Irresistible Mini Banana Pudding Cheesecakes
These Irresistible Mini Banana Pudding Cheesecakes bring together the creamy richness of cheesecake with the nostalgic flavor of banana pudding—all in perfect handheld portions. With a vanilla wafer crust, silky banana pudding layer, and whipped topping finish, they’re made to impress at any gathering or cozy night in.
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.
Nutrition
Calories: 210kcalCarbohydrates: 21gProtein: 3gFat: 13gSaturated Fat: 8gCholesterol: 40mgSodium: 135mgSugar: 14gVitamin A: 380IUVitamin C: 2mgCalcium: 45mgIron: 0.5mg
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