Mini Banana Pudding Cheesecakes
These mini banana pudding cheesecakes combine buttery vanilla wafer crusts, creamy banana cheesecake filling, and fluffy whipped topping for an easy, no-fuss dessert that tastes like comfort in a cup.
Ingredients
For the crust:
- 1 cup crushed vanilla wafers
- 3 tablespoons melted butter
For the cheesecake filling:
- 8 oz cream cheese softened
- ½ cup sweetened condensed milk
- ½ cup mashed ripe banana
- 1 teaspoon vanilla extract
- 1 cup whipped topping such as Cool Whip
For layering and garnish:
- 1 banana thinly sliced
- Extra whipped topping
- Mini vanilla wafers or crushed cookie crumbs
Instructions
- Prepare the crust by mixing crushed vanilla wafers with melted butter until the texture resembles wet sand.
- Divide the mixture into a 12-cup muffin tin lined with paper liners or silicone molds, pressing firmly with the back of a spoon to create a solid base.
- Beat softened cream cheese until smooth, then add sweetened condensed milk, mashed banana, and vanilla extract. Mix until creamy and fold in the whipped topping gently until blended.
- Place a banana slice on each crust, then spoon or pipe the filling over the top, smoothing as needed. Chill in the refrigerator for 1–2 hours until set, or freeze for 30 minutes for a firmer bite.
- Before serving, add a dollop of whipped topping and garnish with a mini wafer or cookie crumbs. Serve cold and enjoy.