When the cheesecakes are slightly doming on top ( not just the edges ) and still slightly jiggly when moved, they are PERFECT! As they sit at room temperature they will deflate and have a beautiful flat top. If they are cracking on top take them out, they are done.
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