Nora
Soft, creamy, and absolutely adorable, these Irresistible Mini Banana Pudding Cheesecakes bring all the classic flavors of a Southern banana pudding into a charming handheld dessert. With a vanilla wafer crust, rich cheesecake layer, and fluffy whipped topping crowned by a slice of fresh banana, these mini delights are as fun to make as they are to eat.
Perfect for parties, potlucks, or just a little afternoon indulgence, they balance sweetness and texture in every bite. Their compact size makes them easy to serve, and even easier to love. Whether you’re a cheesecake devotee or a banana pudding purist, this fusion will win hearts.
Why You’ll Love This Irresistible Mini Banana Pudding Cheesecakes
These mini cheesecakes are bite-sized versions of your favorite comfort dessert. You get the creamy tang of cheesecake, the nostalgic banana pudding vibes, and a hint of crunch from the cookie base. Plus, no water bath needed!
- Quick to make, chill, and serve
- Great for entertaining or gifting
- A crowd-pleaser with minimal effort
- Beautiful presentation with fresh banana topping
What Kind of Crust Should I Use for Banana Pudding Cheesecakes?
The base is traditionally made with vanilla wafers, which pairs perfectly with the banana flavor and provides a subtle crunch. You can also substitute with graham crackers or shortbread cookies if you’d like to switch up the texture.
Ingredients for the Irresistible Mini Banana Pudding Cheesecakes
Each ingredient in this recipe has a purpose—whether it adds creaminess, structure, or a pop of banana flavor. Here’s what you need and why it matters:
- Vanilla Wafer Cookies: Crushed to create a buttery, nostalgic crust that sets the tone for banana pudding.
- Unsalted Butter: Helps bind the crushed cookies and gives the crust that perfect golden firmness.
- Cream Cheese: The main body of your cheesecake layer; it offers the creamy, tangy richness.
- Granulated Sugar: Sweetens the filling and balances the tartness of the cream cheese.
- Egg: Acts as a binder and gives the cheesecake structure once baked.
- Vanilla Extract: Adds depth and warmth to the flavor profile.
- Banana Pudding Mix: Instant pudding mix intensifies the banana flavor and adds smoothness.
- Whole Milk: Blends with the pudding mix to ensure a thick, luscious texture.
- Whipped Topping or Whipped Cream: A light, airy finish that contrasts the denser cheesecake.
- Fresh Banana Slices: The final touch for presentation and an instant hit of banana with every bite.
How To Make the Irresistible Mini Banana Pudding Cheesecakes
Step 1: Prepare the Crust
Crush vanilla wafers into fine crumbs using a food processor or zip-top bag and rolling pin. Mix with melted unsalted butter until the texture resembles wet sand. Spoon the mixture into a lined muffin tin and press firmly into the base. Bake at 325°F (160°C) for about 5 minutes.
Step 2: Make the Cheesecake Layer
In a large bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until fluffy. Incorporate the egg and vanilla extract, beating just until combined. Spoon this mixture over the pre-baked crusts.
Step 3: Add Banana Pudding
In a separate bowl, whisk together banana pudding mix and whole milk until thickened. Spoon or pipe a layer of pudding on top of the cheesecake mixture.
Step 4: Bake and Cool
Bake the cheesecakes for 15–18 minutes or until the centers are set. Let cool at room temperature before transferring to the fridge for at least 2 hours.
Step 5: Garnish and Serve
Top each cheesecake with a dollop of whipped topping or whipped cream and finish with a slice of fresh banana. Serve chilled and enjoy!
Tips for Success with Irresistible Mini Banana Pudding Cheesecakes
To achieve the perfect texture and flavor, make sure your cream cheese is fully softened before mixing. Avoid overbaking—the centers should be just set but not cracked. Chill thoroughly to help the flavors meld beautifully.
Use a piping bag for a neater whipped cream presentation, and add the banana slices just before serving to prevent browning. For extra flair, a mini vanilla wafer on top adds charm and crunch.
Serving and Storing These Cheesecakes
This recipe yields 12 mini cheesecakes, making it ideal for parties, dessert trays, or family treats.
Serve them chilled for the best experience. They pair well with iced coffee or a cold glass of milk. Store leftovers in an airtight container in the fridge for up to 3 days. Add banana slices fresh each time to maintain visual appeal.
What to Serve With Irresistible Mini Banana Pudding Cheesecakes?
Iced Caramel Latte
The sweet and creamy profile complements the banana flavor beautifully.
Crunchy Almond Biscotti
Perfect for contrast in texture and a nutty kick.
Fresh Strawberry Salad
A light, fruity side dish that balances the richness of cheesecake.
Chocolate Dipped Pretzels
Sweet and salty bites to mix up the flavor experience.
Lemon Mint Sparkling Water
A refreshing palate cleanser between bites.
Classic Southern Sweet Tea
A nostalgic drink that aligns well with the banana pudding theme.
Mini Chocolate Chip Cookies
Mini desserts go great with other mini desserts—playful and fun!
Toasted Coconut Chips
For a tropical flair and extra crunch.
Want More Cheesecake Ideas?
If you’re loving these Irresistible Mini Banana Pudding Cheesecakes, why not try more creamy, dreamy variations? Explore these fan favorites next:
- Cherry Chocolate Cheesecake for a bold, fruity twist.
- Lemon Raspberry Swirl Cheesecake Cups if you like tart and sweet together.
- Easy Cheesecake Cups that come together in no time.
- Hot Fudge Sundae Brownie Cheesecake for ultimate chocolate lovers.
- Chocolate Raspberry Drip Cake if you want cheesecake flavor in cake form.
Save This Pin For Later
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go classic or try a twist? Any fun toppings you added?
I love seeing your spins on these treats. Feel free to drop questions too—we’re all here to bake better, together.
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Irresistible Mini Banana Pudding Cheesecakes
Equipment
- Muffin tin
- Mixing bowls
- Hand mixer
- Piping bag
Ingredients
Ingredients
- 12 vanilla wafer cookies, crushed
- 3 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup banana pudding mix (instant)
- 3/4 cup whole milk
- 1 cup whipped topping or whipped cream
- 1 banana, sliced
Instructions
- Preheat oven to 325°F (160°C) and line a muffin tin with paper liners.
- Combine crushed vanilla wafers and melted butter until mixture resembles wet sand. Press into muffin liners and bake for 5 minutes.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and mix until fluffy. Blend in the egg and vanilla extract until just combined.
- Spoon the cheesecake mixture over the crusts evenly.
- In a separate bowl, whisk banana pudding mix with milk until thick. Spoon or pipe over cheesecake layer.
- Bake for 15–18 minutes until centers are just set.
- Let cool completely, then refrigerate for at least 2 hours.
- Top with whipped cream and banana slices before serving.