Description

These Mini Banana Pudding Cheesecakes are a delightful fusion of creamy cheesecake and classic banana pudding flavors. Featuring a crunchy vanilla wafer crust, smooth banana-infused cheesecake filling, and topped with fresh bananas, whipped cream, and optional chocolate chips, these bite-sized treats are perfect for parties or a sweet snack. No baking required, making them simple and quick to prepare.

Ingredients

Scale

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 20–25 cookies)
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup sour cream (optional for extra creaminess)
1/2 cup banana puree (about 1 ripe banana, mashed)
1/2 tsp lemon juice (optional, to prevent browning of banana)

Toppings:

1–2 ripe bananas, sliced
Whipped cream (store-bought or homemade)
Vanilla wafers (for garnish)
1/4 cup mini chocolate chips (optional, for topping)

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Instructions

Prepare the Crust: In a medium bowl, mix the vanilla wafer crumbs, melted butter, and granulated sugar until the crumbs are evenly coated. Press about 1–2 tablespoons of this mixture into the bottom of each mini cheesecake cup or mini tart pan, pressing firmly with the back of a spoon. Refrigerate the crusts for 10–15 minutes to set while preparing the filling.
Make the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese in a large bowl until smooth and creamy. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in banana puree, sour cream if using, and lemon juice until the filling is smooth and creamy.
Assemble the Mini Cheesecakes: Spoon or pipe the cheesecake filling over the chilled crusts in each cup. Smooth the top with a spatula to create an even surface.
Chill the Cheesecakes: Refrigerate the assembled cheesecakes for at least 2–4 hours to allow them to set properly and for the flavors to meld.
Top the Mini Cheesecakes: Just before serving, garnish each mini cheesecake with a few slices of ripe banana, a dollop of whipped cream, a vanilla wafer, and if desired, a sprinkle of mini chocolate chips for added sweetness.
Serve: Enjoy these charming mini banana pudding cheesecakes as a delicious dessert or snack that captures all the classic flavors of banana pudding in easy-to-eat portions.

Notes

Make sure the cream cheese is softened to avoid lumps in the filling.
To prevent bananas from browning, mix banana slices with a little lemon juice before topping.
For an extra creamy texture, the sour cream in the filling is optional but recommended.
Use mini tart pans or muffin tins lined with paper liners for easy serving.
These cheesecakes can be stored in the refrigerator for up to 3 days.
The recipe requires no baking, making it a quick and simple dessert option.