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Mini Banana Pudding Cheesecakes

Today, we’re diving into a dessert that’s as cute as it is delicious—Mini Banana Pudding Cheesecakes. Imagine the creamy richness of cheesecake combined with the comforting flavors of banana pudding, all in a perfectly portioned, bite-sized treat. These little delights are the ultimate crowd-pleasers, bringing together the best of two classic desserts in one. Perfect for parties, potlucks, or just when you’re craving something sweet, these mini cheesecakes are sure to become a favorite.

The smooth, velvety texture of cheesecake pairs beautifully with the nostalgic flavors of banana pudding, complete with a crunchy vanilla wafer crust. Each bite is a delightful combination of creamy, sweet, and just a hint of tang from the cheesecake. They’re simple to make but look impressive enough to serve at any gathering.

Recipe Summary

Mini Banana Pudding Cheesecakes are the perfect blend of two beloved desserts. With a buttery vanilla wafer crust, a creamy banana-flavored cheesecake filling, and a topping of whipped cream and banana slices, these mini treats offer a delightful burst of flavor in every bite. They’re easy to make and even easier to enjoy.

These cheesecakes are ideal for those who love the taste of banana pudding but want the elegance of a cheesecake. Their mini size makes them perfect for parties or as a sweet finish to any meal.

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Exciting Story

The first time I made these Mini Banana Pudding Cheesecakes, I knew I was onto something special. My husband is a huge fan of banana pudding, and I’m a cheesecake lover, so combining the two seemed like a match made in dessert heaven. When I served them at a family gathering, they disappeared in minutes! Now, whenever we have a special occasion, these mini cheesecakes are always requested. They’ve become a family favorite, and I love how they bring a little bit of nostalgia to every bite.

Why This Mini Banana Pudding Cheesecakes?

  • Two Classics in One: Combines the rich creaminess of cheesecake with the comforting flavors of banana pudding.
  • Perfectly Portioned: These mini cheesecakes are easy to serve and make for a great party treat.
  • Simple Yet Impressive: They’re easy to make but look and taste like a gourmet dessert.

How to Make Mini Banana Pudding Cheesecakes

Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners. In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed banana, vanilla extract, banana extract (if using), and sour cream. Mix until well combined.

Step 3: Fill and Bake
Spoon the cheesecake batter over the cooled crusts, filling each muffin cup about 3/4 full. Bake for 18-20 minutes, or until the centers are set and slightly jiggle when shaken. Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before serving.

Step 4: Top and Serve
Before serving, top each mini cheesecake with a dollop of whipped cream, a slice of banana, and a sprinkle of crushed vanilla wafers if desired. Enjoy these delightful bites of banana pudding bliss!

Tips

  • Room Temperature Ingredients: Ensure the cream cheese and eggs are at room temperature for a smoother cheesecake filling.
  • Prevent Cracking: Don’t overbake the cheesecakes; they should have a slight jiggle in the center when done.
  • Banana Freshness: Add the banana slices just before serving to prevent them from browning.

Substitutions and Variations

  • Gluten-Free: Use gluten-free vanilla wafers for a gluten-free version.
  • Chocolate Lovers: Add a layer of melted chocolate on top of the crust before adding the cheesecake filling for a chocolatey twist.
  • Different Fruits: Substitute the banana with strawberries or blueberries for a different flavor.

Make a Healthier Version

  • Use reduced-fat cream cheese and sour cream to lighten up the recipe.
  • Opt for a sugar substitute like Stevia or Monk fruit in the cheesecake filling for a lower sugar option.

Closing

And there you have it! These Mini Banana Pudding Cheesecakes are a delightful blend of two classic desserts in one. They’re perfect for any occasion, easy to make, and absolutely delicious. Give them a try, and let us know how they turn out! Don’t forget to explore our other mouthwatering recipes!

Frequently Asked Questions

Can I make these cheesecakes ahead of time?
Yes, you can make them up to 2 days in advance. Store them in the refrigerator until ready to serve.

How do I prevent the cheesecakes from sticking to the liners?
Use non-stick muffin liners or lightly grease the liners with cooking spray before adding the crust.

Can I freeze these mini cheesecakes?
Absolutely! Freeze them without the toppings for up to 1 month. Thaw in the refrigerator overnight before serving.

What can I use instead of vanilla wafers?
Graham cracker crumbs or digestive biscuits work well as a substitute for the crust.

How can I prevent the banana slices from browning?
Toss the banana slices in a little lemon juice before placing them on top of the cheesecakes to slow down the browning.

Can I use a regular muffin tin if I don’t have a mini one?
Yes, you can use a standard muffin tin; just adjust the baking time accordingly.

Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

1

hour 

10

minutes

1

Cook Mode

Keep the screen of your device on

Ingredients

  • For the Crust:

  • 1 cup 1 vanilla wafer crumbs

  • 2 tablespoons 2 granulated sugar

  • 4 tablespoons 4 unsalted butter, melted

  • For the Cheesecake Filling:

  • 16 oz 16 cream cheese, softened

  • 1/2 cup 1/2 granulated sugar

  • 2 large 2 eggs

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

  • 1 teaspoon 1 vanilla extract

  • 1/4 teaspoon 1/4 banana extract (optional, for extra flavor)

  • 1/4 cup 1/4 sour cream

  • For the Topping:

  • Whipped cream

  • Sliced bananas

  • Crushed vanilla wafers (optional)

Directions

  • Step 1: Prepare the Crust
  • Preheat your oven to 325°F (163°C). Line a muffin tin with paper liners. In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated. Press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust. Bake for 5 minutes, then set aside to cool.
  • Step 2: Make the Cheesecake Filling
  • In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the mashed banana, vanilla extract, banana extract (if using), and sour cream. Mix until well combined.
  • Step 3: Fill and Bake
  • Spoon the cheesecake batter over the cooled crusts, filling each muffin cup about 3/4 full. Bake for 18-20 minutes, or until the centers are set and slightly jiggle when shaken. Remove from the oven and allow to cool completely in the pan. Once cooled, refrigerate for at least 2 hours before serving.
  • Step 4: Top and Serve
  • Before serving, top each mini cheesecake with a dollop of whipped cream, a slice of banana, and a sprinkle of crushed vanilla wafers if desired. Enjoy these delightful bites of banana pudding bliss!

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