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Mini Banana Pudding Cheesecakes are the easiest way to combine two iconic Southern desserts into one showstopping little treat. Creamy no-bake cheesecake and classic banana pudding come together in a tidy handheld form, making these perfect for parties or whenever you crave something nostalgic and fuss-free. The simple vanilla wafer crust is balanced by a silky filling kissed with fresh ripe banana and finished with just the right amount of whipped cream on top. I adore how they feel playful yet elegant and always disappear at gatherings.
When I made these for my sister’s baby shower, they vanished before the main course even came out. Now I have friends requesting them for every potluck and birthday I attend.
Ingredients
- Crushed vanilla wafers: for classic banana pudding taste and fun texture Select cookies that are crisp for best results
- Melted butter: to hold the crust together Use real butter for richest flavor
- Cream cheese: for velvety cheesecake texture Let it come to room temperature for easy blending
- Sweetened condensed milk: to add silkiness and extra sweetness Choose a high quality brand for the smoothest filling
- Mashed ripe banana: which gives natural sweetness and banana flavor Use very ripe bananas with brown speckles for best taste
- Vanilla extract: for warmth and aromatic depth Pick pure vanilla if you can
- Whipped topping: for structure and airiness in the filling Store bought is easy but homemade makes it extra special
- Extra sliced banana: for freshness and a pop of fruit flavor Slice just before using so it does not brown
- Mini vanilla wafers or cookie crumbs: for garnish Adds crunch and visual flair Use whole cookies or crushed based on preference
Step-by-Step Instructions
- Prepare the Crust:
- In a medium bowl mix together the crushed vanilla wafers and melted butter thoroughly until the mixture looks like damp sand This ensures every bite of crust is cohesive Spoon an equal amount into each muffin liner in your tin Press down very firmly with your fingers or the bottom of a small glass to compact it and make the base sturdy for filling
- Make the Cheesecake Filling:
- In another bowl beat softened cream cheese with an electric mixer until it is completely smooth and lump free Scrape down the sides often for even texture Add sweetened condensed milk mashed banana and vanilla extract and beat again until you have a silky luscious filling Fold in the whipped topping gently with a spatula so it stays airy and light
- Assemble the Cheesecakes:
- Layer a fresh banana slice over each prepared crust so that every bite has fruit in the middle Spoon or pipe the creamy banana cheesecake mixture over the banana slices filling each cup to the very top Use an offset spatula or spoon to smooth them out for a pretty finish
- Chill to Set:
- Place the muffin tin in the refrigerator and chill at least one hour or up to two hours for best results If you want the cheesecakes slightly firmer set the tray in the freezer for about half an hour before serving
- Garnish and Serve:
- Just before serving top each cheesecake with an extra swirl of whipped topping and a mini vanilla wafer or sprinkle with crushed wafers for extra crunch Serve cold so the filling holds its shape and enjoy
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Cheesecake with banana pudding filling is my personal favorite Two of my childhood flavors in one bite always takes me back to summer potlucks with my grandma smiling over the dessert table These were the first treats I ever made entirely by myself
Storage Tips
Keep mini banana pudding cheesecakes in an airtight container in the fridge for up to three days For the freshest taste add whipped cream and garnishes just before enjoying If making ahead you can freeze unfrosted cheesecakes for up to a month then thaw overnight in the fridge before topping
Ingredient Substitutions
Feel free to swap Nilla wafers with graham crackers or digestive biscuits if needed For a slightly tangy note try Greek yogurt instead of some of the whipped topping Reduced fat cream cheese works if you want a lighter texture and coconut cookies lend a fun tropical spin
Serving Suggestions
Mini banana pudding cheesecakes look gorgeous on a tiered dessert tray alongside fresh berries Try drizzling each with a touch of chocolate syrup or caramel for added richness They also pair well with espresso coffee or iced tea making them a versatile dessert for brunches showers and celebrations
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A Bit of History
Banana pudding is a classic American dessert popular across the South and was first traced back to the late 1800s Cheesecake steps up the indulgence factor and gives a modern twist Individual portions have become popular because they’re easy to serve at parties and look adorable in photos
Recipe FAQs
- → How ripe should the bananas be?
Use very ripe bananas for optimal sweetness, flavor, and easy blending into the cheesecake mixture.
- → Can I make these ahead of time?
Yes, prepare them a day in advance and add whipped cream and cookie garnish just before serving for best texture.
- → Are there alternative crust options?
Yes, you can substitute graham crackers, coconut cookies, or chocolate wafers for different flavor profiles.
- → How can I lighten up this dessert?
Use reduced-fat cream cheese and Greek yogurt-based whipped topping for a lighter version without sacrificing taste.
- → What’s the best way to serve these?
Serve chilled, directly from paper liners or mini cups, with fresh whipped cream and a cookie for garnish.
- → Can I add extra mix-ins to the filling?
Absolutely! Try mini chocolate chips, chopped nuts, or a splash of coconut extract for creative twists.