Mini Banana Pudding Cheesecakes

Mini banana pudding cheesecakes are the perfect no-fuss, individual desserts that blend the creamy goodness of cheesecake with the nostalgic flavor of banana pudding. These mini banana pudding cheesecakes feature layers of vanilla wafer crust, rich banana-infused cheesecake, and a crown of fluffy whipped cream. They’re just the thing for anyone who loves banana pudding but wants something a little more decadent and handheld.

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I first made these mini banana pudding cheesecakes for a summer barbecue, and they vanished in minutes. Whether for parties, picnics, or cozy nights in, they’re a hit every time. If you’re searching for banana cheesecake recipes or an easy recipe for banana cheesecake that packs big flavor in a small package, this is your answer.

Why You’ll Love This Recipe

• Individual servings — perfect for gatherings
• Banana pudding meets cheesecake — creamy, dreamy combo
• Quick and simple — no water bath needed
• Make-ahead friendly — great for planning ahead
• Adorable and delicious — guaranteed crowd-pleasers

Recipe Snapshot

Category	Dessert / Cheesecake
Cuisine	American / Comfort Food
Prep Time	20 minutes
Bake Time	20 minutes
Chill Time	2 hours
Total Time	2 hours 40 minutes
Yield	12 mini cheesecakes
Skill Level	Easy

Ingredients

Crust

• Vanilla wafer crumbs
• Melted butter

Cheesecake Filling

• Cream cheese (softened)
• Granulated sugar
• Large egg
• Mashed ripe banana
• Vanilla extract

Topping

• Whipped cream
• Sliced fresh banana
• Extra vanilla wafer crumbs (optional)

How to Make Mini Banana Pudding Cheesecakes

Step 1: Make the Crust

Mix crumbs and butter, press into muffin liners, and bake 5 minutes at 325°F. Cool.

Step 2: Mix the Filling

Beat cream cheese, sugar, egg, banana, and vanilla until smooth. Spoon over crusts.

Step 3: Bake and Chill

Bake 15–20 minutes until set. Cool, then chill 2+ hours.

Step 4: Top and Serve

Pipe or spoon whipped cream. Garnish with banana and crumbs.

Pro Tips

• Use super ripe bananas for flavor.
• Don’t overbake — centers should jiggle slightly.
• Chill well for perfect texture.
• Add lemon juice to banana slices to prevent browning.

Flavor Variations

• Chocolate swirl through filling
• Graham-pecan crust
• Caramel drizzle topping
• Coconut flakes for garnish

Serving Ideas

• Pair with coffee or tea
• Add to mini dessert platters with other banana cheesecake recipes
• Serve at brunch or parties

Storage

• Fridge: 3 days in airtight container
• Freezer: Freeze plain cheesecakes, thaw and top fresh

FAQs

Can I bake more than one batch of mini banana pudding cheesecakes at a time?
Yes! If you’re doubling the recipe or using two muffin pans, you absolutely can. Just be sure to rotate the pans halfway through baking for even cooking. For more tips, check out Can I Cook Two Cheesecakes at Once? for guidance on baking multiple cheesecakes together.

Can I make mini banana pudding cheesecakes without muffin tins?
Use ramekins or silicone molds.

How ripe should bananas be?
Very ripe with brown spots.

Is this a banana pudding cheese cake?
Yes — it blends banana pudding flavor with cheesecake texture.

Final Thoughts

These mini banana pudding cheesecakes are a delightful twist on classic banana pudding and a must-try if you love banana pudding cheese cake. They’re easy, fun, and full of creamy goodness.