Mini Banana Pudding Cheesecakes are a delightful fusion of classic banana pudding and creamy cheesecake, served in perfectly portioned sizes. With a vanilla wafer crust, a smooth banana-infused cheesecake filling, and a light whipped topping, these no-bake treats are elegant enough for entertaining and easy enough for everyday indulgence.
Why You’ll Love This Recipe
These cheesecakes are a no-bake dream—simple to make, quick to assemble, and bursting with banana flavor. They offer a balanced sweetness and a luscious texture thanks to the combination of cream cheese and whipped topping. Ideal for gatherings, holidays, or weeknight desserts, these bite-sized treats are both adorable and irresistible.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust:
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1 cup crushed vanilla wafers
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3 tablespoons melted butter
For the Cheesecake Filling:
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8 oz cream cheese, softened
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½ cup sweetened condensed milk
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½ cup mashed banana
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1 teaspoon vanilla extract
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1 cup whipped topping (such as Cool Whip)
For Layering and Garnish:
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1 banana, sliced
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Extra whipped topping
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Mini vanilla wafers or cookie crumbs for topping
directions
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Prepare the crust:
In a mixing bowl, combine crushed vanilla wafers and melted butter. Stir until the texture resembles wet sand.
Press the mixture evenly into the bottoms of a muffin tin lined with paper liners or silicone cups. Set aside. -
Make the filling:
In a separate bowl, beat the softened cream cheese until smooth.
Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until creamy and well combined.
Gently fold in the whipped topping until the filling is light and fluffy. -
Assemble the cheesecakes:
Place a slice of banana on top of each crust.
Spoon or pipe the cheesecake mixture over the banana slices, filling each cup to the top.
Smooth the tops if needed. -
Chill:
Refrigerate the cheesecakes for at least 1 to 2 hours, or until set.
For a firmer texture, place in the freezer for an additional 30 minutes before serving. -
Garnish and serve:
Just before serving, top each mini cheesecake with a dollop of whipped topping and a mini vanilla wafer or a sprinkle of cookie crumbs.
Servings and timing
Makes: 12 mini cheesecakes
Prep Time: 20 minutes
Chill Time: 1–2 hours
Total Time: Approximately 2 hours
Calories: About 180–200 kcal per serving
Variations
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Nutty Twist: Add crushed pecans or walnuts to the crust mixture for added texture.
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Chocolate Banana: Mix in a few mini chocolate chips or top with a drizzle of chocolate sauce.
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Gluten-Free Option: Use gluten-free vanilla wafers for the crust.
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Extra Fruity: Fold small banana chunks into the filling for added banana flavor and texture.
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Tropical Version: Add a bit of crushed pineapple or coconut flakes to the filling.
storage/reheating
Store mini banana pudding cheesecakes in the refrigerator in an airtight container for up to 3 days. For best results, add fresh banana slices and whipped topping just before serving to prevent sogginess or browning. These cheesecakes can also be frozen (without garnish) for up to 1 month; thaw in the refrigerator before serving.
FAQs
Can I make these cheesecakes ahead of time?
Yes, they’re perfect for preparing a day in advance. Add the toppings just before serving for the best appearance and texture.
Will the bananas turn brown?
The bananas inside the cheesecake are protected by the filling, but fresh slices used for garnish should be added just before serving to prevent browning.
Can I use homemade whipped cream?
Absolutely. Freshly whipped cream can be substituted for whipped topping. Just be sure it’s whipped to stiff peaks for structure.
Can I use a different fruit?
Yes, strawberries or blueberries can be used instead of banana for a different flavor profile.
Is it necessary to freeze before serving?
Not required, but freezing for 30 minutes gives them a firmer, ice cream-like texture that many enjoy.
Can I double this recipe?
Yes, simply double all ingredients to make 24 mini cheesecakes.
What can I use instead of vanilla wafers?
Graham crackers, shortbread cookies, or digestive biscuits are excellent alternatives.
Can I serve these in mini jars?
Yes, these work beautifully in mini mason jars or dessert cups for a more formal presentation.
Are these cheesecakes kid-friendly?
Definitely—they’re sweet, fun-sized, and easy for kids to enjoy.
Print
Mini Banana Pudding Cheesecakes – Creamy, Dreamy & Made to Impress
- Total Time: 2 hours
- Yield: 12 mini cheesecakes
- Diet: Vegetarian
Description
These Mini Banana Pudding Cheesecakes are creamy, dreamy, and packed with nostalgic flavor. Featuring a vanilla wafer crust, banana-infused cheesecake filling, and whipped topping, they’re perfect for parties, potlucks, or a sweet treat anytime.
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 banana
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1 tsp vanilla extract
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1 cup whipped topping (Cool Whip)
Layering & Garnish:
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1 banana, sliced
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Extra whipped topping
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Mini vanilla wafers or cookie crumbs for topping
Instructions
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In a bowl, combine crushed vanilla wafers and melted butter. Press the mixture into the bottoms of a muffin tin lined with paper liners or silicone cups.
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In another bowl, beat the cream cheese until smooth. Add sweetened condensed milk, mashed banana, and vanilla extract. Mix until creamy and well blended.
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Gently fold in whipped topping.
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Place a banana slice on top of each crust, then spoon or pipe the cheesecake mixture over each slice.
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Chill for 1–2 hours or until set.
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Before serving, top each mini cheesecake with whipped topping and a mini wafer or sprinkle of cookie crumbs.
Notes
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Freeze for 30 minutes before serving for a firmer texture.
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Best served the same day to prevent bananas from browning.
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Use ripe bananas for maximum flavor.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
