Making Mini Banana Pudding Cheesecakes can be straightforward if you follow these clear steps:

1. Prepare the crust: In a medium bowl, mix the crushed Nilla wafers with melted butter until evenly coated.
2. Form the crusts: Line a muffin tin with cupcake liners. Press about one tablespoon of the cookie mixture into the bottom of each liner to form a crust.
3. Pre-bake the crusts: Preheat your oven to 350°F (175°C). Bake the crusts for 5 minutes. Allow them to cool while you prepare the filling.
4. Make the cheesecake mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add vanilla: Mix in the vanilla extract until well combined.
6. Whip the cream: In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
7. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
8. Layer banana pudding: In a separate bowl, whisk together the banana pudding mix and milk according to package instructions. Allow it to thicken.
9. Assemble cheesecakes: Spoon a layer of the cheesecake mixture over the Nilla wafer crusts, followed by a layer of banana pudding, and repeat until the liners are full.
10. Chill: Refrigerate the cheesecakes for at least one hour to allow them to set properly.
11. Top and serve: Just before serving, garnish with whipped cream, banana slices, and crushed Nilla wafers.

By following these steps, you’ll create a batch of delightful Mini Banana Pudding Cheesecakes that are sure to be a hit!