Mini Banana Pudding Cheesecake

There’s something magical about banana pudding, and when you swirl it into a cheesecake, mini-sized for perfect little bites? Oh my. These mini banana pudding cheesecakes are a mashup of comfort and celebration, with a buttery vanilla wafer crust, dreamy banana-rich cheesecake filling, and a cloud of whipped cream on top. My husband Danny and I have a shared weakness for banana anything. When I made these, they didn’t last long in our house. Total crowd-pleaser.

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Why We’re Obsessed with Mini Banana Pudding Cheesecake

The bite-sized dessert that stole my fridge space

Banana pudding has always been a nostalgic dessert in our family. My mum used to layer hers with sponge cake and freshly whipped cream in her café, and it was always the first to sell out. I’ve taken that memory and turned it into something a little more indulgent. When I made these mini banana pudding cheesecakes last weekend, I didn’t expect them to disappear so quickly. Ella grabbed one before dinner. Oliver asked for an extra banana slice instead of his usual rainbow sprinkles. That’s when I knew these were a hit.

Big flavor, small effort

It all starts with a crunchy vanilla wafer crust, just like the one I use in my butterfinger caramel cheesecake bars. Then comes the rich, creamy banana filling that makes each bite feel like dessert heaven. These are great for BBQs, birthdays, or even cozy nights in. If you loved my mini egg cheesecake recipe, this one’s going to be your new favorite.

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How to Make Mini Banana Pudding Cheesecakes Step-by-Step

The perfect vanilla wafer crust

For mini banana pudding cheesecakes, a strong base makes all the difference. I always start with crushed vanilla wafers, a little sugar, and melted butter. Mix it all together until the crumbs are evenly coated. I use about two tablespoons per cupcake liner, pressing it down with the back of a spoon or the bottom of a spice jar. Once it feels firm and compact, pop the tray into the oven for just five minutes. This step keeps the crust crisp under the creamy filling.

This crust reminds me of the one I use in my butterfinger caramel cheesecake bars. It’s buttery, just sweet enough, and never soggy.

Luscious banana cheesecake filling

Now it’s time to mix up the star of the show. In a large bowl, I beat room temperature cream cheese with sugar and a touch of flour. Always go slow with the mixer to avoid adding air, which can lead to cracks. Next, I blend in sour cream and freshly mashed bananas. I prefer using yellow bananas that are soft but not brown. They add flavor without overpowering the texture.

Add vanilla extract, then the eggs, one at a time. Mix until just combined. Spoon a bit of the filling into each crust, gently press in one or two banana slices, then top with more filling until the liners are nearly full.

Bake the mini banana pudding cheesecakes at 300°F for about 18 to 20 minutes. After baking, turn off the oven and let them sit inside with the door slightly open for 15 minutes. This helps them set without sinking. I do the same slow cooling for my no-bake caramel cheesecake shooters and it always works like a charm.

Decorating and Storing Mini Banana Pudding Cheesecakes

Finishing touches that make all the difference

Once the mini banana pudding cheesecakes have cooled, the fun really begins. I like to whip up a quick batch of homemade whipped cream. All it takes is cold heavy cream, powdered sugar, and a splash of vanilla extract. I whip it on high until it forms soft peaks, then pipe it onto each cheesecake in a simple swirl. It’s light, creamy, and ties the whole thing togther.

To make them extra cute, I top each with a mini vanilla wafer and a small slice of banana. If you’re prepping these for a party, add the banana garnish just before serving. My daughter Ella figured out that a squeeze of lemon juice helps keep those banana slices from browning too quickly. She’s proud of that trick now and insists on being the official garnish assistant.

This presentation style also works beautifully with my matcha tea tiramisu when I want something both adorable and sophisticated.

Storing and making ahead

One of the best things about mini banana pudding cheesecakes is how well they hold up in the fridge. Once topped, I store them in an airtight container and keep them chilled for up to three days. The crust stays crisp, & the flavor actually deepens overnight.

For make-ahead ease, I often bake the cheesecakes the night before and decorate the next morning. That makes them a perfect no-stress option for brunches, potlucks, or any gathering. When I brought a batch to our neighborhood BBQ, they disappeared even faster than my scotcheroo truffles. My husband Danny had to hide two in the back of the fridge just so he could have some later.

Mini desserts like these always go fast, but thankfully, they’re easy enough to make again the next day.

Troubleshooting Mini Banana Pudding Cheesecakes

Avoiding sinking centers and cracked tops

Let’s face it, even well-prepped mini banana pudding cheesecakes can sometimes surprise you. I remember pulling a batch from the oven that looked perfect, only to watch them dip in the middle as they cooled. One big lesson I’ve learned is to avoid overworking the batter. I keep the mixing gentle and stop as soon as the ingredients are fully blended, which helps the filling stay smooth and stable.

Timing also plays a huge role. Pulling cheesecakes out of the oven too quickly can lead to cracks or a sunken texture. So after they finish baking, I switch off the heat and let them rest inside the oven with the door slightly cracked open. That extra pause helps the filling set without stress. It’s a trick I also use when chilling my plant-based tiramisu, and it really helps preserve structure.

Banana tips for best flavor and texture

Since these mini banana pudding cheesecakes rely so heavily on banana flavor, I pick bananas that are ripe but not mushy. Lightly speckled yellow ones work best. They bring out the sweetness without weighing the filling down. If the bananas are too far gone, the texture can become heavy and overly dense.

For the banana slices that go on top, I coat them in a small amount of lemon juice. It keeps them looking fresh and bright, even if I prep them a little early. And when serving these cheesecakes at a party or dinner, I wait until the last moment to pipe on the whipped cream.

With a few mindful steps, your mini banana pudding cheesecakes will not only hold their shape but look bakery-level beautiful.

Issue	What to Do
Cheesecakes sunk in the middle	Bake at a consistent low temp and cool slowly in the oven
Bananas turned brown	Toss slices in citrus juice before layering
Texture too dense	Use fresh dairy and don’t overmix

Final Thoughts on Mini Banana Pudding Cheesecakes

If you love banana pudding and you love cheesecake, these mini banana pudding cheesecakes bring both together in the sweetest way. Each bite has that perfect balance of creamy banana flavor, a soft cheesecake center, and a little crunch from the vanilla wafer crust. I like to think of them as comfort food in cupcake form.

In my house, they barely make it to the next day. Danny always sneaks a few from the back of the fridge, and the kids ask if we can keep them on our regular dessert list. They’re easy to make, store beautifully, and look adorable on any dessert table.

Whether you’re hosting brunch, packing treats for a picnic, or just craving something cozy, these mini banana pudding cheesecakes never disappoint. They’re the kind of dessert you’ll find yourself coming back to again and again.

If you enjoy recipes like this, follow me on Pinterest for more sweet bites and family-favorite treats from Tuck In Bites.

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