Go Back
To make the best mini banana pudding cheesecakes, you need simple ingredients. Here’s what you will need:

BEST RECIPE For Irresistible Mini Banana Pudding Cheesecakes.

Indulge your sweet tooth with these irresistible mini banana pudding cheesecakes! This easy recipe combines creamy banana cheesecake with a crunchy graham cracker crust, making it a perfect treat for any occasion. Discover how to create these delightful desserts with simple ingredients, helpful tips, and creative variations. Ready to impress your friends? Click through to find the full recipe and start making these delicious mini cheesecakes today!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons granulated sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 ripe bananas, mashed

1/2 teaspoon ground cinnamon

1/4 cup mini chocolate chips (optional)

Whipped cream and banana slices for topping

Instructions
 

Prepare the crust: In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are well coated and resemble wet sand.

    Form the crusts: Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners. Press about 1 tablespoon of the crumb mixture firmly into the bottom of each liner to form an even crust. Bake for 5-7 minutes until slightly golden. Remove from the oven and cool completely.

      Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth.

        Fold in the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

          Add bananas: Carefully fold in the mashed bananas and ground cinnamon into the cheesecake filling. If desired, add mini chocolate chips for an extra layer of flavor.

            Fill the cups: Spoon the cheesecake mixture on top of the cooled crusts, filling the muffins cups to the top. Smooth the tops with a spatula.

              Chill: Cover the muffin tin with plastic wrap or foil and refrigerate for at least 4 hours or overnight, allowing the cheesecakes to set.

                Serve: When ready to serve, carefully remove the mini cheesecakes from the muffin tin and peel away the paper liners. Top each cheesecake with a generous dollop of whipped cream and a slice of banana.

                  Prep Time: 20 minutes | Total Time: 4 hours 30 minutes | Servings: 12

                    - Presentation Tips: Arrange the mini cheesecakes on a decorative platter, sprinkle with extra graham cracker crumbs, and drizzle with chocolate syrup for added elegance.