Mini Banana Pudding Cheesecakes

this RECIPE

First off — thank you, thank you, thank you for being here! If you love banana pudding, cheesecake, and all things creamy, dreamy, and no-bake, you are going to fall head over heels for these Mini Banana Pudding Cheesecakes. They’re bite-sized, easy to make, and honestly taste like a Southern hug in dessert form.

These Mini Banana Pudding Cheesecakes are a perfect little mashup of two beloved desserts: classic banana pudding and rich, creamy cheesecake. Made with a vanilla wafer crust, a fluffy banana-infused cream cheese filling, and topped with whipped topping, they’re sweet, nostalgic, and absolutely irresistible.

They’re perfect for parties, picnics, potlucks — or anytime you need a sweet treat that looks fancy but takes very little effort!

Ingredients Mini Banana Pudding Cheesecakes

Crust:

• 1 cup crushed vanilla wafers
• 3 tbsp melted butter

Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup sweetened condensed milk
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1 tsp vanilla extract
• 1 cup whipped topping (like Cool Whip)

Instructions Mini Banana Pudding Cheesecakes

Step 1: Make the Crust

Mix the crushed vanilla wafers and melted butter together until it resembles wet sand. Scoop a spoonful into each cupcake liner in a mini muffin pan. Press down firmly to create an even crust.

Step 2: Prepare the Filling

In a large bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until fully combined and creamy.

Step 3: Fold in the Whipped Topping

Gently fold in the whipped topping until the mixture is light and fluffy.

Step 4: Fill the Cups

Spoon the filling over each crust and smooth the tops with a spoon or spatula.

Step 5: Chill

Refrigerate for at least 3 hours (or overnight) until set and firm.

Step 6: Serve & Enjoy

Top with an extra dollop of whipped topping, banana slices, or a mini wafer if you like! Serve cold and watch them disappear 😋

Notes

• Make sure your cream cheese is very soft so the filling is smooth and lump-free.
• Use very ripe bananas for the best flavor and natural sweetness.
• These can be made in a standard cupcake pan or mini size — just adjust the serving accordingly!

Helpful Tips Mini Banana Pudding Cheesecakes

• Line your muffin pan with paper or silicone liners — it makes removal so much easier.
• Chill them overnight if you have the time — the flavor gets even better!
• Add a slice of fresh banana right before serving (not before chilling) to prevent browning.

Conservation and Storage Mini Banana Pudding Cheesecakes

• Store mini cheesecakes in the fridge, covered, for up to 3–4 days.
• They can also be frozen for up to 1 month — freeze until solid, then transfer to a freezer-safe container. Thaw in the fridge before serving.

Substitutions and Variations Mini Banana Pudding Cheesecakes

• Swap the crust: Try graham crackers or shortbread cookies instead of vanilla wafers.
• Make it chocolatey: Add mini chocolate chips to the filling or a drizzle of chocolate on top.
• Dairy-free option: Use dairy-free cream cheese, coconut whipped topping, and condensed coconut milk.
• Want a layered look? Add a slice of banana between the crust and filling before chilling!

Frequently Asked Questions

Can I make these ahead of time?

Absolutely! These are perfect for making the night before. Just keep them refrigerated until you’re ready to serve.

Can I use homemade whipped cream?

Yes! Just make sure it’s whipped to stiff peaks so it holds up well in the filling.

Can I skip the banana?

You can — it’ll be more of a vanilla cheesecake bite, but still delicious! Maybe swirl in a little caramel for a fun twist.

Can I use a piping bag for the filling?

Yes, and it makes things extra neat and fancy-looking. Just be gentle since the filling is soft and airy.

Conclusion Mini Banana Pudding Cheesecakes

These Mini Banana Pudding Cheesecakes are creamy, nostalgic, and always a hit. They’re the kind of dessert that makes people say “Oh wow, did you make these?!” — even though they come together in under 20 minutes (plus chill time). Make them once, and you’ll be hooked — promise

More Recipes to Try

No-Bake Strawberry Cheesecake Cups

Mini Oreo Cheesecakes

Banana Cream Pie Trifle

Peach Cobbler Cheesecake Bars

Loved This Recipe?

Tag me on Pinterest or Instagram if you make these — I love seeing your mini masterpieces! Leave a comment or review to share how yours turned out!

Details

Prep Time: 15 minutes
Chill Time: 3 hours
Total Time: 3 hours 15 minutes
Yield: About 12 mini cheesecakes
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian
Keywords: banana pudding cheesecake, mini no-bake cheesecake, banana dessert, summer dessert, vanilla wafer crust

Nutrition (Per mini cheesecake, approx.)

• Calories: 180
• Sugar: 12g
• Sodium: 120mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 20mg

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