Here’s a dreamy recipe for Mini Banana Pudding Cheesecakes—creamy, no-bake individual desserts with a vanilla wafer crust, luscious banana cheesecake filling, and a fluffy whipped topping! Perfect for parties or a sweet treat. 💛
Mini Banana Pudding Cheesecakes 🍌🍰
Prep Time: 20 mins | Chill Time: 2+ hours | Servings: 12
Ingredients:
For the Crust:
- 1 cup (120g) crushed vanilla wafers (about 30 cookies)
- 3 tbsp (45g) melted butter
For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- ½ cup (120ml) sweetened condensed milk
- ½ cup (120g) mashed ripe banana (about 1 large banana)
- 1 tsp vanilla extract
- 1 cup (80g) whipped topping (Cool Whip or homemade)
For Topping (Optional):
- Extra whipped topping
- Sliced bananas (dipped in lemon juice to prevent browning)
- Crushed vanilla wafers
- Caramel drizzle
Instructions:
1. Make the Crust
- Line a 12-cup muffin tin with liners or grease lightly.
- Mix crushed wafers and melted butter. Press 1 tbsp into each cup firmly.
- Freeze for 10 mins to set.
2. Prepare the Filling
- Beat cream cheese until smooth. Add condensed milk, mashed banana, and vanilla. Mix well.
- Gently fold in whipped topping until combined.
3. Assemble & Chill
- Divide filling among cups, smoothing the tops.
- Chill for at least 2 hours (or overnight).
4. Add Toppings & Serve
- Before serving, top with extra whipped cream, banana slices, and crushed wafers.
Tips & Variations:
✨ Extra Banana Flavor: Add ½ tsp banana extract to the filling.
🍫 Chocolate Twist: Swap vanilla wafers for Nilla Wafers + cocoa powder in the crust.
🥥 Tropical Vibes: Add toasted coconut on top.
🍯 Healthier Swap: Use Greek yogurt instead of whipped topping.
These mini cheesecakes are no-bake, easy, and irresistibly creamy! Ideal for baby showers, holidays, or a summer dessert.
Want a full-sized version or a vegan alternative? Let me know! 😊