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Mini Banana Pudding Cheesecakes

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These Mini Banana Pudding Cheesecakes combine the classic flavors of banana pudding with the creamy richness of cheesecake. Perfect for parties or a sweet treat, they’re topped with whipped cream, banana slices, and vanilla wafers.

Ingredients

Scale
  • 1 cup crushed vanilla wafers
  • 3 tablespoons melted butter
  • 8 oz cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 1/2 cup mashed ripe banana
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (such as Cool Whip)
  • 1 banana, thinly sliced
  • Extra whipped topping for garnish
  • Mini vanilla wafers or crushed cookie crumbs for garnish

Instructions

  1. In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are fully coated and resemble wet sand. Spoon the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds. Press down firmly to form a compact crust.
  2. In a separate mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until the filling is creamy and well combined. Gently fold in the whipped topping until just incorporated.
  3. Place one slice of banana on top of each crust. Spoon or pipe the banana cheesecake filling over the slices, filling each cup to the top. Smooth the tops if needed.
  4. Transfer the muffin tin to the refrigerator and chill the cheesecakes for 1–2 hours, or until fully set. For a slightly firmer texture, you may freeze them for 30 minutes before serving.
  5. Just before serving, top each mini cheesecake with a dollop of whipped topping and garnish with a mini vanilla wafer or a sprinkle of crushed wafers.

Notes

  • Ensure the cream cheese is softened to room temperature for a smoother filling.
  • For a firmer texture, freeze the cheesecakes for 30 minutes before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

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