These Mini Banana Pudding Cheesecakes are a delightful twist on two classic desserts — creamy cheesecake and nostalgic banana pudding. Perfectly portioned in muffin tins, these little treats have a buttery graham cracker crust, a rich banana-flavored cheesecake filling, and a fun, fresh topping with bananas and whipped cream. They’re simple to make and always a crowd-pleaser.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
For the cheesecake filling:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 cup heavy cream
1/2 cup banana pudding mix (instant)
For the topping:
2 ripe bananas, sliced
1 cup whipped topping (or whipped cream)
Vanilla wafers (for garnish)
Miniature bananas or extra banana pudding mix (optional for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Make the crust:
Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Press about 1 1/2 tablespoons of this mixture into the bottom of each muffin cup. Bake for 8-10 minutes until golden, then allow to cool.
Prepare the cheesecake filling:
In a large bowl, beat the cream cheese and sugar until smooth. Add the banana pudding mix and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing well after each addition. Gradually add the heavy cream and mix until the batter is smooth and creamy.
Assemble and bake:
Spoon the cheesecake filling over the cooled crust in each muffin cup, filling nearly to the top. Tap the pan gently to release any air bubbles. Bake for 18-20 minutes, or until the centers are set but still slightly jiggly. Let cheesecakes cool to room temperature, then refrigerate for at least 4 hours or overnight.
Add the topping:
Just before serving, add a dollop of whipped topping to each mini cheesecake. Top with a banana slice and a vanilla wafer for that classic banana pudding look and flavor. Garnish with miniature bananas or extra banana pudding mix if desired.
Servings and timing
This recipe makes about 12 mini cheesecakes.
Prep time: 20 minutes
Bake time: 25-30 minutes (including crust and cheesecake baking)
Chill time: 4 hours to overnight
Variations
I like to switch things up sometimes by adding chopped nuts into the crust for extra texture. Another variation is to fold in some crushed pineapple with the banana pudding mix for a tropical twist. For a dairy-free option, I’ve experimented with coconut cream instead of heavy cream and vegan cream cheese. You could also swap vanilla wafers for crushed chocolate cookies if you want a richer contrast.
Storage/Reheating
I keep these cheesecakes refrigerated in an airtight container for up to 4 days, which helps them stay fresh and creamy. Because they’re no-bake style cheesecakes with pudding mix, I don’t recommend freezing them — the texture can change after thawing. When ready to serve, I just take them out of the fridge and add fresh toppings right before eating. If needed, I let them sit at room temperature for about 10 minutes for a softer texture.
FAQs
Can I make these mini cheesecakes ahead of time?
Absolutely. I usually make them the day before and let them chill overnight in the fridge. This helps the flavors develop and ensures they set perfectly.
What if I don’t have banana pudding mix?
You can substitute it with instant vanilla pudding mix, but the banana flavor will be less pronounced. Adding a bit of mashed banana can help boost the flavor.
Can I use fresh bananas in the cheesecake filling?
I prefer using the instant banana pudding mix because it sets the filling nicely, but you can mash some ripe bananas and fold them into the batter for a fresher taste, just be mindful it may affect the texture.
How do I prevent the cheesecakes from cracking?
I gently tap the pan to release air bubbles before baking and avoid overbaking. Taking them out while the centers are slightly jiggly and letting them cool gradually helps prevent cracks.
Can I double the recipe?
Yes, doubling works well if you have a larger muffin tin or two standard tins. Just keep baking times consistent and check for doneness.
Conclusion
I find these Mini Banana Pudding Cheesecakes to be the perfect little indulgence that blends creamy cheesecake with nostalgic banana pudding flavors. They’re easy to make, fun to serve, and bring smiles every time. Whether for a special occasion or a simple treat, this recipe is one I keep returning to because it’s reliably delicious and impressively simple.
Recipe:
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Mini Banana Pudding Cheesecakes
- Total Time: 4 hours 50 minutes to overnight (including chilling)
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
Mini Banana Pudding Cheesecakes are individual-sized treats combining a buttery graham cracker crust, creamy banana-flavored cheesecake filling, and fresh banana and whipped cream topping. Perfect for parties or snacks, they offer a delightful twist on classic banana pudding and cheesecake.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 tsp vanilla extract
2 large eggs
1 cup heavy cream
1/2 cup banana pudding mix (instant)
2 ripe bananas, sliced
1 cup whipped topping (or whipped cream)
Vanilla wafers (for garnish)
Miniature bananas or extra banana pudding mix (optional for garnish)
Instructions
- Preheat the oven to 325°F (165°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press about 1 1/2 tablespoons into the bottom of each muffin cup.
- Bake crust for 8-10 minutes until golden, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add banana pudding mix and vanilla extract; mix until combined.
- Beat in eggs one at a time, mixing well after each.
- Gradually add heavy cream and mix until batter is smooth and creamy.
- Spoon cheesecake filling over cooled crusts, filling nearly to the top.
- Tap pan gently to release air bubbles.
- Bake for 18-20 minutes until centers are set but slightly jiggly.
- Cool to room temperature, then refrigerate at least 4 hours or overnight.
- Before serving, add whipped topping to each cheesecake.
- Top with banana slice and vanilla wafer; garnish with miniature bananas or extra pudding mix if desired.
Notes
For extra texture, add chopped nuts to the crust.
Try folding crushed pineapple into the filling for a tropical twist.
Dairy-free option: use coconut cream and vegan cream cheese.
Swap vanilla wafers for crushed chocolate cookies for a richer contrast.
Store refrigerated in an airtight container up to 4 days; avoid freezing.
Let cheesecakes sit at room temperature 10 minutes before serving for softer texture.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: Approx. 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
