Description

These Mini Banana Pudding Cheesecakes combine the creamy richness of cheesecake with the nostalgic flavors of classic banana pudding. Featuring a vanilla wafer crust and a luscious banana-infused cream cheese filling, these delightful bite-sized treats are topped with fresh banana slices, whipped cream, and vanilla wafers for a charming presentation perfect for any dessert table.

Ingredients

Scale

For the Crust

1 1/2 cups vanilla wafer crumbs (about 20–25 cookies)
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

For the Cheesecake Filling

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup sour cream (optional for extra creaminess)
1/2 cup banana puree (about 1 ripe banana, mashed)
1/2 tsp lemon juice (optional, to prevent browning of banana)

Toppings and Garnishes

1–2 ripe bananas, sliced
Whipped cream (store-bought or homemade)
Vanilla wafers (for garnish)
1/4 cup mini chocolate chips (optional, for topping)

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Instructions

Prepare the Crust: In a medium bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar. Stir until the crumbs are well coated. Press about 1–2 tablespoons of this mixture firmly into the bottom of each mini cheesecake cup or muffin tin. Refrigerate for 10–15 minutes to set the crust while preparing the filling.
Make the Cheesecake Filling: Beat softened cream cheese in a large bowl until smooth and creamy using an electric mixer. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture. Add banana puree, sour cream (if using), and lemon juice, mixing until smooth and fully incorporated.
Assemble the Mini Cheesecakes: Spoon or pipe the cheesecake filling evenly over the chilled crusts in each mini cup. Smooth the tops with a spatula for a neat finish.
Chill the Cheesecakes: Refrigerate the assembled mini cheesecakes for at least 2–4 hours to allow them to set properly and develop flavor.
Top the Mini Cheesecakes: Just before serving, garnish each mini cheesecake with a few slices of ripe banana, a dollop of whipped cream, and a vanilla wafer for a classic banana pudding flair. Optionally, sprinkle mini chocolate chips for added sweetness and texture.
Serve: Enjoy these mini banana pudding cheesecakes as a delightful and charming dessert that is perfect for gatherings and special occasions.

Notes

For a smoother banana flavor, ensure the banana puree is well mashed or lightly blended.
Sour cream is optional but adds extra creaminess and a slight tang to balance sweetness.
Use fresh bananas for topping just before serving to prevent browning; lemon juice helps preserve the puree.
These cheesecakes can be made ahead and stored in the refrigerator for up to 2 days.
Mini chocolate chips are optional but add a nice texture contrast if you like a bit of chocolate with banana pudding.