Banana Pudding Cheesecake Bites

Gingersnap Cookie Crust:
1 1/2 cups gingersnap cookies
2 Tbsps pure cane sugar
3 Tbsps unsalted butter, melted
Banana Cheesecake Filling:
12 ounces packaged cream cheese (That's 1 1/2 packs, to be exact if using an 8 oz.!)
1/2 cup pure cane sugar
3 Tbsps organic all-purpose flour (I used Bob's Red Mill)
1/4 cup sour cream
1/4 cup lightly mashed bananas (That's about 1 medium banana)
1 tsp vanilla extract
2 large eggs
pinch of cinnamon
1 medium banana, sliced
Whipped Cream + Toppings:
3/4 cup organic heavy whipping cream (Make sure that's it stays Cold!)
6 Tbsps powdered sugar
1/2 tsp vanilla extract
vanilla wafers
banana slices (That's about 1 medium banana)

Gingersnap Cookie Crust:
Preheat the oven to 325 degrees Fahrenheit and add cupcake liners to a  cupcake pan.
Grind the gingersnap cookies until almost finely ground (it's OK to leave a few medium chunks, if you'e a lover a little crunch!). Combine the gingersnap cookie crumbs, pure cane sugar and melted butter in a small bowl and mix with a spatula until well incorporated.
Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press down into the bottoms with your fingers to ensure that it's perfectly covering the bottom.
Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you're ready to use.

Banana Cheesecake Filling:
In a large bowl, mix together on low speed in an electric mixer, the cream cheese, pure cane sugar, and flour until combined. Be sure to scrape the sides of the bowl if needed.
Add the sour cream and mashed bananas and continue to beat on low speed until well combined.
Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined. Add a pinch of cinnamon at this point, if desired (I always love taking flavor to another level).
Now, add a small amount of filling to each cheesecake cup (about 2 Tbsps), then add a couple banana slices on top. (This keeps the traditional bites of banana slice in Banana Pudding, alive + well!)
Add additional filling on top of the banana slices, filling each cup until 3/4 full.
Bake the cheesecakes for 18-20 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes.
Remove cheesecakes from the oven door and allow them to continue to cool for another 15-20 minutes, then put them in the refrigerator until ready to be served.

Whipped Cream + Assembly:
Add the heavy whipping cream, powdered sugar and vanilla extract to the mixing bowl of an electric mixer (w/ a whisk attachment) and whip on high speed until stiff peaks form. Then, add whipped cream to a pipping bag.

Once cooled, remove cheesecakes from cupcake liners and pipe a swirl of whipped cream on top of each cheesecake and with a banana slice and vanilla wafer cookie. Repeat until complete.

Crumble a few vanilla wafer cookies in your hand and sprinkle atop cheesecakes, if desired.

Refrigerate again, until ready to serve. Bon Appetite!

FYI:
Cheesecakes are best when well covered and can last for 2-3 days.

recipe resource here

shared at
saturday sharefest 
snickerdoodle sunday