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Mini Banana Pudding Cheesecakes

Wait until you try these Mini Banana Pudding Cheesecakes. With a unique twist on flavors, these mini cheesecakes are a combination of delicious homemade pudding and creamy rich cheesecake. This simple dessert is a match made in heaven. 

Prep Time
40 mins
Cook Time
40 mins
Chill Time
3 hrs
Total Time
4 hrs
Servings: 24
Calories: 139 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cup whole milk
  • 1/4 cup sugar
  • 2 large egg yolks
  • 3 TBSP cornstarch
  • 1 teaspoon banana extract
  • 1/4 teaspoon kosher salt
Cheesecake Graham Cracker Crust Ingredients
  • ¾ cup Graham cracker crumbs
  • 1 ½ tbsp sugar
  • ¼ cup unsalted butter melted
Cheesecake Filling
  • 2 - 8 oz cream cheese softened
  • ½ cup sugar
  • ½ cup sour cream
  • ¾ teaspoon pure vanilla extract
  • ⅛ teaspoon kosher salt
  • 2 large eggs
Homemade whipped cream
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Cinnamon to sprinkle on top of whipped cream
  • Mini vanilla wafer cookies for garnish

Instructions

Banana Pudding Directions
    Cup of Yum
  1. In a medium saucepan whisk together sugar, cornstarch, salt, milk, banana extract, and egg yolks.
  2. Cook over medium heat, whisking frequently. Cook until bubbly and
  3. mixture begins to thicken, about 6-8 minutes. Remove from heat.
  4. Transfer the pudding into a serving bowl or individual cups. Chill in the fridge for a few hours
Cheesecake Graham Cracker Crust Directions
  1. Preheat oven to 325 degrees and line a cupcake pan with cupcake liners
  2. Using a medium bowl, combine all ingredients and mix until combined
  3. Using a tablespoon, scoop the crust into the cupcake liners
  4. Using a flat bottomed round cup, press the cup into the crust to make a firm crust
  5. Set aside
Cheesecake Filling Directions
  1. Using a hand mixer, beat together the sugar and cream cheese until combined and smooth
  2. Beat in the sour cream, vanilla and salt until combined
  3. Beat in 1 egg at a time until combined
  4. Scoop 2 ½ tbsp of the cheesecake mixture into the crust
  5. Bake in the oven for 17-22 minutes or until the edges are firm and a really light golden brown starts to form
  6. Allow the cheesecakes to cool for a few hours in the fridge
Homemade whipped cream Directions
  1. Using a medium bowl, beat on medium to high speed the heavy whipping cream, powdered sugar and vanilla until stiff peaks form
  2. Spoon on about 1 tbsp of banana pudding on top of each cheesecake.
  3. Pipe on a dollop of whipped cream on top.
  4. Sprinkle a dash of cinnamon on top.
  5. Garnish with a vanilla wafer cookie.
  6. Enjoy!

Nutrition Information

Calories 139kcal (7%) Carbohydrates 13g (4%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2g Trans Fat 0.1g Cholesterol 55mg (18%) Sodium 80mg (3%) Potassium 62mg (2%) Fiber 0.1g (0%) Sugar 10g (20%) Vitamin A 342IU (7%) Vitamin C 0.1mg (0%) Calcium 46mg (5%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 139

% Daily Value*

Calories 139kcal 7%
Carbohydrates 13g 4%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 0.5g 3%
Monounsaturated Fat 2g 10%
Trans Fat 0.1g 5%
Cholesterol 55mg 18%
Sodium 80mg 3%
Potassium 62mg 1%
Fiber 0.1g 0%
Sugar 10g 20%
Vitamin A 342IU 7%
Vitamin C 0.1mg 0%
Calcium 46mg 5%
Iron 0.2mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.