Description
These irresistible mini banana pudding cheesecakes combine creamy cheesecake, sweet bananas, and crunchy vanilla wafers in perfect bite-sized portions. The best mini banana pudding cheesecake recipe for parties, gatherings, or anytime dessert cravings.
Ingredients
12 vanilla wafers 16 oz cream cheese 1/2 cup granulated sugar 2 large eggs 2 ripe bananas 1 package vanilla pudding mix (3.4 oz) 1 cup milk 1 cup whipped cream
Instructions
1. Crush the vanilla wafers into fine crumbs and mix with melted butter. Press into the bottoms of a lined muffin tin. Beat together cream cheese and sugar until smooth. Add eggs one at a time, mixing just until combined. Spoon over crusts and bake at 325°F (160°C) for 18–20 minutes. While cheesecakes cool, whisk pudding mix with milk. Fold in sliced bananas and chill slightly. Once cheesecakes are completely cool, top each with banana pudding and chill for at least 1 hour. Garnish with whipped cream and an extra vanilla wafer or banana slice before serving.
Notes
Use ripe but firm bananas for best texture. Do not overbake — cheesecakes should be slightly jiggly in the center when done. Cheesecakes store well in the fridge up to 3 days when covered.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 240
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg