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Mini Banana Pudding Cheesecakes

Delightful cheesecake treats that combine banana pudding and cheesecake, perfect for parties or a cozy dessert at home.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crushed vanilla wafers
  • 3 tablespoons melted butter
For the cheesecake filling
  • 8 oz cream cheese, softened Ensure it's softened for easy mixing.
  • 1/2 cup sweetened condensed milk Adjust sweetness as desired.
  • 1/2 cup mashed ripe banana Use ripe bananas for the best flavor.
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (such as Cool Whip) Gently fold into mixture.
  • 1 banana thinly sliced For layering.
  • Extra whipped topping for garnish
  • Mini vanilla wafers or crushed cookie crumbs for garnish

Method
 

Preparation
  1. In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs look like wet sand.
  2. Press this mixture evenly into a 12-cup muffin tin lined with paper liners or silicone molds.
Cheesecake Filling
  1. Beat the softened cream cheese until smooth.
  2. Add the sweetened condensed milk, mashed banana, and vanilla extract. Mix until creamy.
  3. Gently fold in the whipped topping.
Assembly
  1. Place a banana slice on each crust.
  2. Spoon or pipe the cheesecake filling over the banana slices, filling each to the top.
  3. Smooth the tops for a nice finish.
Chill
  1. Refrigerate the cheesecakes for 1–2 hours until fully set.
  2. For a firmer texture, freeze them for 30 minutes.
Garnish and Serve
  1. Before serving, top each mini cheesecake with some whipped topping and either a mini vanilla wafer or some crushed wafers.

Notes

Store any leftovers in an airtight container in the refrigerator for 3-5 days. They can also be frozen for up to 2 months. Ensure to tightly wrap before freezing.