Mini Banana Pudding Cheesecakes Recipe
If you’re ready to bring a little Southern sunshine to your dessert table, these Mini Banana Pudding Cheesecakes are just the treat for you! Imagine the classic flavors of banana pudding—ripe bananas, creamy filling, vanilla wafers—all lovingly transformed into adorable, individual cheesecakes that are as fun to serve as they are to eat. Whether you’re making them for a family gathering or a solo treat, these sweet bites will deliver nostalgic comfort with every creamy, dreamy mouthful.
Ingredients You’ll Need
There’s something so magical about how a handful of everyday ingredients can combine into something unforgettable. Each component here brings its own touch—creamy heft, fruity lift, a hint of vanilla, or a satisfying crunch—making every bite of Mini Banana Pudding Cheesecakes taste like pure happiness.
- Vanilla wafer cookies: Serve as a buttery, crunchy base and capture that nostalgic banana pudding flavor.
- Cream cheese (softened): Provides that classic, rich tangy-smooth cheesecake texture we all adore.
- Granulated sugar: Sweetens the deal and helps the filling set up to just the right consistency.
- Large egg: Holds everything together, binding the creamy filling while adding a light fluffiness.
- Vanilla extract: Enhances the banana flavor and gives the cheesecakes warm, aromatic undertones.
- Sour cream: Offers a lovely richness and moisture that keep the cheesecake from feeling too dense.
- Ripe banana (mashed): Infuses every bite with sweet, natural banana flavor—and a tender texture.
- Whipped topping: Adds cloud-like creaminess both in the filling and as a garnish.
- Instant banana pudding mix (dry): Gives a dreamy banana custard flavor and helps the cheesecake set beautifully.
- Sliced bananas: The perfect fresh, fruity finishing touch that brings brightness to each bite.
- Crushed vanilla wafers: For that irresistible, crunchy topping and extra flavor flair.
How to Make Mini Banana Pudding Cheesecakes
Step 1: Prepare Your Muffin Tin
Set the stage for your cheesecakes by preheating your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners—a must to make each cheesecake easy to pop out and serve. Drop one vanilla wafer cookie into the bottom of each liner; it’ll soften into a delightful crust as it bakes, echoing classic banana pudding.
Step 2: Make the Creamy Cheesecake Filling
In a medium-sized mixing bowl, use a hand mixer to beat the softened cream cheese and sugar together until velvety smooth. The softness of the cheese here is key—it ensures a lump-free, creamy base. Add the egg, vanilla extract, sour cream, and mashed banana, beating just until everything is smoothly integrated. Now for the secret twist: blend in the dry banana pudding mix until just incorporated. This adds instant banana flavor and a custardy texture that makes these Mini Banana Pudding Cheesecakes unforgettable.
Step 3: Fill the Muffin Tin
Divide your cheesecake batter evenly among the 12 lined muffin cups, filling each about three-quarters full. Don’t worry if the batter seems a little loose—this is exactly how you want it for an ultra-creamy finish. Smooth the tops gently with a spatula for even baking and a polished look.
Step 4: Bake to Perfection
Slide the muffin tin into the oven and bake for 16 to 18 minutes, or until the tops are just set and starting to puff. You’re looking for a slight wobble in the center, which means the cheesecakes will stay irresistible and tender after chilling. Let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Chill and Set
Patience is key here! These cheesecakes need at least 2 hours in the refrigerator to set. This gives the filling time to firm up and allows all the banana pudding flavors to meld together. The result? A creamy, decadent mini dessert that holds its shape perfectly when unwrapped.
Step 6: Decorate Before Serving
Just before serving, add a generous swirl of whipped topping on each mini cheesecake, then crown with a slice of banana and a sprinkle of crushed vanilla wafers. This final touch brings a fresh, beautiful look and makes every bite taste like pure Southern bliss.
How to Serve Mini Banana Pudding Cheesecakes
Garnishes
For that wow-factor presentation, a dollop of whipped topping, a banana slice, and a dusting of crushed vanilla wafers are non-negotiable! Don’t be shy—pile them on just before serving to keep everything looking bright and fresh. If you feel extra playful, add a drizzle of caramel or a white chocolate curl to make them even fancier.
Side Dishes
You can turn serving Mini Banana Pudding Cheesecakes into a Southern-style dessert dream by pairing them with a big pitcher of sweet tea, some fresh berries, or even a tropical fruit salad. Their lush texture and banana flavor pair so well with tart, zesty fruits to balance each rich, creamy bite.
Creative Ways to Present
Want to impress a crowd? Arrange your Mini Banana Pudding Cheesecakes on a tiered cake stand for a tea party vibe, or tuck each cheesecake into a mini mason jar for easy grab-and-go treats at a picnic or potluck. Individual boxes and party picks also add a festive, personal touch for birthday buffets or baby showers.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have any leftovers, keep your Mini Banana Pudding Cheesecakes in an airtight container in the fridge. They’ll keep for up to 3 days. For the best texture and prettiest look, always top them with fresh banana slices and whipped topping just before serving—this way, nothing gets soggy or brown.
Freezing
These little cheesecakes freeze beautifully. Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or container. They’ll be happy in your freezer for up to a month. Let them defrost overnight in the fridge and top with bananas, whipped cream, and crushed wafers just before serving.
Reheating
Since Mini Banana Pudding Cheesecakes are served chilled, they don’t require reheating. If you’re taking one straight from the freezer, allow it to thaw gently in the fridge for several hours or overnight so they’re creamy and luscious—never rubbery or icy.
FAQs
Can I use homemade whipped cream instead of whipped topping?
Absolutely! Homemade lightly sweetened whipped cream gives your cheesecakes an extra touch of luxury. Just make sure it’s whipped to soft peaks so it stays airy and pretty for garnishing.
Do I need to use instant banana pudding mix, or are there substitutes?
Instant banana pudding mix gives both flavor and structure, but if you can’t find it, use instant vanilla pudding mix with extra mashed banana—just keep in mind the texture may be slightly different.
What if I don’t have a ripe banana?
You really want the banana to be spotted and fragrant for the best flavor. If yours is still a bit firm, microwave it (peeled and wrapped in plastic) for about 30 seconds to quickly soften and sweeten it up.
Can I make these entirely ahead for a party?
Yes! The cheesecakes are perfect make-ahead desserts. Bake and chill them the day before, then garnish right before serving so everything looks and tastes its best.
Are Mini Banana Pudding Cheesecakes gluten-free?
As written, they include vanilla wafer cookies which contain gluten. However, you can swap in gluten-free wafer-style cookies and ensure your pudding mix is gluten-free to suit dietary needs.
Final Thoughts
Whether you’re looking to surprise your family or treat yourself to the ultimate comfort dessert, Mini Banana Pudding Cheesecakes bring all the nostalgia of banana pudding in a cute, creamy package. Give them a try next time you want to bake up pure happiness—and don’t forget to share with friends, because these little cheesecakes always bring big smiles!
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Mini Banana Pudding Cheesecakes Recipe
- Total Time: 2 hours 33 minutes (includes chilling)
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Banana Pudding Cheesecakes that blend the flavors of banana pudding with creamy cheesecake in every bite.
Ingredients
For the crust:
- 12 vanilla wafer cookies
For the cheesecake:
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 small ripe banana, mashed
- 1/2 cup whipped topping, plus more for garnish
- 1/4 cup instant banana pudding mix, dry
For topping:
- Sliced bananas and crushed vanilla wafers
Instructions
- Preheat and Prepare: Preheat oven to 325°F (160°C) and line a 12-cup muffin tin with paper liners. Place a vanilla wafer at the bottom of each liner.
- Mix Cheesecake: In a bowl, beat cream cheese and sugar. Add egg, vanilla, sour cream, and mashed banana. Mix in banana pudding mix.
- Bake: Divide batter into cups and bake for 16–18 minutes until set. Cool and chill for 2 hours.
- Serve: Top with whipped topping, banana slices, and crushed wafers before serving.
Notes
- Chill the cheesecakes fully for proper setting.
- Add banana slices just before serving to prevent browning for longer shelf life.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 14g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
