Mini Banana Pudding Cheesecakes – Easy Southern Dessert in Every Bite

If you’re a fan of banana pudding and cheesecake, you’re in for a treat. These Mini Banana Pudding Cheesecakes combine the creamy richness of cheesecake with the nostalgic flavors of banana pudding, all in a convenient, bite-sized form.

---

Why You’ll Love These Mini Banana Pudding Cheesecakes

• Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for bakers of all levels.
• Perfect for Any Occasion: Whether it’s a family gathering, potluck, or just a sweet craving, these mini cheesecakes fit the bill.
• Portion-Controlled: Enjoy the indulgence without overdoing it—each mini cheesecake is a perfect single serving.

---

Ingredients

For the Crust:

• 1 ½ cups crushed vanilla wafers
• 3 tablespoons melted butter

For the Filling:

• 1 package (8 oz) cream cheese, softened
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 banana, thinly sliced

For the Topping:

• Whipped topping (for garnish)

---

Instructions

1. Prepare the Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Make the Crust: In a bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are well-coated. Press about a tablespoon of the mixture into the bottom of each muffin liner to form the crust.
3. Prepare the Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the sugar, egg, and vanilla extract, and continue to beat until the mixture is creamy and well-blended.
4. Assemble the Cheesecakes: Spoon the cream cheese mixture over the crusts in the muffin liners, filling each about ¾ full. Place a thin slice of banana on top of each.
5. Bake: Place the muffin tin in the preheated oven and bake for 15–18 minutes, or until the centers are set.
6. Cool and Chill: Remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to the refrigerator and chill for at least 2 hours.
7. Garnish and Serve: Before serving, top each mini cheesecake with a dollop of whipped topping.

---

Tips for Success

• Use Ripe Bananas: Ripe bananas provide the best flavor and texture for this recipe.
• Room Temperature Ingredients: Ensure your cream cheese and egg are at room temperature to achieve a smooth filling.
• Chill Thoroughly: Allowing the cheesecakes to chill properly ensures they set well and have the best texture.

---

Variations

• Add a Banana Slice on Top: For extra banana flavor and a decorative touch, place an additional banana slice on top before serving.
• Drizzle with Caramel: A light drizzle of caramel sauce can add a delightful sweetness.
• Use Graham Cracker Crust: If you prefer, substitute the vanilla wafer crust with a graham cracker crust.

---

Nutritional Information (Approximate per Serving)

• Calories: 210
• Total Fat: 13g
• Saturated Fat: 7g
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrates: 20g
• Sugars: 12g
• Protein: 3g

---

Frequently Asked Questions

Q: Can I make these cheesecakes ahead of time?

A: Yes, these mini cheesecakes can be made a day in advance and stored in the refrigerator until ready to serve.

Q: How long do they last in the refrigerator?

A: They can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze these mini cheesecakes?

A: Yes, wrap them individually and freeze for up to a month. Thaw in the refrigerator before serving.

Q: Can I use a different type of cookie for the crust?

A: Absolutely! Graham crackers or digestive biscuits can be used as alternatives to vanilla wafers.

---

Conclusion

These Mini Banana Pudding Cheesecakes offer a delightful twist on traditional desserts, combining the creamy richness of cheesecake with the beloved flavors of banana pudding. Easy to make and perfect for any occasion, they’re sure to become a favorite in your dessert repertoire.

Print