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Mini Banana Pudding Cheesecakes

Delightful bite-sized cheesecakes that combine creamy cheesecake with nostalgic banana pudding, all set in a buttery vanilla wafer crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups crushed vanilla wafers
  • 4 tablespoons 4 tablespoons unsalted butter, melted
  • 1 tablespoon 1 tablespoon granulated sugar
For the Cheesecake Filling
  • 16 oz 16 oz (2 blocks) cream cheese, softened
  • 0.5 cup ½ cup granulated sugar
  • 2 large 2 large eggs
  • 0.5 teaspoon ½ teaspoon vanilla extract
  • 0.5 cup ½ cup mashed ripe banana about 1 large banana
For the Topping
  • 1 cup 1 cup banana pudding (store-bought or homemade)
  • 1 cup 1 cup whipped cream or whipped topping
  • Sliced bananas (for garnish)
  • Extra crushed wafers (optional)

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. In a bowl, mix crushed vanilla wafers, melted butter, and sugar.
  3. Press 1-2 tablespoons of the crust mixture into the bottom of each liner.
  4. In a large mixing bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and mashed banana. Mix well.
  5. Pour cheesecake batter over crusts, filling each about ¾ full.
Baking
  1. Bake for 18–20 minutes or until centers are just set.
  2. Cool completely, then refrigerate for at least 2 hours.
Topping and Serving
  1. Top each mini cheesecake with banana pudding, whipped cream, banana slice, and crushed wafers.

Notes

These mini cheesecakes are perfect for make-ahead treats. Keep in the refrigerator for up to 4 days. Best served cold.