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Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes are bite-sized desserts that combine the delicious flavors of banana pudding and cheesecake, perfect for parties and gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed vanilla wafers Use for the base of the cheesecakes.
  • 3 tablespoons melted butter Helps bind the crust together.
For the Cheesecake Filling
  • 8 oz cream cheese, softened Soften before using for easy mixing.
  • 1/2 cup sweetened condensed milk Adjust sweetness to taste.
  • 1/2 cup mashed ripe banana Use ripe bananas for best flavor.
  • 1 teaspoon vanilla extract Adds flavor to the filling.
  • 1 cup whipped topping (such as Cool Whip) For a lighter texture.
For Garnish
  • 1 banana thinly sliced Use for layering in the cheesecakes.
  • Extra whipped topping For topping before serving.
  • Mini pieces vanilla wafers or crushed cookie crumbs Use for garnish.

Method
 

Preparation
  1. In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs look like wet sand.
  2. Press the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds.
Making the Filling
  1. Beat the softened cream cheese in a bowl until smooth.
  2. Add sweetened condensed milk, mashed banana, and vanilla extract, mixing until creamy.
  3. Gently fold in the whipped topping.
Assembling the Cheesecakes
  1. Place a slice of banana on each crust.
  2. Spoon or pipe the cheesecake filling over the banana slices, filling them to the top. Smooth out the tops.
Chilling
  1. Put the mini cheesecakes in the refrigerator for 1–2 hours until they are fully set.
  2. For a firmer texture, you can freeze them for 30 minutes.
Garnishing and Serving
  1. Top each mini cheesecake with whipped topping and a mini vanilla wafer or some crushed wafers before serving.

Notes

Store any leftover mini cheesecakes in an airtight container in the refrigerator for up to 3 days. For long-term storage, freeze them for up to a month, ensuring they are well-wrapped.