If you’re on the hunt for a dessert that’s playful, nostalgic, and downright irresistible, these Mini Banana Pudding Cheesecakes deliver everything you could dream of in just a few decadent bites. With a buttery vanilla wafer crust, creamy banana-infused cheesecake, and a cloud of banana pudding whipped topping, they’re the best of Southern comfort and classic cheesecake made mini. Every layer explodes with flavor and texture, and their adorable size makes them perfect for parties, potlucks, or treating yourself to something special without going over the top. Trust me: once you bring these out, “Mini Banana Pudding Cheesecakes” will be all anyone talks about!
Ingredients You’ll Need
Gathering your ingredients for Mini Banana Pudding Cheesecakes couldn’t be simpler, and each one plays a starring role in nailing those classic flavors and creamy textures. Let’s break down why these specific components make all the difference in this delightful treat.
- Vanilla wafer crumbs: These form a sweet, nostalgic base and give that iconic banana pudding crunch in every bite.
- Melted butter: A must for holding your crust together and adding rich, buttery flavor.
- Cream cheese: The foundation of any great cheesecake, providing creaminess and the perfect tangy backdrop for banana flavor.
- Granulated sugar: Sweetens the cheesecake base and balances the tang of the cream cheese.
- Large eggs: Essential for binding and giving that luscious, baked cheesecake structure.
- Vanilla extract: Adds warmth and enhances all the other flavors in the filling.
- Mashed ripe banana: The real deal banana flavor comes from one perfectly ripe banana — not too green, not too brown!
- Sour cream: Adds silkiness and a subtle tang that keeps the filling light but rich.
- Ground cinnamon: Just a touch brings a cozy, almost caramel-like note that pairs beautifully with banana.
- Salt: Don’t skip this! It sharpens up all the sweet flavors and keeps things from tasting flat.
- Cold heavy whipping cream: For that dreamy, fluffy homemade topping you’ll want to eat by the spoonful.
- Powdered sugar: Sweetens and stabilizes your whipped cream so it holds up beautifully.
- Instant banana pudding mix: Delivers a blast of banana flavor and makes the topping quick, creamy, and crowd-pleasing.
- Cold milk: Turns the pudding mix into a thick, spoonable layer that’s pure comfort.
- Additional vanilla wafers and banana slices for garnish: These make your cheesecakes adorable and add a little crunch and freshness right on top.
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining a muffin tin with paper liners. Combine the vanilla wafer crumbs and melted butter in a bowl, stirring until the mixture looks like wet sand. Scoop about a tablespoon of the mixture into each liner and press it down firmly to make a snug little crust. Pop them in the oven for five minutes — just enough for them to set — then let them cool while you whip up the creamy filling.
Step 2: Make the Cheesecake Batter
Using a big bowl and a mixer, beat the softened cream cheese and sugar together until the mixture looks light and super smooth. Add in the eggs one at a time, letting each fully incorporate before adding the next. Then mix in the vanilla extract, mashed banana, sour cream, cinnamon, and salt. The scent at this stage is pure heaven! Keep mixing until you have a silky, dreamy batter with no lumps left behind.
Step 3: Fill and Bake
Spoon the cheesecake batter evenly over the prepared crusts, filling each liner nearly to the top. Give the pan a gentle tap on the counter to level them out. Bake in the preheated oven for 18 to 20 minutes, until the centers look just set and no longer jiggly. Take them out, let them cool to room temperature, then chill in the fridge for at least two hours. This makes them creamy, smooth, and easy to remove from the liners.
Step 4: Make the Banana Pudding Whipped Topping
While the cheesecakes are chilling, get started on that luscious topping. Whisk together the instant banana pudding mix and cold milk until thickened. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Fold the two together and you’ll have a fluffy, not-too-sweet topping that tastes like banana cream pie and whipped cream had a baby. Spoon or pipe a dollop onto each chilled cheesecake.
Step 5: Garnish and Serve
Finish your Mini Banana Pudding Cheesecakes by pressing a vanilla wafer and a fresh banana slice into the pillowy topping. Not only does it look gorgeous, it gives that signature banana pudding vibe in every single mini bite. Now, they’re ready to steal the show!
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
Have some fun with your finishing touches! These cheesecakes are adorable as is, but a swirl of caramel drizzle, crushed vanilla wafers, or a dusting of cinnamon can make them pop even more. Keep extra banana slices nearby for fresh garnish just before serving so everything stays beautiful and bright.
Side Dishes
Make dessert a spread! These Mini Banana Pudding Cheesecakes pair perfectly with a platter of fresh berries or a bowl of lightly whipped cream for even more indulgence. I also love serving them alongside coffee or sweet iced tea to balance their creamy richness.
Creative Ways to Present
If you want to take your presentation to the next level, try serving the cheesecakes on a cupcake tower for a party, or nestle each on a vintage saucer for an elegant touch. For family gatherings, create a “banana pudding bar” with fun toppings like mini chocolate chips, toasted coconut, or peanut butter sauce—everyone can top their own cheesecake just how they like it!
Make Ahead and Storage
Storing Leftovers
Good news: these Mini Banana Pudding Cheesecakes last beautifully in the fridge for up to three days. Store them in an airtight container to keep them fresh, and wait to add banana garnish until just before serving so everything stays picture-perfect.
Freezing
Need to prep way ahead? Freeze un-topped cheesecakes (without the pudding or garnishes) in a single layer on a tray, then transfer to a freezer-safe bag for up to two months. Thaw overnight in the fridge and add the whipped topping and garnishes fresh to bring them back to life.
Reheating
These little treats are best enjoyed chilled, straight from the fridge, which means reheating isn’t necessary. If you ever find yourself with a frozen cheesecake, simply thaw it in the fridge several hours or overnight before dressing up and serving.
FAQs
Can I make Mini Banana Pudding Cheesecakes without a mixer?
Absolutely! A sturdy whisk and some elbow grease will do the trick. Just be sure your cream cheese is well softened for super smooth results.
Can I use different pudding flavors for the topping?
Yes! While banana pudding keeps things classic, vanilla, white chocolate, or even cheesecake pudding mixes are delicious alternatives if you want to experiment a little.
How do I keep banana slices from browning?
Toss fresh banana slices in a bit of lemon juice before garnishing. This helps them stay bright and inviting even if you’re serving a little later.
Can I make these cheesecakes gluten-free?
Definitely! Just swap out regular vanilla wafers for gluten-free ones and check your pudding mix and other ingredients to ensure they’re gluten-free. The result will be just as tasty and indulgent.
What’s the best way to get the cheesecakes out of the liners cleanly?
After thoroughly chilling, gently peel away the liners. If you have silicone liners, even better—they pop right out and keep the edges tidy every time.
Final Thoughts
Mini Banana Pudding Cheesecakes are the kind of treat that sparks joy at first sight and makes the whole room smile at first bite. They’re easy to whip up, look absolutely adorable, and bring that classic banana pudding nostalgia in an entirely new (and irresistible) way. If you’re craving something creamy, comforting, and just a little bit playful, give this recipe a try and share the happiness—trust me, you’ll want to make them again and again!
Print
Mini Banana Pudding Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (includes chilling)
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Mini Banana Pudding Cheesecakes, combining the creamy richness of cheesecake with the tropical sweetness of bananas. Perfect for individual servings and easy to make!
Ingredients
Cheesecake Base:
- 1 cup vanilla wafer crumbs
- 3 tablespoons melted butter
Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe banana (about 1 medium)
- 1/2 cup sour cream
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Whipped Topping:
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/4 cups cold milk
Garnish:
- Additional vanilla wafers and banana slices
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a muffin tin. Mix wafer crumbs with butter, press into liners and bake.
- Make Cheesecake Filling: Beat cream cheese and sugar, add eggs one at a time, then mix in vanilla, banana, sour cream, cinnamon, and salt. Spoon over crusts and bake.
- Chill: Let cool, then chill for at least 2 hours.
- Prepare Topping: Whisk pudding mix with milk until thickened. Whip cream with sugar, fold into pudding.
- Assemble: Top each cheesecake with pudding whipped topping, garnish, and serve.
Notes
- Enhance banana flavor with banana extract.
- Chill overnight for best taste and texture.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 290
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 75 mg
