Mini Banana Pudding Cheesecakes are the ultimate dessert for banana lovers, combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Perfect for parties, potlucks, or a family treat, these individual-sized cheesecakes are as delightful to look at as they are to eat.

Why You’ll Love This Recipe

Combines two classic desserts into one: cheesecake and banana pudding.
Perfectly portioned for individual servings.
Easy to make with simple, readily available ingredients.
A crowd-pleaser that’s perfect for any occasion.
Make-ahead friendly for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Vanilla wafer cookies (for the crust)
Unsalted butter
Cream cheese
Granulated sugar
Eggs
Vanilla extract
Ripe bananas
Instant banana pudding mix
Milk
Whipped topping (or whipped cream)
Additional vanilla wafers and banana slices for garnish

Directions

Irresistible Mini Banana Pudding Cheesecakes

Preheat the oven and prepare the crust: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners and place one vanilla wafer cookie at the bottom of each liner.
Make the cheesecake batter: Beat cream cheese and sugar together until smooth and creamy. Add eggs one at a time, followed by vanilla extract and mashed bananas. Mix until combined.
Fill the liners and bake: Divide the cheesecake batter evenly among the muffin liners, filling each about two-thirds full. Bake for 18-20 minutes or until the centers are set. Let them cool to room temperature before refrigerating for at least 2 hours.
Prepare the banana pudding topping: In a medium bowl, whisk together the instant banana pudding mix and milk. Let it set for 5 minutes.
Assemble the cheesecakes: Spoon a dollop of banana pudding over each cheesecake. Add a swirl of whipped topping, then garnish with a vanilla wafer and a banana slice.
Serve and enjoy: Keep refrigerated until ready to serve.

Servings and Timing

Servings: Makes 12 mini cheesecakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 2 hours
Total Time: 2 hours 40 minutes

Variations

Chocolate Lovers: Swap the vanilla wafers for chocolate cookies and add a drizzle of chocolate sauce on top.
Peanut Butter Twist: Add 2 tablespoons of peanut butter to the cheesecake batter for a nutty flavor.
Gluten-Free Option: Use gluten-free vanilla wafers for the crust.
Tropical Flair: Add a splash of coconut extract to the cheesecake batter and garnish with toasted coconut.
Low-Sugar Version: Use sugar-free pudding mix and a sugar substitute for the cheesecake batter.

Storage/Reheating

Storage: Keep the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze without the toppings for up to 2 months. Thaw overnight in the refrigerator and add the pudding and garnishes before serving.
Reheating: These are best served chilled, so reheating isn’t necessary.

FAQs

How ripe should the bananas be for this recipe?

Use ripe bananas with a few brown spots for the best flavor and sweetness.

Can I make these cheesecakes without paper liners?

Yes, you can use a silicone muffin tin for easy removal without liners.

Can I use homemade banana pudding instead of instant mix?

Absolutely! Just make sure it’s thick enough to hold its shape when spooned over the cheesecakes.

Can I use other types of cookies for the crust?

Yes, graham crackers, digestive biscuits, or even Oreos work well.

How far in advance can I make these?

You can make them up to 2 days in advance and store them in the refrigerator.

Can I double this recipe for a larger crowd?

Yes, simply double the ingredients and bake in batches as needed.

What if I don’t have a stand mixer?

A hand mixer or even a whisk can be used, but make sure the cream cheese is at room temperature for easier mixing.

Can I skip the banana pudding layer?

Yes, you can skip it or replace it with another flavored pudding for a different twist.

How do I prevent cracks in the cheesecake?

Make sure not to overmix the batter, and bake at the recommended temperature without opening the oven door.

What toppings can I use instead of whipped cream?

You can use stabilized whipped cream, cream cheese frosting, or even a sprinkle of crushed nuts for variety.

Conclusion

These Mini Banana Pudding Cheesecakes are a delightful fusion of two classic desserts. With their creamy texture, banana-forward flavor, and eye-catching presentation, they’re guaranteed to be a hit at any gathering. Whether you stick to the original recipe or try one of the suggested variations, this dessert is sure to impress. Make them ahead, store them easily, and enjoy the rave reviews from family and friends!