Mini Banana Pudding Cheesecakes
Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and classic banana pudding, featuring a buttery vanilla wafer crust, banana-infused cheesecake filling, and topped with whipped cream, banana slices, and mini vanilla wafers. Perfect for parties or as a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 1–2 hours (including chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: No-bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup crushed vanilla wafers
3 tablespoons melted butter
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)
1 banana, thinly sliced
Extra whipped topping for garnish
Mini vanilla wafers or crushed cookie crumbs for garnish
Instructions
- Prepare the crust: In a medium bowl, combine crushed vanilla wafers and melted butter until crumbs resemble wet sand. Press evenly into a 12-cup muffin tin lined with paper liners or silicone molds.
- Make the cheesecake filling: Beat softened cream cheese until smooth. Add sweetened condensed milk, mashed banana, and vanilla extract; mix until creamy. Fold in whipped topping gently.
- Assemble the cheesecakes: Place a banana slice on each crust. Spoon or pipe the cheesecake filling over the banana slices, filling to the top. Smooth tops.
- Chill: Refrigerate for 1–2 hours until fully set. Optionally, freeze for 30 minutes for a firmer texture.
- Garnish and serve: Top each mini cheesecake with whipped topping and a mini vanilla wafer or crushed wafers before serving.
Notes
- Substitute graham cracker crumbs for vanilla wafers in crust if desired.
- Crush vanilla wafers using a rolling pin inside a sealed bag if no food processor is available.
- Freshly whipped heavy cream can replace whipped topping.
- Use silicone molds or grease liners to prevent sticking.
- These cheesecakes can be made a day ahead and stored in the fridge.
- For gluten-free, use gluten-free vanilla wafers or graham crackers.
- Freeze cheesecakes without toppings for up to 1 month; thaw before serving.
- Add chocolate chips, nuts, or other fruits for variations.
- Use reduced-fat cream cheese and Greek yogurt-based whipped topping for a lighter version.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: Approximately 180 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
Find it online: https://bitezly.com/mini-banana-pudding-cheesecakes/
