✨🎄 Day 10: Banana Pudding Mini Cheesecake Recipe ✨
If banana pudding and cheesecake had a baby… THIS would be it 😭💛
Creamy, dreamy, fluffy, banana-packed goodness in the cutest handheld size.
These disappear in seconds — so don’t say I didn’t warn you!
Save this recipe because you’ll be making it ALL year long 👇🏼✨
⭐ INGREDIENTS
Crust/Base
•12 mini graham cracker crust shells (store-bought)
Cheesecake Filling
•8 oz cream cheese, softened
•1/3 cup granulated sugar
•1 tsp vanilla extract
•1 large egg
•1/4 cup sour cream
Banana Pudding Layer
•1 (3.4 oz) box instant banana pudding mix
•1 1/2 cups cold milk
•1 cup whipped topping (Cool Whip), folded in
Toppings
•Fresh banana slices
•Whipped cream
•Nilla wafers + crumbs
🎄 INSTRUCTIONS
1. Make the Mini Cheesecakes
•Preheat oven to 325°F.
•Add the mini graham shells to a baking tray.
•In a bowl, beat cream cheese + sugar until smooth.
•Add vanilla + egg + sour cream and mix until creamy.
•Spoon filling into each mini crust (about ¾ full).
•Bake 15–17 minutes until set.
•Let cool completely, then refrigerate for at least 1 hour.
2. Make the Banana Pudding
•Whisk pudding mix + cold milk until thickened.
•Fold in Cool Whip gently to keep it light and fluffy.
•Add a spoonful of pudding on top of each cooled cheesecake.
3. Add Toppings
Top each mini cheesecake with:
✨ A swirl of whipped cream
✨ A banana slice
✨ A Nilla wafer + crumbs
As always save this recipe and share with your friends and family and if you make it take a picture and post it below! I would love to see it!
#holidayeats #lemon8challenge #cheesecake #recipes #holidaysnacks
If you’re looking for an easy yet impressive dessert, these Banana Pudding Mini Cheesecakes are a wonderful choice. They combine the best of two beloved desserts—banana pudding and cheesecake—into one creamy, fluffy, and perfectly portioned treat. To elevate your mini cheesecakes even further, consider experimenting with some additional toppings and flavor twists. For instance, a sprinkle of toasted pecans or walnuts over the whipped cream can add a satisfying crunch while complementing the sweet banana flavor. You could also drizzle a little caramel or chocolate sauce for a richer taste experience. When preparing the cheesecake filling, it's important to use room temperature cream cheese for a smooth, lump-free texture. If you prefer a lighter dessert, swapping sour cream for Greek yogurt can add a subtle tang and make the filling slightly healthier without sacrificing creaminess. For those interested in customizing the banana pudding layer, try folding in fresh mashed bananas or a few drops of banana extract to intensify the banana flavor. Using homemade whipped cream instead of store-bought Cool Whip can also enhance the freshness and creaminess of these mini cheesecakes. For storage, keep these mini cheesecakes refrigerated and consume within 2-3 days for the best texture and flavor. If you need to prepare them in advance, freeze the cheesecakes before adding the pudding layer and toppings; thaw in the refrigerator before serving and then add the final banana pudding and garnishes. These mini cheesecakes are perfect for holiday gatherings, potlucks, or any time you want a delightful handheld dessert that’s both nostalgic and elegant. They’re also great for portion control if you want to enjoy dessert without overindulging. Feel free to share your baking experience with friends and family or post your creations on social media to inspire others. This recipe is sure to become a favorite, making it a staple in your dessert repertoire all year long.
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