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mini banana pudding cheesecakes
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Mini Banana Pudding Cheesecakes

Mini banana pudding cheesecakes are creamy with subtle banana flavor and a crisp Nilla Wafer crust!
Prep Time30 minutes
Cook Time30 minutes
chill time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: banana pudding cheesecake, banana pudding cheesecake cups, mini banana cheesecakes, mini banana pudding cheesecakes
Servings: 12 servings

Equipment

Ingredients

For the crust:

  • 1 1/2 cups Nilla Wafer cookies
  • 2 tbsp sugar
  • 4 tbsp melted butter

For the cheesecake filling:

  • 8 oz softened cream cheese 1 block
  • 1/2 cup granulated sugar
  • 3 tbsp all-purpose flour
  • 1/2 cup sour cream
  • 1 cup mashed banana 1 large or 2 small bananas
  • 2 tsp vanilla extract
  • 3 eggs

For topping:

  • whipped cream
  • Nilla Wafers
  • banana slices

Instructions

  • Preheat your oven to 325 degrees F and line a 12-cup muffin tin with cupcake liners.
  • In the bowl of a food processor, pulse together Nilla Wafers, sugar, and melted butter. The mixture should resemble wet sand.
  • Add 2 tbsp of the mixture into each muffin tin cavity, then use the bottom of a spoon or measuring cup to press them down. Bake the crusts for 5-8 minutes.
  • In a large mixing bowl, combine cream cheese with sugar, flour and sour cream. Once mixed, add in mashed banana, vanilla extract, and eggs. It’s ok if the mixture looks slightly lumpy from the banana.
  • Fill each muffin tin with the cheesecake mixture. You’ll want to fill them all way to the top, then bake for 25 minutes.
  • Let the cheesecakes come to room temperature, then transfer to the fridge to finish chilling (at least 1 hour). Once chilled, add whipped cream, a Nilla Wafer and banana slice on top of each one!