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.
Read transcript
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.
Keywords: mini cheesecakes recipe, banana pudding cheesecake, banana cheesecake, easy cheesecake recipe, banana dessert, homemade cheesecake, how to make cheesecake
Enjoy!
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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.