Mini Banana Pudding Cheesecakes
Okay, friend—get ready to fall in love with your new go-to dessert. These Mini Banana Pudding Cheesecakes are the perfect mashup of creamy cheesecake and nostalgic banana pudding, all tucked into an adorable handheld treat. They’re rich, dreamy, and bursting with banana flavor. Whether you’re making them for a party, a potluck, or just because you deserve something sweet (which you definitely do), these little delights are a total win. Trust me, they’ll disappear faster than you can say “save me another one!”
Why You’ll Love Mini Banana Pudding Cheesecakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: These mini cheesecakes are perfect for everything from birthday parties to brunches and even holiday dessert tables. No matter the event, they feel just right.
Budget-Friendly: You don’t need anything fancy—just simple, affordable ingredients that you probably already have on hand.
Quick and Easy: No need for a water bath or complicated steps—just mix, bake, chill, and enjoy.
Customizable: Add a drizzle of caramel, a dollop of whipped cream, or even a few chocolate chips. You can really make them your own.
Crowd-Pleasing: A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.
Ingredients in Mini Banana Pudding Cheesecakes
Here’s the magic of this dessert—it’s made with everyday ingredients, but the result feels downright luxurious. Let’s break it down:
Vanilla Wafers: These classic cookies serve as the perfect crust base and add that iconic banana pudding flavor.
Cream Cheese: The heart of any good cheesecake. Soft, tangy, and creamy—it makes each bite melt in your mouth.
Banana Pudding Mix: Yep, this is where the banana magic happens. It brings bold flavor without needing to mash actual bananas.
Sweetened Condensed Milk: This adds rich, sweet depth that makes everything taste like a dream.
Whipped Topping: Light, fluffy, and the perfect complement to the creamy filling.
Milk: Helps blend the pudding into that smooth, irresistible texture.
Bananas: Fresh slices for a fruity surprise in every bite and for garnishing on top.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Start by preheating your oven to 325°F (163°C). It ensures your cheesecakes bake evenly and set just right.
Combine Ingredients: In a large bowl, beat the cream cheese until smooth, then mix in the banana pudding mix, sweetened condensed milk, and milk until silky. Finally, fold in the whipped topping.
Prepare Your Cooking Vessel: Line a muffin tin with cupcake liners and place a vanilla wafer at the bottom of each one. This will act as the crust—easy and delicious!
Assemble the Dish: Scoop the cheesecake filling into each liner, filling them almost to the top. Smooth out the tops for an even finish.
Cook to Perfection: Bake for about 20 minutes, or until the centers are just set. Don’t worry if they jiggle slightly—they’ll firm up while cooling.
Finishing Touches: Let the cheesecakes cool completely, then chill in the fridge for at least 2 hours (or overnight if you can wait that long!).
Serve and Enjoy: Top with fresh banana slices and a dollop of whipped cream right before serving. Get ready for oohs and aahs!
Nutrition Facts:
Servings: 12 mini cheesecakes
Calories per serving: ~210
(put them as notes)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 2 hours 35 minutes (including chill time)
How to Serve Mini Banana Pudding Cheesecakes
This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:
Serve them chilled with a drizzle of caramel sauce or a sprinkle of crushed vanilla wafers. They’re also amazing with a side of fresh berries or alongside a steaming mug of coffee. Want to make them party-perfect? Garnish with a mini cookie and a banana slice on top for an Instagram-worthy look.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
– Make sure your cream cheese is softened to avoid lumps in the filling.
– Use ripe but firm bananas to prevent browning too quickly.
– Want more banana flavor? Add a few drops of banana extract.
– For a firmer texture, chill overnight before serving.
– Don’t skip the liners—they make removing and serving these mini treats super easy!
FAQ’s
1. Can I use homemade banana pudding instead of the mix?
Yes, but it may affect the texture. The mix provides a thicker, more stable base for the cheesecake.
2. Can I freeze these cheesecakes?
Absolutely! Wrap them tightly and freeze for up to 2 months. Thaw in the fridge before serving.
3. How do I keep the bananas from turning brown?
Add the banana slices just before serving and consider brushing them lightly with lemon juice.
4. Can I make this into one large cheesecake instead of minis?
You sure can! Just adjust the baking time and use a springform pan.
5. Can I make these ahead of time?
Yes, they’re perfect for prepping a day in advance. Just hold off on adding the toppings.
6. What can I use instead of vanilla wafers?
Graham crackers or shortbread cookies work great as alternatives.
7. How long should I chill them?
At least 2 hours, but overnight is even better for the best texture and flavor.
8. Can I make them without a mixer?
Yes, but you’ll need to stir vigorously to get a smooth filling.
9. Do I need to bake the crust?
Nope! The vanilla wafer softens during baking and acts like a baked crust.
10. Are these safe to sit out at room temperature?
Only for a couple of hours. Keep them chilled for food safety and best texture.
Conclusion
There you have it—your new favorite dessert, all wrapped up in one perfect, creamy, dreamy bite. These Mini Banana Pudding Cheesecakes are as fun to make as they are to eat, and they’re bound to be a hit wherever you take them. Whether it’s a backyard BBQ, a baby shower, or a Tuesday night treat, this recipe brings sweetness and smiles every single time. Go ahead, make a batch… or two.
PrintMini Banana Pudding Cheesecakes
Mini Banana Pudding Cheesecakes are a delightful fusion of classic banana pudding and creamy cheesecake, served in individual portions. They’re perfect for parties, potlucks, or an easy make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 mini cheesecakes 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 vanilla wafer cookies
- 2 ripe bananas, sliced
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1 package (3.4 oz) instant banana pudding mix
- 1 cup cold milk
- 1 cup whipped topping (like Cool Whip)
- Extra banana slices and crushed wafers for garnish (optional)
Instructions
- Preheat oven to 325°F (163°C). Line a muffin tin with paper liners and place a vanilla wafer at the bottom of each.
- In a bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the egg and vanilla extract. Mix until just combined.
- Fold in the sour cream gently.
- Place 1–2 banana slices on top of each wafer in the muffin cups.
- Spoon the cheesecake batter evenly over the bananas, filling each cup about 3/4 full.
- Bake for 18–20 minutes or until the centers are set. Let cool, then refrigerate for at least 2 hours.
- In another bowl, whisk together the banana pudding mix and milk. Let sit for 5 minutes until thickened.
- Fold in whipped topping to make the banana mousse.
- Top each mini cheesecake with a dollop of banana mousse, a banana slice, and crushed wafers if desired. Serve chilled.
Notes
- Use very ripe bananas for best flavor.
- Chill the cheesecakes thoroughly before adding the mousse topping.
- You can make these up to 2 days in advance.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
