If you love creamy cheesecakes but can’t resist classic banana pudding, Mini Banana Pudding Cheesecakes are about to be your new obsession. These adorable little treats pack everything we adore about southern-style banana pudding—ripe bananas, vanilla wafers, and pillowy whipped cream—into a rich, silky cheesecake base. Each bite is layered with flavor and nostalgia, yet just the right size for wielding as a party dessert or sneaking as an indulgent midnight snack. Trust me, friends, you’ll want to make a double batch.
Ingredients You’ll Need
The beauty of these Mini Banana Pudding Cheesecakes is found in the way a simple list of ingredients transforms into pure magic. Every component brings something essential: crunch, creaminess, flavor, or just a pop of golden color. Here’s what you’ll need—and why each ingredient matters.
- Crushed vanilla wafers: The classic banana pudding cookie forms the crisp, buttery crust and adds sweet, nostalgic flavor.
- Unsalted butter (melted): Helps bind the crust and infuses it with richness for each bite.
- Ripe bananas (mashed): Essential for genuine banana flavor and natural sweetness; the riper, the better.
- Cream cheese (softened): Provides a dreamy, tangy base that’s the heart of any cheesecake—don’t skip softening for smooth results.
- Granulated sugar: Balances the bold banana and cream cheese with gentle sweetness.
- Large eggs: These help the mini cheesecakes set while staying irresistibly creamy.
- Sour cream: Adds a little tang and helps achieve that super-smooth texture we all love.
- Vanilla extract: Rounds out all the flavors with classic warmth and depth.
- Instant banana pudding mix: The secret weapon for banana pudding nostalgia—brings flavor and a luscious thickness to your cheesecakes.
- Whole milk: Used to whisk up the pudding mix into a fluffy, velvety addition.
- Whipped cream (for topping): Light and airy, it’s the signature finish—don’t forget this part!
- Extra vanilla wafers and banana slices (for garnish): For that irresistible look and even more banana-vanilla crunch and flavor.
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prep Your Pan and Crust
Begin by preheating your oven to 325°F and lining a standard muffin tin with paper cupcake liners. In a medium bowl, mix together the crushed vanilla wafers and your melted butter until the mixture looks like golden wet sand—this is your base. Press a spoonful (about a tablespoon) of crust into each liner, smoothing down firmly so each one is packed tight. Bake for five minutes to set, then let them cool while you whip up the filling.
Step 2: Make the Cheesecake Filling
Grab your largest mixing bowl and beat the softened cream cheese and granulated sugar together until the mixture is fluffy and no lumps remain. Add in your mashed bananas (the riper, the better for maximum banana flavor), along with the sour cream and vanilla. Mix until fully incorporated, pausing to scrape down your bowl. Then, beat in the eggs one at a time—this helps the batter stay smooth and prevents over-mixing.
Step 3: Whip Up the Banana Pudding Layer
In a separate bowl, whisk together the instant banana pudding mix and whole milk until thickened and luxurious. This step is what sets Mini Banana Pudding Cheesecakes apart, creating that classic pudding vibe swirled right into your cheesecake. Once thick, gently fold the pudding into your cream cheese mixture for a silky, banana-packed filling.
Step 4: Fill, Bake, and Cool
Spoon the banana cheesecake filling over each crust, filling each liner nearly to the top. Pop the tray into your preheated oven and bake for 18 to 22 minutes, or until the centers are just set and barely jiggle if you nudge the pan. Carefully remove from the oven and let the mini cheesecakes cool to room temperature (they’ll continue to firm up as they cool). Transfer the pan to the fridge and chill for at least 2 hours—overnight if you can wait!
Step 5: Top and Serve
Just before serving, slather a lovely crown of whipped cream on top of each cheesecake. Add a banana slice and nestle a vanilla wafer upright for pure banana pudding joy. Serve these beauties chilled and stand back for the applause.
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
A generous swirl of whipped cream, a fresh banana slice, and a golden vanilla wafer perched on top create the ultimate finishing touch for Mini Banana Pudding Cheesecakes. If you’re feeling extra, a dusting of crushed wafers or a delicate drizzle of caramel can take things over the top. But always add the banana garnishes right before serving to keep them looking gorgeous and fresh.
Side Dishes
Since these mini cheesecakes are so rich and satisfying, I like to pair them with something light or fruity—think a platter of fresh berries, a crisp fruit salad, or even iced tea for a true southern dessert moment. The balance of flavors is simply delightful.
Creative Ways to Present
Mini desserts are made for celebrations! Arrange the cheesecakes on a tiered cake stand for showers or parties, or nestle each one in a decorative cupcake wrapper on a dessert table. Alternatively, serve each cheesecake in a tiny mason jar for a rustic, playful twist that doubles as a take-home treat.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Mini Banana Pudding Cheesecakes and keep them in the refrigerator for up to four days. For best results, store without the garnishes; simply add the whipped cream and banana slice fresh when you’re ready to eat. The flavor deepens as they chill, so don’t fear making them a day ahead!
Freezing
You can absolutely freeze these cheesecakes for up to one month (sans garnish). Once cooled, remove from the muffin tin and wrap each one tightly in plastic wrap, then aluminum foil. Defrost in the refrigerator overnight before topping and serving for a treat that tastes bakery-fresh.
Reheating
No need to reheat, as these Mini Banana Pudding Cheesecakes are best served cold or at room temperature. Simply let frozen cheesecakes thaw in the fridge, or allow refrigerated ones to sit out for 10–15 minutes before topping and enjoying.
FAQs
Can I use homemade banana pudding instead of instant mix?
Absolutely! If you have a homemade banana pudding recipe you love, simply chill it thoroughly and use about 3/4 cup in place of the instant pudding/milk in the filling. It will add extra homemade flavor and creamy texture.
Do I have to use vanilla wafers, or can I substitute the crust?
While vanilla wafers are the classic choice for Mini Banana Pudding Cheesecakes, you can use graham crackers, gingersnaps, or even shortbread cookies for a different spin. Adjust the sweetness as needed to fit your preference.
How do I prevent my cheesecakes from cracking?
Be sure not to over-mix your filling and avoid overbaking. The mini cheesecakes should still jiggle slightly in the center when you take them out of the oven, and cooling gradually helps prevent cracks from forming.
Can these be made gluten-free?
Yes! Swap the vanilla wafers for your favorite gluten-free alternative, and double-check the pudding mix label to ensure it’s gluten-free. All other ingredients are naturally gluten-free.
How do I keep the banana garnish from browning?
Brush your banana slices lightly with lemon juice before garnishing, and always slice them fresh right before serving. This keeps the fruit looking bright and appetizing atop your Mini Banana Pudding Cheesecakes.
Final Thoughts
There’s something so joyful about making—and sharing—Mini Banana Pudding Cheesecakes. Whether you’re celebrating something special or just craving a little comfort, these creamy, bite-sized delights are sure to bring smiles. Give them a try and get ready to bask in the happy reactions from anyone lucky enough to snag one!
Print
Mini Banana Pudding Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mini Banana Pudding Cheesecakes are a delightful twist on traditional cheesecake, combining the flavors of ripe bananas and creamy cheesecake in a single bite-sized treat. Perfect for banana lovers and dessert enthusiasts alike!
Ingredients
Crust:
- 1 1/2 cups crushed vanilla wafers
- 1/4 cup unsalted butter, melted
Cheesecake Filling:
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1/2 cup whole milk
Toppings:
- Whipped cream
- Extra vanilla wafers and banana slices for garnish
Instructions
- Preheat Oven: Preheat oven to 325°F and line a muffin pan with paper liners.
- Prepare Crust: Combine crushed vanilla wafers and melted butter, press mixture into each liner, and bake for 5 minutes. Let cool.
- Make Filling: Beat cream cheese and sugar, add bananas, sour cream, vanilla. Mix in eggs. In a separate bowl, mix pudding mix and milk, then fold into cream cheese mixture.
- Fill and Bake: Divide filling into muffin cups and bake for 18–22 minutes until set. Cool and refrigerate for at least 2 hours.
- Serve: Top with whipped cream, banana slice, and vanilla wafer before serving.
Notes
- Use ripe bananas for best flavor.
- Chill overnight for a firmer texture.
- Garnish just before serving to prevent browning.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 235
- Sugar: 15g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
