Mini Banana Pudding Cheesecakes

There’s something irresistibly charming about desserts that come in bite-sized portions—and when it involves the nostalgic flavors of banana pudding layered into a creamy cheesecake, it’s a win-win! These Mini Banana Pudding Cheesecakes are perfect for every occasion, from elegant tea parties to casual weekend cravings. They combine the buttery crunch of vanilla wafers with the smooth richness of cheesecake and the fruity comfort of bananas in a way that feels indulgent but approachable. Even better, they’re simple to make and a guaranteed crowd-pleaser.

With a prep time of just 15 minutes and a quick bake in the oven, you’ll have a dozen of these adorable treats ready to chill. Their texture is heavenly—creamy, soft, and just sweet enough. Whether you’re an experienced baker or just starting out, this recipe will guide you through each step so your cheesecakes turn out picture-perfect. Let’s dive in!

KEY INGREDIENTS IN MINI BANANA PUDDING CHEESECAKES

Each ingredient plays a key role in the magic of this dessert. From the crust to the garnish, here’s what brings this recipe to life:

• 1 cup vanilla wafer crumbs
  These classic cookies form the base, adding a subtle crunch and nostalgic banana pudding vibes.
• 3 tablespoons unsalted butter (melted)
  Binds the crust together and adds a rich, buttery undertone.
• 8 oz cream cheese (softened)
  The creamy core of the cheesecake—make sure it’s room temperature for a smooth, lump-free batter.
• 1/3 cup granulated sugar
  Balances the tartness of the cream cheese and sweetens the filling.
• 1 teaspoon vanilla extract
  Rounds out the banana flavor and adds warmth to the base.
• 1 large egg
  Helps the cheesecakes set and adds structure.
• 1/2 cup sour cream
  Lightens the texture and prevents cracks as it bakes.
• 1 ripe banana (mashed)
  Brings the banana flavor naturally and adds moisture.
• 1/2 cup whipped topping
  A fluffy finishing touch for garnish.
• Banana slices (for garnish)
  Brings freshness and visual appeal.
• Mini vanilla wafers (for garnish)
  A crunchy topper that completes the banana pudding feel.

HOW TO MAKE MINI BANANA PUDDING CHEESECAKES

Ready to get baking? Here’s your step-by-step guide for foolproof mini cheesecakes.

1. Preheat your oven to 325°F (162°C). Line a standard 12-cup muffin tin with paper liners.
2. Prepare the crust by combining vanilla wafer crumbs and melted butter. Mix until evenly coated.
3. Press the crumb mixture into the bottom of each muffin liner. Use the back of a spoon to compact it firmly.
4. In a mixing bowl, beat softened cream cheese and granulated sugar until smooth and fluffy.
5. Add vanilla extract, egg, and sour cream. Mix again until the mixture becomes velvety.
6. Fold in the mashed banana gently using a spatula until just combined.
7. Spoon the filling over the crusts, filling each cup about 3/4 full.
8. Bake for 18–20 minutes, or until the centers are set but slightly jiggly.
9. Cool the cheesecakes in the tin for 10 minutes, then transfer to a wire rack to cool completely.
10. Top each cooled cheesecake with whipped topping.
11. Garnish with a banana slice and mini vanilla wafer.
12. Chill for at least 2 hours before serving to let them set beautifully.

SERVING SUGGESTIONS FOR MINI BANANA PUDDING CHEESECAKES

These mini cheesecakes look and taste best when presented thoughtfully. Here’s how to elevate the experience:

• Serve on a tiered dessert stand for visual appeal during parties or brunches.
• Pair with warm beverages like coffee or chai tea to balance the sweetness.
• Drizzle with caramel or chocolate sauce for an extra indulgent finish.
• Add fresh berries on the side to introduce color and tart contrast.

HOW TO STORE MINI BANANA PUDDING CHEESECAKES

To keep your mini cheesecakes fresh and delicious:

• Refrigerate: Store in an airtight container for up to 3 days. Keep the toppings fresh by adding them just before serving.
• Freeze: Wrap each cheesecake (in its liner) in plastic wrap and freeze in a sealed container. Thaw overnight in the fridge.
• Avoid moisture: Keep the container sealed tightly to maintain texture and prevent absorbing fridge odors.
• Layer protection: If stacking, use parchment paper between layers to avoid sticking or damaging the topping.

CONCLUSION

Mini Banana Pudding Cheesecakes are everything you want in a dessert—easy to make, charming to serve, and incredibly satisfying to eat. With just a handful of everyday ingredients, you can create a batch of treats that deliver big flavor in a small package. The creamy banana filling, crunchy crust, and playful toppings make these mini cheesecakes a go-to for celebrations, gifts, or a simple weekend treat.

Make them once, and they’ll become a staple in your dessert rotation. Don’t forget to scroll down and print the recipe card, and check out our FAQs for helpful tips!

Frequently Asked Questions

What type of baking dish is required?

A standard 12-cup muffin tin with paper liners is perfect.

Can I substitute ingredients?

Yes! Greek yogurt works instead of sour cream, and crushed graham crackers can replace vanilla wafers.

How do I know when they’re done?

The centers should be set but slightly jiggly—don’t overbake or they’ll crack.

How do I store them?

Keep them in an airtight container in the fridge for up to 3–4 days, or freeze for up to 1 month without toppings.

Can I make them ahead of time?

Absolutely! They taste even better the next day after chilling overnight.