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Mini Banana Pudding Cheesecakes

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Mini Banana Pudding Cheesecakes are a delightful blend of creamy cheesecake and classic banana pudding in perfectly portioned cups. With a buttery vanilla wafer crust, smooth banana-infused cheesecake, and a luscious banana pudding topping, these no-bake treats are simple, elegant, and irresistibly delicious. Ideal for parties, gatherings, or an easy make-ahead dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes (optional crust bake 8 minutes)
  • Total Time: 4 hours 30 minutes
  • Yield: 12 mini cheesecakes
  • Category: Dessert
  • Method: No-Bake / Chilled
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 cup crushed vanilla wafers
  • 2 tablespoons melted butter
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream, chilled
  • 1 cup instant banana pudding mix
  • 2 cups cold milk
  • 2 ripe bananas, sliced
  • Whipped cream for garnish
  • Optional: extra crushed wafers for topping

Instructions

  1. In a bowl, combine crushed vanilla wafers and melted butter until the texture resembles wet sand.
  2. Divide the crust mixture evenly among 12 lined muffin cups, pressing firmly into each base. Bake at 350°F (175°C) for 8 minutes or chill in the fridge for 10–15 minutes to set.
  3. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, creamy filling.
  5. In another bowl, whisk together banana pudding mix and cold milk for about 2 minutes until thickened. Let it set for a few minutes.
  6. Spoon the cheesecake filling over the prepared crusts, filling each about two-thirds full. Top with a layer of banana pudding, spreading evenly.
  7. Refrigerate for at least 4 hours, or overnight, until firm and set.
  8. Before serving, top each cheesecake with a dollop of whipped cream, a banana slice, and crushed vanilla wafers if desired.

Notes

  • Use cupcake liners for easy removal and clean presentation.
  • For extra flavor, drizzle caramel or chocolate sauce on top.
  • Keep banana slices fresh by brushing them with a little lemon juice before serving.
  • Cheesecakes can be made a day in advance and taste even better after chilling overnight.
  • Freeze without toppings for up to 1 month and thaw before serving.

Nutrition

Find it online: https://savorymomskitchen.com/mini-banana-pudding-cheesecakes/