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Mini Banana Pudding Cheesecakes blend creamy cheesecake with nostalgic banana pudding flavor in perfectly portioned desserts.
Print Recipe
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1.5 cups vanilla wafer crumbs
  • 5 tbsp unsalted butter, melted
  • 16 oz cream cheese, softened
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 package banana pudding mix
  • 1 cup whipped topping
  • 2 medium bananas, sliced

Equipment

  • Muffin pan
  • mixing bowls
  • Electric mixer

Method
 

  1. Preheat oven to 325°F and line a muffin pan with liners.
  2. Mix wafer crumbs with melted butter and press into liners.
  3. Beat cream cheese and sugar until smooth. Add eggs and vanilla.
  4. Mix in banana pudding mix until just combined.
  5. Fill crusts with batter and bake 18–20 minutes until set.
  6. Cool completely, then chill for at least 2 hours.
  7. Top with whipped topping, banana slices, and crumbs before serving.

Nutrition

Calories: 290kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 8IUVitamin C: 6mgCalcium: 6mgIron: 4mg

Notes

Add banana slices just before serving to keep them fresh.

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