Mini Banana Pudding Cheesecakes are the perfect bite-sized dessert that blends the creamy richness of cheesecake with the nostalgic comfort of banana pudding. With layers of vanilla wafer crust, creamy banana-infused cheesecake, and a luscious whipped topping, each bite is a dreamy combination of flavor and texture. These are ideal for parties, gatherings, or when I just want to treat myself to something special.
Why You’ll Love This Recipe
I love how these mini cheesecakes combine two classic desserts into one delightful treat. They’re incredibly easy to make and don’t require complicated techniques. Plus, the individual portions make them perfect for sharing—or for keeping things tidy when I’m entertaining. The balance of the buttery vanilla wafer crust, smooth banana cheesecake, and fluffy topping is simply irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 cup crushed vanilla wafer cookies
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract
1/2 cup mashed ripe banana (about 1 medium banana)
For the topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Banana slices and crushed vanilla wafers, for garnish (optional)
Directions
I start by preheating the oven to 325°F (163°C) and lining a muffin pan with paper liners.
To make the crust, I mix the crushed vanilla wafers, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand. I spoon about 1 tablespoon into each liner and press it down firmly to form an even crust.
I bake the crusts for 5 minutes, then let them cool while I prepare the filling.
For the cheesecake filling, I beat the softened cream cheese and sugar together until smooth and creamy. Then I add sour cream, mashed banana, and vanilla extract, mixing well.
I add the eggs one at a time, mixing just until combined after each addition—I avoid overmixing to keep the texture perfect.
I spoon the filling evenly over the cooled crusts, filling each about 3/4 full.
I bake for 18–20 minutes, or until the centers are set and just slightly jiggly. I let them cool in the pan for 10 minutes before transferring to a wire rack. Once they’re at room temperature, I refrigerate them for at least 2 hours.
For the whipped topping, I beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Once the cheesecakes are chilled, I pipe or spoon the whipped cream on top and garnish with banana slices and crushed wafers, if I like.
Servings and timing
This recipe makes 12 mini cheesecakes. Prep time: 20 minutes Cook time: 20 minutes Chill time: 2 hours Total time: About 2 hours 40 minutes
Variations
I sometimes add a slice of banana between the crust and filling for an extra burst of banana flavor.
For a tropical twist, I mix in a tablespoon of crushed pineapple (drained) into the filling.
If I’m short on time, I use whipped topping instead of homemade whipped cream.
A drizzle of caramel or a dusting of cinnamon on top adds an extra layer of indulgence.
storage/reheating
I store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. I keep the toppings separate until just before serving to maintain freshness. These cheesecakes also freeze well—without the whipped cream—up to 1 month. I thaw them overnight in the fridge before serving. Since they’re meant to be served cold, reheating isn’t necessary.
FAQs
How ripe should the banana be for the filling?
I always use a very ripe banana with brown spots for the best flavor and sweetness.
Can I make these mini cheesecakes ahead of time?
Yes, I often make them a day in advance. They hold up well in the fridge and taste even better after chilling overnight.
Do I need a water bath for this recipe?
No water bath is needed. These mini cheesecakes bake evenly in a muffin tin without the need for one.
Can I use store-bought whipped topping instead of homemade?
Absolutely. When I’m short on time, I use whipped topping as a quick and easy alternative.
What’s the best way to crush vanilla wafers for the crust?
I usually use a food processor, but when I want less cleanup, I put the cookies in a zip-top bag and crush them with a rolling pin.
Conclusion
These Mini Banana Pudding Cheesecakes are everything I crave in a dessert—creamy, sweet, and satisfyingly simple. Whether I’m making them for a party or a weeknight treat, they always disappear fast. They’re proof that big flavor really can come in small packages.
Mini Banana Pudding Cheesecakes blend the creamy richness of cheesecake with the nostalgic taste of banana pudding. Featuring a vanilla wafer crust, banana-infused cheesecake filling, and whipped topping, they are perfect for parties or a sweet personal treat.
Ingredients
1 cup crushed vanilla wafer cookies
2 tablespoons granulated sugar (for crust)
4 tablespoons unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar (for filling)
1/4 cup sour cream
2 large eggs
1 teaspoon vanilla extract (for filling)
1/2 cup mashed ripe banana (about 1 medium banana)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for topping)
Banana slices and crushed vanilla wafers, for garnish (optional)
Instructions
Preheat the oven to 325°F (163°C) and line a muffin pan with paper liners.
Mix crushed vanilla wafers, granulated sugar, and melted butter in a bowl until the texture resembles wet sand. Spoon about 1 tablespoon into each liner and press down to form a crust.
Bake crusts for 5 minutes, then set aside to cool.
Beat softened cream cheese and sugar until smooth and creamy. Add sour cream, mashed banana, and vanilla extract, and mix until well combined.
Add eggs one at a time, mixing just until combined after each addition.
Spoon filling into crusts, filling each about 3/4 full.
Bake for 18–20 minutes, until centers are set but slightly jiggly. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
Beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form to make whipped topping.
Top chilled cheesecakes with whipped cream and garnish with banana slices and crushed wafers if desired.
Notes
Use very ripe bananas for best flavor and sweetness.
Can be made a day in advance for easier prep.
Skip the water bath—bakes evenly in muffin tin.
Store-bought whipped topping can be used instead of homemade.
Crush vanilla wafers with a food processor or rolling pin in a zip-top bag.
