These mini banana pudding cheesecakes are a dream come true for dessert lovers. Each bite-sized treat combines the nostalgic flavors of banana pudding with the rich creaminess of cheesecake. With a crisp vanilla wafer crust, smooth banana-infused cheesecake filling, and fluffy whipped cream on top, I find they’re perfect for parties, potlucks, or whenever I’m craving something sweet and personal-sized.
Why You’ll Love This Recipe
I love how these mini cheesecakes bring together the best of two classic desserts—banana pudding and cheesecake—in one adorable and delicious bite. The vanilla wafer crust adds just the right crunch, and the banana flavor in the cheesecake is subtle and natural, thanks to real mashed bananas. They’re also easy to serve since each one is individually portioned, which means no slicing or messy cleanup. Whether I’m making them ahead for guests or freezing a few for a future treat, these never disappoint.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup vanilla wafer cookie crumbs (about 22 wafers)
2 tablespoons granulated sugar
3 tablespoons melted butter
16 oz (about 450 g) cream cheese, room temperature
⅔ cup granulated sugar
⅓ cup mashed ripe banana (about 1 medium banana)
1 teaspoon vanilla extract
2 whole eggs
Whipped cream, for topping
Mini vanilla wafers, for garnish
Banana slices, for garnish
Directions
I start by preheating the oven to 350 °F (175 °C) and lining a 12-cup muffin pan with paper liners.
Then I mix the vanilla wafer crumbs with 2 tablespoons of sugar and the melted butter until it looks like damp sand.
I press about 2 tablespoons of this crust mixture into each muffin liner and pack it down tightly.
I bake the crusts for 5–8 minutes until they’re lightly golden, then cool them while reducing the oven temperature to 325 °F (163 °C).
In a large bowl, I beat the cream cheese until smooth, then slowly add the ⅔ cup of sugar, continuing to mix until well combined.
I mix in the mashed banana and vanilla extract, scraping down the bowl as needed.
Next, I add the eggs one at a time, mixing just until incorporated to avoid overmixing.
I pour the batter evenly over the cooled crusts, leaving a bit of space at the top.
I bake them for about 20 minutes, then turn off the oven, crack the door, and let them sit for another 5 minutes.
After removing them, I let the cheesecakes cool completely before chilling them in the fridge for several hours or overnight.
Just before serving, I top each one with whipped cream, a mini vanilla wafer, and a slice of banana.
Total Time: Approximately 6–7 hours including chill time
Serving Size: 1 mini cheesecake
Variations
I sometimes swap the vanilla wafers for graham crackers or gingersnaps for a different twist on the crust.
For a deeper banana flavor, I’ve added a few banana pudding mix granules to the batter (just a tablespoon or two).
I like adding a drizzle of caramel or a sprinkle of crushed wafers on top for extra texture.
To make them more indulgent, I’ve added a dollop of Nutella or peanut butter in the center before baking.
Storage/Reheating
I always store these mini cheesecakes in an airtight container in the refrigerator. They keep well for up to 4–5 days. For best results, I add the whipped cream and banana slices just before serving to keep them looking fresh.
If I need to make them ahead, I freeze them without the toppings. When I’m ready to serve, I thaw them overnight in the fridge and garnish just before eating. I don’t recommend microwaving, but letting them come to room temperature for a few minutes before eating works perfectly.
FAQs
How ripe should the banana be for the filling?
I use a banana that’s very ripe—yellow with brown spots. The riper the banana, the more flavor and sweetness it adds to the cheesecake.
Can I use a mini muffin pan instead of a standard one?
Yes, but I reduce the baking time since mini muffin pans are smaller. I usually start checking around 10–12 minutes, and I get more than 12 cheesecakes this way.
Why did my cheesecakes crack on top?
Overmixing the batter, especially after adding the eggs, can cause cracking. I make sure to mix gently and only until combined once the eggs go in.
Can I use banana extract instead of real banana?
I prefer using mashed banana for natural flavor, but banana extract can work if I don’t have ripe bananas. I use only a few drops since it’s strong.
How do I keep the banana slices from browning on top?
I slice and add the banana just before serving. If I need to prep ahead, a light brush of lemon juice on the slices helps slow down browning.
Conclusion
These mini banana pudding cheesecakes are the perfect blend of creamy, fruity, and crunchy. I love how simple they are to make, yet they look like I’ve spent hours in the kitchen. Whether I’m making a batch for a celebration or saving a few in the freezer for future cravings, these little cheesecakes always deliver comfort and delight in every bite.
Individual mini cheesecakes flavored like banana pudding—each with a vanilla wafer crust, creamy banana‑cheesecake filling, and topped with whipped cream, a wafer, and banana slice.
Ingredients
1 cup vanilla wafer cookie crumbs (about 22 wafers)
2 tablespoons granulated sugar
3 tablespoons melted butter
16 oz (about 450 g) cream cheese, room temperature
⅔ cup granulated sugar
⅓ cup mashed ripe banana (about 1 medium banana)
1 teaspoon vanilla extract
2 whole eggs
Whipped cream, for topping
Mini vanilla wafers, for garnish
Banana slices, for garnish
Instructions
Preheat oven to 350 °F (175 °C). Line a standard 12‑cup muffin pan with liners.
In a bowl, mix the vanilla wafer crumbs, 2 tablespoons sugar, and melted butter until moistened and crumbly.
Press about 2 tablespoons of the crust mixture into the bottom of each lined cup, compacting well.
Bake crusts for 5–8 minutes, until lightly golden. Remove and allow to cool. Lower oven to 325 °F (163 °C).
In a mixing bowl, beat the cream cheese until smooth. Gradually beat in ⅔ cup sugar until well combined.
Mix in the mashed banana and vanilla extract, scraping down the bowl sides.
Add the eggs one at a time, mixing after each addition until just incorporated.
Divide the batter evenly among the crusted cups, leaving a small space at the top.
Bake for ~20 minutes. Turn off the oven, crack the door open slightly, and let the cheesecakes rest inside for 5 more minutes.
Remove from oven and cool completely on a rack. Then refrigerate until fully chilled (several hours or overnight).
Before serving, top each mini cheesecake with whipped cream, a mini vanilla wafer, and a banana slice.
Notes
Ensure all dairy and eggs are at room temperature to prevent lumps.
Do not overmix once eggs are added to avoid cracking.
The banana on top may brown—add garnish just before serving if possible.
Store refrigerated and consume within a few days.
You can freeze the minis (without toppings) and thaw in the fridge before serving.
