Irresistible Mini Banana Pudding Cheesecakes – Southern-Style Sweet Bites

Mini Banana Pudding Cheesecakes combine two beloved Southern desserts — banana pudding and creamy cheesecake — into a delightful, handheld treat that’s perfect for parties, holidays, or any time you want an indulgent yet portion-controlled dessert.

Each bite is layered with a vanilla wafer crust, silky banana-infused cheesecake, and a luscious topping of whipped cream and fresh banana slices. It’s the flavor of nostalgic banana pudding reimagined in rich, creamy cheesecake form — baked in muffin tins for ultimate ease and convenience.

Whether served at backyard BBQs, brunches, or baby showers, these mini cheesecakes are a sweet crowd-pleaser that looks as good as it tastes.

Ingredients Overview

Vanilla Wafer Crust

Crushed vanilla wafers are the foundation of banana pudding, and here they form a crunchy, buttery base for the cheesecake.

Ingredients:

• Finely crushed vanilla wafers (like Nilla Wafers)

• Melted butter

• A pinch of salt

Tips:

• Use a food processor for a uniform crumb.

• Press firmly into liners so the crust holds its shape after baking.

Cheesecake Filling

The creamy filling features classic cheesecake ingredients with a banana twist:

• Cream cheese (room temperature for smooth mixing)

• Granulated sugar

• Ripe banana (mashed, not overly browned)

• Sour cream or Greek yogurt for tang

• Eggs (bind the mixture)

• Vanilla extract

• Optional: Instant banana pudding mix for extra banana flavor

Tips:

• Use very ripe, soft bananas for best flavor and texture.

• Don’t overmix once eggs are added — it can create air bubbles and cause cracking.

Whipped Topping

Topped with lightly sweetened whipped cream or stabilized whipped cream (for make-ahead), these cheesecakes finish light and elegant.

Garnish ideas:

• Banana slices (add just before serving to avoid browning)

• Crushed vanilla wafers

• Mini dollops of whipped cream or cream cheese frosting

• Drizzle of caramel or white chocolate

Step-by-Step Instructions

1. Make the Crust

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

In a bowl, mix:

• 1 cup crushed vanilla wafers

• 3 tbsp melted butter

• Pinch of salt

Divide the mixture evenly among the liners (about 1 tbsp each). Press down firmly with the bottom of a shot glass or spoon.

Bake for 5–6 minutes until lightly golden. Let cool while you prepare the filling.

2. Prepare the Cheesecake Filling

In a mixing bowl, beat together:

• 16 oz cream cheese (room temp)

• 1/2 cup granulated sugar

• 1/2 medium ripe banana, mashed (about 1/4 cup)

• 1/4 cup sour cream or plain Greek yogurt

• 1 tsp vanilla extract

Beat until smooth and creamy.

Add:

• 2 large eggs, one at a time, beating on low speed after each until just combined.

Optional: Stir in 1 tbsp instant banana pudding mix for deeper banana flavor.

Spoon the filling evenly over the baked crusts, filling each liner about 3/4 full.

3. Bake the Mini Cheesecakes

Bake at 325°F for 16–18 minutes, or until centers are set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecakes cool inside for 10 minutes. Then transfer to a wire rack to cool completely.

Refrigerate for at least 3 hours or overnight for best texture.

4. Add Whipped Topping and Garnishes

Just before serving, top each mini cheesecake with:

• A dollop of whipped cream

• A fresh banana slice

• Crushed vanilla wafers

Serve chilled for the best texture and flavor.

Tips, Variations & Substitutions

• No Banana Pudding Mix? Just use fresh banana and vanilla — the flavor will still shine.

• No-Bake Version: Use no-bake cheesecake filling and chill instead of baking.

• Stabilized Whipped Cream: For parties, use gelatin or instant pudding mix to stabilize whipped cream.

• Extra Banana Flavor: Add banana extract or swirl in mashed banana into the batter before baking.

• Topping Variations: Add caramel sauce, mini Nilla wafers, or white chocolate curls for extra flair.

Substitutions

• Gluten-Free: Use gluten-free vanilla wafers or almond flour crust.

• Dairy-Free: Use dairy-free cream cheese and coconut cream topping.

• Mini Muffin Tins: Make bite-sized cheesecakes by adjusting bake time to 10–12 minutes.

Serving Ideas & Occasions

These mini banana pudding cheesecakes are ideal for:

• Birthday parties

• Bridal and baby showers

• Brunch spreads

• Holiday dessert tables

• Afternoon tea or coffee dates

Serve with:

• Iced coffee or espresso

• Sweet tea or vanilla rooibos

• Fresh berries for contrast

• A tray of other mini desserts like brownies or fruit tarts

They’re easy to transport, easy to eat, and always a hit!

Nutritional & Health Notes

While indulgent, these cheesecakes are portion-controlled — making them a smarter option than a full slice of cake. Banana adds natural sweetness and potassium, while cream cheese provides protein and richness.

To lighten them:

• Use reduced-fat cream cheese

• Greek yogurt instead of sour cream

• Skip whipped topping or use a low-sugar version

• Make crustless versions in silicone molds

Each mini cheesecake is around 200–250 calories depending on toppings — perfect for satisfying your sweet tooth without overdoing it.

FAQs

Q1: Can I make these ahead of time?

A1: Yes! You can make and refrigerate them up to 2 days in advance. Add banana slices and whipped topping just before serving to keep them fresh.

Q2: How do I prevent cracking?

A2: Don’t overmix the batter, especially after adding eggs. Bake at a gentle 325°F and let the cheesecakes cool slowly in the oven with the door ajar.

Q3: Can I freeze mini cheesecakes?

A3: Yes. Freeze without toppings in an airtight container for up to 1 month. Thaw in the fridge overnight before serving.

Q4: Can I use banana extract?

A4: Absolutely. If you want a stronger banana flavor, add 1/4–1/2 tsp banana extract to the batter.

Q5: How ripe should the banana be?

A5: Use a ripe banana with some brown spots — not too soft or mushy. It should be fragrant and sweet, but not overripe.

Q6: Can I make these without cupcake liners?

A6: Yes, use a well-greased muffin tin or silicone molds. Let them cool completely before removing to avoid sticking.

Q7: What if I don’t have vanilla wafers?

A7: You can use graham crackers, shortbread cookies, or even gingersnaps for a spiced twist.

Print