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Mini banana pudding cheesecakes topped with whipped cream and banana slices

Mini Banana Pudding Cheesecakes

These Mini Banana Pudding Cheesecakes are a creamy, sweet dessert that combines classic banana pudding flavors with cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 2 hours 7 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 cup crushed Nilla wafers
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (Cool Whip works great!)
For Assembly
  • 2 pieces ripe bananas, sliced
  • Additional whipped topping for garnish
  • More Nilla wafers for topping (you can never have enough!)

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the crushed Nilla wafers, sugar, and melted butter. Mix until well combined.
  2. Take a tablespoon of this mixture and press it into the bottom of each mini cheesecake cup.
  3. Pre-bake in a 350°F oven for about 5-7 minutes.
Make the Filling
  1. In a separate bowl, beat the softened cream cheese until it’s smooth and creamy.
  2. Gradually add the powdered sugar and vanilla extract until fully combined.
  3. Gently fold in the whipped topping until there are no more streaks.
Layer It Up
  1. Once your crusts have cooled, fill those cups with a layer of the cheesecake filling followed by a layer of banana slices, then repeat until you reach the top.
Chill It Out
  1. Cover the mini cheesecakes and refrigerate for at least 2 hours, or until set.
Serve and Enjoy
  1. Top each mini cheesecake with a dollop of whipped topping and a sprinkle of crushed Nilla wafers before serving.

Notes

Don’t worry if your crust crumbles a bit when pressing it in. Feel free to experiment by adding spices like cinnamon or nutmeg for a flavor twist. Leftovers can be stored in the refrigerator for up to three days.