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Mini banana pudding cheesecakes topped with whipped cream and bananas.

Mini Banana Pudding Cheesecakes

Delightful mini cheesecakes that combine the nostalgia of banana pudding with the creaminess of cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup Vanilla Wafer Cookie Crumbs Any cookie crumbs can substitute.
  • 2 tablespoons Sugar You can use brown sugar for a deeper flavor.
  • 1/2 cup Butter, melted Margarine is a suitable alternative.
For the filling
  • 8 oz Cream Cheese, room temperature You can use dairy-free cream cheese if needed.
  • 2/3 cup Sugar Adjust according to your taste.
  • 2 tablespoons All-Purpose Flour Gluten-free flour can work as a substitute.
  • 1/2 cup Sour Cream You can replace it with Greek yogurt.
  • 2 large Mashed Bananas Ensure they are ripe for the best results.
  • 1 teaspoon Vanilla Extract Special flavor extracts can be used for variety.
  • 2 large Eggs Egg substitutes can be used for a vegan option.
  • 1/2 cup Heavy Whipping Cream Coconut cream can be an excellent non-dairy alternative.
  • 2 tablespoons Powdered Sugar You can omit it for a less sweet version.

Method
 

Crust
  1. Preheat your oven to 325°F (162°C). Line a cupcake pan with cupcake liners.
  2. Combine the vanilla wafer cookie crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are moist.
  3. Divide the mixture evenly into the cupcake liners, using about 2 tablespoons per cup. Press the crumbs firmly into the bottoms.
  4. Bake the crusts for 5 minutes, then remove them from the oven. Allow them to cool while you prepare the filling.
Filling and Topping
  1. Reduce the oven temperature to 300°F (148°C).
  2. In a large mixing bowl, combine the cream cheese, sugar, and flour. Mix on low speed to minimize air incorporation, which can lead to cracks.
  3. Scrape down the bowl’s sides, then add the sour cream and mashed bananas. Beat until fully incorporated.
  4. Mix in the vanilla extract and one egg. Beat slowly until mostly combined, then add the remaining egg and mix until fully combined.
  5. Spoon a small amount of filling into each cheesecake cup, placing a few banana slices on top. Fill each cup until almost full with the remaining filling.
  6. Bake the cheesecakes for 18-20 minutes, then turn off the oven and let them rest for 5 minutes with the door closed.
  7. Crack the oven door to cool the cheesecakes for an additional 15-20 minutes before transferring them to the fridge to cool completely.
  8. Once cooled, remove them from the pan.
  9. For the whipped cream, combine the heavy whipping cream, powdered sugar, and vanilla extract in a large mixing bowl. Whip on high speed until stiff peaks form.
  10. Pipe a swirl of whipped cream onto each cheesecake. Top with banana slices and a vanilla wafer.
  11. Refrigerate until ready to serve. Cheesecakes are best enjoyed covered for 2-3 days.

Notes

To avoid overmixing, mix just until combined. Ensure cream cheese is at room temperature to avoid lumps. Letting cheesecakes cool slowly prevents cracking.