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Mini Banana Pudding Cheesecakes – Creamy & Bite-Sized

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These Mini Banana Pudding Cheesecakes combine the creamy richness of cheesecake with the nostalgic flavor of banana pudding, all in perfectly portioned bites. Great for parties, potlucks, or weeknight treats.

Ingredients

Scale

Crust:

  • 1½ cups vanilla wafer crumbs

  • ¼ cup melted butter

  • 1 tbsp brown sugar (optional)

Cheesecake Filling:

  • 16 oz cream cheese, softened

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 tbsp sour cream

  • 1 tsp vanilla extract

  • 3 tbsp instant banana pudding mix

  • 2 tbsp mashed banana (optional)

Topping:

  • Whipped cream or whipped topping

  • Fresh banana slices

  • Crushed vanilla wafers

Instructions

  • Preheat oven to 325°F. Line a muffin tin with cupcake liners.

  • Mix crust ingredients and press into liners. Bake 5 mins.

  • Beat cream cheese and sugar until fluffy. Mix in eggs, sour cream, vanilla, banana pudding mix, and mashed banana.

  • Fill each cup ¾ full. Bake 18–22 mins. Let cool gradually, then chill 3+ hours.

  • Top with whipped cream, bananas, and crushed wafers before serving.

Notes

  • Chill completely before topping for best results.

  • Store leftovers covered in the fridge for up to 4 days.

  • Optional caramel drizzle adds extra flair!

Find it online: https://foodemily.com/mini-banana-pudding-cheesecakes-creamy-bite-sized/