Description
Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and nostalgic banana pudding. Featuring a buttery vanilla wafer crust, banana-infused cheesecake filling, and a silky pudding layer topped with whipped cream and fresh bananas, they’re ideal for any occasion.
Ingredients
Crust:
1½ cups vanilla wafer crumbs (about 45 cookies)
¼ cup unsalted butter, melted
1 tbsp granulated sugar
Pinch of salt
Cheesecake Filling:
16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs, room temp
¼ cup sour cream
1 tsp vanilla extract
2 ripe bananas, mashed (about 1 cup)
1 tbsp fresh lemon juice
Pudding Layer:
1 (3.4 oz) instant banana pudding mix
1½ cups cold milk
½ tsp vanilla extract
Topping:
1 cup heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
2 ripe but firm bananas, sliced
Additional vanilla wafers for garnish
Optional: caramel sauce
Instructions
Preheat oven to 325°F (165°C). Line a muffin tin with 12 liners.
Make the Crust: Combine vanilla wafer crumbs, melted butter, sugar, and salt. Press 2 tbsp into each liner. Bake for 5 mins; cool.
Prepare Filling: Beat cream cheese until smooth. Add sugar, eggs, sour cream, and vanilla. Fold in mashed bananas with lemon juice.
Fill & Bake: Divide filling among liners (¾ full). Bake 20–22 mins. Let cool in oven 10 mins with door ajar, then cool completely. Chill 2+ hours.
Prepare Pudding: Whisk pudding mix, milk, and vanilla for 2 mins. Chill with plastic wrap on surface.
Whip Cream: Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
Assemble: Top chilled cheesecakes with pudding, banana slices, whipped cream, a vanilla wafer, and optional caramel.
Notes
Use overripe bananas for best flavor.
For topping bananas, brush slices with lemon or pineapple juice to prevent browning.
Cheesecakes can be made up to 3 days in advance without toppings.
Freeze bases up to 3 months (wrapped tightly); thaw in fridge before decorating.
Variations include chocolate, caramel, coconut, or gluten-free options.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 375
- Sugar: 25g
- Sodium: 220mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: ~8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: banana pudding cheesecake, mini cheesecakes, banana dessert, southern desserts, summer dessert, make-ahead cheesecake