If you’re a fan of classic banana pudding and creamy cheesecake, you’re going to love these Mini Banana Pudding Cheesecakes! This no-bake dessert is easy to make, packed with banana flavor, and perfect for any occasion—from family gatherings to party treats. Moreover, they’re served in individual portions, making them great for grab-and-go desserts!

Why You’ll Love This Recipe

✅ No baking required – Quick and hassle-free!
✅ Perfectly portioned – Mini cheesecakes mean no slicing needed.
✅ Rich, creamy texture – Smooth cheesecake filling meets classic banana pudding.
✅ Ideal for any occasion – Great for parties, holidays, and potlucks.

Ingredients

For the Crust:

1 1/2 cups vanilla wafer crumbs (about 30 wafers)
3 tbsp unsalted butter, melted
1 tbsp sugar (optional)

For the Cheesecake Filling:

8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 small banana, mashed
1 small box (3.4 oz) instant banana pudding mix
3/4 cup cold milk

For the Topping:

Whipped cream
Banana slices
Crushed vanilla wafers

How to Make Mini Banana Pudding Cheesecakes

Step 1: Prepare the Crust

Combine vanilla wafer crumbs, melted butter, and sugar in a mixing bowl.
Press the mixture firmly into the bottom of a lined muffin tin or mini cheesecake pan.
Refrigerate while you prepare the filling.

Step 2: Make the Cheesecake Filling

In a large bowl, beat cream cheese, sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream until stiff peaks form, then fold it into the cream cheese mixture.
In another bowl, whisk together banana pudding mix and cold milk until thickened.
Add the mashed banana to the pudding mixture, then gently fold it into the cheesecake batter.

Step 3: Assemble the Cheesecakes

Spoon the filling over the prepared crusts, smoothing the tops.
Refrigerate for at least 3-4 hours (or overnight for best results).

Step 4: Garnish & Serve

Before serving, add whipped cream, banana slices, and crushed vanilla wafers on top.
Enjoy these creamy, dreamy mini banana pudding cheesecakes!

Tips for the Best Banana Pudding Cheesecakes

Use ripe bananas for the best natural sweetness and flavor.
Chill overnight for a firmer, creamier cheesecake texture.
Add lemon juice to banana slices if prepping ahead to prevent browning.
Swap vanilla wafers with graham crackers for a different crust flavor.

FAQ SECTION

Can I make these ahead of time?

Yes! These mini cheesecakes can be made 1-2 days in advance and stored in the refrigerator until ready to serve.

Can I freeze these cheesecakes?

Yes! Freeze them without toppings in an airtight container for up to 2 months. Thaw in the fridge before serving.

Can I use a different pudding flavor?

Absolutely! Try vanilla pudding for a milder flavor or chocolate pudding for a twist!

Final Thoughts

These Mini Banana Pudding Cheesecakes are the ultimate no-bake dessert—creamy, flavorful, and easy to make! Whether you’re hosting a party or just craving a sweet treat, this recipe will be a hit. Try them today and enjoy a bite-sized version of a Southern classic.