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Mini Banana Pudding Cheesecakes with vanilla wafer crust, creamy banana cheesecake filling, topped with banana pudding, fresh banana slices, whipped cream and a vanilla wafer.

Mini Banana Pudding Cheesecakes: Individual Desserts With Southern Charm

  • Author: Isabella
  • Total Time: 5 hours
  • Yield: 12 mini cheesecakes 1x
  • Diet: Vegetarian

Description

Mini Banana Pudding Cheesecakes combine the creamy indulgence of classic cheesecake with the nostalgic flavor of Southern banana pudding in perfectly portioned, elegant desserts.

Ingredients

Scale
  • 1½ cups vanilla wafer crumbs (about 45–50 cookies)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • 16 ounces cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 ripe bananas, mashed (about 1 cup)
  • 2 large eggs, room temperature
  • ¼ cup sour cream
  • 1 tablespoon all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon banana extract (optional)
  • ¼ teaspoon salt
  • 1 (3.4 oz) package instant banana pudding mix
  • 1½ cups cold milk
  • 1 cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • 2 ripe but firm bananas, thinly sliced
  • 12 vanilla wafer cookies, whole or halved
  • Optional: chocolate shavings or caramel drizzle

Instructions

  1. Preheat oven to 325°F (165°C) and line a 12-cup muffin tin with paper liners.
  2. Pulse vanilla wafers into fine crumbs or crush in a bag with a rolling pin.
  3. In a bowl, mix cookie crumbs, melted butter, sugar, and salt until combined.
  4. Divide crust mixture into muffin cups (about 1½ tbsp each), pressing firmly into bottoms.
  5. Bake crusts for 5 minutes, then cool slightly. Leave oven on.
  6. Beat cream cheese until smooth, then mix in sugar and mashed bananas until combined.
  7. Add eggs one at a time, then mix in sour cream, flour, vanilla, banana extract (optional), and salt.
  8. Divide filling among muffin cups, filling almost to the top.
  9. Bake 20-22 minutes, until edges are set and centers slightly jiggle.
  10. Cool in oven with door cracked 10 minutes, then cool completely at room temperature.
  11. Chill covered in fridge for at least 4 hours or overnight.
  12. Whisk banana pudding mix with cold milk until thick; chill 10 minutes.
  13. Whip cream with powdered sugar and vanilla to stiff peaks.
  14. Remove cheesecakes from liners and top each with 1 tbsp pudding, banana slice, whipped cream, and a cookie half.
  15. Garnish with chocolate shavings or caramel if desired. Serve immediately.

Notes

For best results, add fresh banana slices and whipped cream just before serving. Cheesecakes can be made 2-3 days ahead and freeze well without toppings for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cheesecake
  • Calories: 290
  • Sugar: 19g
  • Sodium: 160mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: banana pudding cheesecake, mini cheesecake, individual desserts, southern dessert

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