Go Back
To truly appreciate the allure of Mini Banana Pudding Cheesecakes, it's essential to understand the components that come together to create this dessert masterpiece. Each layer plays a vital role in achieving the perfect balance of flavor and texture.

Mini Banana Pudding Cheesecakes

Discover the joy of Mini Banana Pudding Cheesecakes, where rich cheesecake meets nostalgic banana pudding in a delightful bite-sized treat. Perfect for gatherings or a sweet indulgence, this recipe blends creamy textures with a crunchy graham cracker crust. Learn the origins of banana pudding, key ingredients, and a simple step-by-step guide to create these stunning desserts from scratch. Ideal for bakers of all levels, they make a charming addition to any dessert table!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 cup graham cracker crumbs

2 tablespoons granulated sugar

1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 ripe banana, mashed

For the banana pudding layer:

1 cup banana pudding mix (instant)

2 cups whole milk

1 teaspoon vanilla extract

For topping:

Whipped cream (store-bought or homemade)

Sliced bananas

Nilla wafer cookies, optional for garnish

Instructions
 

Preheat the oven to 325°F (160°C). Line a muffin tin with cupcake liners.

    Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well-coated. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then remove and set aside to cool.

      Make the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add in the vanilla extract and continue mixing until well combined. Gradually add the eggs, one at a time, mixing on low speed until just incorporated. Finally, fold in the mashed banana until well distributed.

        Fill the crusts: Spoon the cheesecake filling over the cooled crusts, filling each liner about 2/3 of the way full. Bake in the preheated oven for 15-18 minutes, or until the centers are slightly jiggly but not liquid. Remove from the oven and let them cool completely in the pan.

          Prepare the banana pudding layer: In a separate bowl, whisk together the banana pudding mix, whole milk, and vanilla extract until smooth and thickened, about 2-3 minutes.

            Assemble the cheesecakes: Once the cheesecakes are completely cooled, carefully spoon a layer of banana pudding on top of each cheesecake. Spread it to cover the entire top surface.

              Chill: Place the mini cheesecakes in the refrigerator to chill for at least 2 hours, allowing the layers to set.

                Serve: Before serving, top each mini cheesecake with a dollop of whipped cream, a slice of banana, and optionally place a Nilla wafer cookie on top for a nice crunch.

                  Enjoy your Mini Banana Pudding Cheesecakes!

                    Prep Time, Total Time, Servings: 30 minutes | 3 hours (includes chilling) | 12 servings