Description
Creamy, nostalgic Mini Banana Pudding Cheesecakes with real banana, rich cheesecake filling, and a vanilla wafer crust—perfect for parties or cozy nights in.
Ingredients
12–14 vanilla wafer cookies
16 oz cream cheese, softened
½ cup granulated sugar
1 medium ripe banana, mashed
2 large eggs
1 tsp vanilla extract
Whipped topping or whipped cream (for garnish)
Banana slices & extra wafers (optional topping)
Instructions
1. Preheat oven to 325°F. Line muffin tin with paper liners. Place one vanilla wafer in each.
2. In a bowl, beat softened cream cheese until smooth. Add sugar and mix well.
3. Add mashed banana, vanilla, and eggs. Mix just until combined.
4. Spoon batter into liners, filling almost to the top.
5. Bake for 18–22 minutes, until centers are set.
6. Cool for 10 minutes in the pan, then transfer to wire rack.
7. Chill at least 2 hours before serving.
8. Top with whipped cream, banana slices, and crumbled wafers.
Notes
Use ripe bananas for best flavor.
Chill overnight for even better texture.
Store in fridge for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 215
- Sugar: 14g
- Sodium: 130mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg