Ingredients:
For the Crust:
1 cup graham cracker crumbs
2 tbsp sugar
1/4 cup melted butter
For the Cheesecake Filling:
8 oz cream cheese (softened)
1/2 cup powdered sugar
1/2 cup heavy cream
1/2 tsp vanilla extract
For the Banana Pudding Layer:
1/2 cup vanilla pudding (store-bought or homemade)
1 ripe banana (sliced)
For the Topping:
1/4 cup crushed Nilla wafers (for coating)
Extra banana slices for garnish
Instructions:
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Spoon a small amount into the bottom of each bite-sized cup or mold and press it down to form a solid crust.
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
Add the heavy cream and vanilla extract, and continue to mix until the filling is light and fluffy.
Spoon a small amount of vanilla pudding over the graham cracker crust in each bite-sized mold.
Top the pudding with banana slices.
Add a layer of cheesecake filling over the banana pudding layer in each mold, smoothing it to cover evenly.
Gently press each cheesecake bite into crushed Nilla wafers, coating the outside to add a crunchy layer.
Refrigerate the cheesecake bites for at least 2 hours, or until firm.
Garnish with extra banana slices on top before serving for an added touch.