Description
- These Mini Banana Pudding Cheesecakes are a perfect bite-sized treat combining the creamy richness of cheesecake with the classic flavors of banana pudding. With a buttery cookie crust, a smooth cheesecake filling, and topped with whipped cream, banana slices, and a vanilla wafer, these mini cheesecakes are a deliciously decadent dessert.
Ingredients
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For the Crust:
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1 1/2 cups vanilla wafer crumbs (about 20–25 cookies)
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1/4 cup unsalted butter, melted
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2 tbsp granulated sugar
For the Cheesecake Filling:
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16 oz cream cheese, softened
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1 cup heavy whipping cream
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1/2 cup powdered sugar
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1 tsp vanilla extract
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1/4 cup sour cream (optional for extra creaminess)
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1/2 cup banana puree (about 1 ripe banana, mashed)
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1/2 tsp lemon juice (optional, to prevent browning of banana)
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1/4 cup mini chocolate chips (optional, for topping)
For the Topping:
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1–2 ripe bananas, sliced
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Whipped cream (store-bought or homemade)
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Vanilla wafers (for garnish)
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Instructions
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Prepare the Crust:
In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Stir until the crumbs are well-coated.
Press about 1–2 tablespoons of the crumb mixture into the bottom of each mini cheesecake cup (such as muffin tin or mini tart pans). Use the back of a spoon to press the crust down firmly.
Refrigerate the crusts for about 10–15 minutes to set while you prepare the cheesecake filling. -
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined. Add in the banana puree, sour cream (if using), and lemon juice, and mix until smooth and creamy. -
Assemble the Mini Cheesecakes:
Spoon or pipe the cheesecake filling over the prepared crusts in each mini cheesecake cup. Smooth the tops with a spatula. -
Chill the Cheesecakes:
Refrigerate the cheesecakes for at least 2–4 hours, or until fully set. This helps the cheesecakes firm up and allows the flavors to meld together. -
Top the Mini Cheesecakes:
Just before serving, top each mini cheesecake with a few slices of ripe banana, a dollop of whipped cream, and a vanilla wafer on top for that classic banana pudding touch. Optionally, you can sprinkle mini chocolate chips for an extra touch of sweetness. -
Serve:
Enjoy these adorable and delicious mini banana pudding cheesecakes as the perfect ending to your meal!
Notes
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To prevent the bananas from browning too quickly, toss them in a little bit of lemon juice before placing them on the cheesecakes.
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You can make these ahead of time and store them in the fridge for up to 2 days. They’re perfect for parties, barbecues, or potlucks.
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For extra flavor, you can also add a layer of crushed vanilla wafers on top before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 300
- Sugar: 18g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg