If you’re looking for a show-stopping treat that perfectly blends creamy, fruity, and nostalgic flavors, Mini Banana Pudding Cheesecakes are pure magic. These adorable individual desserts bring together the beloved comfort of classic banana pudding and the rich decadence of cheesecake in every bite. Each mini cheesecake has a crisp vanilla wafer base, a dreamy banana-infused cream cheese filling, and a crown of fluffy whipped topping. Whether you’re baking for a special gathering, a weekend indulgence, or just to treat yourself, you’ll love how these cheesecakes win over any crowd—kids and adults alike!
Ingredients You’ll Need
The best part about Mini Banana Pudding Cheesecakes is how each ingredient shines. Every item on this list has a specific job—some add silkiness, others bring sweetness or a pop of crunch, and together they make a flavor dream team. Here’s what you’ll need and why:
- Vanilla wafer cookies: These classic cookies form the crunchy base at the bottom of every bite, adding a nostalgic touch and a bit of texture.
- Ripe bananas: Go for very ripe bananas with lots of brown spots—their natural sweetness infuses every inch of the cheesecake mixture.
- Cream cheese: Softened, rich cream cheese is the star of the filling, creating that signature thick and creamy texture.
- Granulated sugar: Just the right amount of sweetness to balance the tang of the cream cheese and the fruitiness of the bananas.
- Large eggs: Eggs bind everything together, adding structure to the mini cheesecakes and making them luxuriously smooth.
- Vanilla extract: A little bit of vanilla elevates all the other flavors and brings out those classic banana pudding notes.
- Instant banana cream pudding mix: This secret ingredient amplifies the banana flavor while also thickening the batter for a luscious filling.
- Whole milk: Milk combines with the pudding mix to create a creamy, pudding-like consistency in the filling.
- Whipped topping or whipped cream: That final, fluffy flourish on top adds lightness and makes every bite even more irresistible.
- Optional garnishes: Sliced bananas and extra vanilla wafers make each cheesecake look as delightful as it tastes.
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prep Your Pan and Preheat the Oven
Set yourself up for success by preheating your oven to 325°F (160°C) and lining a standard 12-cup muffin pan with paper liners. This not only ensures easy cleanup but also gives your cheesecakes a pretty, bakery-style finish. Place one vanilla wafer at the bottom of each liner—trust me, this becomes the crisp, nostalgic base that perfects every bite!
Step 2: Create the Creamy Cheesecake Base
In a large mixing bowl, beat the softened cream cheese with the granulated sugar until it’s completely smooth and free of lumps. This yields that signature cheesecake silkiness. Next, add your mashed ripe bananas, eggs, and vanilla extract. Keep mixing until everything is beautifully combined, and the bananas have melted seamlessly into the batter.
Step 3: Add the Banana Pudding Flavor
In a separate small bowl, whisk together the instant banana cream pudding mix and whole milk. Let it sit for a minute or two until it’s slightly thickened—that’s the secret to a perfectly textured filling. Now, gently fold this pudding mixture into your cheesecake base. You’ll see the batter become gorgeously creamy with an enticing banana aroma!
Step 4: Fill and Bake
Spoon the banana cheesecake mixture evenly among the muffin cups, covering the vanilla wafers entirely. Pop the pan into the oven and bake for 20–22 minutes. You’re looking for centers that are just set, with a slight jiggle when gently nudged. Remove from the oven and allow them to cool in the pan to room temperature.
Step 5: Chill and Garnish
Once cooled, transfer the pan to the fridge and let the Mini Banana Pudding Cheesecakes chill for at least 2 hours—this makes them extra creamy and holds all the delicious layers together. When ready to serve, top each with a swirl of whipped topping, a banana slice, and another wafer if you’re feeling fancy. Get ready to dazzle everyone at the table!
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
A finishing touch makes all the difference! For the prettiest (and tastiest) cheesecakes, crown each one with a generous dollop of whipped topping, a fresh banana slice, and another mini vanilla wafer for extra crunch. If you want to get even fancier, a light dusting of crushed wafer crumbs adds a beautiful, bakery-worthy look.
Side Dishes
Since these desserts are quite rich, pair them with simple sides. A cup of hot coffee, a refreshing glass of iced tea, or even a fruit salad works wonders to cleanse the palate between bites. If you’re serving at a party, a platter of fresh berries or crisp grapes next to your Mini Banana Pudding Cheesecakes makes for a beautifully inviting spread.
Creative Ways to Present
For special occasions or gatherings, try layering the cheesecakes in small mason jars for an adorable grab-and-go dessert. You can also arrange them on a tiered cake stand, alternating with extra wafers and banana slices for a high-impact centerpiece. Individual cupcake boxes make them the perfect edible gift for friends, family, or teachers!
Make Ahead and Storage
Storing Leftovers
Leftover Mini Banana Pudding Cheesecakes store beautifully. Place them in an airtight container and refrigerate for up to 2 days. For best texture, add the whipped topping and fresh garnishes just before serving, so everything stays fresh and gorgeous.
Freezing
If you need to make them ahead for a later date, you can freeze the cheesecakes (without toppings) for up to 2 months. Simply wrap each one tightly in plastic wrap, then store in a zip-top freezer bag. Thaw overnight in the refrigerator, and add the whipped cream and garnishes right before serving.
Reheating
There’s no need to reheat these little treats! They’re meant to be enjoyed chilled right from the fridge. If they’ve been frozen, let them thaw gently in the refrigerator until completely soft and creamy before adding toppings and serving.
FAQs
Can I use a different cookie base instead of vanilla wafers?
Absolutely! Graham cracker rounds or even shortbread cookies can be swapped in for the vanilla wafers. Just make sure each fits nicely in the bottom of your muffin liners for that perfect base.
Do I have to use instant banana pudding mix, or can I use homemade pudding?
Instant banana pudding mix is the fastest option, but a thick, homemade banana pudding can work if you have the time! Just be sure it’s cooled and set before folding into your cheesecake batter for the best consistency in your Mini Banana Pudding Cheesecakes.
Will this recipe work as a full-size cheesecake?
Yes, you can adapt this to a single springform pan for a standard cheesecake. Adjust the baking time (expect around 40–45 minutes) and watch for that classic “just set” jiggle in the center before cooling and chilling as usual.
Can I make Mini Banana Pudding Cheesecakes gluten free?
Definitely! Use your favorite gluten-free vanilla wafer cookies and ensure the pudding mix you select is certified gluten-free. Everything else in the recipe is naturally gluten-free, so it’s an easy swap.
How do I keep banana slices from browning on top of the cheesecakes?
To keep banana slices looking fresh, brush them lightly with lemon juice before using as a garnish. Add them right before serving to keep them looking bright, sweet, and appetizing.
Final Thoughts
These Mini Banana Pudding Cheesecakes are the kind of treat that instantly sparks joy, no matter the occasion. Whether you’re serving them at a celebration or surprising your family on a weeknight, each bite is a little piece of banana heaven. Don’t be surprised if this becomes your go-to dessert—give it a try and watch the smiles light up the table!
Print
Mini Banana Pudding Cheesecakes Recipe
- Total Time: 2 hours 37 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Delight your taste buds with these adorable Mini Banana Pudding Cheesecakes. A perfect fusion of creamy cheesecake and luscious banana pudding in individual servings!
Ingredients
Vanilla Wafer Crust:
- 12 vanilla wafer cookies
Cheesecake Filling:
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Banana Pudding Layer:
- 1 box (3.4 oz) instant banana cream pudding mix
- ½ cup whole milk
Topping:
- 1 cup whipped topping or whipped cream
- Optional: sliced bananas and extra vanilla wafers for garnish
Instructions
- Prepare the Crust: Preheat the oven to 325°F (160°C) and line a muffin pan with 12 paper liners. Place one vanilla wafer at the bottom of each liner.
- Mix Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add mashed bananas, eggs, and vanilla extract; mix well.
- Prepare Banana Pudding Layer: In a separate bowl, whisk banana pudding mix and milk until thickened. Fold into cream cheese mixture.
- Bake: Divide batter among muffin cups. Bake for 20–22 minutes until set. Cool, then refrigerate for 2 hours.
- Serve: Top with whipped topping, banana slice, and vanilla wafer before serving.
Notes
- Use ripe bananas for best flavor.
- Cheesecakes can be made 2 days ahead.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 14 g
- Sodium: 160 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 55 mg
