Description
Creamy banana pudding cheesecake tres leches blends Mexican and Southern dessert traditions into one irresistible sweet masterpiece. Layers of banana-infused goodness and milky richness promise pure indulgence that will transport you straight to dessert paradise.
Ingredients
Scale
Cake Ingredients:
- 1 box Duncan Hines Classic White Cake Mix
- 3 eggs
- 1 cup milk
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup (113 grams) melted butter
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 tablespoon vanilla
Crust Ingredients:
- 2 1/3 cups Nilla cookie crumbs
- 10 tablespoons (142 grams) unsalted melted butter
- 2 tablespoons sugar
Milk Blend Ingredients:
- 3 cups whole milk
- 1 can evaporated milk
- 2 cans condensed milk
- 1 teaspoon vanilla
- Pinch of cinnamon
Cheesecake Topping Ingredients:
- 6 ounces (170 grams) cream cheese
- 1 1/4 cups heavy whipping cream
- 1/3 cup + 1 tablespoon granulated sugar
Banana Pudding Ingredients:
- 1 box banana pudding
- 1/2 teaspoon vanilla
Instructions
- Prepare the oven at 350°F and coat cupcake liners with non-stick spray.
- Create the crust by thoroughly blending Nilla crumbs, sugar, and melted butter. Press the mixture firmly into each cupcake cup.
- Whisk together wet ingredients in a large mixing bowl: milk, butter, sugars, eggs, and vanilla. Separately sift dry ingredients, then gently fold into the wet mixture until smooth.
- Fill cupcake cups using an ice cream scoop, ensuring even distribution. Bake for 18-20 minutes until a toothpick emerges clean.
- Cool cupcakes completely. Prepare banana pudding according to package instructions, enhancing with vanilla and cinnamon. Refrigerate until chilled.
- Craft the milk blend by whisking whole milk, evaporated milk, condensed milk, vanilla, and cinnamon until thoroughly integrated.
- Use a fork to puncture small holes in cooled cupcakes. Gradually pour milk mixture over each, allowing complete absorption without overflow. Refrigerate 4-6 hours or overnight.
- Whip cheesecake topping by beating heavy cream, cream cheese, sugar, and vanilla until stiff peaks develop.
- Layer each cupcake with banana pudding, fresh banana slices, then pipe the cheesecake cream on top.
- Decorate with crushed Nilla wafers and additional banana slices. Keep chilled until serving.
Notes
- Adjust oven temperature slightly lower if using dark-colored cupcake liners to prevent burning.
- Ensure ingredients are at room temperature for smoother cake batter and better mixing.
- Gently fold dry ingredients into wet mixture to maintain a light, fluffy texture and prevent overmixing.
- Use ripe bananas for more intense flavor in the pudding and when topping the cupcakes.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 497
- Sugar: 40 g
- Sodium: 316 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 102 mg