Mini Banana Pudding Cheesecakes
Fun, flavorful, creamy and easy, these Mini Banana Pudding Cheesecakes are the perfect handheld treat for any time of the year.
THE PERFECT HANDHELD BANANA DESSERT
I love all things banana; Banana Pudding, Banana Cake, Banana Bread. You name it and I love it! Don’t even get me started on my love for cheesecake. Especially banana cheesecake. This recipe combines the best of both of those worlds. Mini cheesecakes are obviously quicker than your average normal-sized cheesecake. And because they are smaller, they make the perfect handheld dessert for a crowd. You have to try this Mini Banana Pudding Cheesecake recipe! It’s super simple and is guaranteed to be a new family favorite!
FREQUENTLY ASKED QUESTIONS:
No you do not. If you can’t find them or prefer not to use them you can use graham cracker crumbs. Golden Oreos would be great with this recipe too!
They need to fully cool on the countertop for about 30 minutes then you will want to refrigerate them for about an hour to let them set up fully.
Absolutely! I love to sometimes add banana extract for that extra banana kick. Rum extract, almond extract and even maple extract all give these cheesecakes a great flavor.
Doing this helps prevent the crust from becoming too soggy when adding the cheesecake filling. You will already start with a half baked crust which will give it some sturdiness.
Leftovers can be stored (undecorated) in the refrigerator in an airtight container for up to 5 days. These can also be frozen. To do this, bake and cool as directed and do not decorate. Place in a freezer safe container and place in the freezer where they will keep for up to 6 months. Let defrost in the refrigerator before decorating and serving.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla wafer cookies
- salted butter
- cream cheese
- granulated sugar
- eggs
- vanilla extract
- bananas
- whipped cream, optional
HOW TO MAKE MINI BANANA PUDDING CHEESECAKES:
Preheat the oven to 325 degrees F. Put liners into 18 medium muffin cups. In a small bowl mix together the vanilla wafer crumbs and melted butter.
Spoon a heaping Tablespoon of this crumb mixture into each muffin cup. Then pack the crusts down well. Bake the crusts for 5 minutes, then remove from the oven and allow to cool.
While the wafer crusts are baking, blend cream cheese with granulated sugar.
Beat in eggs, vanilla, and mashed bananas. Try not to overmix.
Place about 3 Tablespoons of filling into each muffin cup, on top of the cookie crust. You can fill them almost to the top because they don’t rise much. Just make sure to leave a little room to easily peel the muffin liner off.
Bake at 325 degrees F for 20 minutes. Then turn off the heat, prop the door open, and leave the cheesecakes in the oven for another 10 minutes. After removing from the oven, allow to cool at room temperature for at least ½ an hour, then move them to the refrigerator to completely cool (for at least an hour).
Top with an optional garnish of whipped cream, banana slices, and mini nilla wafers.
Serve and enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
- MINI MINT CHOCOLATE CHEESECAKES
- WALKING BANANA PUDDING
- BANANA PUDDING CUPCAKES
- EASY BANANA PUDDING CHEESECAKE
- BEST BANANA PUDDING POKE CAKE
- NEW YORK BANANA CREAM PIE
Mini Banana Pudding Cheesecakes
Ingredients
- 22 vanilla wafer cookies, crushed (about 1 cup of crumbs)
- ¼ cup salted butter, melted
- 16 ounce cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup mashed banana approximately 1 large, or 2 small bananas
- optional garnishes: swirl of whipped cream, slice of banana, mini nilla wafer cookie
Instructions
- Preheat the oven to 325 degrees F. Put liners into 18 medium muffin cups.
- In a small bowl mix together the vanilla wafer crumbs and melted butter.
- Spoon a heaping Tablespoon of this crumb mixture into each muffin cup. Then pack the crusts down well. Bake the crusts for 5 minutes, then remove from the oven and allow to cool.
- While the wafer crusts are baking, blend cream cheese with granulated sugar.
- Beat in eggs, vanilla, and mashed bananas. Try not to overmix.
- Place about 3 Tablespoons of filling into each muffin cup, on top of the cookie crust. You can fill them almost to the top because they don’t rise much. Just make sure to leave a little room to easily peel the muffin liner off.
- Bake at 325 degrees F for 20 minutes. Then turn off the heat, prop the door open, and leave the cheesecakes in the oven for another 10 minutes.
- After removing from the oven, allow to cool at room temperature for at least ½ an hour, then move them to the refrigerator to completely cool (for at least an hour).
- Top with an optional garnish of whipped cream, banana slices, and mini nilla wafers.
Notes
- These can be frozen for up to 6 months. See my tips above on ow exactly to do this.
- You can make 12 of these using 3 Tbs of the filling and discarding the rest, if desired.
- Top with whipped topping, banana slices and vanilla wafers.
- Graham cracker crumbs or even Golden Oreo cookies can be used as the crust in place of the vanilla wafers.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi, this recipe sounds great! But my kids would like a different fruit, like strawberry or blueberry? How can I sub?
I just LOVE your site!
Hey Beth! Thank you! I honestly think you could just substitute the bananas with blueberries. Strawberries might not hold up as well as blueberries. However, you could make it as a sauce. For example, make the recipe (just not adding the bananas) then you could add a strawberry or blueberry topping. Strawberries are super easy. Just slice them up & sprinkle with a little sugar & lemon juice. Cover & put in the fridge for a few hours. It’ll make its own juices and you could drizzle that over the cheesecakes