Description

These Mini Banana Pudding Cheesecakes are a delightful no-bake dessert combining creamy banana-flavored cheesecake filling with a crunchy vanilla wafer crust. Perfectly portioned for individual servings, they’re topped with fresh banana slices, whipped cream, and optional mini chocolate chips for an irresistible treat that captures the essence of classic banana pudding.

Ingredients

For the Crust

1 1/2 cups vanilla wafer crumbs (about 20–25 cookies)
1/4 cup unsalted butter, melted
2 tbsp granulated sugar

For the Cheesecake Filling

16 oz cream cheese, softened
1 cup heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla extract
1/4 cup sour cream (optional for extra creaminess)
1/2 cup banana puree (about 1 ripe banana, mashed)
1/2 tsp lemon juice (optional, to prevent browning of banana)

For Topping

1–2 ripe bananas, sliced
Whipped cream (store-bought or homemade)
Vanilla wafers (for garnish)
1/4 cup mini chocolate chips (optional, for topping)

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Instructions

Prepare the Crust: In a medium bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Stir until the crumbs are well-coated. Press about 1–2 tablespoons of the crumb mixture into the bottom of each mini cheesecake cup (such as muffin tin or mini tart pans). Use the back of a spoon to press the crust down firmly. Refrigerate the crusts for about 10–15 minutes to set while you prepare the cheesecake filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Add in the banana puree, sour cream (if using), and lemon juice, and mix until smooth and creamy.
Assemble the Mini Cheesecakes: Spoon or pipe the cheesecake filling over the prepared crusts in each mini cheesecake cup. Smooth the tops with a spatula.
Chill the Cheesecakes: Refrigerate the cheesecakes for at least 2–4 hours, or until fully set. This helps the cheesecakes firm up and allows the flavors to meld together.
Top the Mini Cheesecakes: Just before serving, top each mini cheesecake with a few slices of ripe banana, a dollop of whipped cream, and a vanilla wafer on top for that classic banana pudding touch. Optionally, sprinkle mini chocolate chips for an extra touch of sweetness.
Serve: Enjoy these adorable and delicious mini banana pudding cheesecakes as the perfect ending to your meal!

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling.
Using fresh bananas is best; to prevent browning, add lemon juice to the banana puree.
Refrigerate long enough to allow cheesecakes to set properly for best texture.
Optional sour cream adds extra creaminess to the filling but can be omitted.
Make these ahead of time and store in the refrigerator covered to keep fresh.