Description
Creamy, bite-sized Mini Banana Pudding Cheesecakes featuring a vanilla wafer crust, banana-infused cheesecake filling, and whipped cream topping. Perfect for parties or anytime dessert cravings!
Ingredients
1 cup crushed vanilla wafers
3 tbsp melted butter
1 tbsp sugar
8 oz cream cheese, softened
1/3 cup sugar
1 mashed ripe banana
1 egg
1/2 tsp vanilla extract
Whipped cream
Banana slices
Crushed wafers
Instructions
1. Preheat oven to 325°F (160°C).
2. Line muffin pan with liners.
3. Mix crust ingredients and press into liners.
4. Bake crusts for 5 minutes.
5. Beat cream cheese and sugar until fluffy.
6. Add banana, egg, and vanilla; mix until combined.
7. Spoon filling over crusts and bake for 15–18 minutes.
8. Cool completely, then refrigerate for 2 hours.
9. Top with whipped cream, banana slices, and crushed wafers before serving.
Notes
Store in fridge up to 4 days.
Freeze without topping for up to 2 months.
Use ripe bananas for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 14g
- Sodium: 130mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Mini Banana Pudding Cheesecakes, easy dessert, banana cheesecake