Mini Banana Pudding Cheesecakes

If you’re a fan of classic banana pudding and creamy cheesecake, then these Mini Banana Pudding Cheesecakes are about to become your new go-to dessert. Combining the best of both worlds—layered vanilla wafer crust, smooth banana cheesecake filling, and fluffy whipped topping—these miniature treats deliver a nostalgic Southern favorite in a fun, elegant bite-sized form. Perfect for parties, picnics, or satisfying a sweet craving without baking a full-sized cake, these cheesecakes are sure to steal the show.

Why You’ll Love These Mini Banana Pudding Cheesecakes

These aren’t just cute; they’re packed with flavor. Here’s why they’ll become your new favorite summer dessert:

• Miniature & Mess-Free: Perfect individual servings make them easy to transport, serve, and enjoy.
• Banana Flavor in Every Layer: From mashed bananas in the cheesecake to sliced bananas layered in, the fruit’s flavor is rich but not overpowering.
• Nostalgic Southern Flair: Inspired by the comforting taste of banana pudding, but with a creamy cheesecake twist.
• Made with Real Ingredients: This recipe uses real butter and cream cheese—no artificial flavors—so every bite is rich and authentic.

Ingredients for Mini Banana Pudding Cheesecakes

For the Crust:

• 1 cup vanilla wafer crumbs (about 25 wafers, finely crushed)
• 2 tbsp granulated sugar
• 4 tbsp unsalted butter (melted)

For the Cheesecake Filling:

• 16 oz cream cheese (softened)
• 1/2 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/4 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2/3 cup mashed ripe banana (about 2 bananas)
• 1 ripe banana, thinly sliced (optional, for layering)

For the Topping:

• Whipped cream (store-bought or homemade)
• Crushed vanilla wafers or whole mini wafers
• Banana slices (for garnish, optional)

How to Make Mini Banana Pudding Cheesecakes

1. Prepare the Crust

Preheat your oven to 325°F (163°C). Line a 12-cup muffin pan with cupcake liners.

Mix vanilla wafer crumbs, sugar, and melted butter until fully combined. Divide the mixture evenly among the liners and press firmly into the bottom of each cup. Bake for 5 minutes, then set aside to cool.

2. Make the Banana Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add sugar and flour, mixing until fully incorporated.

Next, blend in sour cream, followed by eggs one at a time. Stir in vanilla extract and mashed banana. Mix until just combined—don’t overbeat, or you risk a cracked texture.

If using, place 1–2 banana slices over the crust before spooning in the cheesecake filling.

3. Fill and Bake

Divide the banana cheesecake mixture evenly between the 12 muffin cups, filling each nearly to the top.

Bake for 15–18 minutes, or until the centers are set with a slight jiggle. Turn off the oven, crack the door, and let them cool inside for 10 minutes to prevent sinking. Then transfer to a wire rack and allow to cool completely before refrigerating for at least 3 hours.

4. Top and Serve

Right before serving, pipe or spoon whipped cream on top of each mini cheesecake. Garnish with banana slices and a crushed or whole vanilla wafer.

Tips for Perfect Mini Cheesecakes

• Use Ripe but Firm Bananas: Overripe bananas are great for banana bread, but for these cheesecakes, yellow bananas provide flavor without overpowering the texture.
• Don’t Overmix the Batter: Especially after adding eggs, mix just until incorporated to keep the texture smooth.
• Chill Thoroughly: These need at least 3 hours of refrigeration, but overnight chilling works even better for firm, flavorful bites.
• Keep Bananas Fresh: If using banana slices for garnish, add them just before serving to avoid browning.

Nutrition Value (Per Mini Cheesecake):

• Calories: 248
• Carbohydrates: 26.2g
• Sugar: 19g
• Fat: 14.4g
• Saturated Fat: ~8.5g
• Protein: 4.2g
• Cholesterol: 65.3mg
• Sodium: 137.4mg

Frequently Asked Questions

Can I make these ahead of time?
Yes! These Mini Banana Pudding Cheesecakes can be made a day in advance and stored in the fridge. Just wait to add the whipped cream and garnish until serving.

Can I freeze them?
Absolutely. Freeze without the whipped cream topping in an airtight container. Thaw overnight in the fridge before topping and serving.

Can I use store-bought crusts?
If you’re in a hurry, mini pre-made graham cracker crusts can work in a pinch, but the vanilla wafer crust adds the classic banana pudding flavor.

Can I make a full-sized version?
Yes! This same banana pudding cheesecake filling works great in a 9-inch springform pan. Bake at 325°F for 50–60 minutes and follow standard cheesecake cooling instructions.

Final Thoughts

These Mini Banana Pudding Cheesecakes are everything you love about banana pudding—sweet, creamy, nostalgic—elevated into a refined, bakery-style treat. They’re easy to make, fun to serve, and even more fun to eat. Whether it’s for a summer BBQ, holiday party, or weeknight indulgence, this recipe will earn a permanent spot in your dessert rotation.

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Kathyhilton

Mini Banana Pudding Cheesecakes

These Mini Banana Pudding Cheesecakes are the perfect handheld dessert for banana lovers! They feature a buttery vanilla wafer crust, creamy banana-infused cheesecake filling, and are topped with fluffy whipped cream, fresh banana slices, and a crunchy vanilla wafer. They combine all the flavor of classic banana pudding with the decadence of cheesecake in bite-sized form — perfect for parties, holidays, or anytime treats.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Course: Dessert

Cuisine: American

Calories: 248

Ingredients Equipment Method Notes

Ingredients

  

• Vanilla Wafer Crust
• 1 cup 134g vanilla wafer cookie crumbs
• 2 tbsp 26g granulated sugar
• 4 tbsp 56g unsalted butter, melted
• Banana Cheesecake Filling
• 12 oz 339g cream cheese, room temperature
• 1/2 cup 104g sugar
• 3 tbsp 24g all-purpose flour
• 1/4 cup 58g sour cream
• 1/4 cup lightly mashed bananas
• 1 tsp vanilla extract
• 2 large eggs
• Banana slices for layering
• Whipped Cream Topping
• 3/4 cup 180ml heavy whipping cream, cold
• 6 tbsp 44g powdered sugar
• 1/2 tsp vanilla extract
• Banana slices and vanilla wafers for garnish

Equipment

• Standard cupcake/muffin pan
• Cupcake liners
• Mixing bowls
• Electric mixer (hand or stand)
• Rubber spatula
• Food processor (for cookie crumbs, optional)
• Measuring cups and spoons
• Piping bag (for whipped cream, optional)

Method

 

1. Make the Crust:
2. Preheat oven to 325°F (162°C) and line a cupcake pan with liners.
3. In a bowl, mix vanilla wafer crumbs, sugar, and melted butter.
4. Press about 2 tablespoons of crust mixture into each cupcake liner.
5. Bake for 5 minutes. Remove and let cool while preparing filling.
6. Make the Filling:
7. Reduce oven temperature to 300°F (148°C).
8. Beat cream cheese, sugar, and flour on low speed until smooth. Scrape bowl.
9. Add sour cream and mashed bananas; beat until combined.
10. Add vanilla extract and one egg; mix slowly until almost combined.
11. Add the second egg and mix until fully incorporated.
12. Assemble and Bake:
13. Spoon a bit of cheesecake filling into each liner.
14. Place 1–2 banana slices on top of the filling.
15. Fill each liner almost to the top with more cheesecake mixture.
16. Bake for 18–20 minutes, then turn off oven and leave the door closed for 5 minutes.
17. Crack oven door and let cheesecakes cool for 15–20 minutes.
18. Transfer to the fridge to chill completely (at least 2 hours or overnight).
19. Topping:
20. Beat cold whipping cream, powdered sugar, and vanilla until stiff peaks form.
21. Pipe whipped cream onto each cheesecake.
22. Garnish with a banana slice and vanilla wafer.

Notes

• Best served cold and within 2–3 days.
• Cover well to keep them fresh.
• You can add banana extract for more intense banana flavor.
• For a firmer crust, chill it before baking.
• Use ripe bananas for best flavor and natural sweetness.