These mini banana pudding cheesecakes are a delightful combination of creamy cheesecake and the classic flavors of banana pudding. Perfectly portioned for individual servings, these little treats are a great addition to any party, potluck, or weeknight dessert lineup.
Why You’ll Love This Recipe
- Combines two classic desserts: cheesecake and banana pudding.
- Easy to make and served in a convenient, individual size.
- A delicious balance of creamy cheesecake and the nostalgic flavor of bananas.
- Versatile and customizable to suit your preferences.
- Perfect for making ahead and refrigerating for easy entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vanilla wafer cookies (for the crust)
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Ripe bananas
- Heavy cream
- Instant banana pudding mix
- Whipped cream (for garnish)
- Banana slices (for garnish)
Directions
- Prepare the crust: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners. Crush vanilla wafers and mix them with melted butter. Press the mixture into the bottom of each liner to form a crust.
- Make the cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and mashed bananas.
- Assemble and bake: Divide the cheesecake mixture evenly among the liners, filling them about ¾ full. Bake for 18–20 minutes or until the centers are just set. Let them cool completely.
- Prepare the banana pudding topping: Whisk instant banana pudding mix with cold heavy cream until thick and creamy. Spoon or pipe the pudding over the cooled cheesecakes.
- Garnish and serve: Top each cheesecake with a dollop of whipped cream, a banana slice, and a small piece of vanilla wafer. Chill for at least 2 hours before serving.
Servings and Timing
- Servings: Makes approximately 12 mini cheesecakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 40 minutes
Variations
- Chocolate Banana: Add mini chocolate chips to the cheesecake batter or drizzle melted chocolate on top.
- Peanut Butter Twist: Swirl in a bit of peanut butter into the cheesecake filling for a rich, nutty flavor.
- Gluten-Free Option: Use gluten-free vanilla wafers for the crust.
- Caramel Banana: Drizzle caramel sauce over the cheesecakes before serving for added decadence.
- Berry Topping: Add a few fresh raspberries or blueberries for a fruity twist.
Storage/Reheating
- Storage: Keep the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze the cheesecakes (without pudding topping) for up to 2 months. Thaw in the refrigerator overnight and add the topping before serving.
FAQs
Can I use a different type of cookie for the crust?
Yes, graham crackers or digestive biscuits work well if you don’t have vanilla wafers.
Do I have to use ripe bananas?
Yes, ripe bananas are sweeter and provide the best flavor for the cheesecake filling.
Can I make these without the pudding topping?
Absolutely! The cheesecakes are delicious on their own, but the pudding topping adds a traditional banana pudding flair.
Can I use homemade whipped cream instead of store-bought?
Yes, homemade whipped cream works wonderfully for garnishing.
Can I make these ahead of time?
Yes, they can be made a day or two in advance and stored in the refrigerator.
Can I double the recipe for a larger batch?
Definitely! Simply double the ingredients and bake in two muffin tins.
What’s the best way to crush the vanilla wafers?
Place them in a resealable plastic bag and use a rolling pin to crush them into fine crumbs.
Can I substitute the instant pudding mix?
You can use homemade banana pudding or skip the pudding topping altogether.
How do I prevent the cheesecakes from cracking?
Avoid overmixing the batter and ensure the cheesecakes cool gradually to prevent cracks.
Can I add other fruit to the topping?
Yes, strawberries, blueberries, or even pineapple slices can be great additions.
Conclusion
Mini banana pudding cheesecakes are a delightful dessert that combines creamy, fruity, and nostalgic flavors into a single, elegant bite. Whether you’re hosting a party or simply treating yourself, these mini desserts are sure to impress. Whip up a batch today and enjoy a little taste of banana bliss!
Print
Mini Banana Pudding Cheesecakes
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These creamy, bite-sized cheesecakes combine the flavors of classic banana pudding with a rich cheesecake base. Topped with whipped cream and a Nilla wafer, they’re a perfect treat for parties, gatherings, or a delightful dessert any day.
Ingredients
For the Crust:
- 150 g (1 1/2 cups) crushed Nilla wafers (or graham crackers)
- 60 g (1/4 cup) unsalted butter, melted
For the Cheesecake Filling:
- 340 g (12 oz) cream cheese, softened
- 100 g (1/2 cup) granulated sugar
- 2 large eggs
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Topping:
- 120 ml (1/2 cup) heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Banana slices (for garnish)
- Mini Nilla wafers (for garnish)
Instructions
- Prepare the Crust:
- Preheat your oven to 160°C (325°F). Line a 12-cup muffin tin with cupcake liners.
- In a small bowl, combine the crushed Nilla wafers and melted butter until the mixture resembles wet sand.
- Divide the mixture evenly among the muffin cups (about 1 tablespoon per cup) and press it down firmly to form the crust. Bake for 5 minutes, then let cool while preparing the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the mashed banana, vanilla extract, and flour until fully incorporated. Be careful not to overmix.
- Divide the cheesecake batter evenly among the muffin cups, filling each about 3/4 full.
- Bake the Cheesecakes:
- Bake for 18-20 minutes, or until the centers are just set and slightly jiggly.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours or until fully chilled.
- Prepare the Whipped Topping:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Transfer the whipped cream to a piping bag fitted with a star tip (or use a spoon).
- Assemble the Cheesecakes:
- Remove the liners from the cheesecakes. Pipe a dollop of whipped cream onto each cheesecake.
- Top with a slice of banana and a mini Nilla wafer.
- Serve and Enjoy:
- Keep refrigerated until ready to serve. Enjoy within 2 days for the freshest flavor.
Notes
- To prevent browning, dip banana slices in lemon juice before garnishing.
- For a richer banana flavor, use very ripe bananas.
- These cheesecakes freeze well! Wrap them individually without the toppings and freeze for up to 1 month. Thaw in the fridge before adding toppings.