Description
These no-bake Mini Banana Pudding Cheesecakes are a dreamy mix of classic Southern banana pudding and creamy cheesecake. With a vanilla wafer crust, banana-infused filling, and whipped topping, they’re the perfect make-ahead dessert for parties, holidays, or sweet cravings!
Ingredients
Crust:
1 cup crushed vanilla wafers
3 tablespoons melted butter
Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip)
Layering & Garnish:
1 banana, thinly sliced
Extra whipped topping
Mini vanilla wafers or crushed cookie crumbs for garnish
Instructions
In a medium bowl, combine crushed vanilla wafers and melted butter. Mix until fully coated. Spoon into a 12-cup muffin tin lined with paper liners and press down to form a crust.
In another bowl, beat softened cream cheese until smooth. Add sweetened condensed milk, mashed banana, and vanilla extract. Mix until creamy. Gently fold in whipped topping.
Place a banana slice on each crust. Spoon or pipe cheesecake filling on top, filling each cup. Smooth the tops if needed.
Refrigerate for 1–2 hours until set. Optionally freeze for 30 minutes for firmer texture.
Before serving, top with whipped topping and garnish with a mini vanilla wafer or crushed cookie crumbs.
Notes
For best flavor, use fully ripe bananas.
These can be made 1–2 days ahead and stored in the fridge.
Want to freeze? Wrap each in plastic wrap after chilling and freeze for up to 1 month.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 190
- Sugar: 13g
- Sodium: 125mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg