I love anything  banana and who doesn’t love cheesecake?  It’s a win-win combination and so easy to make.

1. Preheat oven to 325°F. Beat cream cheese, sugar, egg, and banana pudding in a large bowl with electric mixer on medium speed until light and fluffy.  2. Line 24 mini muffin cups with paper baking cups. Place a wafer in bottom of each muffin cup. Spoon batter into each cup, filling each 2/3 full.  3. Bake 20 minutes or until edges are lightly browned. Cool in pan on wire rack.4. Refrigerate 4 hours to overnight.

Optional:  Top with whipped cream, bananas, chocolate, marshmallow cream or anything you like. Enjoy!