Go Back

Mini Banana Pudding Cheesecakes

These delightful Mini Banana Pudding Cheesecakes combine creamy cheesecake with banana pudding flavors, all in a bite-sized dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 1/2 cups graham cracker crumbs The base of these cheesecakes, providing a satisfying crunch.
  • 1/4 cup granulated sugar Sweetens the crust, balancing the rich filling.
  • 1/2 cup unsalted butter, melted Binds the crust together for a buttery flavor.
Cheesecake Filling Ingredients
  • 16 oz cream cheese, softened Provides a creamy, luscious filling with a delicate tang.
  • 1/2 cup granulated sugar Sweetens the cream cheese filling and enhances flavor.
  • 2 large eggs Adds structure to the cheesecake, ensuring it sets perfectly.
  • 1 teaspoon vanilla extract Enhances the flavor profile with sweet, floral notes.
  • 1 cup sour cream Adds a creamy texture and slight tang, balancing sweetness.
  • 1 cup banana pudding mix Infuses the cheesecake with authentic banana flavor.
  • 1/2 cup milk Helps create a smooth mixture, making the pudding easier to mix.
Toppings
  • 2 bananas, sliced Fresh fruit topping that adds flavor and visual appeal.
  • whipped cream for garnish Light and fluffy, perfect for finishing touches.
  • crushed vanilla wafers for garnish Adds an extra crunch and classic flavor.

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a muffin tin with cupcake liners to prepare for your cheesecakes.
  2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly coated, resembling wet sand.
  3. Spoon about 1 tablespoon of the mixture into each muffin cup, pressing it down firmly to create an even crust at the bottom.
Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
  2. Add the eggs, one at a time, beating well after each addition to incorporate fully.
  3. Stir in the vanilla extract and sour cream until well combined.
  4. In a separate bowl, whisk together the banana pudding mix and milk until thickened, about 2 minutes.
  5. Gently fold the pudding mixture into the cream cheese mixture until combined thoroughly.
Baking
  1. Spoon the cheesecake batter over the prepared crust in the muffin tin, filling each about 3/4 full.
  2. Bake for 20-25 minutes, or until the cheesecakes are set and lightly browned around the edges.
  3. Remove from the oven and allow to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Serving
  1. Once cooled, top each cheesecake with sliced bananas, a dollop of whipped cream, and a sprinkle of crushed vanilla wafers.

Notes

Ensure room temperature ingredients for a smooth batter. Avoid overmixing to maintain fluffiness. To prevent banana slices from browning, add a few drops of lemon juice just before serving.