🌟 Why These Are the Ultimate No-Bake Treats
We all love banana pudding.
We all love cheesecake.
But together?
They’re next-level comfort food.
Here’s why these mini versions win:
✅ Creamy + crunchy = perfect texture contrast
✅ Sweetened condensed milk makes the filling luxuriously smooth (and sliceable when chilled)
✅ Real mashed banana adds natural sweetness and flavor (no extract needed!)
✅ Individual servings = no slicing, no mess, no fighting over the last piece
✅ Make-ahead friendly —they get better after a few hours in the fridge
It’s not just dessert.
It’s elegant simplicity in a cup.
🛒 What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
For the Crust:
1 cup crushed vanilla wafers (Nilla Wafers or store-brand)
3 tbsp melted butter
For the Cheesecake Filling:
8 oz (225g) cream cheese, softened (full-fat for creaminess)
½ cup sweetened condensed milk (not evaporated milk!)
½ cup ripe mashed banana (about 1 medium banana)
1 tsp vanilla extract
Pinch of lemon juice (keeps banana from browning, brightens flavor)
For the Topping:
1–2 bananas, thinly sliced
Extra crushed vanilla wafers
Optional: Whipped cream or caramel drizzle
That’s it.
No eggs. No gelatin. No fancy tools.
Just real ingredients, layered with love.
🍰 How to Make Them: Step-by-Step, Sweetness-by-Sweetness
Let’s assemble these like we’re creating edible art—carefully, joyfully, slowly.
Step 1: Make the Crust
In a bowl, mix crushed vanilla wafers and melted butter until moistened.
Press 1–2 tbsp into the bottom of each mason jar, parfait glass, or cupcake liner (use the back of a spoon or small glass).
Chill while making filling.
💡 Pro tip: For 12 mini cheesecakes, use small jars or muffin cups lined with paper liners.
Step 2: Whip the Filling
In a bowl, beat softened cream cheese until smooth (~1 min).
Add sweetened condensed milk, mashed banana, vanilla, and lemon juice.
Beat on medium until smooth, creamy, and well blended (don’t overmix).
👉 The filling should be thick, glossy, and spreadable.
Step 3: Layer & Chill
Spoon filling over crusts, filling almost to the top.
Smooth the tops with a spoon or spatula.
Cover and refrigerate at least 4 hours (or overnight)—this sets the filling perfectly.
Step 4: Top & Serve
Just before serving, arrange banana slices on top.
Sprinkle with extra crushed vanilla wafers.
Add a dollop of whipped cream or drizzle of caramel if desired.
Serve cold—and watch them disappear. 🥄💛
💡 Pro Tips for Perfect Mini Cheesecakes
🍌 Use ripe bananas —spotted peels = sweeter, more flavorful mash.
🧈 Room-temp cream cheese blends smoother—no lumps!
🕒 Chill thoroughly —they firm up beautifully and hold their shape.
🧊 Freezer option: Freeze unbaked for up to 1 month. Thaw in fridge before topping.
🎉 Make it festive: Use mini mason jars and tie with ribbon for gifts or parties.
🌱 Gluten-free? Swap wafers for gluten-free cookies (like Biscoff or shortbread).
🍽️ When to Serve These Little Legends
🎀 Baby showers & bridal showers
🍴 Dinner parties (they stack beautifully on trays)
🍪 Holiday dessert tables (add a cinnamon sprinkle!)
🫶 To someone who says, “I miss my grandma’s banana pudding” —watch their eyes light up
Because sometimes, the sweetest memories come in small, creamy packages.
❤️ Final Thought: Dessert Should Feel Like a Hug
These mini cheesecakes aren’t about perfection.
They’re about sharing joy in bite-sized form.
About making something beautiful with your hands.
About watching someone take a bite and close their eyes in delight.
Because happiness doesn’t need to be complicated.
Sometimes, it’s just cream cheese, bananas, and a childhood favorite—reimagined.