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These mini banana pudding cheesecakes deliver everything I crave in a dessert — creamy cheesecake meets dreamy banana pudding for a treat that is always the first to vanish at family parties. The recipe is quick to throw together yet fancy enough for a special occasion.
The first time I made these, my niece ate three in a row and declared it the best cheesecake ever. This has become a birthday tradition and always draws recipe requests.
Gather Your Ingredients
- Vanilla wafer cookies: Crushed up for a nostalgic cookie crust Choose a fresh package for the best flavor
- Melted butter: Brings the base together Go for unsalted regular butter
- Sugar: Adds just enough sweetness to the crust and cheesecake Use granulated for best blending
- Cream cheese: The foundation of the creamy layer Make sure it is softened for a smooth batter
- Egg: Gives the cheesecake structure Use a fresh large egg for best rise
- Ripe banana: Adds real banana flavor and moisture Look for a banana with plenty of brown spots
- Instant banana pudding mix: The key to quick banana flavor Choose a quality name brand if possible
- Cold milk: Whisks with pudding to create a fluffy layer Whole or 2 percent works best
- Whipped topping: Makes the pudding layer airy Stabilized whipped cream or a store bought tub both work
How to Make It
- Preheat the Oven:
- Set your oven to 325 degrees Fahrenheit and have your muffin tin lined with cupcake papers This helps the cheesecakes come out smoothly and prevents sticking
- Prepare the Wafer Crust:
- Stir together vanilla wafer crumbs melted butter and sugar until every crumb is moistened Spoon about one tablespoon mixture into each liner then use the bottom of a small glass or your fingers to firmly press into a compact crust
- Make Cheesecake Batter:
- Beat softened cream cheese and sugar on medium speed until no lumps remain and the texture is creamy This usually takes several minutes Add the egg and mashed banana Beat again just until fully combined for best texture
- Fill and Bake:
- Divide the cheesecake mixture evenly among crusts filling nearly to the top Bake for about 15 to 18 minutes The edges should look set while the centers may jiggle slightly when shaken Let cheesecakes cool in the tin then transfer to the fridge to chill fully for at least two hours
- Prepare Banana Pudding Layer:
- Whisk instant banana pudding mix and cold milk in a mixing bowl Keep whisking for about two minutes until the mixture thickens Fold in whipped topping using a spatula Move gently to keep the layer light and fluffy
- Assemble and Serve:
- Once cheesecakes are thoroughly chilled, spoon a generous dollop of banana pudding on each one Spread gently to cover the top evenly
My favorite part is layering the banana pudding on the creamy baked cheesecake The banana flavor really shines and decorating with extra cookies always brings kids running to the counter
Flavor Boosters
Store cheesecakes tightly covered in the refrigerator for up to four days The crust stays crisp if you wait to add the pudding layer right before serving Once the topping is on, they still taste great for at least two days To freeze for later, wrap each cheesecake individually in plastic then place in a freezer bag They defrost to their creamy texture when thawed in the fridge overnight These make a refreshing summer treat eaten straight from the freezer on a hot day
Serving Suggestions
Scatter a few extra vanilla wafer pieces or banana slices over the top A swirl of whipped cream makes these extra fancy Add a drizzle of caramel or chocolate sauce for a richer twist
Creative Twists
This mashup reminds me of potlucks and Sunday dinners where southern banana pudding was a staple Combining it with cheesecake turns two beloved desserts into something new and crowd pleasing Every bite feels nostalgic but a little bit elevated In the summer try topping with in season fresh berries or caramelized bananas For fall use ginger snaps instead of vanilla wafers for a spiced flavor At holiday time shape into mini pumpkin cheesecakes and use butterscotch pudding in place of banana
I learned the hard way once to be patient with the bake and chill step Now every batch is creamy and sets perfectly with no cracks
Common Questions About This Recipe
- → Can I make these cheesecakes ahead of time?
Yes, prepare and refrigerate them up to 24 hours in advance for the best flavor and texture.
- → What type of banana works best?
Use a small, fully ripe banana for optimal sweetness and smooth texture in the filling.
- → How do I prevent the crust from crumbling?
Press the wafer mixture firmly into each liner to ensure the crust holds together after baking.
- → Can I use homemade whipped cream instead of whipped topping?
Absolutely! Whip cream to soft peaks and gently fold it into the pudding for a fresher taste.
- → How should I store leftovers?
Keep mini cheesecakes refrigerated in an airtight container or freeze for longer storage.
- → Is it possible to use a different cookie for the crust?
Yes, try graham crackers or shortbread cookies for a unique base flavor.