Julia Walton
Creamy, dreamy, and irresistibly indulgent—these Mini Banana Pudding Cheesecakes are the perfect bite-sized treat for banana lovers. With a buttery graham cracker crust, luscious cheesecake filling, and a swirl of whipped cream topped with caramelized bananas, each bite feels like a little piece of heaven.
What makes these cheesecakes stand out is the combination of rich, velvety cheesecake and the nostalgic flavor of banana pudding. They are elegant enough for a dinner party but simple enough to enjoy as a casual weekend treat. If you love traditional banana pudding, this mini version will have you swooning!
What Kind of Bananas Should I Use?
For the best flavor, use ripe bananas with a few brown spots. These bananas are naturally sweeter, adding a deeper banana flavor to the cheesecake. Avoid overripe bananas that are too mushy, as they can alter the texture of the filling.
Ingredients for the Irresistible Mini Banana Pudding Cheesecakes
- Graham Crackers – Essential for creating a crunchy, buttery base that contrasts perfectly with the creamy cheesecake.
- Unsalted Butter – Helps bind the crust while adding richness.
- Cream Cheese – The star ingredient for that smooth, velvety texture.
- Granulated Sugar – Balances the tanginess of the cream cheese.
- Eggs – Provide structure and stability to the cheesecake filling.
- Vanilla Extract – Enhances the overall flavor with warm, sweet notes.
- Mashed Bananas – Infuse the cheesecake with natural banana sweetness.
- Whipped Cream – Adds lightness and a decorative finish.
- Caramel Sauce – A drizzle of caramel adds indulgence and a slight toffee-like flavor.
- Banana Slices – Fresh or lightly caramelized slices for topping.
How To Make the Irresistible Mini Banana Pudding Cheesecakes
Step 1: Prepare the Crust
Preheat your oven to 325°F (163°C). Crush graham crackers into fine crumbs, then mix with melted unsalted butter and a little sugar. Press this mixture firmly into the bottom of lined muffin tins to form a solid crust. Bake for 5 minutes, then set aside to cool.
Step 2: Make the Cheesecake Batter
In a large bowl, beat softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, and mashed ripe bananas, mixing until fully combined. Add eggs one at a time, mixing on low speed to avoid overbeating.
Step 3: Fill and Bake
Spoon the cheesecake batter over the cooled crusts, filling each cup almost to the top. Bake for 18-20 minutes, or until the centers are just set. Let them cool completely at room temperature before transferring to the refrigerator to chill for at least 2 hours.
Step 4: Decorate and Serve
Pipe or spoon whipped cream on top of each chilled cheesecake. Add banana slices and drizzle with caramel sauce for a stunning, indulgent finish.
Serving and Storing the Irresistible Mini Banana Pudding Cheesecakes
These mini cheesecakes are best served chilled, straight from the refrigerator. For an extra decadent touch, add a fresh dollop of whipped cream just before serving. The banana slices are best added right before serving to keep them looking fresh.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them (without the whipped cream and banana topping) for up to 2 months. Thaw in the refrigerator overnight before decorating and serving.
What to Serve With Irresistible Mini Banana Pudding Cheesecakes?
Fresh Berry Salad
A light, fruity salad with strawberries, blueberries, and a drizzle of honey balances the richness of the cheesecakes.
Salted Caramel Cupcakes
If you love caramel notes, these cupcakes will perfectly complement your cheesecake dessert table.
White Chocolate Strawberry Cheesecake
For a contrasting flavor, pair these banana cheesecakes with this creamy, fruity cheesecake.
Gooey Cinnamon Cream Cheese Muffins
Serve alongside for a breakfast-style dessert spread.
Chocolate Banana Bread Pudding
Double the banana goodness with this warm, comforting dessert.
Cheesecake Fruit Salad
A refreshing, creamy side dish that pairs wonderfully with mini cheesecakes.
Pineapple Heaven Cake
Bring a tropical twist to your dessert table with this light and fruity cake.
Want More Cheesecake Ideas?
If you can’t get enough of these mini banana delights, try these other cheesecake treats from SavorQueen:
- White Chocolate Strawberry Cheesecake for a creamy, fruity twist.
- Strawberry Shortcake Cheesecake Rolls with layers of fluffy cake and creamy filling.
- Pecan Pie Cheesecake for a nutty, southern-inspired dessert.
- Cheesecake Fruit Salad if you’re craving something light and refreshing.
- Banana Caramel Nut Cheesecake for another banana-based indulgence.
Save This Pin For Later
Save this irresistible idea to your favorite Pinterest board so you can make it anytime those banana cheesecake cravings hit.
Have you tried it with a twist? Maybe a sprinkle of crushed vanilla wafers or a chocolate drizzle? Share your tips or questions in the comments below!
Need more inspiration? Explore my daily kitchen creations on SavorQueen Recipes on Pinterest. Your next favorite dessert might be waiting there.
Irresistible Mini Banana Pudding Cheesecakes
Equipment
- Muffin tin
- Mixing bowls
- Electric mixer
Ingredients
Crust
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mashed ripe bananas about 1 large banana
Topping
- 1 cup whipped cream
- 1/4 cup caramel sauce
- 1 banana sliced for topping
Instructions
- Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar. Press into muffin tin and bake 5 minutes.
- Beat cream cheese until smooth. Add sugar, vanilla, and mashed bananas. Mix in eggs one at a time.
- Fill muffin cups with batter. Bake 18-20 minutes until set. Cool and refrigerate for 2 hours.
- Top with whipped cream, banana slices, and caramel sauce before serving.