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Mini Banana Pudding Cheesecakes

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These Mini Banana Pudding Cheesecakes combine the rich, creamy texture of cheesecake with the nostalgic flavors of banana pudding. A buttery vanilla wafer crust is topped with a banana-infused cheesecake filling, layered with fresh bananas, and finished with whipped topping and a cookie crunch.

Ingredients

Scale

For the Crust:

1 cup crushed vanilla wafers

3 tablespoons unsalted butter, melted

For the Cheesecake Filling:

8 oz cream cheese, softened (full-fat recommended)

½ cup sweetened condensed milk

½ cup mashed ripe banana (about 1 large banana)

1 teaspoon vanilla extract

1 cup whipped topping (like Cool Whip)

For the Layering & Garnish:

1 ripe banana, thinly sliced

Additional whipped topping, for topping

Mini vanilla wafers or crushed vanilla wafer cookies, for garnish

Instructions

Step 1: Make the Crust

  1. In a medium bowl, combine 1 cup of crushed vanilla wafers with 3 tablespoons of melted butter.

  2. Stir until the mixture resembles wet sand.

  3. Line a 12-cup muffin tin with paper liners or silicone molds.

  4. Spoon about 1 tablespoon of crust mixture into each liner.

  5. Press the mixture down firmly using the back of a spoon or a small glass to form a compact crust.

Step 2: Prepare the Cheesecake Filling

  1. In a large mixing bowl, beat 8 oz softened cream cheese until smooth and free of lumps.

  2. Add ½ cup sweetened condensed milk, ½ cup mashed ripe banana, and 1 teaspoon vanilla extract.

  3. Beat until fully combined, smooth, and creamy.

  4. Gently fold in 1 cup whipped topping using a spatula. Do not overmix—this helps keep the filling light and fluffy.

Step 3: Assemble the Mini Cheesecakes

  1. Place one banana slice over each crust in the muffin cups.

  2. Spoon or pipe the cheesecake filling into each cup, filling them to the top.

  3. Smooth the tops with a spoon or offset spatula if needed.

Step 4: Chill

  1. Transfer the muffin tin to the refrigerator.

  2. Chill for at least 2 hours, or until the cheesecakes are fully set.

  3. Optional: For a firmer texture, freeze for 30 minutes before serving.

Step 5: Garnish and Serve

  1. Just before serving, top each cheesecake with a dollop of whipped topping.

  2. Garnish with a mini vanilla wafer or sprinkle crushed cookies on top.

  3. Serve chilled and enjoy!

Notes

  • Banana Ripeness Matters: Use fully ripe bananas with brown spots for the sweetest, best flavor.

  • Keep Bananas Fresh: Add banana slices just before serving to prevent browning. Alternatively, dip them in lemon juice.

  • Whipped Topping Substitute: You can replace store-bought whipped topping with homemade whipped cream (1 cup heavy cream + 2 tablespoons sugar, whipped to stiff peaks).

  • Storage Tips: Store in an airtight container in the refrigerator for up to 3 days.

  • Freezer Option: Freeze for up to 24 hours for a firmer cheesecake. Thaw in the fridge before serving.

Find it online: https://claradelish.com/mini-banana-pudding-cheesecakes/