Mini Banana Pudding Cheesecakes (Print-Friendly Version)
Creamy mini cheesecakes with banana, vanilla wafer crust, and whipped topping. Great for entertaining.
# Ingredients:
→ Crust
01 -
1 cup crushed vanilla wafers
02 -
3 tablespoons melted butter
→ Cheesecake Filling
03 -
8 oz cream cheese, softened
04 -
1/2 cup sweetened condensed milk
05 -
1/2 cup mashed ripe banana
06 -
1 teaspoon vanilla extract
07 -
1 cup whipped topping
→ Layering & Garnish
08 -
1 banana, thinly sliced
09 -
Extra whipped topping
10 -
Mini vanilla wafers or crushed cookie crumbs for garnish
# Steps:
01 -
In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are fully coated and resemble wet sand. Spoon the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds. Press down firmly to form a compact crust.
02 -
In a separate mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until the filling is creamy and well combined. Gently fold in the whipped topping until just incorporated.
03 -
Place one slice of banana on top of each crust. Spoon or pipe the banana cheesecake filling over the slices, filling each cup to the top. Smooth the tops if needed.
04 -
Transfer the muffin tin to the refrigerator and chill the cheesecakes for 1–2 hours, or until fully set. For a slightly firmer texture, you may freeze them for 30 minutes before serving.
05 -
Just before serving, top each mini cheesecake with a dollop of whipped topping and garnish with a mini vanilla wafer or a sprinkle of crushed wafers.
# Notes:
01 -
Use very ripe bananas for the best flavor and natural sweetness.
02 -
If you don’t have a muffin tin, use small ramekins or mini dessert cups.
03 -
Cheesecakes can be made a day in advance – just garnish before serving to keep toppings fresh.
04 -
Use a piping bag or zip-top bag with a corner snipped off to fill each cup neatly for professional-looking tops.