Mini Banana Pudding Cheesecakes

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!

Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes Recipe

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!

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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.

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Read transcript
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Banana Pudding Cheesecake image

Mini Banana Pudding Cheesecakes

  • Author: Life Love and Sugar
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 12-14 Mini Cheesecakes 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 1 cup (134g) vanilla wafer cookie crumbs
  • 2 tbsp (26g) sugar
  • 4 tbsp (56gChallenge Butter, melted


  • 12 ounces (339gChallenge 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


  • 3/4 cup (180ml) heavy whipping cream, cold
  • 6 tbsp (44g) powdered sugar
  • 1/2 tsp vanilla extract
  • Vanilla wafers
  • Banana slices



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.


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


Mini Banana Pudding Cheesecakes - vanilla wafer crust, banana filling and whipped cream!

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Recipe rating

  1. GRV

    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 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.

  3. Jessica

    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! 

    1. Lindsay

      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.

  4. Wendy Weiss

    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 🙂

  5. Kelli Lawson

    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

  6. Afua

    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!

    1. Lindsay

      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.

  7. Diana

    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?

    1. Lindsay

      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.

  8. Ebony Johnson Givens

    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?

  9. Jennifer Williams

    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. 

  10. Blair

    Do I need to make any adjustments in the baking  process if I plan on doubling and baking two trays at the same time? 

    1. Lindsay

      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.

  11. Ryan

    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?

    1. Lindsay

      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.

  12. Roberta J. Taylor

    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

  13. Roberta Taylor

    Hello can you please tell me how many cupcakes this recipe makes? Thank you. Have a Blessed Night. Peace

  14. Laura Huling

    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.

  15. Shari Kay

    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.

    1. Lindsay

      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!

    2. Kaitie

      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!

  16. Sandra

    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

  17. Carolina

    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!

    1. Lindsay

      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. 🙂

  18. Kristine

    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!!

    1. Lindsay

      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! 🙂

      1. Nicole

        To make a full cheesecake you say to double the ingredients. Would this be for a 7″ or 9″ Spring-form Pan?

  19. Joanne

    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!

    1. Lindsay

      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.

      1. julie

        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?

      2. Lindsay

        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.

  20. Destiny

    Quick question:  how do I keep the banana from browning when I take them to a party?  They are a cute decorative piece.  

    1. Lindsay

      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.

      1. Terri

        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!

  21. Katherine

    These are so adorable and look positively delicious! My husband and I love all things banana. Pretty sure we would demolish these. 🙂

  22. Terrie

    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 …. 🙂

      1. Lindsay

        It can vary a little depending on how cold your fridge is, but it should take 3-4 hours for them to chill completely.

  23. Tai

    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!

About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12