If you have a soft spot for creamy, dreamy desserts, you’re going to fall head over heels for this Mini Banana Pudding Cheesecakes Recipe. Imagine luscious pockets of rich cheesecake, bursting with fresh banana flavor, nestled on a crunchy vanilla wafer crust, then topped with silky banana pudding and fluffy whipped cream. It’s a truly irresistible treat that’s perfect for parties, family gatherings, or just an indulgent night in. This recipe brings together the classic comfort of banana pudding and the luxurious texture of cheesecake in the cutest mini size—guaranteed to delight every bite and every guest!

Mini Banana Pudding Cheesecakes Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to whip up this Mini Banana Pudding Cheesecakes Recipe is a breeze thanks to its simple yet star-quality ingredients. Each one plays a crucial role in creating that perfect balance of creamy, crunchy, and fresh flavors that make every bite unforgettable.

1 cup crushed vanilla wafers: Provides the essential buttery crunch and sweet base for the crust.
2 tbsp granulated sugar: Adds a touch of sweetness to balance the crust.
4 tbsp unsalted butter, melted: Binds the crust ingredients together for that crisp bite.
16 oz cream cheese, softened: The rich and smooth body of the cheesecake filling.
1/2 cup granulated sugar: Sweetens the creamy cheesecake perfectly.
2 large eggs: Helps the cheesecake set with a silky texture.
1 tsp vanilla extract: Enhances the overall flavor with warm, fragrant notes.
1/4 cup sour cream: Adds tang and moisture to the batter.
1/4 cup heavy cream: Boosts the creamy richness of the filling.
1 ripe banana, mashed: Injects natural banana goodness that ties the whole dessert together.
1 box (3.4 oz) instant banana pudding mix: Creates the luscious, set pudding topping.
1 1/4 cups cold milk: Needed to prepare the banana pudding to the perfect consistency.
Whipped cream: For that extra fluffy, indulgent finish on top.
Sliced bananas: Fresh fruit garnish elevates the presentation and flavor.
Crushed vanilla wafers: Adds a final crunchy touch when sprinkled on top.

How to Make Mini Banana Pudding Cheesecakes Recipe

Step 1: Prepare the Crust

Start by preheating your oven to 325°F (163°C) and lining a cupcake pan with paper liners. In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter, stirring until well blended. Press this deliciously crumbly mixture firmly into the bottom of each liner to form a sturdy base that will hold up beautifully once baked and filled. Bake the crusts for 5 minutes—this step sets the crust and gives it that toasty flavor we love.

Step 2: Make the Cheesecake Filling

While your crusts cool, take a large bowl and beat the softened cream cheese with sugar until fluffy and smooth—your arms will thank you for an electric mixer! Add the eggs one at a time, making sure each is fully incorporated before adding the next. Then fold in the vanilla extract, sour cream, heavy cream, and the star of the show: the mashed ripe banana. This mixture should be velvety and thick, packed with flavor.

Step 3: Bake the Mini Cheesecakes

Fill each cupcake liner nearly to the top with your luscious cheesecake batter. Pop the pan back into the oven and bake for 18 to 20 minutes. You’re looking for cheesecake centers that are just set—still a little jiggly but firm. Remove from the oven and allow them to cool completely right in the pan; patience here makes a difference. Once cooled, refrigerate for at least 2 hours to get that classic cheesecake firmness and chill factor.

Step 4: Prepare the Banana Pudding Topping

While your cheesecakes chill, whisk together the instant banana pudding mix with cold milk according to the package instructions. Whisk vigorously until the pudding thickens to a smooth, creamy consistency—this topping adds that unmistakable banana pudding charm and creamy texture that pairs beautifully with the cheesecake base.

Step 5: Assemble and Garnish

Spread a generous layer of the banana pudding mixture atop each chilled mini cheesecake, smoothing it out with the back of a spoon. Finish with a cloud of whipped cream, a few fresh banana slices, and a sprinkle of crushed vanilla wafers for crunch. The layers of texture and flavor here are absolutely divine and make these mini treats look as stunning as they taste.

How to Serve Mini Banana Pudding Cheesecakes Recipe

Garnishes

When serving these beauties, consider adding a few extra swirls of whipped cream for a fluffy, light touch. Thin slices of banana not only amplify the fresh banana flavor but also make the presentation pop with color. A final sprinkle of crushed vanilla wafers adds a little inviting crunch that guests will adore.

Side Dishes

These mini cheesecakes shine brightest on their own as the star dessert, but if you’d like to build a delightful spread, pair them with a fresh berry salad or a tangy citrus sorbet. These sides will provide a refreshing contrast to the sweet creaminess of the cheesecakes without overwhelming their delicate banana pudding layers.

Creative Ways to Present

If you’re craving a fun twist, consider serving these mini cheesecakes in small glass jars or clear mini trifle cups to showcase the beautiful layers. You could also add a drizzle of caramel or a light dusting of cinnamon for an extra dash of warmth. For parties, display them on tiered dessert stands to add a wow-factor that’s sure to impress everyone at the table.

Make Ahead and Storage

Storing Leftovers

Leftover Mini Banana Pudding Cheesecakes will keep splendidly in the refrigerator for up to three days when covered well with plastic wrap or stored in an airtight container. This ensures they stay moist and the flavors meld even more, making the next day a delightful treat.

Freezing

For longer storage, you can freeze these mini cheesecakes without the pudding and whipped cream topping for up to one month. Wrap each cheesecake tightly in plastic wrap and then foil before freezing. When ready to enjoy, thaw them in the fridge overnight and add fresh banana pudding and toppings just before serving to maintain the best texture and flavor.

Reheating

Since these cheesecakes are best served chilled, there’s no need to reheat. Simply pull them out of the refrigerator a few minutes before serving to take the chill off slightly and enjoy their creamy texture at its peak.

FAQs

Can I use fresh bananas instead of instant banana pudding mix?

Fresh bananas bring wonderful natural sweetness and flavor, but the instant banana pudding mix adds a special creamy texture that’s hard to replicate with fresh bananas alone. For the best results, stick with the pudding mix for the topping while enjoying fresh banana incorporated in the filling.

Is there a substitute for sour cream in this recipe?

If you don’t have sour cream on hand, plain Greek yogurt works beautifully as a tangy substitute. It adds moisture and a slight tartness that complements the cheesecake perfectly without changing the texture.

Can I make this recipe dairy-free or vegan?

Adapting this Mini Banana Pudding Cheesecakes Recipe to dairy-free or vegan can be a bit tricky because of the cream cheese, eggs, and pudding mix. However, with plant-based cream cheese, a vegan egg replacer, and dairy-free pudding alternatives, you can experiment and create a version that suits your needs. Just expect some differences in texture and flavor.

How do I know when the mini cheesecakes are done baking?

The centers should be mostly set but still slightly jiggly when gently shaken—this ensures a creamy yet firm texture after chilling. Overbaking leads to cracks and a drier cheesecake, so check closely around the 18-minute mark.

Can I prepare these cheesecakes in advance for a party?

Absolutely! These mini cheesecakes are perfect for making ahead. Bake and chill them the day before, then add the banana pudding topping and garnishes just before serving to keep everything fresh and visually appealing.

Final Thoughts

There’s something truly special about this Mini Banana Pudding Cheesecakes Recipe that makes every bite feel like a moment worth savoring. From the crunchy wafer crust to the luscious banana-infused cheesecake and creamy pudding, it’s a dessert that invites smiles and repeat servings. Whether you’re treating yourself or impressing friends, these mini cakes deliver joy in every forkful—give them a try and watch them disappear fast!

Mini Banana Pudding Cheesecakes Recipe

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4.1 from 54 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 12 mini cheesecakes 1x
Diet: Vegetarian

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Description

These Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the delightful flavors of banana pudding. Featuring a buttery vanilla wafer crust and a smooth banana-infused cheesecake filling, topped with instant banana pudding, whipped cream, and fresh banana slices, these individual cheesecakes are perfect for a crowd-pleasing dessert that’s both elegant and easy to make.

Ingredients

Scale

Crust

1 cup crushed vanilla wafers
2 tbsp granulated sugar
4 tbsp unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
1 ripe banana, mashed

Banana Pudding Topping

1 box (3.4 oz) instant banana pudding mix
1 1/4 cups cold milk

Garnish

Whipped cream
Sliced bananas
Crushed vanilla wafers

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (163°C) and line a cupcake pan with paper liners. This creates individual portions and makes serving easier.
Make the crust: In a bowl, combine the crushed vanilla wafers, sugar, and melted butter until evenly mixed. Press this mixture firmly into the bottom of each paper liner to form the crust base.
Bake crust: Bake the crusts for 5 minutes to set them. Remove from the oven and allow to cool slightly while you prepare the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Then blend in vanilla extract, sour cream, heavy cream, and the mashed banana until fully incorporated.
Fill cupcake liners: Spoon the cheesecake mixture into the prepared liners, filling almost to the top to allow room for rising without overflowing.
Bake cheesecakes: Bake the filled liners for 18 to 20 minutes, or until the centers are set but still slightly jiggly.
Cool and chill: Remove cheesecakes from oven and cool completely in the pan. Once cooled, place them in the refrigerator and chill for at least 2 hours to fully set.
Prepare pudding topping: While the cheesecakes chill, whisk together the instant banana pudding mix and cold milk until thickened according to package instructions.
Add pudding topping: Spread the thickened pudding evenly over the chilled cheesecakes to create a creamy banana pudding layer on top.
Garnish and serve: Just before serving, decorate each mini cheesecake with a dollop of whipped cream, slices of fresh banana, and a sprinkle of crushed vanilla wafers for added texture and flavor.

Notes

Use fully softened cream cheese for a smooth filling without lumps.
Make sure the mashed banana is ripe for the best flavor and natural sweetness.
Do not overbake the cheesecakes; centers should be slightly jiggly to ensure a creamy texture after cooling.
You can prepare the cheesecakes a day ahead and assemble the pudding topping just before serving to maintain freshness.
For a dairy-free version, substitute the dairy ingredients with plant-based alternatives, although texture might vary slightly.

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