Name: Mini Banana Pudding Cheesecakes
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 cup graham cracker crumbs; 4 tbsp butter, melted; 16 oz cream cheese, softened; 1 can (14 oz) sweetened condensed milk; 2 ripe bananas, mashed; 1 tsp vanilla extract; 1/4 cup sour cream; 1/4 cup powdered sugar; Crushed vanilla wafers, for topping; Banana slices, optional for garnish

Jump to Recipe·Leave a Review

I’m excited to share my recipe for Mini Banana Pudding Cheesecakes, a delightful mashup of banana pudding and creamy cheesecake in a convenient handheld format.

Short description

These mini cheesecakes combine a graham cracker crust, banana-infused cheesecake filling, and pudding-inspired topping. They’re perfect for parties or whenever I need a sweet banana fix!

Why You’ll Love This Recipe

I love how each bite bursts with banana flavor without being overly sweet. The creamy texture of the cheesecake meets the nostalgia of banana pudding. Plus, being mini, they’re easy to serve and adorable to present.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Butter, melted
Cream cheese, softened
Sweetened condensed milk
Ripe bananas, mashed
Vanilla extract
Sour cream
Powdered sugar
Vanilla wafers, crushed, for topping

Directions

Preheat oven to 325°F (160°C), and line a mini muffin pan with paper liners or lightly grease.
Combine graham cracker crumbs and melted butter. Press a bit into the bottom of each mini cup to form the crust.
In a bowl, beat cream cheese until smooth. Add sweetened condensed milk, mashed bananas, vanilla extract, sour cream, and powdered sugar. Beat until silky.
Spoon the banana cheesecake mixture over the crust in each cup, filling almost to the top.
Bake 12–15 minutes, until edges are set but centers still jiggle slightly.
Cool to room temp, then refrigerate at least 2 hours or overnight.
Before serving, top each cheesecake with crushed vanilla wafers and thin banana slices, if desired.

Servings and timing

I usually make 24 mini cheesecakes. Prep time is about 20 minutes, bake time is around 15 minutes, and refrigeration is at least 2 hours, or overnight if I’m prepping ahead.

Variations

Chocolate Crunch: Substitute crushed chocolate cookies for the graham crust.
Peanut Butter Swirl: Swirl a spoonful of peanut butter into the batter before baking.
Caramel Banana: Drizzle caramel sauce on top instead of vanilla wafers.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the top for texture.

Storage/reheating

I store any leftovers covered in the fridge for up to 4 days. For best flavor, I let them sit out 10 minutes before eating. They don’t reheat — these are best enjoyed chilled.

FAQs

How long will these cheesecakes last in the fridge?

I store them in an airtight container for up to 4 days. After that, the bananas may start to brown and the texture changes.

Can I freeze them?

Yes—I freeze them individually in a sealed container. They stay good for up to 2 months. I thaw them overnight in the fridge before serving.

Can I use fresh banana slices on top?

Absolutely. I sometimes top with fresh banana slices right before serving for a burst of fresh flavor, but I add them just before eating to prevent browning.

Can I make them dairy-free or vegan?

I haven’t tried a fully vegan version, but I’ve swapped cream cheese for plant-based cheese and sour cream for coconut yogurt. The texture is a bit different but still tasty.

Can I make these in a regular muffin tin or springform pan?

Yes—just adjust bake time. For standard muffins, I bake around 18–20 minutes. For one large cheesecake (springform), bake about 40–45 minutes until the center is set.

Conclusion

I hope these Mini Banana Pudding Cheesecakes bring a smile to your day. They strike the perfect balance between creamy cheesecake and nostalgic banana pudding, all in a cute mini form. I love how adaptable they are—easy to switch up with chocolate, nuts, or caramel. Enjoy every bite!