These are individual banana cheesecakes made in a muffin tin. A graham cracker crust is baked for 5 minutes, then topped with a filling of cream cheese, whipped cream, mashed banana and instant vanilla pudding. The filling is not baked. It sets in the fridge for at least 4 hours, and the recipe makes 12.
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The pudding mix is what gives the filling a firm, sliceable set, and the mashed banana keeps the flavor close to banana pudding. Sliced banana and whipped cream go on top just before serving.
The Crust and the Filling
Amounts are in the card at the bottom of the post.
- Graham cracker crumbs (1 cup), sugar (2 tablespoons) and melted butter (4 tablespoons): the crust. Stir until it looks like wet sand, then press about 1 tablespoon into the bottom of each paper liner.
- Cream cheese (8 ounces, softened): the main part of the filling. Let it sit out for about 30 minutes before you start. Cold cream cheese leaves lumps.
- Sugar (1/2 cup) and vanilla extract (1 teaspoon): beaten into the cream cheese until smooth.
- Heavy whipping cream (1 cup): whipped to stiff peaks and folded in to make the filling light.
- Ripe banana (1, mashed) and banana extract (1/2 teaspoon, optional): the banana flavor. The extract makes it stronger.
- Instant vanilla pudding mix (1 cup) and milk (2 cups): whisked together until thick, about 2 minutes, then folded into the banana cream cheese mixture.
Getting a Light, Set Filling
Bake the crusts at 325°F (163°C) for 5 minutes, then take them out and let them cool while you make the filling.
Whip the cream until it holds its shape and the peaks stand tall. Fold it into the cream cheese gently so it stays airy. Add the banana, then fold in the pudding. Spoon the filling into the liners all the way to the top and smooth with a spatula.
Chill for at least 4 hours, or overnight. This lets the cheesecakes set and the flavors blend. A silicone spatula is best for folding, and an electric mixer makes the beating and whipping easier. A whisk works if you prefer.
Variations
- Chocolate banana: add 1/4 cup of cocoa powder to the cream cheese mixture, and use chocolate graham crackers for the crust if you like.
- Nutty: mix 1/2 cup of crushed walnuts or pecans into the crust.
- Gluten-free: use gluten-free cookie crumbs in place of the graham cracker crumbs.
- Vegan: use plant-based cream cheese and coconut whipped cream in place of the heavy cream. Choose a cream cheese with a similar consistency.
- No muffin tin: silicone molds also work and the cheesecakes come out easily.
Serving
Top each cheesecake with sliced banana and a spoonful of whipped cream just before serving. Fresh strawberries, raspberries or blueberries on the side add some tartness against the cream. Whipped coconut cream is a dairy-free topping. Coffee or tea goes well with these.
Time and Nutrition
Prep takes 20 minutes and baking the crusts takes 5, so the total of 4 hours 25 minutes is almost all chilling. Each cheesecake has about 210 calories, 14 grams of fat (8 grams saturated), 18 grams of carbohydrates, 1 gram of fiber, 10 grams of sugar, 3 grams of protein and 150 milligrams of sodium. These are estimates.
FAQ
Can I make these ahead of time?
Yes. Make them a day or two ahead and keep them in the refrigerator until you serve.
How should leftovers be stored?
Cover them with plastic wrap or move them to an airtight container. They keep in the refrigerator for up to 3 days. Add fresh banana slices and whipped cream just before serving.
Can I use sliced banana in the filling instead of mashed?
Use mashed banana in the filling so it stays smooth. Sliced banana is for the topping.
What can replace the cream cheese?
Plant-based cream cheese makes the cheesecakes dairy-free or vegan. Pick one with a similar consistency.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Mini Banana Pudding Cheesecakes: Discover the Easy Recipe!
Ingredients
Instructions
Preheat the oven to 325°F (163°C). Line a muffin tin with paper liners.
In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined.
Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake for 5 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with 1/2 cup of sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Add the mashed banana and banana extract (if using) to the cream cheese mixture, folding gently until incorporated.
In another bowl, whisk together the instant vanilla pudding mix and milk until thickened, about 2 minutes. Fold the pudding into the banana cream cheese mixture until well blended.
Spoon the banana cheesecake filling into each muffin liner, filling them to the top. Smooth the tops with a spatula.
Refrigerate the cheesecakes for at least 4 hours or until set.
Before serving, top each cheesecake with sliced bananas and a dollop of whipped cream.
Notes
For a chocolate twist, add 1/4 cup of cocoa powder to the cream cheese mixture or use chocolate graham crackers for the crust.
To make these gluten-free, substitute the graham cracker crumbs with gluten-free cookie crumbs.
Nutrition
| Serving Size | 1 cheesecake |
|---|---|
| Calories | 210 calories |
| Sugar Content | 10g |
| Sodium Content | 150mg |
| Fat Content | 14g |
| Saturated Fat Content | 8g |
| Unsaturated Fat Content | 6g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 18g |
| Fiber Content | 1g |
| Protein Content | 3g |
| Cholesterol Content | 40mg |