These Mini Banana Pudding Cheesecakes marry the creamy richness of classic cheesecake with the nostalgic comfort of banana pudding. A buttery vanilla‑wafer crumb crust supports a tangy, smooth cream‑cheese filling, all crowned by layers of silky vanilla pudding, ripe banana slices, and a dollop of sweet whipped cream. Each bite delivers contrasting textures—crisp crust, luscious filling, tender banana—and flavors that evoke Southern‑style banana pudding in an elegant individual dessert. Perfect for parties, potlucks, or a special weeknight treat, these bite‑sized delights are as charming to serve as they are irresistible to eat.
Preparation, Cook, and Total Times
Preparation Time: 30 minutes (including crust, filling, and pudding prep)
Bake Time: 18 minutes
Chill Time: 4 hours (for setting)
Total Time: Approximately 5 hours
Yield
Makes 12 mini cheesecakes (using a standard 12‑cup muffin tin).
Cuisine
American dessert, inspired by Southern banana pudding and New York–style cheesecake traditions.
Full List of Ingredients
For the Crust:
150 g (about 1½ cups) vanilla‑wafer crumbs (≈20 cookies, crushed)
50 g (¼ cup) unsalted butter, melted
For the Cheesecake Filling:
340 g (12 oz) cream cheese, room temperature
110 g (½ cup) granulated sugar
1 large egg, room temperature
1 tsp pure vanilla extract
60 g (¼ cup) sour cream, room temperature
For the Banana Pudding Layer:
1 package (3.4 oz/96 g) instant vanilla pudding mix
480 ml (2 cups) cold whole milk
2 tbsp granulated sugar (optional, for extra sweetness)
For the Toppings:
2 ripe bananas, sliced into ¼ cm rounds
120 ml (½ cup) heavy whipping cream, chilled
2 tbsp powdered (icing) sugar
Additional vanilla wafers or banana chips, for garnish
Fresh mint leaves (optional)
Step‑by‑Step Cooking Directions
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