Mini Banana Pudding Cheesecakes

Why You’ll Love This Recipe

This dessert combines the rich, creamy texture of cheesecake with the nostalgic flavors of banana pudding. The individual portions make them ideal for parties, potlucks, or as a sweet treat to enjoy at home. They’re easy to prepare, require minimal chilling time, and are sure to impress your guests with their delightful presentation and taste.

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• 1 cup crushed vanilla wafers

• 3 tablespoons melted butter

For the cheesecake filling:

• 8 oz cream cheese, softened

• 1/2 cup sweetened condensed milk

• 1/2 cup mashed ripe banana

• 1 teaspoon vanilla extract

• 1 cup whipped topping (such as Cool Whip)

For layering and garnish:

• 1 banana, thinly sliced

• Extra whipped topping

• Mini vanilla wafers or crushed cookie crumbs for garnish

Directions

1. Prepare the crust: In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are fully coated and resemble wet sand. Spoon the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds. Press down firmly to form a compact crust.

2. Make the cheesecake filling: In a separate mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until the filling is creamy and well combined. Gently fold in the whipped topping until just incorporated.

3. Assemble the cheesecakes: Place one slice of banana on top of each crust. Spoon or pipe the banana cheesecake filling over the slices, filling each cup to the top. Smooth the tops if needed.

4. Chill: Transfer the muffin tin to the refrigerator and chill the cheesecakes for 1–2 hours, or until fully set. For a slightly firmer texture, you may freeze them for 30 minutes before serving.

5. Garnish and serve: Just before serving, top each mini cheesecake with a dollop of whipped topping and garnish with a mini vanilla wafer or a sprinkle of crushed wafers.

Servings and Timing

• Servings: 12 mini cheesecakes

• Prep time: 20 minutes

• Chill time: 1–2 hours

• Total time: Up to 2 hours

Variations

• Chocolate twist: Add mini chocolate chips to the filling or drizzle with chocolate syrup for a banana-chocolate combo.

• Nutty crunch: Fold in a handful of chopped pecans or walnuts for added texture.

• Tropical flair: Replace vanilla wafers with coconut cookies and add a splash of coconut extract to the filling.

• Healthier swap: Use Greek yogurt-based whipped topping and reduced-fat cream cheese for a lighter version.

Storage/Reheating

• Storage: Store the mini cheesecakes in an airtight container in the refrigerator for up to 3 days.

• Freezing: For longer storage, freeze the cheesecakes (without toppings) for up to 1 month. Thaw in the refrigerator before serving.

FAQs

1. Can I use graham cracker crumbs instead of vanilla wafers?

Yes, graham cracker crumbs can be used as a substitute for vanilla wafers in the crust.

2. How can I make the crust without a food processor?

Place the vanilla wafers in a Ziploc bag and crush them with a rolling pin until they resemble fine crumbs.

3. Can I use fresh whipped cream instead of whipped topping?

Yes, you can use freshly whipped heavy cream in place of whipped topping.

4. How do I prevent the cheesecakes from sticking to the liners?

Ensure the liners are properly greased or use silicone molds to prevent sticking.

5. Can I make these cheesecakes ahead of time?

Absolutely! These cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

6. How do I know when the cheesecakes are fully set?

The cheesecakes should be firm to the touch and not jiggle in the center when gently shaken.

7. Can I add other fruits to the filling?

Yes, you can experiment by adding other fruits like strawberries or blueberries to the filling for a different flavor profile.

8. Is it necessary to use sweetened condensed milk?

Sweetened condensed milk adds sweetness and creaminess to the filling, but you can substitute it with an equal amount of sugar and adjust the consistency with a bit of milk if desired.

9. Can I use a different type of nut for garnish?

Yes, feel free to use chopped almonds, cashews, or any nut of your choice as a garnish.

10. Are these cheesecakes suitable for a gluten-free diet?

To make these cheesecakes gluten-free, use gluten-free vanilla wafers or graham crackers in the crust.

Conclusion

Mini Banana Pudding Cheesecakes are a delightful dessert that combines the rich flavors of cheesecake with the comforting taste of banana pudding. Their individual portions make them perfect for sharing at gatherings or enjoying as a personal treat. With simple ingredients and easy preparation, these cheesecakes are sure to become a favorite in your dessert repertoire.