Mini Banana Pudding Cheesecakes

This adorable banana pudding cheesecake recipe transforms the classic Southern dessert into perfectly portioned mini treats. Each bite delivers the nostalgic flavors of vanilla wafers and fresh bananas wrapped in creamy cheesecake goodness.

I first created these for my niece's birthday when she requested both banana pudding and cheesecake. The delighted expressions around the table convinced me to make these a regular in my dessert rotation.

Ingredients

Vanilla Wafer Crust

• Vanilla wafer cookie crumbs: creates a sweet nostalgic base reminiscent of traditional banana pudding
• Sugar: enhances the sweetness and helps bind the crust
• Challenge Butter: melted butter brings the crumbs together and adds richness

Banana Filling

• Challenge Cream Cheese: use full-fat for the creamiest texture look for blocks not spreadable
• Sugar: balances the tanginess of the cream cheese
• All purpose flour: helps prevent cracks and creates a velvety texture
• Sour cream: adds moisture and a subtle tang
• Lightly mashed bananas: choose spotty ripe bananas for the best flavor
• Vanilla extract: enhances the banana flavor use pure not imitation
• Eggs: provide structure and richness
• Banana slices: creates pockets of fresh banana throughout

Whipped Cream

• Heavy whipping cream: must be cold for proper whipping
• Powdered sugar: dissolves easily for smooth sweetness
• Vanilla extract: complements the banana flavor beautifully
• Vanilla wafers: adds a decorative touch and texture contrast
• Banana slices: for garnish choose firm slices for the topping

Step-by-Step Instructions

Prepare the Crust

Step:

Start with vanilla wafer base. Preheat your oven to 325°F and line a standard cupcake pan with paper liners. Thoroughly combine the vanilla wafer crumbs with sugar and melted butter until the mixture resembles wet sand. Press approximately two tablespoons of crumb mixture firmly into the bottom of each liner using the back of a measuring spoon for an even layer. Bake for exactly 5 minutes until just set but not browned. The pre-baking step ensures your crust stays crisp beneath the filling.

Mix the Cheesecake Filling

Step:

Create the perfect texture. Reduce your oven temperature to 300°F. In a large bowl beat cream cheese sugar and flour on low speed until completely smooth with no lumps remaining. The low speed is crucial here as incorporating too much air can cause cracks later. Add sour cream and mashed bananas continuing with low speed until fully incorporated. The bananas should be ripe with brown spots for maximum flavor but not completely brown. Add vanilla and first egg beating slowly until just combined before adding the second egg. Overmixing with eggs incorporated can lead to cracks.

Assemble and Layer

Step:

Create banana pockets. Spoon a small amount of filling into each cup covering the crust with a thin layer. Place two thin banana slices on top of this initial layer. This layering technique creates distinct banana flavor pockets throughout your cheesecake. Top with remaining filling dividing evenly among cups filling each about three-quarters full to allow room for rising.

Bake with Care

Step:

Perfect the baking process. Bake mini cheesecakes for 18-20 minutes until the edges appear set but centers still have a slight jiggle. Turn off the oven without opening the door and let them sit for 5 additional minutes. Then crack the oven door open allowing them to gradually cool for 15-20 minutes before refrigerating. This slow cooling process prevents the tops from cracking and sinking dramatically.

Prepare Decoration

Step:

Finish with flair. Once completely chilled remove cheesecakes from the pan. Whip cold heavy cream with powdered sugar and vanilla until stiff peaks form watching carefully to avoid overwhipping. Transfer to a piping bag fitted with a decorative tip and create beautiful swirls on each cheesecake. Top each with a fresh banana slice and a whole vanilla wafer cookie standing upright.

The banana layering technique is something I discovered by accident when I ran short on filling for a batch. The distinct pockets of banana created such an amazing flavor contrast that I now purposely make them this way every time. My grandmother always said good recipes come from happy accidents.

Serving Suggestions

These mini cheesecakes shine on their own but can be elevated with additional toppings. Try a light drizzle of caramel sauce a dusting of cinnamon or even a sprinkle of crushed peanuts for a banana split inspired variation. For an extra special presentation place them on a tiered dessert stand with fresh banana slices and whole vanilla wafers scattered between each tier. These make a stunning centerpiece for baby showers brunch gatherings or afternoon tea.

Storage Tips

While these cheesecakes taste best within 2-3 days they can be stored in the refrigerator for up to 5 days. Keep them in an airtight container to prevent them from absorbing other food odors. For the freshest presentation add the banana garnish and vanilla wafer just before serving as these elements will soften over time. The whipped cream topping surprisingly holds its shape well due to the stabilizing effect of the powdered sugar.

Preventing Banana Browning

To keep the banana slices from turning brown there are several simple methods. Brush them lightly with lemon juice mixed with a touch of honey which preserves color without adding significant tartness. Alternatively dip slices in pineapple juice which adds sweetness while preventing oxidation. For the banana slices inside the cheesecake no treatment is necessary as they're protected from air exposure by the filling itself.

Frequently Asked Questions

→ Can I use graham crackers instead of vanilla wafers for the crust?

Yes, graham crackers can be used as a substitute for the vanilla wafer crust. The flavor will be slightly different, but the crust will work just as well.

→ How do I keep the cheesecake filling from cracking?

Ensure that you mix the filling on low speed to avoid incorporating too much air into the batter. Additionally, follow the baking and cooling instructions carefully to prevent cracks.

→ Can I make these cheesecakes ahead of time?

Yes, these mini cheesecakes can be made a day or two ahead. Store them covered in the refrigerator until you’re ready to serve.

→ Can I freeze mini banana pudding cheesecakes?

Yes, you can freeze them without the whipped cream topping. Wrap each cheesecake tightly in plastic wrap, then store in an airtight container for up to 2 months. Thaw in the refrigerator before serving and add the whipped cream and toppings fresh.

→ What bananas are best for these cheesecakes?

Use ripe bananas with some brown spots as they provide the best flavor and sweetness for the cheesecake filling.

→ Can I use store-bought whipped cream instead of homemade?

Yes, you can use store-bought whipped cream as a quick alternative. However, homemade whipped cream offers better flavor and consistency.