Mini Banana Pudding Cheesecakes

These mini banana pudding cheesecakes transform the classic Southern dessert into adorable individual portions that deliver all the nostalgic flavor in a perfect two-bite treat. The combination of creamy cheesecake, sweet banana, and crunchy vanilla wafers creates an irresistible dessert that looks as impressive as it tastes.

I first made these for my daughter's birthday when she requested something other than cake, and they've become our go to dessert for family gatherings. The smile on everyone's face when they take that first bite makes the minimal effort completely worthwhile.

Ingredients

• Vanilla wafer cookies provide the perfect crunchy base and authenticity to these mini desserts
• Ripe bananas should have brown spots for maximum sweetness and flavor
• Cream cheese works best when fully softened to room temperature for a lump free batter
• Granulated sugar balances the tanginess of the cream cheese without overpowering
• Vanilla extract choose pure vanilla for the best flavor profile
• Large egg provides structure to hold everything together while baking
• Sour cream adds moisture and a subtle tang that elevates the overall flavor
• Whipped cream lightens the dessert with a cloud like topping
• Additional vanilla wafers and banana slices create a beautiful garnish that hints at what's inside

Step-by-Step Instructions

Prepare Your Pan

Line a standard 12 cup muffin tin with paper liners and place one vanilla wafer cookie in the bottom of each cup. The cookie acts as a simple no fuss crust that perfectly complements the filling.

Create The Cheesecake Batter

Beat the softened cream cheese and sugar together until completely smooth and no lumps remain about 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl several times during mixing to ensure everything incorporates evenly.

Add The Banana Mixture

Mix in the mashed banana vanilla extract sour cream and egg until fully combined but do not overmix. The banana should be completely incorporated with no visible streaks but excessive mixing can introduce too much air into the batter.

Fill The Muffin Cups

Carefully spoon or pour the batter into each muffin cup filling them almost to the top. Each cup should receive an equal amount of batter to ensure even baking approximately 2 to 3 tablespoons per cup.

Bake To Perfection

Place in the preheated oven and bake for 18 to 22 minutes. The centers should be just set but might still have a slight jiggle. Avoid overbaking as this can cause cracks and a dry texture.

Cooling Process

Allow the cheesecakes to cool in the pan for 10 minutes before transferring to a wire rack. This initial cooling in the pan helps them set up properly. Complete cooling on the rack before refrigerating.

Chill Thoroughly

Refrigerate for at least 2 hours or preferably overnight. The flavors develop beautifully during this chilling period and the texture becomes perfectly creamy.

Garnish Before Serving

Just before serving top each mini cheesecake with a dollop of whipped cream a sprinkle of crushed vanilla wafers and a small banana slice. These final touches add both visual appeal and textural contrast.

Save This

My favorite part of this recipe is watching guests try to figure out exactly what makes these mini treats so special. The banana flavor is present but subtle allowing the cheesecake tanginess to shine through. I often make a double batch just so I can have some leftover for midnight snacking the next day.

Perfect Banana Selection

Choosing the right bananas makes all the difference in this recipe. For the mashed banana in the batter look for bananas with plenty of brown spots which indicate peak sweetness and a stronger banana flavor. However for the garnish slices you want slightly underripe bananas that are firm enough to maintain their shape and wont brown quickly. If your bananas become overripe before you have time to make the recipe simply peel them freeze them and thaw when ready to use. The frozen bananas will be extra soft perfect for mashing into the batter.

Make Ahead Options

These mini cheesecakes are ideal for preparing in advance. You can make them up to three days before serving storing them covered in the refrigerator without the toppings. The flavor actually improves as they sit making them perfect for busy hosts. When ready to serve simply add the whipped cream crushed wafers and banana slices. For longer storage freeze the plain cheesecakes tightly wrapped for up to three months and thaw overnight in the refrigerator before garnishing and serving.

Flavor Variations

While the classic banana pudding flavor is hard to beat you can easily customize these cheesecakes for different occasions. Add a tablespoon of bourbon to the batter for an adult version that pairs wonderfully with the banana. Drizzle with warm caramel sauce before serving for a bananas foster inspired treat. Mix mini chocolate chips into the batter for a banana chocolate combination that never disappoints. You can even swap out the vanilla wafers for graham crackers gingersnaps or chocolate sandwich cookies to create an entirely different flavor profile while maintaining the same easy preparation method.

Save This

Common Questions

→ Can I make these mini cheesecakes ahead of time?

Yes! These mini banana pudding cheesecakes are perfect for making ahead. They actually benefit from refrigeration, as the flavors develop and the texture firms up. You can make them up to 2 days in advance, keeping them refrigerated. Just add the whipped cream, wafer crumbles, and banana garnish right before serving.

→ How do I know when the cheesecakes are properly baked?

The mini cheesecakes are done when the centers are mostly set but might still have a slight jiggle in the middle. The edges should appear firm and may begin to pull away slightly from the sides of the pan. Avoid overbaking, as this can cause cracks. They will continue to set as they cool.

→ Can I freeze these mini cheesecakes?

Yes, these mini banana pudding cheesecakes freeze well. Cool them completely, then freeze without toppings for up to 2 months. Wrap them individually in plastic wrap, then store in a freezer-safe container. Thaw in the refrigerator overnight before topping and serving.

→ What can I substitute for sour cream?

Greek yogurt makes an excellent substitute for sour cream in this recipe. Use the same amount (1/4 cup) of full-fat Greek yogurt to maintain the creamy texture and tanginess that balances the sweetness of the cheesecakes.

→ How ripe should the banana be for this recipe?

Use a fully ripe banana with yellow skin and some brown spots for the best flavor. Overripe bananas (mostly brown) will provide the most intense banana flavor, but avoid using underripe bananas as they won't mash well and lack sweetness. The banana should be soft enough to mash easily with a fork.

→ Can I make these without the vanilla wafer base?

Absolutely! While the vanilla wafer base complements the banana flavor perfectly, you can substitute graham cracker crumbs, crushed digestive biscuits, or even gingersnap cookies for the base. Simply crush about 3/4 cup of your chosen cookie and mix with 2 tablespoons of melted butter, then press into the bottom of each liner.