Mini Banana Pudding Cheesecakes – Creamy, Dreamy, and Made to Impress!

Looking for a dessert that’s creamy, rich, easy to make, and absolutely beautiful to serve? These mini banana pudding cheesecakes are the ultimate treat! A buttery vanilla wafer crust, creamy banana-infused cheesecake filling, and a touch of whipped topping come together to create a show-stopping dessert. Perfect for parties, holidays, or simply to satisfy your sweet cravings.

Ingredients

For the Crust:

• 1 cup crushed vanilla wafer cookies (like Nilla Wafers)
• 3 tablespoons melted butter

For the Cheesecake Filling:

• 8 oz (225 g) cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup mashed ripe banana (about 1 large banana)
• 1 teaspoon vanilla extract
• 1 cup whipped topping (like Cool Whip)

Optional Toppings:

• Fresh banana slices
• Crushed vanilla wafers
• Extra whipped topping

Instructions

Step 1: Make the Crust

1. In a small bowl, mix the crushed vanilla wafers with melted butter until it resembles wet sand.
2. Line a muffin tin with paper cupcake liners.
3. Spoon about a tablespoon of the crust mixture into each liner and press it down firmly using the back of a spoon or a small glass.
4. Place the tin in the fridge for at least 15 minutes to set.

Step 2: Prepare the Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth and lump-free.
2. Add the sweetened condensed milk and continue mixing until creamy.
3. Stir in the mashed banana and vanilla extract. Mix until well combined.
4. Gently fold in the whipped topping with a spatula. Do not overmix—just enough until it’s evenly incorporated.

Step 3: Assemble

1. Take the crusts out of the fridge.
2. Spoon the cheesecake filling over each crust, filling the liners almost to the top.
3. Smooth the tops with the back of a spoon or a spatula.

Step 4: Chill

Place the cheesecakes in the refrigerator for at least 4 hours, or preferably overnight, to allow them to fully set and develop flavor.

Serving Suggestions

Right before serving, top each mini cheesecake with:

• A fresh banana slice
• A dollop of whipped topping
• A sprinkle of crushed vanilla wafers

They’ll look bakery-worthy and taste even better!

Tips for Success

• Use very ripe bananas (with brown spots) for maximum flavor and sweetness.
• Be gentle when folding in the whipped topping to keep the mixture light and airy.
• You can freeze the cheesecakes (without toppings) for up to 1 month. Just thaw in the fridge before serving.

Make-Ahead & Storage

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Wrap individually and freeze for longer storage.

Nutritional Info (per serving)

Approximate values:

• Calories: 210
• Fat: 14g
• Carbs: 18g
• Protein: 3g

Why You’ll Love This Recipe

• No-bake and super easy
• Perfect individual portions
• Classic banana pudding flavor in cheesecake form
• Beautiful presentation
• Crowd-pleasing and kid-friendly!

When to Serve These Mini Cheesecakes

• Birthday parties
• Baby showers
• Potlucks and picnics
• After-dinner desserts
• Weekend treats just for fun

Can I Make This in a Large Pan?

Yes! You can press the crust into an 8×8-inch pan and pour the filling over it for a sliceable version. Just be sure to chill it well before cutting. Homemade Samoas Girl Scout Cookies

Final Thoughts

These mini banana pudding cheesecakes are the ultimate bite-sized indulgence. Whether you’re making them for guests or just for yourself, they’re guaranteed to impress. The creamy banana flavor, paired with the buttery crust and fluffy whipped topping, creates a perfect balance of texture and taste.