When it comes to mini desserts that pack a punch of flavor and charm, these Mini Banana Pudding Cheesecakes are a standout. Marrying the nostalgic comfort of banana pudding with the velvety indulgence of cheesecake, each bite is a dreamy delight. These no-bake treats are easy to prepare yet elegant enough to serve at any special gathering.

The base is a buttery layer of crushed vanilla wafers, offering a classic crunch that ties in beautifully with the pudding-inspired filling. Above that sits a smooth, airy cheesecake mixture subtly infused with ripe banana and vanilla – just the right amount of sweetness balanced by a creamy tang.

Perfect for entertaining, these cheesecakes come together quickly and require only minimal chilling time to set. The layered effect with banana slices tucked into the center adds both visual appeal and a pop of fresh fruit flavor. Whether you’re hosting a baby shower, brunch, or casual dinner party, these individual desserts make an unforgettable impression.

Topped with a cloud of whipped cream and a final cookie crunch, they’re as pretty as they are delicious. Plus, since they’re portioned individually, guests can easily help themselves – no slicing, plating, or fuss involved. With just a few simple ingredients, you’ll be able to create a dessert that’s both nostalgic and elevated.

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Servings: 12 mini cheesecakes
Prep time: 20 minutes
Chill time: 1–2 hours
Total time: Up to 2 hours

 

Ingredients

Crust:

• 1 cup crushed vanilla wafers
• 3 tablespoons melted butter

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup mashed ripe banana
• 1 teaspoon vanilla extract
• 1 cup whipped topping (such as Cool Whip)

Layering & Garnish:

• 1 banana, thinly sliced
• Extra whipped topping
• Mini vanilla wafers or crushed cookie crumbs for garnish

Instructions

1. Prepare the crust:
   In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are fully coated and resemble wet sand. Spoon the mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds. Press down firmly to form a compact crust.
2. Make the cheesecake filling:
   In a separate mixing bowl, beat the softened cream cheese until completely smooth and free of lumps. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until the filling is creamy and well combined. Gently fold in the whipped topping until just incorporated.
3. Assemble the cheesecakes:
   Place one slice of banana on top of each crust. Spoon or pipe the banana cheesecake filling over the slices, filling each cup to the top. Smooth the tops if needed.
4. Chill:
   Transfer the muffin tin to the refrigerator and chill the cheesecakes for 1–2 hours, or until fully set. For a slightly firmer texture, you may freeze them for 30 minutes before serving.
5. Garnish and serve:
   Just before serving, top each mini cheesecake with a dollop of whipped topping and garnish with a mini vanilla wafer or a sprinkle of crushed wafers.

Variations

• Chocolate twist: Add mini chocolate chips to the filling or drizzle with chocolate syrup for a banana-chocolate combo.
• Nutty crunch: Fold in a handful of chopped pecans or walnuts for added texture.
• Tropical flair: Replace vanilla wafers with coconut cookies and add a splash of coconut extract to the filling.
• Healthier swap: Use Greek yogurt-based whipped topping and reduced-fat cream cheese for a lighter version.

Tips

• Use very ripe bananas for the best flavor and natural sweetness.
• If you don’t have a muffin tin, use small ramekins or mini dessert cups.
• Cheesecakes can be made a day in advance – just garnish before serving to keep toppings fresh.
• Want clean, professional-looking tops? Use a piping bag or zip-top bag with a corner snipped off to fill each cup neatly.

These mini banana pudding cheesecakes are guaranteed to be the highlight of any dessert table – sweet, simple, and sensational.