Description
Creamy banana pudding cheesecake tres leches blends Mexican and Southern dessert traditions into one irresistible treat. Rich layers of banana-infused cheesecake soak in sweet milk, promising a delightful journey through classic comfort flavors you’ll savor with every indulgent bite.
Ingredients
Scale
Cake Ingredients:
- 1 box Duncan Hines Classic White Cake Mix
- 1 cup milk (240 milliliters)
- 3 eggs
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar (50 grams)
- 1/2 cup melted butter (113 grams)
- 1/2 tablespoon vanilla (7.5 milliliters)
- 1/2 cup all-purpose flour (60 grams)
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Milk Blend Ingredients:
- 3 cups whole milk (720 milliliters)
- 1 can evaporated milk
- 2 cans condensed milk
- 1 teaspoon vanilla (5 milliliters)
- Pinch of cinnamon
Topping and Layering Ingredients:
- 6 ounces cream cheese (170 grams)
- 1 1/4 cups heavy whipping cream (300 milliliters)
- 1/3 cup + 1 tablespoon granulated sugar (75 grams)
- 1 teaspoon vanilla (5 milliliters)
- 2 1/3 cups Nilla cookie crumbs (280 grams)
- 10 tablespoons unsalted butter, melted (142 grams)
- 2 tablespoons sugar (25 grams)
- 1 box banana pudding mix
- 1/2 teaspoon vanilla (2.5 milliliters)
Instructions
- Preheat the oven to 350°F and prepare 18 disposable cupcake cups by lightly coating with non-stick spray.
- Create the crust by thoroughly blending Nilla wafer crumbs, sugar, and melted butter. Firmly press 2 tablespoons of mixture into the bottom of each cupcake cup.
- Whisk wet ingredients until smooth, then gently fold in sifted dry ingredients, mixing until just combined without overmixing.
- Distribute cake batter evenly into cupcake cups using an ice cream scoop. Bake for 18-20 minutes, checking doneness with a toothpick. Allow cakes to cool completely at room temperature.
- Prepare banana pudding following package instructions, enhancing with vanilla and cinnamon. Chill in refrigerator until needed.
- Craft milk blend by combining specified ingredients. Gently puncture cooled cakes with fork, then slowly saturate with milk mixture, ensuring even absorption without overflowing. Refrigerate 4-6 hours or overnight.
- Whip cream cheese, heavy cream, sugar, and vanilla until achieving stiff, voluminous peaks.
- Construct final dessert by spreading banana pudding and fresh banana slices atop soaked cakes. Elegantly pipe cheesecake topping using a 1M decorative tip. Garnish with crumbled Nilla wafers and additional banana slices.
Notes
- Perfectly grease cupcake cups to prevent sticking and ensure easy removal of delicate desserts.
- Use room temperature ingredients for smoother cake batter and more consistent mixing results.
- Avoid overmixing cake batter to maintain a tender, light texture that melts in your mouth.
- Create uniform cakes by using an ice cream scoop for precise portioning and even baking.
- Let cakes cool completely before adding milk mixture to prevent soggy texture and maintain structural integrity.
- Refrigerate overnight for deeper flavor absorption and more developed dessert consistency.
- Pipe cheesecake topping just before serving to keep wafers crisp and presentation pristine.
- Transform recipe gluten-free by substituting Nilla wafers with gluten-free graham cracker crumbs.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300
- Sugar: 22 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg