Mini Banana Pudding Cheesecakes

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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

Prepare the Muffin Tin:
- Preheat oven to 160 °C (325 °F).
- Line a 12‑cup muffin tin with paper liners or lightly grease each cup.

Make the Crust:
- In a medium bowl, combine vanilla‑wafer crumbs and melted butter. Stir until the mixture resembles wet sand.
- Divide evenly among the 12 cups, pressing firmly into the bottom with the back of a spoon or a small measuring cup. Set aside.

Whip the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar on medium speed until smooth and no lumps remain (about 2 minutes).
- Add the egg and vanilla extract; beat until just combined.
- Gently fold in the sour cream until the mixture is silky. Do not overmix.
Bake the Mini Cheesecakes:
- Spoon filling over each crust, filling cups nearly to the top.
- Bake for 18 minutes, or until the centers are set but still slightly jiggly.
- Turn off the oven, crack the door, and let cheesecakes cool inside for 30 minutes (prevents cracking).
- Remove to a wire rack and chill in the refrigerator for at least 3½ hours (or overnight).

Prepare the Banana Pudding:
- In a medium bowl, whisk the instant pudding mix, cold milk, and optional sugar for 2 minutes until thickened.
- Cover and refrigerate until ready to assemble.

Whip the Cream:
- In a chilled bowl, whisk heavy cream and powdered sugar on high speed until soft peaks form. Refrigerate until serving.
Assemble the Mini Cheesecakes:
- Once the cheesecakes are fully chilled, remove liners if used.
- Spoon or pipe about 1 tbsp of banana pudding onto each cheesecake.
- Top with 2–3 banana slices and a small dollop of whipped cream.
- Garnish with a broken vanilla wafer, a banana chip, and a sprig of mint if desired.

Nutritional Information (Per Mini Cheesecake, Approximate)

Calories: 220 kcal
Total Fat: 16 g (Saturated: 9 g)

Cholesterol: 55 mg
Sodium: 85 mg
Total Carbohydrates: 14 g (Fiber: 0.5 g; Sugars: 10 g)

Protein: 3 g

Origins and Popularity of the Recipe

Banana pudding is a cherished Southern American dessert, traditionally made by layering vanilla wafers, bananas, and custard, often topped with meringue. Cheesecake—whose modern form dates to 18th‑century England and was later popularized in New York—offers a tangy, creamy canvas. This hybrid dessert embraces both legacies, miniaturizing them into elegant servings ideal for contemporary entertaining. Its bite‑sized format has surged in popularity on social media and at dessert buffets for its visual appeal and convenient portion control.

Reasons Why You’ll Love This Recipe

Perfect Portioning: Mini size lets guests sample without over‑indulging.
Textural Contrast: Crunchy crust, smooth cheesecake, creamy pudding, and fresh banana.
Make‑Ahead Convenience: Bake and assemble hours ahead; garnish just before serving.

Customizable Layers: Swap pudding flavors (banana, butterscotch) or add caramel drizzle.
Crowd‑Pleasing Presentation: Uniform, jewel‑like desserts elevate any gathering.

Health Benefits

Banana Nutrition: Provides potassium, vitamin B6, and dietary fiber.

Moderate Fat Content: Controlled portion size means less saturated fat per serving.
Calcium Boost: Cream cheese, sour cream, and milk contribute bone‑strengthening calcium.
Antioxidants: Vanilla‑wafer crumbs offer whole‑grain minerals when made with whole‑grain versions.

Serving Suggestions

Arrange on a tiered dessert stand for visual impact.
Serve alongside fresh berries—strawberries or blueberries—for color and tang.
Pair with a cup of strong coffee or a sweet dessert wine, like a late‑harvest Riesling.

Cooking Tips

Room‑Temperature Ingredients: Ensure cream cheese, egg, and sour cream are at room temperature for a lump‑free batter.
Prevent Cracks: The gentle cool‑down step in the warm oven minimizes cracking in the cheesecake tops.
Even Crust: Press crumbs firmly and evenly to avoid shifting during baking.

Pudding Whisking: Whisk pudding thoroughly for at least 2 minutes to activate thickening agents.
Chill Time: Do not rush chilling—full setting ensures clean slices and stable layers.

Variations to Try

Chocolate Pudding Layer: Use chocolate instant pudding for a mocha twist.

Caramel Drizzle: Drizzle salted caramel sauce over the banana layer before serving.
Nutty Crunch: Stir chopped pecans or walnuts into the crust for extra texture.
Tropical Flair: Substitute banana with diced mango or pineapple and use coconut‑milk pudding.

Vegan Adaptation: Use plant‑based cream cheese, coconut cream, and dairy‑free pudding mix.

Conclusion

Mini Banana Pudding Cheesecakes deliver classic, comforting flavors in elegant, bite‑sized servings. With layers of buttery crust, silky cheesecake, smooth pudding, and fresh banana, they offer a symphony of textures and tastes that delight the senses. Whether for a festive celebration or a cozy afternoon treat, this recipe is sure to become a beloved staple in your dessert repertoire.

Comprehensive FAQ

Can I use homemade banana pudding?
Yes—chill homemade custard until thick, then layer as directed.
How far ahead can I assemble?
Build through the pudding layer up to 4 hours before serving; garnish with whipped cream and banana just before.
My cheesecakes cracked—what went wrong?
Likely baked at too high a temperature or cooled too quickly; use the “cool‑in‑oven” technique.
Can I freeze these mini cheesecakes?
Yes—freeze ungarnished minis in airtight containers up to 1 month; thaw overnight in the fridge and top with pudding and banana.
What if my pudding is too thin?
Whisk vigorously for an extra minute or chill longer to allow it to set.
How do I crush vanilla wafers easily?
Place in a zip‑top bag and crush with a rolling pin or pulse in a food processor.
Can I make them gluten‑free?
Use gluten‑free vanilla cookies for the crust and ensure pudding mix is GF.
What’s the best way to remove liners?
Gently peel away the paper; if sticking, run a paring knife around the edge first.
Can I use reduced‑fat cream cheese?
Yes—texture will be slightly less rich but still delicious.
How do I transport them without squishing?
Chill thoroughly, place in a shallow, airtight container with compartments, and transport on a flat surface.