Mini Banana Pudding Cheesecakes Recipe
If you’re a fan of classic banana pudding or ultra-creamy cheesecake, these Mini Banana Pudding Cheesecakes are your dessert dream come true! Perfectly portioned, delightfully rich, and bursting with banana flavor in every bite, they bring together everything you love about both desserts—plus the irresistible crunch and nostalgia of vanilla wafers. Whether you’re making them for a birthday, potluck, or just a special weeknight treat, you’ll be amazed at how quickly these little gems disappear.
Ingredients You’ll Need
The magic of Mini Banana Pudding Cheesecakes starts with just a handful of simple, easy-to-find ingredients. Each one plays an essential role, building layers of flavor and texture—so don’t skip a thing!
- Vanilla wafer cookie crumbs: These classic cookies create the ultimate buttery, nostalgic crust!
- Granulated sugar: A touch of sugar sweetens both the crust and the luscious cheesecake filling.
- Unsalted butter: Melted butter binds the crumbs for a firm, golden base.
- Cream cheese: The main character—make sure it’s softened for ultra-smooth, creamy results.
- Eggs: They help set the cheesecakes, holding all that dreamy texture together.
- Vanilla extract: For deep, fragrant notes that round out the banana flavor.
- Sour cream: Adds extra tang and silkiness—trust me, you’ll taste the difference!
- Mashed ripe banana: Use a spotty banana for sweetness and the fullest banana flavor.
- Instant banana pudding mix: This genius shortcut amps up both taste and creaminess.
- Cold milk: Just enough to thicken the pudding—don’t skip chilling time!
- Whipped topping or whipped cream: All about that cloud-like, lightly sweet topping.
- Sliced bananas and crushed vanilla wafers: For those picture-perfect garnishes with a wonderful crunch.
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prepare Your Crust
To kick things off, preheat your oven to 325°F and line a 12-cup muffin tin with paper liners—this helps with easy removal later. Combine the vanilla wafer crumbs, 2 tablespoons of sugar, and melted butter in a bowl. Stir until the mixture looks like wet sand; this is your signal that it’s ready to press into the liners. Use about a tablespoon per cup, pressing it firmly to form an even base. Pop them in the oven for 5 minutes, then set aside to cool while you whip up the filling.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the softened cream cheese and 1/2 cup granulated sugar on medium speed until the mixture is fluffy and completely smooth—no lumps allowed! Add the eggs, one at a time, beating well after each. Stir in the vanilla extract, sour cream, and mashed banana. This combo creates that unmistakable banana pudding cheesecake flavor and extra creamy consistency.
Step 3: Mix in the Banana Pudding
In a separate small bowl, whisk together the instant banana pudding mix and cold milk until it thickens up, about a minute. Don’t let it sit too long or it will get too stiff! Gently fold this pudding into your cheesecake batter just until incorporated—resist the urge to overmix, as this will keep your cheesecakes beautifully light and airy.
Step 4: Fill and Bake
Spoon the cheesecake mixture evenly into the prepared muffin cups, nearly filling each one. Slide them into the oven and bake for 18 to 22 minutes, or until the centers are set and just slightly puffed. Don’t worry if they look a little wobbly in the very center; they’ll firm up as they cool. Let them rest in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, chill them in the fridge for at least 2 hours so those gorgeous flavors can meld.
Step 5: Garnish and Serve
Just before serving, top each mini cheesecake with a swirl of whipped cream, a banana slice, and a sprinkle of crushed vanilla wafers. The finishing touch turns every bite of these Mini Banana Pudding Cheesecakes into a creamy, crunchy, swoon-worthy treat!
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
For the dreamiest final touch, add a swirl or dollop of whipped cream (use a piping bag or even a spoon), a round of fresh banana, and just a pinch of crushed vanilla wafers. These easy garnishes not only look irresistible but also add freshness and a delightful texture contrast to every bite.
Side Dishes
While these cheesecakes are stars on their own, pairing them with a bowl of fresh berries or a scoop of vanilla ice cream creates a truly celebratory dessert plate. A small cup of hot coffee or sweet tea also makes a lovely match for their creamy sweetness.
Creative Ways to Present
If you want a little extra wow factor, try serving each cheesecake on a mini platter with a drizzle of caramel sauce or a dusting of powdered sugar. For parties, display them on a tiered dessert stand or nestle each one into a colorful cupcake wrapper—just watch your guests’ faces light up!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Mini Banana Pudding Cheesecakes in an airtight container in the refrigerator. They’ll stay delicious and creamy for up to two days—just wait to add the banana slices until right before serving to prevent browning.
Freezing
Yes, you can freeze these little cheesecakes! Arrange them (without toppings) in a single layer in a freezer-safe container. Once frozen, add a layer of parchment between stacks if needed. They’ll keep well for up to one month; just thaw overnight in the fridge before serving.
Reheating
These cheesecakes are best enjoyed cold, straight from the fridge, but if you prefer a warmer bite, let them sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as it can affect their silky texture.
FAQs
Can I substitute Greek yogurt for sour cream?
Absolutely! Greek yogurt is a great substitute for sour cream in this recipe and will keep the Mini Banana Pudding Cheesecakes just as creamy and tangy.
Which brand of instant banana pudding mix works best?
Any well-known brand like Jell-O will work beautifully. Just make sure it’s the instant variety so it thickens quickly and blends smoothly into the batter.
How do I prevent the cheesecake centers from sinking?
The most important tip is to avoid overmixing the batter after the pudding is added, and don’t open the oven while baking. Properly cooked cheesecakes will finish with a slight puff and set center.
Can I use a graham cracker crust instead of vanilla wafers?
Definitely! While vanilla wafers are classic for banana pudding cheesecake, a graham cracker crust brings its own delicious, slightly nutty flavor. Just substitute an equal amount and proceed as directed.
Are these safe to make in advance for parties?
Yes! Mini Banana Pudding Cheesecakes are actually perfect for make-ahead entertaining—they set up best after chilling overnight, so they’re ready to serve (just garnish at the last minute for prettiest results).
Final Thoughts
There’s something extra special about sharing Mini Banana Pudding Cheesecakes—every bite is a little celebration of sweet, creamy, banana-filled goodness. Whether you’re baking for loved ones or treating yourself, these individual cheesecakes are sure to steal the show. Go ahead and give them a try—you just might find your new favorite dessert!
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Mini Banana Pudding Cheesecakes Recipe
- Total Time: 40 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of banana pudding and cheesecake with these mini treats. Creamy, flavorful, and easy to make, these mini banana pudding cheesecakes are perfect for any occasion.
Ingredients
For the Crust:
- 1 cup vanilla wafer cookie crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/2 cup mashed ripe banana (about 1 medium banana)
For the Banana Pudding Layer:
- 1 box (3.4 ounces) instant banana pudding mix
- 1/2 cup cold milk
For Garnish:
- 1 cup whipped topping or whipped cream
- Sliced bananas and crushed vanilla wafers
Instructions
- Prepare the Crust: Preheat the oven to 325°F. Mix vanilla wafer crumbs, sugar, and melted butter. Press into muffin tin liners and bake.
- Make the Cheesecake Filling: Beat cream cheese and sugar. Add eggs, vanilla, sour cream, and mashed banana. Fold in the prepared banana pudding mix.
- Fill and Bake: Spoon the batter into crusts and bake until set. Cool, then chill for at least 2 hours.
- Serve: Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
- Avoid overmixing the batter to prevent sinking.
- Cheesecakes can be made ahead and stored for up to two days.
- Add fresh banana slices just before serving to prevent browning.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 270
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
