Mini Banana Pudding Cheesecakes
These Mini Banana Pudding Cheesecakes are creamy, fruity, and just the right size. A buttery vanilla wafer crust holds a banana-infused cheesecake filling, topped with whipped cream, fresh banana, and a mini cookie. Perfect for parties or weekday cravings!
Ingredients
- 1 cup vanilla wafer crumbs
- 3 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup sour cream
- 1 ripe banana, mashed
- 1/2 cup whipped topping
- Banana slices (for garnish)
- Mini vanilla wafers (for garnish)
Instructions
- Preheat oven to 325°F (162°C). Line a 12-cup muffin tin with paper liners.
- Mix wafer crumbs and melted butter; press into each liner to form a crust.
- Beat cream cheese and sugar until smooth.
- Add vanilla, egg, and sour cream; mix until combined.
- Fold in mashed banana gently.
- Fill each liner with batter, smoothing the tops.
- Bake for 18–20 minutes until just set.
- Cool completely, then top with whipped topping, banana slices, and wafers.
- Chill at least 2 hours before serving.
Notes
- For smooth batter, use softened cream cheese.
- Flavor improves overnight!
- Greek yogurt can replace sour cream.
- Use fully ripe bananas for best results.
- Great make-ahead treat for gatherings.