Wait until you try these Mini Banana Pudding Cheesecakes! This easy banana cheesecake recipe combines homemade banana pudding with creamy, rich cheesecake.
Easy Mini Banana Cheesecakes
Banana pudding is one of my all-time favorite summer desserts – it’s just so good. For anyone with a sweet tooth, the combination of creamy pudding, crisp cookies, and sweet banana slices is just irresistible! Whipped cream puts it over the top, as always.
Why You’ll Love Banana Pudding Cheesecake
- Made from Scratch: If you are looking for a no-shortcuts recipe that uses simple, wholesome ingredients, this is it! Each item is made from scratch.
- Cool and Creamy: This dessert just screams “summer!” It’s the perfect thing to serve on a hot summer day or evening.
- Perfect Serving Sizes: Mini desserts are extra-festive and fun, and each one is just the right amount for one person.
- Two Easy Favorites in One: Banana pudding cheesecake combines two favorite desserts into one – enough said!
What You’ll Need
Here’s a quick overview of what you’ll need to make these mini banana pudding cheesecakes. Be sure to scroll down to the recipe card for specific amounts.
- Whole milk – Whole milk is best when making this homemade pudding. It has a richer, creamier flavor.
- Sugar – I use regular granulated sugar, but you could substitute organic raw sugar. Just be sure to stir well and completely dissolve it.
- Eggs – You only need the yolks when making this homemade pudding, but you can save the whites for your morning breakfast scramble!
- Cornstarch – Cornstarch is a thickening agent that is used when making homemade pudding.
- Banana extract – This gives the pudding the perfect banana flavoring.
- Pure vanilla extract – For best flavoring use pure vanilla. Vanilla bean paste is also good, and adds an even more intense burst of vanilla.
- Kosher salt – Or sea salt, or regular table salt. You may need to adjust the amount, because some salts are more intense than others.
- Cream cheese – Make sure to use softened cream cheese, so that it mixes in smoothly.
- Sour cream – It is best to use room temperature sour cream.
- Graham cracker – This will be the base crust.
- Unsalted butter – I always use unsalted butter to control the salt in my recipe!
- Heavy whipping cream – Heavy cream is used to thin the frosting to the right consistency.
- Powdered sugar – Powdered sugar is the best sugar for frosting. It dissolves almost instantly, and makes a nice, smooth mixture without leaving any damp spots.
- Cinnamon – This will be sprinkled on top of your cheesecake.
- Mini vanilla wafer cookies – These are for garnishing.
How to Make Banana Pudding Cheesecake
Even though these mini cheesecakes are made completely from scratch, the process is actually pretty simple. You don’t need any special equipment, and each part of the recipe only takes a few minutes of hands-on time. Here’s how it works:
- Make the Pudding. To make the homemade pudding, you will whisk together your sugar, cornstarch, salt, milk, banana extract, and egg yolks in a medium saucepan. Stir and cook this over medium heat until it’s thick and bubbly – this takes about 7 minutes.
- Prepare the Cookie Crust. Line a cupcake pan with paper liners, and preheat the oven to 325°F. Take your crust ingredients and mix them well, and then press a tablespoon of the mixture into each liner, to make a mini crust.
- Make the Cheesecake Mixture. Combine the sugar and cream cheese in a mixing bowl, and beat until smooth. Then beat in the sour cream, salted caramel sauce, vanilla, and salt. Finally, beat in the eggs, one at a time.
- Bake the Cheesecakes. Put the cupcake pan into your preheated oven, and bake until the edges of the cheesecake mixture are firm, and begin to turn a very light golden brown. This should take 17 -22 minutes.
- Make the Whipped Cream. Beat the heavy whipping cream, powdered sugar, and vanilla on medium-high speed, until stiff peaks form.
- Assemble the Banana Pudding Cheesecakes. Now that you have your cheesecakes, whipped cream, and banana-flavored pudding, it’s time to assemble. Spoon a little of the pudding on top of each cheesecake, and then follow it up with a dollop of whipped cream.
- Dig In! Serve immediately, or chill until you’re ready to serve.
Tips and Variation Ideas
These easy little desserts would be just the thing for an evening with guests, or a small barbecue party. They are also good to make, “just because!” If you decide to try making your own banana pudding mini cheesecakes, be sure to read through the helpful recipe tips below.
- Optional Garnish: If you can’t find mini vanilla wafers, a garnish of crushed vanilla wafers or shortbread cookies is another pretty, easy way to add that little crunchy finish.
- Nilla Wafer Options: Can you use other cookies in this recipe? Absolutely! it would also be amazing with graham crackers, Lorna Doone cookies, chessmen, or any other light, buttery cookie.
- Add Bananas: I prefer to use banana extract for the banana taste in this recipe, and not use actual bananas, since they turn brown easily. But if you wanted to use fresh bananas, I recommend tossing them in a little bit of lemon juice, and then smothering them in the pudding. That will help keep them fresh, and prevent browning.
- Hot Water Bath: Some readers have asked if mini cheesecakes have to be baked in a hot water bath, or bain Marie. The answer is, no! Full-sized cheesecakes are often baked with a hot water bath to prevent them from cracking, but these little cheesecakes are fine without it.
How to Store Banana Pudding Cheesecake
Storing these mini cheesecakes couldn’t be easier. Just pop them in an airtight container, and refrigerate for up to two days. That’s it!
Can I Freeze These?
Unfortunately, I can’t recommend freezing these, because the pudding layer tends to separate and become watery if frozen and thawed. However, you can make and freeze just the crust and cheesecake portion, and add the toppings later.
To freeze just the crust and cheesecake, make them according to the recipe, but do not add pudding or whipped cream. Let the cheesecakes cool, and then wrap them in plastic wrap. Pop the wrapped cheesecakes in an airtight container or freezer bag, and freeze for up to three months. Let them thaw in the fridge before topping and serving.
More Delicious Cheesecake Recipes
- Apple Pie Mini Cheesecake Bites
- Snickers Cheesecake Bites
- No Bake Oreo Cheesecake Bites
- Blackberry Cheesecake Bites
Mini Banana Pudding Cheesecakes
Cheesecake Graham Cracker Crust Ingredients
- ¾ cup graham cracker crumbs
- 1 ½ tbsp sugar
- ¼ cup unsalted butter melted
Banana Pudding Directions
- In a medium saucepan whisk together sugar, cornstarch, salt, milk, banana extract, and egg yolks.
- Cook over medium heat, whisking frequently. Cook until bubbly and
- mixture begins to thicken, about 6-8 minutes. Remove from heat.
- Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours
Cheesecake Graham Cracker Crust Directions
- Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
- Using a medium bowl, combine all ingredients and mix until combined
- Using a tablespoon, scoop the crust into the cupcake liners
- Using a flat bottomed round cup, press the cup into the crust to make a firm crust
- Set aside
Cheesecake Filling Directions
- Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
- Beat in the sour cream, vanilla and salt until combined
- Beat in 1 egg at a time until combined
- Scoop 2 ½ tbsp of the cheesecake mixture into the crust
- Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
- Allow the cheesecakes to cool for a few hours in the fridge
Homemade whipped cream Directions
- Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
- Spoon on about 1 tbsp of banana pudding on top of each cheesecake.
- Pipe on a dollop of whipped cream on top.
- Sprinkle a dash of cinnamon on top.
- Garnish with a vanilla wafer cookie.