Banoffee Meets Cheesecake Ultimate Mini Banana Pudding Cheesecakes

Banoffee Meets Cheesecake Ultimate Mini Banana P

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Preparation time:35 Mins

Cooking time:20 Mins

Servings:12 standard muffin-tin sized cheesecakes

Ingredients:

• ½ cups Vanilla Wafer Crumbs
• tablespoons Unsalted Butter, melted
• tablespoons Granulated Sugar (for crust)
• oz Full-Fat Cream Cheese, softened
• /2 cup Granulated Sugar (for filling)
• large Eggs, room temperature
• /2 cup Heavy Cream (for filling)
• teaspoon Vanilla Extract
• tablespoon Lemon Juice
• cup Milk (Whole Milk recommended)
• /4 cup Granulated Sugar (for custard)
• large Egg Yolks
• tablespoons Cornstarch
• /2 cup Heavy Cream, whipped stiffly (for topping base)
• Ripe Bananas, thinly sliced
• Optional Garnish: Whipped Cream and wafer crumbs

Instructions:

• Preheat oven to 325°F (160°C). Line the muffin tin cups with paper liners, or grease thoroughly.
• In a bowl, combine wafer crumbs, sugar, and melted butter until uniformly moistened. Press about 2 tablespoons of the mixture firmly into the bottom of each lined cup.
• Bake the crusts for 8 minutes. Remove and cool slightly while preparing the filling.
• Beat the softened cream cheese and sugar together until completely smooth, scraping down the sides.
• Beat in the eggs, one at a time, mixing only until just combined after each addition. Gently whisk in the heavy cream, vanilla extract, and lemon juice.
• Pour the filling evenly over the cooled crusts, filling about ¾ full.
• Water Bath Setup: Place the muffin tin inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the muffin liners.
• Bake for 18–22 minutes, or until the edges are set but the centres still have a slight wobble. Turn off the oven, crack the door open slightly, and let the cheesecakes cool in the water bath for 30 minutes.
• Remove from the water bath, cool completely on a wire rack, then chill in the refrigerator for at least 2 hours.
• Prepare Custard: Whisk together milk, sugar, egg yolks, and cornstarch in a small saucepan. Cook over medium heat, whisking constantly, until the mixture thickens significantly to a pudding consistency.
• Let the custard cool slightly, then gently fold it into the stiffly whipped heavy cream until just combined to form the banana pudding topping.
• Final Assembly: Top each chilled cheesecake with 2–3 thin slices of fresh banana. Spoon a generous dollop of the prepared banana pudding mixture over the bananas.
• Chill for a final 30 minutes before serving, ideally garnished with a sprinkle of reserved wafer crumbs.

Nutrition Facts

Calories:388 kcal

Protein:5.4 g

Fat:13.9 g

Carbs:49.0 g

Fiber:0.6 g

Sugar:0.0 g

Sodium:103 mg

Recipe Info

Category:Dessert

Cuisine:American

Ditching the Big Bake: Enter the World of Mini Banana Pudding Cheesecakes

I’ll tell you what, there’s nothing quite like that smell. You know the one—when the oven is warming up and you get that first hit of sweet vanilla and warm, buttery crumbs? It just screams comfort food, doesn't it? That’s exactly what we’re bottling up today. We’re ditching the messy slicing and the cracking tops, and going straight for gold with these Mini Banana Pudding Cheesecakes .

Why These Bite Size Desserts Are Your New Best Mate

We’ve all been there, staring down a giant cheesecake, knowing we shouldn’t, but needing just one more sliver. These little beauties solve that problem instantly! They are small, but pack a massive flavour punch. If you’re looking for a showstopper that’s actually ridiculously simple to pull off, stick with me.

What You Need to Know Before You Start

I know what you’re thinking: cheesecake means cracking, bubbling, and fiddly water baths . Fair point! People often ask if this Mini Cheesecake Recipe is too much faff for a Tuesday night. Another big question is whether you must bake them, or if a No Bake Mini Banana Pudding Cheesecakes version works just as well. Absolutely, I cover both approaches, but trust me, the baking method gives you that superior, silky texture.

Why My Recipe Beats the Rest

Most online recipes focus heavily on just the cheesecake layer. Boring! My version ensures every layer sings. We are meticulously layering the buttery wafer crust, the tangy, rich cheesecake, and then—the main event—that dreamy, authentic banana pudding topping. This results in something truly special: Irresistible Mini Cheesecakes that taste like the best bits of a Banana Cream Pie Cheesecake had a sophisticated baby.

Right then, grab your muffin tin. Let's get cracking on these absolute belters! The first step to making these amazing Easy Mini Banana Pudding Cheesecakes is sorting out that crumbly base…

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Right then, let's get cracking on these absolute belters of Mini Banana Pudding Cheesecakes ! Banana pudding is a proper Southern classic, but we’re giving it the posh little makeover it deserves. These are perfect for a garden party or just scoffing down watching the telly. Simple, but oh-so-effective. Forget those massive slabs; these little beauties are what we’re after. If you’ve been hunting for an Easy Mini Banana Pudding Cheesecakes guide, you’ve landed squarely on the right page.

Core Shopping List & Smart Swaps

Getting the right gear is half the battle, isn't it? Don't stress if you can’t find one specific thing; we home cooks are brilliant at making do.

For the crust, you need about 1 ½ cups (150g) of vanilla wafer crumbs. Honestly, if you can’t find the exact brand, any decent, buttery wafer will do the job—digestive biscuits work a treat if you're feeling British about it. Melt down 6 tablespoons (85g) of unsalted butter. Now, for the filling, make sure your cream cheese is full fat and softened. Seriously, if it’s cold, you'll end up with a lumpy mess. That’s a rookie error I learned the hard way years ago, trying to rush things! For the eggs, make sure they’re room temperature too; it stops the batter from splitting.

Flavour Architecture: Building Those Bites

When we talk about these Bite Size Desserts , it's all about balancing that sweet banana with the tang of the cheesecake. The lemon juice in the filling isn't just for flavour; it helps cut through the richness of the cream cheese, stopping it from tasting too heavy—it’s vital.

The topping is where we nail that classic banana pudding flavour. If you can't find vanilla wafers for garnish, a quick blitz of shortbread biscuits works wonders. For an alternative to the traditional custard base, you could try folding in about ½ cup (120ml) of strong, chilled coffee into the whipped cream instead of the custard entirely. That gives you a lovely little nod to a Banana Cream Pie Cheesecake flavour profile. Keep it simple, though; the classic custard folding into the whipped cream is what makes these Mini Cheesecake Recipe so light.

Equipment & Mise en Place

You don't need a professional kitchen, promise. A standard 12-cup muffin tin is essential, and definitely grab some paper liners—it makes clean-up a doddle. If you are baking these, getting a roasting pan for the water bath is key; it keeps these Banana Pudding Cheesecake Bites beautifully moist.

Here’s my big mise en place tip, especially for making these Small Banana Pudding Cheesecake : Get your bananas sliced and your custard ingredients measured out before you even start mixing the crust. When you’re making the custard, you need to whisk constantly, and if you’re fumbling for sugar or cornstarch mid-cook, you’ll end up with scrambled egg yolks. Trust me on this one. Prep everything first, then it’s just smooth sailing to those Irresistible Mini Cheesecakes . You won't regret making this Mini Banana Pudding Cheesecakes Recipe .

Right then, let’s get cracking on these absolute belters of Mini Banana Pudding Cheesecakes ! Banana pudding is a proper Southern classic—sorry, an American Southern classic—but we’re giving it the posh little makeover it deserves. These are perfect for a garden party or just scoffing down watching the telly. Simple, but oh-so-effective. These Bite Size Desserts are seriously addictive.

Before You Cook

First things first, we need to get organised. That’s half the battle won, innit? Your rivals might rush this, but we won't. The crust needs to be patted down firmly. If you don't press hard enough, you'll end up with a crumbly mess when you try to lift them out. That’s a rookie error right there! Also, room temperature cream cheese is mission-critical . If it’s cold, you’ll get lumps. Don't try to shortcut the softening time; it's what separates a good cheesecake from one that tastes like you rushed it.

Guided Cooking Sequence for Easy Mini Banana Pudding Cheesecakes

We’re baking these gently, so listen to your senses.

1. Get that oven preheated to 325° F ( 160° C) and line your tin.
2. Once the crusts are baked for 8 minutes and cooled a smidge, move onto the filling. Beat that cream cheese and sugar until it’s smooth as silk. No grit allowed! When you add the eggs, just mix until they disappear. Over-beating adds air, and air equals cracks later. Ask me how I know!
3. The key moment is the water bath (bain-marie). Get that roasting pan ready before you pour the filling into the tins. Pouring boiling water around hot cheesecake mix is a recipe for disaster.
4. Bake for 18– 22 minutes . You’re listening for the sound of gentle bubbling, not aggressive boiling. The centre should still have a tiny wobble, like a nervous jelly.
5. Crucially, once the time is up, turn the oven off and leave the door ajar for 30 minutes . This slow cooldown stops them collapsing like a cheap tent.

Save-It Section for Banana Pudding Cheesecake Bites

These are fantastic for making ahead, which is brilliant if you’re hosting. Once they are completely chilled (ideally 4 hours or overnight), they firm up beautifully. Store them covered in the fridge for up to four days. The flavours actually deepen slightly!

But what if disaster strikes? If your sauce splits (too oily/thin), whisk in a tiny splash of cold milk while stirring vigorously—it often pulls it back together. If the filling tastes a bit bland, a small squeeze of lemon juice right before the final chill can brighten everything up. These Irresistible Mini Cheesecakes are robust, though, so don't panic. They are worth the effort, trust me. Enjoy every last one of these Small Banana Pudding Cheesecake portions!

Right then, let’s dive into making these utterly brilliant Mini Banana Pudding Cheesecakes truly sing. We’ve nailed the basic recipe, but now it’s time to give them that little oomph .

Taste & Texture Upgrades

If you want to make these truly Instagram-worthy, think about the finish. Instead of just dumping the pudding on top, try piping it neatly with a star nozzle—it looks professional, honest! For a real flavour bomb, try crushing up a few butterscotch digestives instead of just plain vanilla wafers for the crust. It adds a deeper, almost toffee note, leaning nicely into that Banana Cream Pie Cheesecake vibe.

What I learned making the very first batch? Don’t skimp on the lemon juice in the filling. It seems odd in a sweet dessert, but it cuts through the richness perfectly. Frankly, I think our filling is smoother and less cloyingly sweet than some of those big American chain bakery versions. These Bite Size Desserts are all about balanced flavour, not just sugar overload.

Nutrition & Dietary Paths

Look, these are indulgent, but we can tweak them. Per serving, you're looking at roughly 330 calories—decent for a proper dessert. The main macros are fats from the cream cheese and sugar. If you’re cutting back, here’s the trick for lighter calories: for the filling, swap half the heavy cream for good quality, full-fat Greek yoghurt. You lose a bit of the velvetiness, sure, but you gain protein and drop the fat content noticeably. For gluten-free folks, stick to those GF graham crackers we mentioned; the structure holds up fine.

Serving & Pairing Ideas

These Easy Mini Banana Pudding Cheesecakes are perfect make-ahead fodder. They keep beautifully in the fridge for up to four days if covered well. When you pull them out, let them sit on the counter for about fifteen minutes. That slight warmth takes the chill off the cheesecake just enough.

To really elevate them, forget the usual hobnobs on the side! Try serving them with a tiny scoop of good vanilla bean ice cream if you’re feeling fancy, or just keep it simple with a cup of strong tea. If you’re prepping for a party, make the crusts and the filling the day before. Just wait until the day of serving to add the fresh banana and the pudding topping to keep everything looking pristine. Honestly, once you nail this Mini Cheesecake Recipe , you’ll be churning these out all the time. Go on, give these Irresistible Mini Cheesecakes a proper go this week!

If you're craving more ideas, explore Classic Mini Corn Dogs The Best American Finger Foods Recipe , My GoTo Chewy Banana Oatmeal Bars Recipe Better than Banana Bread and My Ultimate ScratchMade Banana Pudding Creamy Custard No Instant Mix .