Banana Pudding Cheesecake Bites Recipe

Ingredients

• nonstick cooking spray
• 2 cups finely crushed vanilla wafer crumbs
• 6 tablespoons melted unsalted butter, cooled
• 2 tablespoons sugar
• 1/2 cup sugar
• 1 (3 1/2 ounce) package instant banana pudding mix
• 1 1/2 cups whole milk
• 3 tablespoons Bourbon
• 2 (8 ounce) blocks cream cheese
• 2 cups Cool Whip
• 2 cups Cool Whip for topping
• 1 cup whole vanilla wafer

Instructions

1. Spray two large silicone muffin tins with nonstick cooking spray.
2. In a large bowl, combine 2 cups finely crushed vanilla wafer crumbs with 6 tablespoons melted unsalted butter and 2 tablespoons sugar until evenly incorporated.
3. Divide the mixture evenly into two large silicone muffin trays, then press down firmly to form a smooth, even crust.
4. Place the pans in the freezer while you prepare the filling.
5. In a medium bowl, whisk together 1 (3 1/2 ounce) package instant banana pudding mix, 1 1/2 cups whole milk, and 3 tablespoons bourbon until well combined. Refrigerate until firm, approximately 15-20 minutes.
6. In the bowl of a stand mixer fitted with the paddle attachment, beat 2 (8 ounce) blocks of cream cheese and 1/2 cup sugar until light and fluffy, about 2 minutes.
7. Add the chilled pudding mixture to the cream cheese and mix until just combined. Gently fold in 2 cups Cool Whip, taking care not to over-mix.
8. Divide the cream cheese mixture evenly into the muffin pans over the crust and spread it out to create a smooth layer.
9. Cover the pans and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to develop. Freeze for 1 hour before serving.
10. Carefully remove the chilled cheesecakes from the pans and place them on a serving plate or platter.
11. Fill a piping bag fitted with a medium star tip with the remaining 2 cups of Cool Whip. Dollop each cheesecake with Cool Whip and spread it into an even layer.
12. Top each cheesecake with a whole vanilla wafer in the center and pipe a decorative border around the edge.