Irresistible Mini Banana Pudding Cheesecakes – Southern-Style Sweet Bites
Creamy, dreamy mini cheesecakes with a vanilla wafer crust and banana pudding flavor — topped with whipped cream and banana slices for the perfect party treat.
Ingredients
Crust:
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1 cup crushed vanilla wafers
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3 tbsp melted butter
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Pinch of salt
Cheesecake Filling:
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16 oz cream cheese, softened
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1/2 cup granulated sugar
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1/2 ripe banana, mashed
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1/4 cup sour cream or Greek yogurt
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1 tsp vanilla extract
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2 large eggs
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Optional: 1 tbsp instant banana pudding mix
Topping:
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Whipped cream
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Banana slices
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Crushed vanilla wafers
Instructions
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Preheat oven to 325°F. Line muffin tin with 12 liners.
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Mix crushed wafers, melted butter, and salt. Press into liners. Bake 5–6 minutes. Cool.
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Beat cream cheese, sugar, banana, sour cream, and vanilla until smooth. Add eggs one at a time.
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Divide batter among crusts. Bake 16–18 minutes. Let cool, then chill 3+ hours.
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Top with whipped cream and banana slices before serving.
Notes
Use silicone molds for crustless cheesecakes. Freeze without toppings for up to 1 month.