Introduction
Few desserts can strike the perfect balance between creamy, crunchy, and fruity quite like these Mini Banana Pudding Cheesecakes. With layers of crushed vanilla wafers, silky cream cheese filling, fresh banana slices, and a light whipped cream topping, these bite-sized treats will remind you of the comfort of Southern banana pudding while adding a sophisticated cheesecake twist. Whether you’re hosting a baby shower, a birthday party, or just craving a sweet pick-me-up, this recipe is guaranteed to be a hit.
My recipe story
My love for banana pudding goes back to childhood Sunday dinners at my grandmother’s house. She always served a big dish layered with vanilla wafers, custard, and sliced bananas, and it was the first dessert I ever asked to learn how to make. Years later, I discovered my passion for mini cheesecakes, and I decided to combine the two. The result was a dessert that not only satisfies nostalgia but also feels modern and elegant enough for any occasion. Now, these Mini Banana Pudding Cheesecakes are a staple at my family gatherings and potlucks — and they never last long!
💡 Why You’ll Love This Recipe
- Perfectly portioned for parties — no messy slicing or serving required.
- Uses simple, everyday ingredients you probably already have in your pantry.
- Great make-ahead dessert that actually tastes better after chilling overnight.
- Balanced flavors — creamy, tangy, and sweet with a hint of vanilla wafer crunch.
- Easy to customize with toppings like caramel drizzle, crushed cookies, or chocolate shavings.
Ingredient breakdown
The beauty of this recipe lies in its simplicity and the quality of its ingredients. The crust is made with crushed vanilla wafers and melted butter, creating a sweet, buttery base that pairs perfectly with the creamy filling. Vanilla wafers are a classic component of banana pudding, so they’re the ideal choice for bringing nostalgic flavor to these cheesecakes.
The filling combines cream cheese, sugar, eggs, and vanilla extract for a classic cheesecake taste and texture, with a subtle richness that balances the sweetness of the bananas. Sliced ripe bananas are layered in between the crust and filling, giving every bite that signature banana pudding flavor. Finally, a dollop of whipped cream or Cool Whip on top adds a light and airy finish that makes these mini cheesecakes feel extra special.
Equipment you’ll need
- Muffin pan (standard size)
- Paper cupcake liners
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Food processor or rolling pin (for crushing vanilla wafers)
Step-by-step directions
Step 1: Prepare the crust. Preheat your oven to 325°F (163°C). Line a muffin pan with paper liners. Crush the vanilla wafers into fine crumbs using a food processor or by sealing them in a plastic bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated, then press about a tablespoon of the mixture firmly into the bottom of each liner to form the crust.
Step 2: Make the cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add sugar and continue mixing until fully incorporated. Mix in the eggs one at a time, followed by vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly mixed for a smooth filling.
Step 3: Layer with bananas. Slice a ripe banana into thin rounds and place one or two slices on top of the prepared crust in each liner. This step ensures that every mini cheesecake gets that signature banana flavor in every bite.
Step 4: Fill and bake. Spoon the cheesecake mixture evenly into the liners, filling each about ¾ full. Tap the muffin pan gently on the counter to release air bubbles. Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool to room temperature.
Step 5: Chill and top. Refrigerate the cheesecakes for at least 3 hours, or overnight for the best flavor. Before serving, top each cheesecake with whipped cream, a slice of fresh banana, and crushed vanilla wafer crumbs for garnish.
Variations & substitutions
If you’re feeling creative, there are plenty of ways to put your own twist on these mini cheesecakes. Swap out the vanilla wafers for graham crackers or Biscoff cookies for a different crust flavor. Add a tablespoon of instant banana pudding mix to the cheesecake batter for a stronger banana flavor. You can also drizzle salted caramel or chocolate ganache over the finished cheesecakes for an extra indulgent touch. For a dairy-free option, use plant-based cream cheese and whipped topping.
💡 Expert Tips & Troubleshooting
- Bring cream cheese to room temperature before mixing to avoid lumps in the filling.
- Do not overbake — remove from oven when the centers still have a slight jiggle to prevent cracking.
- For extra banana flavor, mash half a banana and mix it into the cheesecake batter.
- If the crust mixture feels too dry, add an extra teaspoon of melted butter.
- Chill overnight for the best flavor and texture — these mini cheesecakes taste better the next day.
Storage, freezing & make-ahead
Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. If stacking them, place a layer of parchment paper between to prevent sticking. To freeze, wrap each cheesecake tightly in plastic wrap and place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving. These are excellent make-ahead desserts, as the flavor deepens after a night in the fridge.
Serving ideas & pairings
Serve these mini cheesecakes as part of a dessert table alongside chocolate-covered strawberries and mini tarts for a stunning spread. Pair them with freshly brewed coffee or a glass of chilled dessert wine for an elevated experience. For a brunch option, present them on a tiered tray with other bite-sized sweets like macarons and petit fours. They also make a great edible gift when placed in cupcake boxes and tied with ribbon.
FAQ
Can I make these without eggs? Yes! Substitute with 1 tablespoon of cornstarch mixed with 2 tablespoons of water per egg to keep the structure of the cheesecake intact.
How do I keep bananas from browning? Toss banana slices in a little lemon juice before layering to slow oxidation.
Can I make this in a regular springform pan? Absolutely! Use an 8-inch pan, bake for 35–40 minutes, and cool completely before slicing.
What’s the best way to crush vanilla wafers? A food processor works best for even crumbs, but you can also use a rolling pin and zip-top bag.
Can I use frozen bananas? Yes, but thaw and drain them first — excess moisture can affect the filling texture.
Final thoughts
Mini Banana Pudding Cheesecakes are the ultimate fusion dessert — combining the best parts of creamy cheesecake and nostalgic banana pudding into one irresistible bite-sized treat. They’re simple enough for a weeknight sweet fix yet elegant enough to impress guests at any gathering. Whether you stick with the classic version or experiment with fun variations, this recipe is sure to become a favorite in your dessert rotation. So grab your muffin tin and get ready to create something that will have everyone coming back for seconds!
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Mini Banana Pudding Cheesecakes – Creamy, Dreamy & Made to Impress
- Total Time: 3 hours 35 minutes (including chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Creamy, dreamy mini cheesecakes with a vanilla wafer crust, fresh bananas, and whipped topping. Perfect for parties or make-ahead treats!
Ingredients
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1 cup crushed vanilla wafers
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3 tbsp melted butter
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8 oz cream cheese, softened
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1/3 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1–2 ripe bananas, sliced
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1 cup whipped cream or whipped topping
Instructions
- Preheat oven to 325°F (163°C) and line a muffin pan with paper liners.
- Combine crushed wafers and melted butter, then press about 1 tbsp into each liner to form the crust.
- Beat cream cheese until smooth, add sugar, egg, and vanilla, mixing until creamy.
- Place 1–2 banana slices on top of the crust in each liner, then fill with cheesecake batter about ¾ full.
- Bake for 18–20 minutes until set but slightly jiggly in the center. Cool to room temperature.
- Refrigerate at least 3 hours or overnight. Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
For stronger banana flavor, mix 2 tbsp mashed banana into the cheesecake batter. Store covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American