Description
These Mini Banana Pudding Cheesecakes are a creamy, no-bake dessert combining rich cheesecake, fresh bananas, and vanilla wafers. Perfectly portioned for parties, holidays, or an easy, indulgent treat
Ingredients
Scale
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
Instructions
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!
- Prep Time: 15
Nutrition
- Serving Size: 12
- Calories: 250