Introduction

Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and classic Southern banana pudding, served in perfect individual portions. With a buttery vanilla wafer crust, silky banana-infused cheesecake, and a topping of whipped cream and banana slices, these mini desserts are ideal for parties, holidays, or a sweet treat at home. Easy to make and irresistibly delicious, they’re sure to impress any crowd.

Ingredients for Mini Banana Pudding Cheesecakes

For the Vanilla Wafer Crust:

• 1 1/2 cups vanilla wafer crumbs (about 40 wafers)
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Banana Cheesecake Filling of Mini Banana Pudding Cheesecakes :

• 16 ounces (2 blocks) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon banana extract (optional, for stronger banana flavor)
• 1/4 teaspoon salt

For the Topping:

• 1 cup whipped topping (like Cool Whip) or homemade whipped cream
• 1 ripe banana, thinly sliced (for garnish)
• 1/4 cup crushed vanilla wafers (for garnish)

Preparation of Mini Banana Pudding Cheesecakes

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with paper liners or lightly grease a silicone muffin tray.
2. In a medium bowl, combine vanilla wafer crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
3. Divide the crumb mixture evenly among the muffin cups (about 1.5 tablespoons per cup). Press firmly into the bottom using the back of a spoon or a small glass.
4. Bake for 5-6 minutes until lightly golden. Remove from the oven and let cool while preparing the filling.

Step 2: Make the Banana Cheesecake Filling

1. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
2. Add the granulated sugar and beat until fully combined.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the mashed banana, sour cream, vanilla extract, banana extract (if using), and salt until smooth and well blended.
5. Divide the cheesecake filling evenly among the muffin cups, filling each about three-quarters full (about 2-3 tablespoons per cup).

Step 3: Bake the Cheesecakes for Mini Banana Pudding Cheesecakes

1. Bake for 18-22 minutes, or until the edges are set and the centers have a slight jiggle.
2. Remove from the oven and let cool in the muffin tin for 30 minutes, then transfer to the refrigerator to chill for at least 3 hours, or overnight for best results.

Step 4: Add the Topping and Serve

1. Carefully remove the cheesecakes from the muffin tin and peel off the paper liners (if used).
2. Top each cheesecake with a dollop of whipped topping or a swirl of homemade whipped cream.
3. Garnish with a slice of fresh banana and a sprinkle of crushed vanilla wafers.
4. Serve chilled for the best texture and flavor.

Variations of Mini Banana Pudding Cheesecakes

• Chocolate Banana: Add 1/4 cup melted semi-sweet chocolate to the cheesecake filling or drizzle chocolate ganache over the top.
• Peanut Butter Twist: Swirl 1/4 cup creamy peanut butter into the filling before baking for a nutty flavor.
• Caramel Banana: Drizzle with caramel sauce and sprinkle with a pinch of sea salt for a decadent touch.

Cooking Notes for Mini Banana Pudding Cheesecakes

• Use ripe (but not overripe) bananas for the best flavor and texture in the filling.
• Avoid overmixing the batter to prevent cracks in the cheesecakes.
• Chill thoroughly before serving to ensure clean removal from the muffin tin and a firm texture.

Serving Suggestions

• Serve as a dessert at a barbecue, bridal shower, or holiday gathering.
• Pair with a cup of coffee, chai latte, or a glass of dessert wine like Moscato.
• Arrange on a platter with fresh berries for a colorful dessert spread.

Tips

• Pulse vanilla wafers in a food processor for fine, even crumbs, or crush them in a zip-top bag with a rolling pin.
• Prevent banana slices from browning by brushing with a little lemon juice before garnishing.
• Store in an airtight container in the fridge for up to 3 days; add toppings just before serving to maintain freshness.

Prep Time

20 minutes

Cooking Time

20 minutes

Total Time

4 hours (including chilling time)

Nutritional Information (per cheesecake, based on 12 cheesecakes)

• Calories: 280-320 kcal
• Protein: 5-6 g
• Sodium: 200-250 mg

FAQs

Q1: Can I use graham crackers instead of vanilla wafers?
A: Yes, substitute graham cracker crumbs in equal amounts for a slightly different but delicious crust.

Q2: Can I freeze these cheesecakes?
A: Yes, freeze without toppings in an airtight container for up to 1 month. Thaw in the fridge overnight and add whipped cream and garnishes before serving.

Q3: Can I make these in a standard cheesecake pan?
A: Yes, double the recipe and bake in a 9-inch springform pan for 50-60 minutes. Chill for at least 6 hours.

Q4: How do I prevent cracks in the cheesecakes?
A: Avoid overmixing the batter and don’t overbake; the centers should be slightly jiggly when done.

Conclusion

Mini banana pudding cheesecakes are a charming, crowd-pleasing dessert that blends the nostalgic flavors of banana pudding with the creamy richness of cheesecake. Perfectly portioned and easy to prepare, they’re ideal for any occasion. Try this recipe for a sweet, indulgent treat that’s sure to bring smiles to the table!