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
