Mini Banana Pudding Cheesecakes
These Mini Banana Pudding Cheesecakes are no-bake, bite-sized treats made with a crunchy cookie crust, creamy banana cheesecake filling, and topped with whipped cream and fresh banana slices. Perfect for parties, potlucks, or anytime you want a quick, crowd-pleasing dessert!
Ingredients
- 1 cup crushed vanilla wafers or graham crackers
- 2 tbsp sugar
- 4 tbsp unsalted butter melted
- 8 oz cream cheese softened
- 1 3.4 oz box instant banana pudding mix
- 1 cup cold milk
- 1/2 cup sweetened condensed milk
- 1 ripe banana mashed
- 1 cup whipped topping Cool Whip or homemade
- Whipped cream for topping
- Banana slices for garnish
- Crushed wafers optional for garnish
Instructions
- In a bowl, mix crushed vanilla wafers, sugar, and melted butter.
- Press about 1 tablespoon of the crust mixture into each muffin liner. Chill.
- In another bowl, beat cream cheese until smooth.
- Add banana pudding mix and cold milk. Beat until thickened.
- Mix in sweetened condensed milk and mashed banana.
- Gently fold in whipped topping until fully combined.
- Spoon or pipe filling over crusts. Smooth tops.
- Chill for at least 4 hours or overnight.
- Before serving, top with whipped cream and banana slices.
- Sprinkle with crushed wafers if desired.
Notes
Add banana slices just before serving to prevent browning.
Use mini mason jars for a fun, portable variation.
You can substitute vanilla pudding + extra banana if banana pudding mix is unavailable.