Description
These Irresistible Mini Banana Pudding Cheesecakes blend the creamy indulgence of cheesecake with the nostalgic charm of banana pudding. Perfect for parties, potlucks, or just a sweet treat at home, they feature a crunchy vanilla wafer crust, banana-infused filling, and whipped cream topping.
Ingredients
100 g vanilla wafers, crushed
50 g unsalted butter, melted
450 g cream cheese, softened
150 g granulated sugar
2 large eggs
150 g banana puree (about 2 ripe bananas)
1 teaspoon vanilla extract
240 ml heavy cream
1 fresh banana, sliced (for garnish)
Instructions
1. Preheat oven to 160°C (325°F) and line a muffin tin with paper liners.
2. Combine crushed vanilla wafers with melted butter; press into muffin cups to form crusts. Bake 5 minutes and let cool.
3. Beat cream cheese and sugar until smooth.
4. Add eggs one at a time, mixing gently.
5. Fold in banana puree and vanilla extract until just combined.
6. Divide batter over crusts, smoothing tops.
7. Bake 18–20 minutes until centers are set but slightly wobbly. Cool at room temperature, then refrigerate at least 2 hours.
8. Whip heavy cream to stiff peaks; pipe or spoon over cheesecakes.
9. Garnish with banana slices just before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg
Keywords: banana pudding, mini cheesecakes, no-fuss desserts