Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Banana Pudding Cheesecake Minis with Vanilla Wafers

  • Author: Lisa

Description

These Banana Pudding Cheesecake Minis with Vanilla Wafers are a fusion of two classic desserts—banana pudding and cheesecake—crafted into individual servings that are perfect for entertaining or satisfying sweet cravings. A buttery vanilla wafer crust supports a rich, banana-infused cheesecake filling, all topped with whipped cream, banana slices, and crushed wafers. Each bite is a delicious balance of creamy, fruity, and crunchy textures.

Ingredients

For the crust:

  • 1 cup vanilla wafer crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar

For the filling:

  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 medium ripe banana, mashed
  • ¼ cup sour cream

For the topping:

  • Whipped cream
  • Sliced bananas
  • Crushed vanilla wafers

Instructions

  1. Preheat your oven to 325°F (165°C). Line a muffin tin with paper liners.
  2. In a bowl, mix vanilla wafer crumbs, melted butter, and sugar until combined. Press about 1 tablespoon of the mixture into the bottom of each liner to form the crust. Bake for 5 minutes, then set aside.
  3. In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla extract, mixing until well combined.
  4. Add eggs one at a time, beating well after each addition. Mix in mashed banana and sour cream until smooth.
  5. Divide the filling evenly among the prepared crusts in the muffin tin.
  6. Bake for 18–22 minutes, or until the centers are just set. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Refrigerate the cheesecakes for at least 2 hours or until fully chilled.
  8. Before serving, top each mini cheesecake with whipped cream, a banana slice, and a sprinkle of crushed vanilla wafers.

Notes

  • Use ripe bananas for the best flavor and texture.

  • Don’t overmix the filling after adding eggs to avoid cracks.

  • Cool completely before refrigerating to ensure proper setting.

  • Top just before serving to maintain freshness and avoid sogginess.

  • Store in an airtight container in the fridge for up to 5 days or freeze without toppings for up to 1 month.

  • Try variations like peanut butter, chocolate crusts, or themed toppings to customize your minis for any occasion.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://yummyycravings.com/banana-pudding-cheesecake-minis-with-vanilla-wafers/