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Mini Banana Pudding Cheesecakes Recipe

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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 40 minutes
Servings 12 mini cheesecakes

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
 

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

Notes

  • 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.