Description
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.
Ingredients
Crust:
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1 cup crushed vanilla wafers
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3 tbsp melted butter
Cheesecake Filling:
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8 oz cream cheese, softened
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1/2 cup sweetened condensed milk
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1/2 cup mashed ripe banana (about 1 medium banana)
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1 tsp vanilla extract
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1 cup whipped topping (like Cool Whip)
Instructions
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.
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.
Gently fold in the whipped topping until the mixture is light and fluffy.
Spoon the filling over each crust and smooth the tops with a spoon or spatula.
Refrigerate for at least 3 hours (or overnight) until set and firm.
Top with an extra dollop of whipped topping, banana slices, or a mini wafer if you like! Serve cold and watch them disappear 😋
Notes
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Make sure your cream cheese is very soft so the filling is smooth and lump-free.
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Use very ripe bananas for the best flavor and natural sweetness.
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These can be made in a standard cupcake pan or mini size — just adjust the serving accordingly!