For the Crust:
- 1½ cups crushed vanilla wafer cookies (about 30 cookies)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 small box (3.4 oz) instant banana pudding mix (dry, not prepared)
For the Topping:
- 1 cup whipped topping (like Cool Whip), thawed
- 1–2 ripe bananas, thinly sliced
- Extra vanilla wafer cookies (mini or regular size) for garnish
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 325°F (165°C).
- Line a muffin tin with paper liners or lightly grease it with nonstick spray.
2. Make the Crust
- In a medium mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press about 1 tablespoon of the mixture into the bottom of each muffin cup, using the back of a spoon or a small glass to press it down firmly.
- Bake the crusts for 5 minutes, then remove from the oven and let them cool while you prepare the filling.
3. Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese, sugar, and vanilla extract with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating gently after each addition until just combined. Avoid overmixing to prevent air bubbles.
- Stir in the dry banana pudding mix until fully incorporated. The pudding mix adds a subtle banana flavor and helps thicken the cheesecake filling.
4. Assemble the Cheesecakes
- Spoon the cheesecake filling evenly over the baked crusts, filling each muffin cup about ¾ full.
- Gently tap the muffin tin on the counter to release any air bubbles.
- Bake the cheesecakes for 18–20 minutes, or until the centers are set but still slightly jiggly. They will continue to firm up as they cool.
5. Cool and Chill
- Remove the cheesecakes from the oven and let them cool completely at room temperature.
- Once cooled, transfer the cheesecakes to the refrigerator and chill for at least 2–3 hours, or overnight, to set.
6. Add the Toppings
- Before serving, top each cheesecake with a dollop of whipped topping.
- Arrange thin slices of fresh banana on top of the whipped cream for a burst of flavor and color.
- Garnish with a mini vanilla wafer cookie for an extra touch of charm.
Tips for Success
- Prevent Browning Bananas: To keep the banana slices fresh and prevent browning, toss them in a little lemon juice before adding them to the cheesecakes.
- Use Room Temperature Ingredients: Softened cream cheese and eggs at room temperature ensure a smooth, lump-free filling.
- Add Extra Flavor: For an extra banana punch, stir in a few finely diced banana pieces into the cheesecake batter.
- Make Ahead: These cheesecakes can be made up to 2 days in advance. Add the toppings just before serving to keep everything fresh.
Why This Recipe Works
These Mini Banana Pudding Cheesecakes bring together the best of both worlds: the creamy richness of cheesecake and the comforting flavors of banana pudding. The buttery vanilla wafer crust provides a satisfying crunch, while the cheesecake filling is infused with the sweet, tropical essence of bananas. Topped with fresh fruit and whipped cream, these mini desserts are a delightful balance of textures and flavors that are sure to wow.
Conclusion: A Dessert That’s Sure to Impress
Whether you’re hosting a party, celebrating a special occasion, or simply craving something sweet, these Mini Banana Pudding Cheesecakes are guaranteed to be a hit. Their creamy filling, crunchy crust, and fresh toppings make them a standout dessert that’s as fun to make as it is to eat. Plus, their bite-sized nature means you can enjoy all the flavors without guilt!
We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these dreamy cheesecakes might just inspire others to try them too! 🍌🧁✨