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)

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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