Mini Banana Pudding Cheesecakes Recipe

If nostalgia had a flavor, it just might be these Mini Banana Pudding Cheesecakes. Imagine the creamy delight of banana pudding, the tangy richness of classic cheesecake, and the crunch of vanilla wafers—all in one adorable, crowd-pleasing bite. Whether you’re baking for a party, family dinner, or craving a personal treat, this recipe is a surefire hit that combines Southern comfort with the elegance of individual cheesecakes. With easy prep and make-ahead options, there’s every reason to let these charming little desserts steal your heart (and the spotlight) tonight.

Ingredients You’ll Need

The magic behind Mini Banana Pudding Cheesecakes is how a handful of simple and familiar ingredients come together to create something unforgettable. Each component plays a key role—some add lusciousness, others crunch or that signature banana flavor—and when combined, they transform into the ultimate dessert bite.

• Vanilla wafer crumbs: These cookies provide the crunchy, nostalgic base—be sure to crush them finely for a compact crust.
• Unsalted butter: Melted butter binds the cookie crumbs, adding richness and helping the crust hold together beautifully.
• Cream cheese: The foundation of our cheesecake layer; always use full-fat and soften it to room temperature for a super silky texture.
• Granulated sugar: Sweetens the cheesecake and balances the tang of cream cheese.
• Large eggs: Essential for structure, they also impart that classic, custardy cheesecake texture.
• Vanilla extract: Just a teaspoon infuses everything with warm, sweet undertones—don’t skip it!
• Mashed ripe banana: The heart of banana flavor; pick a spotty banana for the sweetest result.
• Sour cream: Adds tang and creaminess, making the cheesecake supremely smooth.
• Instant banana cream pudding mix: Amplifies banana flavor and creates a fluffy, pudding-like topping.
• Cold milk: Used to whip up the pudding—make sure it’s cold so the pudding thickens quickly.
• Heavy cream: When whipped, it turns the pudding into an airy, luxurious topping.
• Powdered sugar: Just a touch, to sweeten and stabilize the whipped cream topping.
• Extra vanilla wafers and banana slices: For garnishing—these little details take the presentation over the top.

How to Make Mini Banana Pudding Cheesecakes

Step 1: Prep the Crust

Start by preheating your oven to 325°F. Line a 12-cup muffin tin with paper liners—this makes removing the cheesecakes a breeze. In a small bowl, mix together the vanilla wafer crumbs and melted butter until you get a texture that looks like wet sand. Using about a tablespoon per cup, press this mixture firmly into the bottoms of the liners to form a crust. A flat-bottomed glass works perfectly for pressing!

Step 2: Make the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer. Mix until it’s ultra-smooth and creamy, with no lumps in sight—this will make for the dreamiest, silkiest cheesecakes. Add the eggs one at a time, mixing on low speed just until each is incorporated. Next, blend in the vanilla extract, mashed ripe banana, and sour cream. This luscious mixture is what sets Mini Banana Pudding Cheesecakes apart from your everyday cheesecake.

Step 3: Fill and Bake

Divide the cheesecake batter evenly among your prepared muffin cups, filling each nearly to the top. Pop the pan into the oven and bake for 18 to 20 minutes, or until the centers are set and barely jiggle when you tap the pan. Don’t overbake—remember, they’ll continue to firm up as they cool. Once done, let the cheesecakes cool to room temperature, then refrigerate for at least 2 hours (or overnight, if you can wait!).

Step 4: Make the Pudding Whipped Cream Topping

While the cheesecakes chill, whip together the topping. In one bowl, whisk the banana cream pudding mix with cold milk—give it a minute or two to thicken. In another bowl, whip the heavy cream and powdered sugar until you see stiff peaks form. Gently fold the whipped cream into the pudding; you’re looking for a light, mousse-like texture that will crown your cheesecakes beautifully.

Step 5: Assemble and Garnish

When you’re ready to serve, either spoon or pipe a generous dollop of the pudding whipped cream onto each cheesecake. For the essential final flourish, top each one with a vanilla wafer and a fresh banana slice. These little touches make your Mini Banana Pudding Cheesecakes not just tasty, but truly irresistible.

How to Serve Mini Banana Pudding Cheesecakes

Garnishes

Garnishing is your golden moment to impress! Just before serving, add a crisp vanilla wafer and a slice of freshly cut banana to each cheesecake. If you’re feeling fancy, a tiny mint leaf or a sprinkle of crushed wafers can take the visual appeal up a notch. Always add banana slices at the last moment to keep them from browning and looking their freshest.

Side Dishes

While these cheesecakes are stars on their own, they pair beautifully with a mug of hot coffee or a tall glass of cold milk. For a summertime party, serve them alongside fresh berries or a chilled fruit salad to complement their creamy sweetness. Their individual size also makes them great for dessert platters at gatherings.

Creative Ways to Present

Think party-perfect! Serve the Mini Banana Pudding Cheesecakes in pastel cupcake liners for a baby shower, or arrange them on a tiered dessert stand for a brunch spread. For more drama, nestle each cheesecake in a small mason jar and tie it with a ribbon. You can even create a “banana pudding cheesecake bar,” letting guests add their own toppings like chocolate shavings, caramel drizzle, or toasted coconut.

Make Ahead and Storage

Storing Leftovers

One brilliant thing about Mini Banana Pudding Cheesecakes? They actually taste better after some time in the fridge, as the flavors meld and the cheesecake layer turns extra creamy. Store leftovers, tightly covered, in the refrigerator for up to 3 days. Just remember to hold off on adding banana slices until you’re ready to serve!

Freezing

If you want to get ahead, you can freeze the plain, cooled cheesecakes (without toppings or garnishes) for up to one month. Wrap each one snugly in plastic wrap, then tuck into an airtight container or freezer bag. When you’re ready to enjoy, thaw them in the fridge overnight before topping and serving as usual for a fresh-from-the-oven experience.

Reheating

Generally, these little treats are best enjoyed chilled, not warm. If you prefer a slightly softer cheesecake or are taking them straight from the freezer, let them come to room temperature for about 15 minutes before enjoying. Avoid microwaving, as it can melt your beautiful topping or make the crust soggy.

FAQs

Can I substitute instant vanilla pudding for banana cream pudding?

Absolutely! If you can’t find banana cream pudding, instant vanilla pudding works beautifully and still complements the mashed banana in the batter. The flavor will be a bit more classic and subtle, but every bit as delicious.

How do I prevent my banana slices from browning?

The best trick is to add fresh banana slices just before serving. If you must prep in advance, toss banana slices very lightly in a little lemon juice. This helps slow browning while keeping the fruit’s flavor front and center.

Can I make Mini Banana Pudding Cheesecakes gluten free?

Definitely! Simply use certified gluten-free vanilla wafers or cookies for the crust, and double-check that your pudding mix is gluten free. The rest of the ingredients should already be naturally gluten free.

What’s the best way to get a perfectly smooth cheesecake?

Bring your cream cheese and eggs to room temperature before you start, and mix until just combined—overmixing can add unwanted air, which sometimes leads to cracks. Using a hand mixer on low speed yields the smoothest results!

Can I double this recipe for a crowd?

Yes! This recipe can easily be doubled—just bake in batches or use two muffin pans. For larger gatherings, consider making mini versions in a mini muffin tray (adjust baking time accordingly) for even more bites to go around.

Final Thoughts

Whether you’re looking to wow at your next party, bring a touch of nostalgia to your kitchen, or simply enjoy something sweet and cheerful, Mini Banana Pudding Cheesecakes always deliver. Their creamy centers, plush topping, and sunny banana flavor are irresistible in every bite. Give them a try—you just might find yourself making them on repeat!

Mini Banana Pudding Cheesecakes Recipe

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4.8 from 30 reviews

• Author: admin
• Total Time: 45 minutes plus chilling time
• Yield: 12 mini cheesecakes 1x
• Diet: Vegetarian

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Description

Indulge in these delightful Mini Banana Pudding Cheesecakes that combine the creamy goodness of cheesecake with the sweet flavors of banana pudding. These individual treats are perfect for any occasion and will surely impress your guests.

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Ingredients

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Cheesecake Base:

• 1 cup vanilla wafer crumbs (about 25 wafers)
• 3 tablespoons unsalted butter, melted

Cheesecake Filling:

• 16 ounces cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup mashed ripe banana (about 1 medium banana)
• ½ cup sour cream

Banana Pudding Topping:

• 1 box (3.4 ounces) instant banana cream pudding mix
• 1 cup cold milk
• 1 cup heavy cream
• 2 tablespoons powdered sugar

Garnish:

• Extra vanilla wafers
• Banana slices

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Instructions

1. Prepare Cheesecake Base: Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners. Combine vanilla wafer crumbs and melted butter. Press mixture into each liner.
2. Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla, banana, and sour cream. Divide batter among liners and bake.
3. Chill: Cool cheesecakes to room temperature, then refrigerate for 2 hours.
4. Prepare Banana Pudding: Whisk pudding mix with cold milk until thickened. Whip heavy cream with powdered sugar until stiff peaks form, then fold into pudding.
5. Assemble: Spread or pipe pudding mixture over cheesecakes. Garnish with wafers and banana slices before serving.

Notes

• For best presentation, add banana slices just before serving to prevent browning.
• You can also swap banana cream pudding for vanilla pudding if desired.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 mini cheesecake
• Calories: 310
• Sugar: 22 g
• Sodium: 230 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 0 g
• Protein: 4 g
• Cholesterol: 80 mg