I promise these Banana Pudding Cheesecake Bites will make you feel like a dessert magician — no wand required, just a mini muffin tin and a brave appetite. If you’ve ever tried to eat a whole banana pudding by spoon and been judged by your own reflection, this recipe rescues you with cheesecake-level richness tucked into bite-size, totally shareable (but honestly, you don’t have to) treats. They’re creamy, slightly tangy, and studded with tiny crunchy graham-Vanilla wafer moments that make every mouthful a delightful surprise. Plus, they chill into perfectly portable little clouds of comfort — ideal for picnic glory or sneaking after the kids go to bed.
Quick Facts
- Yield: Serves 24 (24 bite-size cheesecakes)
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Total Time: 163 minutes (includes 2 hours chilling)
Why This Recipe is Awesome
This mash-up takes classic banana pudding vibes — soft bananas, vanilla wafers, creamy pudding — and straps them to a tangy cheesecake body. The texture pops between a buttery, crunchy crust and a silky, slightly dense cheesecake filling with banana notes. It’s easy enough for weeknight baking and fancy enough for potlucks. Also? Bite-sized desserts make you feel civilized while you demolish three in a row. Who’s judging?
Ingredients
For the Main Dish:
- 1 1/2 cups graham cracker crumbs (about 10 full sheets, crushed)
- 2 tbsp granulated sugar
- 6 tbsp unsalted butter, melted
- 16 oz cream cheese (two 8-oz blocks), softened
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 (3.4 oz) package instant vanilla pudding mix (dry)
- 1/2 cup mashed ripe banana (about 1 medium banana)
- Pinch of salt
For the Sauce / Garnish:
- 1 cup heavy cream (whip to soft peaks) or 1 container whipped topping
- 6–8 Nilla wafers, crushed for sprinkling
- Extra banana slices for garnish (use right before serving to avoid browning)
- Optional: drizzle of caramel or a dusting of cinnamon
How I Make It
Step 1:
Preheat your oven to 325°F. In a bowl, stir together the graham cracker crumbs, 2 tbsp sugar, and melted butter until the crumbs look like damp sand. Press about 1 tablespoon of the crust into each cup of a greased mini muffin tin to form a firm base. I use the bottom of a shot glass to compact them — it makes a satisfying *thunk* and keeps the crust from flaking apart when you eat them.
Step 2:
Beat the cream cheese with 2/3 cup sugar until smooth and creamy — scrape the bowl so no lumps hide. Add the vanilla extract, egg, and the dry vanilla pudding mix, then mix just until combined. Fold in the mashed banana and a pinch of salt. The batter should smell like sweet vanilla with a whisper of banana and look glossy and pale.
Step 3:
Divide the filling evenly among the crust-lined cups (about 1 tablespoon per cup). Smooth the tops with the back of a spoon — they’ll puff slightly in the oven. Slide the tray into the oven and bake for 15–18 minutes, until the centers jiggle slightly but the edges look set and a faint golden rim forms. That jiggle? That’s your friend — it firms up while chilling.
Step 4:
Cool the bites on the counter for 15 minutes, then transfer the tin to the fridge and chill for at least 2 hours (overnight works, too). While they chill, whip the heavy cream to soft peaks and crush the Nilla wafers. The kitchen will smell faintly of vanilla and toasted graham — comforting and dangerous.
Step 5:
Top each chilled cheesecake bite with a dollop of whipped cream, a sprinkle of crushed wafers, and a small banana slice right before serving. If you want drama, add a drizzle of caramel and a quick dusting of cinnamon. Serve chilled and watch them disappear.
Pro Tips
- Room-temperature cream cheese blends smoothly. If it’s cold, zap it 8–10 seconds in the microwave—don’t melt it.
- Don’t overbeat after adding the egg; mix just until combined to avoid air pockets that crack tops.
- If you don’t have a mini muffin tin, use a regular muffin tin and bake at the same 325°F for about 18–22 minutes.
- Make these a day ahead—chilling actually improves texture and flavor.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Want less dairy? Use a vegan cream cheese and coconut cream for the topping; texture will be a touch softer.
- Swap graham crackers for gluten-free graham crumbs to make the crust GF (watch for added sweetness).
- Replace the mashed banana with 1/2 tsp banana extract if you want flavor without extra moisture.
- For a lighter twist, use 1/2 cup Greek yogurt folded into the filling — you’ll lose a bit of richness but gain tang.
Variations & Tips
- Chocolate Drizzle: Add a teaspoon of cocoa to the crust and drizzle melted chocolate on top.
- Boozy Banana: Macerate banana slices in 1 tbsp rum for a minute and use as a garnish for grown-up bites.
- Single-Serve Parfait: Layer crushed wafers, filling, and banana slices in small glasses instead of muffin cups.
- Salted Caramel Twist: Sprinkle flaky sea salt over caramel-drizzled bites for sweet-salty contrast.
- Mini Banana Split: Top with a maraschino cherry and a tiny bit of hot fudge for nostalgic flair.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make them up to 48 hours ahead. Store covered in the fridge; add fresh banana slices right before serving to avoid browning.
- Can I double the recipe?
- Sure thing. Use two mini muffin tins or bake in batches. If using a full-size muffin tin, increase bake time to around 18–22 minutes.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so 4.5 tbsp) and expect a slightly different, less crisp crust.
- How do I know it’s done?
- Look for set edges and a center that still jiggles slightly when you tap the tin — that gentle wobble means the centers won’t dry out and will set as they chill.
- What if I don’t have ingredient X?
- No pudding mix? Add 1 tsp banana extract and 2 tbsp cornstarch to stabilize. No graham crackers? Use digestive biscuits or crushed vanilla shortbread.
How I Like to Serve It
I love these on brunch tables, alongside coffee and greasy bacon — the sweetness balances everything. They travel well to potlucks and pair beautifully with a cold glass of milk or a strong espresso. In summer, set them on a picnic blanket; in fall, make them after a soup night for dessert that feels indulgent but not over-the-top.
Notes
- Store in an airtight container in the fridge for up to 3 days; the texture softens slightly over time.
- These don’t need reheating—serve cold or at cool room temperature. No meat temps needed here, hooray!
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade Banana Pudding Cheesecake Bites. They’re tiny, triumphant, and absolutely worth the fridge real estate.