Mini Banana Pudding Cheesecakes

These adorable mini cheesecakes combine two southern dessert favorites banana pudding and cheesecake into one bite-sized treat. With a buttery vanilla wafer crust, creamy banana cheesecake filling, and whipped topping, they’re perfect for parties or just treating yourself.

Ingredients:

For the crust:

1 cup vanilla wafer crumbs (about 22 wafers)

2 tablespoons granulated sugar

4 tablespoons unsalted butter, melted

For the filling:

8 oz cream cheese, softened

1/3 cup granulated sugar

1 large egg

1/4 cup sour cream

1/2 teaspoon vanilla extract

1/3 cup mashed ripe banana (about 1 small banana)

For topping:

whipped cream or whipped topping

banana slices

extra vanilla wafers, for garnish (optional)

Directions:

Prep crust:

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.

In a bowl, mix vanilla wafer crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes, then set aside to cool slightly.

Make filling:

Beat cream cheese and sugar together until smooth. Add egg and mix until just combined. Stir in sour cream, vanilla, and mashed banana until creamy.

Spoon the batter evenly over the crusts.

Bake:

Bake for 15–18 minutes, or until centers are just set. Let cool in the pan for 10 minutes, then transfer to the fridge to chill for at least 2 hours.

Decorate and serve:

Top each mini cheesecake with whipped cream, a slice of banana, and a vanilla wafer if desired. Serve chilled.

Enjoy Mini Banana Pudding Cheesecakes.

Prep time: 20 mins | bake time: 18 mins | chill time: 2 hrs | total time: about 2 hrs 40 mins

Makes: 12 mini cheesecakes | calories: approx. 180 per cheesecake.

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