If classic banana pudding and creamy cheesecake had the sweetest little dessert baby, Mini Banana Pudding Cheesecakes would be it! These adorable, bite-sized treats offer all the nostalgic comfort of banana pudding layered with the rich, tangy satisfaction of cheesecake, all wrapped up in a perfectly portioned mini package. Whether you’re hosting a party, prepping a special family night, or just looking to indulge, this recipe is about to become your new favorite for how easy, fun, and delicious it is.
Ingredients You’ll Need
The magic of these Mini Banana Pudding Cheesecakes comes from simple, pantry-friendly ingredients. Every element, from the crunchy vanilla wafer crust to the luscious banana-infused cheesecake filling, plays a crucial part in delivering a dessert that tastes far more impressive than the effort required!
- Vanilla Wafer Crumbs (1 cup): These bring the classic banana pudding vibe, adding a sweet crunch as the base.
- Melted Butter (3 tablespoons): Moisten and bind the crumbs into a deliciously rich crust.
- Granulated Sugar (1 tablespoon for crust, 1/4 cup for filling): Sweetens both the crust and the creamy cheesecake without overpowering the banana flavor.
- Cream Cheese (8 oz, softened): The heart of the cheesecake layer—smooth, tangy, and luxurious.
- Large Egg (1): Provides structure so each mini cheesecake holds its shape beautifully.
- Vanilla Extract (1/2 teaspoon): Enhances all those comforting, home-baked flavors.
- Mashed Ripe Banana (1/4 cup): Natural sweetness and authentic banana flavor.
- Banana Pudding Mix, Dry & Instant (1/4 cup): Intensifies the banana flavor and helps thicken the filling.
- Whole Milk (1/4 cup): Keeps the batter perfectly creamy and light.
- Whipped Cream & Banana Slices (optional, for topping): Adds a festive, mouthwatering finish—highly recommended!
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prepare the Muffin Tin and Crust
Start by preheating your oven to 325°F (165°C) and lining a 12-cup muffin tin with paper liners. In a small bowl, stir together the vanilla wafer crumbs, melted butter, and 1 tablespoon of sugar until everything looks like wet sand. This mixture creates that irresistible classic crust. Press about a tablespoon of your crumb mixture firmly into the bottom of each liner so it forms a nice, compact base.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar together until creamy, smooth, and completely lump-free. Add the egg, vanilla extract, mashed ripe banana, dry banana pudding mix, and whole milk. Mix until fully combined and velvety—that banana aroma will have you licking the spoon already!
Step 3: Assemble and Bake
Spoon the cheesecake batter evenly over each crust, filling the liners almost to the top but not quite full. Transfer the pan to your preheated oven and bake for 18 to 20 minutes, just until the centers are set but still have a slight jiggle. Don’t overbake! The cheesecakes will firm up as they cool.
Step 4: Chill and Top
Once baked, let your Mini Banana Pudding Cheesecakes cool completely at room temperature. Then, transfer them to the fridge for at least 2 hours to chill and set the filling. Just before serving, crown each one with a swirl of fluffy whipped cream and a fresh banana slice for that picture-perfect finish.
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
Take these cheesecakes over the top with a generous dollop of whipped cream and a slice or two of banana. If you want extra crunch and color, sprinkle a few extra vanilla wafer crumbs or even a mini wafer on top. A light dusting of cinnamon can also add a subtle warmth that pairs beautifully with the banana flavor.
Side Dishes
Because these cheesecakes are so rich and satisfying, they’re best paired with lighter fare. Serve alongside fresh berries or a fruit salad for a refreshing contrast. For parties, a platter of these with some coffee, tea, or sparkling water makes the perfect dessert spread—no forks required!
Creative Ways to Present
Want to wow your guests? Arrange the mini cheesecakes on a tiered stand for an eye-catching centerpiece. Or, unwrap each mini cheesecake and set them on a platter, topped with piped whipped cream and a caramel drizzle. You can even tuck a mini vanilla wafer into the whipped cream topping for that classic banana pudding look.
Make Ahead and Storage
Storing Leftovers
Mini Banana Pudding Cheesecakes are fabulously make-ahead friendly. Store any leftovers in an airtight container in the refrigerator for up to four days. Their flavor intensifies as they chill, so they’re just as delicious on day two as they were the first time around.
Freezing
To freeze, place the cooled, un-topped cheesecakes in a single layer in a freezer-safe container or wrap individually in plastic wrap. Freeze for up to one month. When ready to enjoy, thaw overnight in the refrigerator before adding any fresh toppings.
Reheating
These cheesecakes are best served chilled or at room temperature, so there’s no need to reheat. If they’ve been in the freezer, just allow them to thaw thoroughly. Popping them on the counter for 10-15 minutes before serving will take away any fridge chill and boost that creamy texture.
FAQs
Can I use homemade banana pudding instead of instant pudding mix?
For the best texture and to keep the recipe quick, instant banana pudding mix is key here. Homemade pudding may make the batter too runny, but if you experiment, use just a few spoonfuls and reduce the milk slightly.
Is it possible to make Mini Banana Pudding Cheesecakes gluten free?
Absolutely! Just swap out the vanilla wafer crumbs for your favorite gluten-free cookie crumbs. Ensure that all other ingredients (like the pudding mix) are certified gluten free if you need a completely gluten-free dessert.
Can I double this recipe for a crowd?
Yes! It’s easy to double (or even triple) the recipe. Assemble as directed and bake in batches, or use multiple muffin tins if you have them. Your guests will thank you!
Do these require a water bath like traditional cheesecakes?
No water bath needed! Because Mini Banana Pudding Cheesecakes are much smaller and baked in a muffin tin, they bake evenly and set up perfectly without the fuss of a water bath.
How do I avoid cracks in the cheesecake?
Be sure not to overbake them and let them cool gradually at room temperature before refrigerating. Since they’re small, cracks are less common, but topping with whipped cream will cover any little imperfections!
Final Thoughts
Once you’ve tasted these Mini Banana Pudding Cheesecakes, you’ll see why they win hearts at every gathering! They’re the kind of treat that turns a casual day into a special occasion. Whip up a batch and make some memories—these are desserts worth sharing and repeating!
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Mini Banana Pudding Cheesecakes Recipe
- Total Time: 35 minutes (plus chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Banana Pudding Cheesecakes that combine the richness of cheesecake with the tropical sweetness of bananas. Perfect for parties or a sweet treat!
Ingredients
For the Crust:
- 1 cup vanilla wafer crumbs
- 3 tablespoons melted butter
- 1 tablespoon granulated sugar
For the Filling:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup mashed ripe banana
- 1/4 cup banana pudding mix (dry, instant)
- 1/4 cup whole milk
For Topping:
- Whipped cream
- Banana slices (optional)
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
- Prepare Crust: Mix vanilla wafer crumbs, melted butter, and sugar. Press into each liner.
- Make Filling: Beat cream cheese and sugar, then add egg, vanilla, banana, pudding mix, and milk. Spoon over crust.
- Bake: Bake for 18–20 minutes until set. Cool, then refrigerate for 2 hours.
- Serve: Top with whipped cream and banana slices.
Notes
- Great for parties and can be made ahead.
- For a stronger banana flavor, use banana-flavored wafers or add banana extract.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 13g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
