Description
Mini Banana Pudding Cheesecakes combine the smooth richness of cheesecake with the nostalgic flavors of banana pudding. These bite-sized treats feature a crunchy cookie crust, creamy banana-infused cheesecake filling, and a fun whipped topping. They’re perfect for parties, cozy nights at home, or as a personalized treat for any occasion.
Ingredients
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1 cup vanilla wafers (or graham crackers), crushed
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1/4 cup melted butter
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8 oz cream cheese, softened
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1/2 cup sugar
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1 egg
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1 ripe banana, mashed
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1/4 cup sour cream (optional for extra creaminess)
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1/2 tsp vanilla extract
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1 cup whipped cream (for topping)
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1 banana, sliced (for garnish)
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6–8 vanilla wafer cookies (for garnish)
Instructions
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Make the Crust:
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Crush the vanilla wafers (or graham crackers) into fine crumbs.
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Mix the crumbs with melted butter until well combined.
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Press the mixture into the bottom of a muffin tin lined with paper liners.
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Pre-bake the crust at 325°F (163°C) for 8 minutes. Let it cool.
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Prepare the Filling:
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Beat the softened cream cheese with sugar until smooth.
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Add the egg, mashed banana, and vanilla extract. Beat until combined.
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If using, add sour cream and mix well.
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Spoon the filling over the cooled crusts. Fill about ¾ of the way.
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Bake:
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Bake at 325°F (163°C) for 20 minutes or until the cheesecakes are set but slightly soft in the center.
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Cool at room temperature, then refrigerate for at least 2 hours.
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Decorate:
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Top each cheesecake with a dollop of whipped cream.
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Garnish with a slice of banana and a vanilla wafer on top.
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Notes
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You can use gluten-free wafers or cookies to make this dessert gluten-free.
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For a vegan option, substitute plant-based cream cheese, a flax egg, and vegan whipped cream.
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If you prefer a lighter option, you can reduce the sugar or use a sugar substitute like stevia.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American