Mini Banana Pudding Cheesecakes Recipe

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There’s something wonderfully nostalgic about banana pudding. That creamy, dreamy combination of vanilla wafers, ripe bananas, and luscious pudding stirs up memories of childhood picnics and family gatherings. Now, imagine marrying that comforting Southern classic with the indulgence of a rich, velvety cheesecake. That’s exactly what these Mini Banana Pudding Cheesecakes deliver—a handheld dessert that is equal parts elegant and heartwarming.

These mini cheesecakes are perfect for any occasion, whether you’re hosting a birthday party, baby shower, or simply craving something sweet at the end of the day. Their small size makes them ideal for serving to guests, and the built-in portion control is just a bonus. Even better, they require no special baking pans—just a standard muffin tin and cupcake liners.

One of the best things about these cheesecakes is how easy they are to make. You don’t need to be a professional baker to pull them off, but they taste like something straight from a gourmet bakery. The crust is made from crushed vanilla wafers, giving a subtle crunch and a gentle vanilla flavor that perfectly complements the creamy banana-infused filling.

The cheesecake filling itself is incredibly smooth, with cream cheese, mashed ripe bananas, and a touch of vanilla extract creating a perfect balance of tangy and sweet. The banana flavor is natural and mild—not overpowering—making these mini cheesecakes universally appealing.

To top it all off, a swirl of whipped cream and a mini vanilla wafer crown each cheesecake for a touch of charm and added flavor. You can also add a slice of fresh banana on top just before serving to elevate the presentation.

These desserts are especially great during spring and summer months when you want something cool and refreshing, but they’re delicious enough to be made year-round. The banana pudding cheesecake combination offers a nostalgic comfort that pairs well with virtually any season or celebration.

They also make for great make-ahead desserts. You can prepare them a day or two in advance and store them in the fridge until it’s time to serve. This makes them a stress-free option when entertaining or planning for an event.

Another reason to love these cheesecakes is their versatility. Want to make them a little lighter? Use low-fat cream cheese and reduced-fat vanilla wafers. Looking for a dairy-free version? Opt for a dairy-free cream cheese and whipped topping. They’re incredibly adaptable to various dietary needs.

They’re also a huge hit with kids. The individual size, sweet flavor, and familiar banana taste make them approachable for even the pickiest eaters. Plus, kids love helping to assemble the crust and spoon in the filling.

The textural contrast in every bite is another highlight—the buttery vanilla wafer crust, the silky banana cheesecake filling, and the airy whipped cream topping combine to create a truly satisfying dessert experience.

You’ll also love how they look on a dessert table. Their neat, compact shape and creamy topping make them visually appealing, especially when topped with garnishes. They’re little showstoppers in every sense.

Whether you’re a die-hard banana fan or a cheesecake enthusiast, this recipe is bound to become a favorite in your dessert rotation. It offers a little something for everyone and hits that perfect sweet spot between classic comfort and gourmet delight.

The best part? These mini banana pudding cheesecakes freeze well too. Just skip the whipped topping until you’re ready to serve. Pull them out of the freezer, defrost overnight, and they’ll taste just as good as freshly made.

Once you make these, you’ll realize just how versatile and satisfying mini cheesecakes can be. Get ready to impress your family, friends, or even just yourself with these creamy, dreamy banana treats.

Servings: 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes

Ingredients:

For the crust:

• 1 cup crushed vanilla wafer cookies (about 25 cookies)
• 3 tablespoons unsalted butter, melted

For the cheesecake filling:

• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup sour cream
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 2 large eggs

For the topping:

• Whipped cream (homemade or store-bought)
• Mini vanilla wafer cookies
• Fresh banana slices (optional)

Instructions:

1. Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
2. In a small bowl, mix the crushed vanilla wafers and melted butter until the texture resembles wet sand.
3. Spoon about a tablespoon of the crust mixture into each cupcake liner and press down firmly to form the crust. Set aside.
4. In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the sour cream, mashed bananas, and vanilla extract, mixing until fully combined.
6. Add the eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
7. Divide the cheesecake batter evenly among the prepared liners, filling each about 3/4 full.
8. Bake for 18-20 minutes, or until the centers are set and the tops look slightly puffed.
9. Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Chill in the refrigerator for at least 2 hours, or overnight for best results.
11. Before serving, top each cheesecake with a swirl of whipped cream, a mini vanilla wafer, and a banana slice if desired.

Tips:

• Use room temperature cream cheese to ensure a smooth filling.
• Don’t overmix the batter to avoid cracks or sunken centers.
• For best flavor, use very ripe bananas.
• Store leftovers in an airtight container in the fridge for up to 5 days.
• For freezing: wrap individual cheesecakes tightly in plastic wrap and place in a freezer bag.

Why You’ll Love This Recipe:

• Combines the best of banana pudding and cheesecake in one bite.
• Perfect size for parties, potlucks, and picnics.
• Make-ahead friendly and freezer-friendly.
• Easy to adapt for different diets.
• A guaranteed crowd-pleaser with nostalgic flair.

Summary:

These Mini Banana Pudding Cheesecakes are the ultimate dessert mash-up—featuring the comforting taste of banana pudding in a creamy cheesecake form. With a vanilla wafer crust, smooth banana filling, and whipped cream topping, they’re a handheld dessert that looks as amazing as it tastes. Whether for a party, family gathering, or just because, this is a recipe you’ll want to make again and again.