Name: Mini Banana Pudding Cheesecakes
Prep time: 15 min
Cook time: 20 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 1/2 cups graham cracker crumbs; 1/4 cup melted butter; 2 tablespoons sugar; 2 (8 oz) packages cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/2 cup sour cream; 1/4 cup heavy cream; 2 ripe bananas, mashed; 1 box instant banana pudding mix; Whipped cream for topping; Banana slices for garnish

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These delectable Mini Banana Pudding Cheesecakes combine the creamy richness of classic cheesecake with the nostalgic flavor of banana pudding. Each bite-sized treat delivers a perfect balance of tangy cream cheese, sweet banana, and buttery graham cracker crust for an irresistible dessert that's easier to make than a full-sized cheesecake.

Why You'll Love This Recipe

These mini banana pudding cheesecakes are guaranteed to become a favorite in your dessert rotation. They're perfectly portioned for individual servings, eliminating the need for slicing and making them ideal for gatherings. The combination of real bananas and banana pudding mix creates an authentic, intensified banana flavor that banana lovers will adore. Plus, the make-ahead nature of these cheesecakes makes them perfect for entertaining – prepare them the day before and simply garnish before serving!

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs form the foundation of our buttery, slightly sweet crust that perfectly complements the creamy filling. You can purchase pre-made crumbs or make your own by pulsing whole graham crackers in a food processor.

Butter binds the crust together and adds that rich, unmistakable flavor that makes graham cracker crusts so irresistible. Make sure it's fully melted for easy mixing.

Sugar appears in both the crust and filling, adding just the right amount of sweetness to balance the tangy cream cheese. It also helps with the texture of both components.

Cream cheese serves as the star of any cheesecake, providing that signature tangy creaminess. Always use full-fat cream cheese at room temperature for the smoothest texture and best flavor.

Vanilla extract enhances all the flavors in this dessert with its warm, aromatic quality. Pure vanilla extract will give you the best flavor.

Eggs provide structure and stability to the cheesecake while adding richness. They help create that perfect creamy-yet-firm texture that makes cheesecake so special.

Sour cream contributes additional moisture and a subtle tanginess that deepens the flavor profile of the cheesecake. It also creates an even creamier texture.

Heavy cream adds richness and helps create an exceptionally smooth, velvety filling. It's worth using real heavy cream rather than substitutes for the best texture.

Bananas bring authentic fruit flavor and natural sweetness to these cheesecakes. Choose ripe bananas with some brown spots for the best flavor and easy mashing.

Instant banana pudding mix intensifies the banana flavor and adds a nostalgic taste that makes these cheesecakes reminiscent of classic banana pudding. It also helps stabilize the filling.

Whipped cream provides a light, fluffy topping that beautifully contrasts with the dense cheesecake. Fresh whipped cream is ideal, but store-bought works in a pinch.

Banana slices make for a beautiful garnish that immediately signals the flavor of these treats, while adding fresh banana taste and texture contrast.

Directions

Preheat oven to 325°F (163°C) and line a muffin tin with cupcake liners.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated.
Spoon about 1 tablespoon of the crumb mixture into each muffin cup, pressing down gently to form the crust.
In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
Add vanilla extract and eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in sour cream, heavy cream, mashed bananas, and banana pudding mix until fully incorporated.
Pour the cheesecake mixture over the prepared crusts in each muffin cup, filling each about ¾ full.
Bake for 18-20 minutes, or until the centers are just set. They may still have a slight jiggle.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours or overnight to allow them to set.
Before serving, top with whipped cream and banana slices.

Servings and Timing

This recipe yields 12 servings of mini cheesecakes, making it perfect for small gatherings or family desserts. Each mini cheesecake contains approximately 290 calories.

Prep Time: 15 minutes
Cooking Time: 20 minutes
Chilling Time: 4 hours (minimum)
Total Time: 4 hours 35 minutes

Variations

Vanilla Wafer Crust: Replace graham crackers with crushed vanilla wafers for an even more authentic banana pudding experience.

Chocolate Banana: Add ¼ cup of cocoa powder to the cheesecake mixture and top with chocolate shavings for a chocolate-banana variation.

Caramel Banana: Drizzle caramel sauce over the tops before adding whipped cream for a bananas foster-inspired treat.

Coconut Banana: Add ½ cup of toasted coconut to the filling and sprinkle more on top for a tropical twist.

Strawberry Banana: Add sliced strawberries alongside the banana slices for garnish, or fold ½ cup of diced strawberries into the filling.

Storage/Reheating

Refrigerator Storage: Store leftover mini cheesecakes in an airtight container in the refrigerator for up to 5 days. For best results, add the whipped cream and banana slice toppings just before serving to prevent sogginess.

Freezer Storage: These mini cheesecakes freeze beautifully for up to 3 months. Place them on a baking sheet until frozen solid, then transfer to a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and add fresh toppings before serving.

Make Ahead: You can prepare these cheesecakes up to 2 days in advance of serving. Keep them refrigerated and add the toppings just before serving.

Note: These mini cheesecakes are best enjoyed cold straight from the refrigerator and don't require reheating.

FAQs

How do I know when my mini cheesecakes are done baking?

The centers should be mostly set but still have a slight jiggle when you gently shake the pan. The edges will appear more set than the center. Overbaking can cause cracks and a dry texture, so it's better to slightly underbake than overbake.

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas that have been thawed and drained of excess moisture. However, fresh ripe bananas will provide the best flavor and texture for these cheesecakes.

Why did my cheesecakes sink in the middle after baking?

Sinking in the middle is usually caused by drastic temperature changes. Allow your cheesecakes to cool gradually at room temperature before refrigerating. Also, avoid opening the oven door during baking as this can cause temperature fluctuations.

Can I make these mini cheesecakes without banana pudding mix?

Yes, though the banana flavor won't be as pronounced. If omitting the pudding mix, increase the sugar by 2 tablespoons and consider adding 1 teaspoon of banana extract for more banana flavor.

How ripe should my bananas be for this recipe?

Use bananas that are fully ripe with some brown spots on the peel. These bananas will be sweeter and more flavorful than less ripe ones, and they'll also be easier to mash smoothly into the batter.

Can I make this recipe as a full-sized cheesecake instead of minis?

Absolutely! Use a 9-inch springform pan and increase the baking time to about 55-65 minutes. The cheesecake will be done when the edges are set but the center still has a slight jiggle.

Why is my cheesecake batter lumpy?

Lumpy batter is usually caused by cold cream cheese. Ensure your cream cheese is fully softened to room temperature before beating. If you still have lumps, try pressing the mixture through a fine-mesh sieve before filling your muffin cups.

Can I use low-fat cream cheese or sour cream?

While you can use low-fat alternatives, full-fat ingredients will yield the creamiest, most flavorful results. Low-fat products contain more water and can affect the texture and stability of your cheesecakes.

How can I prevent the banana slices on top from browning?

Toss fresh banana slices in a little lemon juice before using as garnish, or add the banana slices just before serving. The acidity of the lemon juice helps prevent oxidation that causes browning.

What can I use instead of graham crackers for the crust?

Vanilla wafers, digestive biscuits, gingersnaps, or even crushed Oreos (with the filling) make excellent alternatives to graham crackers for the crust. Adjust the butter as needed to ensure the crumbs hold together when pressed.

Conclusion

These Mini Banana Pudding Cheesecakes represent the perfect marriage of two beloved desserts. The individual serving size makes them ideal for portion control, while the make-ahead nature suits busy schedules. The rich, creamy texture combined with the authentic banana flavor creates a dessert that's sure to impress friends and family alike. Whether served at a dinner party, potluck, or simply as a special treat at home, these mini cheesecakes deliver big flavor in a small package. The next time you're craving something sweet or need a crowd-pleasing dessert that's both elegant and approachable, this recipe deserves a spot at the top of your list.