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These Mini Banana Pudding Cheesecakes are made with vanilla wafer crusts, banana cheesecake filling & topped with whipped cream! You’re going to love this dessert recipe. They’re sweet little bites of banana pudding heaven!
If you’d rather make a full-sized cheesecake instead of a bunch of mini cheesecakes, try this Banana Pudding Cheesecake recipe. Both recipes are great for serving a crowd!
Easy Mini Cheesecakes Recipe
This post is sponsored by Challenge Dairy, but all opinions are my own.
I am a lover of all things banana and so is the hubs. It’s one of the things I love about him. 😉 We’d easily fight over the last banana flavored candy, piece of cake, etc. Banana pudding is part of that shared love. If there’s one dessert that’s hard for us to resist, it’s banana pudding.
When I was in New York a couple months ago, I made a quick stop at Magnolia Bakery. They are known for their banana pudding so I had to try it. They also have lots of fun cakes and cupcakes so be for you could say, “just the banana pudding”, I had about 3 slices of cake and 2 cupcakes to go along with my banana pudding.
I took it all back to my hotel to try them out and have a little tasting party. That’s basically my idea of a good time. And it shouldn’t come as a huge surprise that the banana pudding was easily the best! I told myself, “only a few bites” and ate the whole container. Whoops!
How To Make Banana Pudding Cheesecake
Well don’t be surprised if you have a similar experience with these Mini Banana Pudding Cheesecakes. Just one bite or just one cheesecake easily turns into several. They are SO good!
To make them, start with the crust. Every good banana pudding has layers of vanilla wafers, so they are used to make the crust. Combine the crumbs with a little sugar and some delicious Challenge butter. If you’ve never tried Challenge butter, you should definitely check it out. I’ve been using it for a while now and it’s definitely a great, high quality butter. It’s 100% real cream butter with nothing artificial and no added hormones, which I love.
For the filling, you’ll also start with Challenge cream cheese. Again, nothing artificial and farm to fridge in two days, so you know it’s fresh! Add your usual suspects – sugar, flour and sour cream. Next comes the good stuff – some mashed bananas! They add just enough banana flavor to the mini cheesecakes! With some additional banana slices layered into the filling, it’s banana heaven! I know browned bananas are often used in baking, but for these I like using nice, yellow bananas. Feel free to use either though. Add the last few ingredients and bake!
Once the cheesecakes are baked and cooled, top them with a swirl of whipped cream, a vanilla water and a little banana slice! So cute! They’d be the perfect little treat to share with friends at a potluck or summer BBQ!
The hubs and I couldn’t wait to get our hands on these! As soon as I was done taking photos, I handed them straight to the hubs. He had my same problem – he just kept eating. Pretty sure he ended up with a bit of a stomach ache after, but he claims it was worth it.
[adthrive-in-post-video-player video-id=”Ym3TEmQV” upload-date=”Sun May 14 2017 21:40:06 GMT+0000 (UTC)” name=”Mini Banana Pudding Cheesecakes” description=”Mini Banana Pudding Cheesecakes with a vanilla wafer crust, banana filling and whipped cream!”]
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Mini Banana Pudding Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12-14 Mini Cheesecakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
These Mini Banana Pudding Cheesecakes are made with vanilla wafer crusts, banana cheesecake filling & topped with whipped cream! They’re sweet little bites of banana pudding heaven!
Ingredients
VANILLA WAFER CRUST
- 1 cup (134g) vanilla wafer cookie crumbs
- 2 tbsp (26g) sugar
- 4 tbsp (56g) Challenge Butter, melted
BANANA FILLING
- 12 ounces (339g) Challenge Cream Cheese, room temperature
- 1/2 cup (104g) sugar
- 3 tbsp (24g) all purpose flour
- 1/4 cup (58g) sour cream
- 1/4 cup lightly mashed bananas
- 1 tsp vanilla extract
- 2 eggs
- Banana slices
WHIPPED CREAM
- 3/4 cup (180ml) heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1/2 tsp vanilla extract
- Vanilla wafers
- Banana slices
Instructions
1. Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
2. Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
3. Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
FILLING AND TOPPING
4. Reduce oven to 300°F (148°C).
5. In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
6. Add the sour cream and mashed bananas. Beat on low speed until well combined.
7. Add the vanilla extract and the first egg and beat slowly until mostly combined.
8. Add the remaining egg and mix until well combined.
9. Add a small amount of filling to each cheesecake cup, then add a couple banana slices on top.
10. Add additional filling on top of the banana slices, filling each cup until mostly full.
10. Bake the cheesecakes for 18-20 minutes, then turn off the oven and leave the door closed for another 5 minutes.
11. Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling.
12. When cheesecakes are cooled, remove them from the pan.
13. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
14. Pipe a swirl of whipped cream on top of each cheesecake and finish off with a banana slice and vanilla wafer.
15. Refrigerate until ready to serve. Cheesecakes are best when well covered for 2-3 days.
Nutrition
- Serving Size: 1 Mini Cheesecake
- Calories: 248
- Sugar: 19 g
- Sodium: 137.4 mg
- Fat: 14.4 g
- Carbohydrates: 26.2 g
- Protein: 4.2 g
- Cholesterol: 65.3 mg
Filed Under:
Enjoy!
Can you put the whipped cream swirl and banana slice on the night before, or wait until serving?
The whipped cream would be fine, but I would wait to add the banana slice so it doesn’t get too brown.
Are you using the normal size cupcake pan or the mini cupcake pan?
Normal size cupcake pan.
I’m obsessed! Wondering if you could use the vanilla wafer crust for a Banana Pudding Cupcake????
Glad you enjoyed them! Yes, I think the crust would be fine on a cupcake.
With the bananas, can this cheesecake be frozen?
The bananas would turn brown so I would recommend freezing them without the bananas on top.
Should the butter be salted or unsalted? Love this recipe
Either would be fine.
Thanks for your reply! I am making these today for a party tomorrow. I was going to wait to frost them. Will the banana slices on the inside be okay in the fridge overnight?
Yes, the banana slices in the cheesecake will be fine. I hope you enjoy them!
Everyone at my party loved them. Thank you for the recipe. Last time I put the whipped cream on the day of the party. I made them again for a luncheon for tomorrow. Would the whipped cream be okay if I make it today and refrigerated it overnight? Or, can I frost them tonight and have them ready for tomorrow or should I wait till right before the lunch tomorrow? Thanks so much!
These are absolutely amazing. I have a very hot oven so can I cool on a rack or on the counter instead of in the oven with the door cracked? I’m afraid they will keep cooking and be over done.
They usually need to continue cooking while also cooling. I would follow the cooling steps until they look like they’re done and then you can try removing them. Part of the slow cooling process helps make sure they don’t crack though, so be aware that could happen. Another option is to start the cooling process a little sooner if they look like they may overbake.
Delicious!
Can I use a mini muffin pan instead of a normal one? If so how long should I bake ?
I haven’t ever made cheesecakes in that small of a pan, so I’m not sure.
Okay thank you for getting back with me! Have a good night! Excited to make these for my church group tomorrow. I’m making 100 of them! 🙂
Thank you so so much for this recipe! They were a hit and I had like 8 people ask for the recipe! I don’t really like banana cream pie but these were delicious!
Wonderful! So glad they were a hit!
Hi Lindsay
I’ve tried one of your cheesecakes before. It was my first time attempting cheesecake and let’s just say the neighbors think I’m a baking genius…LOL. Your instructions were spot on so thank you!
My dad loves banana caramel crunch ice cream from cold stone. Do you think I could just drizzle some caramel and top with some chopped up roasted almonds to mimic this combo or should I throw the almonds in the actual mini cheesecake and just drizzle with caramel? I’m worried the nuts inside the cheesecake may cause baking issues.
Thank you for your response.
Glad you’re enjoying the recipes! I haven’t had that ice cream, but I’m thinking it’d probably be ok to just add the toppings. You could also try adding some chopped almonds to the crust (as long as they aren’t too big of chunks) or even putting a little caramel in the bottom, kind I think I do for this caramel cheesecake.
Did you remove them from the liners?
You will want to remove them from the liners before eating them. You can serve them with the liners on or off.
Well thank you for the response. I normally know not to eat the paper! Was just asking if you remove the liners when serving/setting them out on your dessert table.
I wasn’t trying to be rude. I get crazy questions sometimes, LOL. You never know!! And the initial question was vague. But as I mentioned, you can serve them with or without the liners. It would depend for me on how you’re serving them. If I’m setting them out on a tray and people are picking them up and walking around with them, I might leave the liner on so that they are cleaner to grab. If I’m plating them, I may go ahead and take the liner off. It really just depends.
I cannot find Challenge brands, is it okay if it’s not?
Definitely. Use what you have.
How do you keep banana from turning brown and whip cream stiff enough to hold cookie and banana upright?
If the whipped cream is made as instructed with the powdered sugar, it should be stiff enough just by whipping it to stiff peaks. The banana slice will brown, so I recommend adding it shortly before serving or leaving it off.
Have you made this in a full size cheesecake? If so baking time and heat?
I haven’t made a full sized cheesecake of these minis, but I do have a full sized Banana Pudding Cheesecake recipe.
Can you use instant banana pudding instead of bananas?
If you’d like to use instant banana pudding, you could check out my full sized banana pudding cheesecake and maybe make it into minis.
This says “mini” cheesecake” does that mean the actual mini cupcake tins or the regular cupcake tins?
Regular cupcake pan. They are minis because they are not a full sized cheesecake.
I made these a couple years ago as directed and they were such a hit. This year I decided to make them again but with all my other cooking by the time I was ready to make this I didn’t feel like the fussyness of 12 cupcakes so I decided to give a 9 inch spring form pan a try. It worked out great! This is what I did… I doubled the recipe and I baked the cheese cake for 55 minutes. When the timer went off I took a butter knife and went around the edge of the cheese cake to make sure it was not stuck to the sides and then turned off the oven and left in for 10 minutes. Then I cracked the oven and left it in for 25 minutes more. The cake was not cool enough to refrigerate yet so I sit it on the counter till cool and refrigerated it. This worked out great. Again thanks for the recipe.
Can I freeze these
That should be fine. Just wrap them well and thaw them in the fridge.
Hey i want to double this recipe do i just double all the measurements? This looks delicious! Thankyou
Yes, you can double everything.
Do the bananas get browned once inside the cheesecake filling? I’m just wondering if I make these a day prior to an event, if the bananas will brown inside the filling. I’ve never baked with bananas but excited to try this!
No, they won’t brown.
Hi! Is it better to use ripe bananas or almost ripe bananas?
I typically use ripe bananas.
I baked these and they turned out delicious! Perfect cheese cake. Everyone loved it
Can I use banana extract in replacement of the banana? Would it still taste the same ?
No it wouldn’t taste the same. And you’d need to replace the mashed bananas with sour cream.
How many bananas are you supposed to put? It only says mashed bananas
You should only need 1 or 2 bananas for the mashed banana.
Hi there!
If you were going to make larger cheesecakes using a 6 cup cupcake tin vs. 12, (same amount of batter just more per serving) how would you adjust the baking time?
I haven’t made that size cheesecake before so I’m not sure.
I have made these and the 9 inch banana pudding cheesecake and they are a hit. I add half a box of banana creme pudding mix for the cheesecake bites. I wish I knew how to share my pic.
I’m so glad to hear you’ve enjoyed both of them!
Hello I have never seen banana pudding cheesecakes and I quite fancy them. They look amazing✨ I was wondering if you NEED the sour cream is it essential? Or maybe can replace with something else? let my hear your thoughts!
Sour cream is my preference as far as the resulting flavor and texture. You could also try to swap it out for plain yogurt or heavy whipping cream.
Do I cover them before putting in the refrigerator to chill?
You don’t need to.
If using 4in springform pans what modifications are needed?
Looking to make this recipe but wanted to use 4in springform pans. Any modifications to the filling or crust?
Hello these look delicious! Can you please clarify on the baking – bake 18-20 mins, then turn oven off and keep door close 5 mins – got that part, however just want to confirm that I then leave them in the oven (door cracked) an additional 15-20 mins? Wouldn’t that overcook them? I don’t want to ruin them 🙂
The times are all correct and you’ve got it right. It shouldn’t over bake them.
When I make my cheesecakes I bake them in a water bath, can I do that with these? If so, do you know what degree and time I would bake them? I usually bake a 9” in spring foam pan for about 45 mins
You don’t need a water bath with mini cheesecakes.
Thank you for the reply. I made them over the weekend it was sooooo good! Your instructions are perfect. These are my new favorite. Thank you so much!
Hi, pls how many bananas did you use. Your recipes are always so wonderful
I don’t remember exactly, but I’m thinking 1-2 for the filling and then additional ones for decorations, if you’d like to do that.
I knew it was good when my husband kept humming😅😅. Excellent!!! Will make again
I’m so glad they were a hit!
If I where to add banana pudding packet how would I do it ?
I would add it at the beginning with the cream cheese, sugar and flour.
Have you or can you use mini muffin pan (12 holes) with removable bottom instead of the cupcake liners? If so how does the baking time differ?
That should be fine. I’ve never used a pan like that before though, so I’m not really familiar with any changes that would need to be made. Assuming they are about the same size and use the same amount of batter, I’d think the times would be fairly similar.
How do you store them? I know they can keep for 2-3 days. I just wondered what’s the most efficient way of storing them?
What would be the measurements for the same type of cake but single round cake!!
For a 9 inch cheesecake, you’d want to double everything. Here’s another banana cheesecake you might be able to use for reference.
This was an absolutely hit at my super bowl party. Already have people requesting for me to make them again. Definitely an add to my recipe book.
Wonderful! I’m so glad everyone enjoyed!
I’m going to make these cheesecakes today, do I have to use challenge ingredients?
No, you do not.
Do I need to make any adjustments in the baking process if I plan on doubling and baking two trays at the same time?
You shouldn’t need to change anything. You might need to bake a touch longer, but it’s hard to say for sure without trying it.
Can I use graham crackers for my crust instead of vanilla wafers?
Sure!
When you say cheesecakes are best after covered for 2-3 days does that mean to eat them within 2 days or eat them after they have been covered for 2 days?
I would suggest eating them within 2-3 days. They are probably fine for another day or so, but best at 2-3 days.
Whats the cooking time if i wanted to make 2 dozen?
I assume you’re also doubling the recipe and using the same amount of batter per cheesecake? If so, the baking time doesn’t change.
Made these the other night for my husband and his boss as a dessert. What a hit!
I’m so glad you enjoyed them!
Hello Lindsay,
Thanks for responding so quickly. I love your recipes!!! I am going to make the Banana Cheesecak, the Banana Mini Cheesecakes, and the Mini Reeses Cheesecakes Wednesday. The batter is DELICIOUS ???? I made it ahead of time to save time.
I made a Snickers Cheesecake (It was Delicious), then I saw your recipe. I’m going to make your recipe next time.
Thank you for sharing all of your Beautiful Recipes. Your pictures are Gorgeous!
Peace and Blessings
Hello can you please tell me how many cupcakes this recipe makes? Thank you. Have a Blessed Night. Peace
12-14 mini cheesecakes
Can this receipt be converted to a banana cheesecake cooked in a spring form pan? Is so what would the changes be, how long and what temp to cook it for.
Do you have to use challenge butter and challenge cream cheese or can I use regular butter and cream cheese
Other brands would work as well.
I made these two days ago super delicious and easy recipe to follow thank you for sharing it
How many will this recipe make
This look so delicious, I love banana. I will try make it tomorrow.
I absolutely love your site! Your recipes are amazing and are so easy to follow. I have a question regarding all of your mini cheesecake recipes. Can you freeze them (without the fresh fruit decoration of course)? I need to make an assortment of them, and need to make a lot! I would love to be able to start a week in advance of the party I’m making them for so I have plenty of time to get them all done.
Thanks so much Shari! Glad to hear you enjoy them! Yes, you should be able to freeze them just fine. I always suggest wrapping things well and defrosting in the fridge. Good luck with the party!
Shari Kay, did you make ahead and freeze? If so, how did they turn out, and would you mind sharing what you did? I also have to make a lot of mini cheesecakes for a party and would like to get a head start.
Thanks in advance!
The recipe is great, i added Banana liqueur (1 tsp) to the banana filling awesome. Have ate it without both way are good. Thanks! Lindsay
Yum – I bet the banana liqueur is great! Glad you enjoyed them!
oh I have banana liqueur and will try this
I made these last night and though not as perfect as yours, they turned out pretty decent for an amateur baker???????? ???? (wanted to share a pix of the finished product but don’t know how).
I read the comments and saw the option of adding the banana pudding. I did add since I felt my bananas were not exactly 100% ripe!
I’m taking these to a party today and feel pretty confident these will be a hit! Thank you for sharing the recipe!
I’m so glad you were happy with them! Do you have instagram? You could always share a photo there and tag me in it with #lifeloveandsugar so I’ll see it. 🙂
I made these in a regular size cupcake pan. Can I use a mini cupcake pan and if so, how long would you recommend for oven time?
Many thanks!!!
I love your ideas and recipes!!
I’m sure you could use a mini pan. I haven’t ever made them that small, so I’m not really sure of timing. Probably around 8-10 minutes.
Thanks Kristine! I’m so glad you enjoy the site! 🙂
These turned out beautifully. Thank you!! So easy and delicious.
I’m so glad you enjoyed them!
This looks yummy! ???? Will the recipe make a full cheesecake?
You’d want to double it for a full cheesecake.
To make a full cheesecake you say to double the ingredients. Would this be for a 7″ or 9″ Spring-form Pan?
You could double it and make a 9 inch cheesecake. You could also check my recipe for a full sized Banana Pudding Cheesecake.
This recipe is intriguing and yet I just don’t see where it calls for pudding in the ingredients and so why is it called pudding cheesecakes? I guess I thought it would be using a package of banana pudding …. ? Still looks yummy!
Banana pudding is made many different ways – and some use custard, others use packaged pudding. Since these are cheesecakes, this take on it has the cheesecake itself in place of the “pudding”. You could add a package of jello banana pudding to it, if you like. Here would be an example of that.
To the comment above regarding adding banana pudding – is this added to the above recipe or would I have to follow the recipe where you give an example of it?
You could do either. You should be able to add the pudding to these cheesecakes and it work out fine. I’d suggest using half of the box of the dry mix and adding just the powder.
What a great recipe… your webpage is really pretty too!
Quick question: how do I keep the banana from browning when I take them to a party? They are a cute decorative piece.
They will brown, but drizzling some lemon juice on them before adding them can help. You could also use some banana chips instead of fresh banana.
You could add the banana topping right before serving.
quick question for clarification purposes. Do you use mini cupcake liners or regular size?
Regular sized.
Thanks Lindsay! I’m making them this weekend, can’t wait! Might drizzle some melted chocolate on top! Your recipes are easy to follow and taste delicious!
Thanks Terri! I hope you enjoy them! 🙂
How many bananas do you use???
These are so adorable and look positively delicious! My husband and I love all things banana. Pretty sure we would demolish these. 🙂
Thanks Katherine! I hope you enjoy them!
The hubby is going to love these. His two favorites, banana pudding & cheesecake, COMBINED!!! I’m a sucker for anything coffee myself, like your tiramisu cheesecake. I’m sure I’ll still eat 2 or 3 or 4 or …. 🙂
Two of my favorites as well! 🙂 I hope you both enjoy them if you try them!
How long is the cooling process in the fridge?
It can vary a little depending on how cold your fridge is, but it should take 3-4 hours for them to chill completely.
WOW!! This looks amazing!! What a lovely recipe! I sure do love dessert! This looks so creamy and delicious! …I could go for a slice myself!