A graham cracker crust topped with cheesecake filling that tastes just like banana pudding!

Mini Banana Pudding Cheesecakes Recipe
It’s the dead of winter and I have cabin fever. It gets dark early, the wind is brutally bone chilling, and the sun doesn’t shine enough. The older I get, the more depressing winter becomes. I’ve made the executive decision that my husband and I will be snowbirds when he retires, which should be in about 7 years if all goes according to plan!
I need flip flops and flowers year round, it’s just the way it has to be. I’ve served my time, I’ve survived enough cold, hard winters that I have earned my seat at the beach! I am looking forward to that!
In the meantime, I’m going to focus on things that make me happy – like these Mini Banana Pudding Cheesecakes! If you love cheesecake as much as I do, then I think you’ll love Chocolate Chip Cookie Cheesecake Bars, Mini Rolo Cheesecakes, Cheesecake Brownies, and Pecan Pie Cheesecake Bars, too!

What You’ll Need for the Crust:
- 1 cup Graham Cracker Crumbs
- 2 tbsp Sugar
- 4 tbsp Butter, Melted
And the Cheesecake Filling:
- 12 oz Cream Cheese, Softened
- 1/2 cup Sugar
- 3 tbsp Flour
- 1/4 cup Sour Cream
- 1/4 cup Mashed Bananas
- 1 tsp Vanilla
- 2 Eggs
- Whipped Cream, Optional
- Sliced Bananas, Optional
- Mini Nilla Wafers, Optional

How to Make Mini Banana Pudding Cheesecakes
- Preheat oven to 325 degrees. Line muffin pan with muffin liners.
- Place enough graham crackers in a food processor to equal 1 cup crumbs and pulse. Pulse in 2 tbsp sugar and 4 tbsp melted butter until crust forms.
- Spoon mixture evenly between the cups and press firmly into the bottom.
- Bake for 5 minutes, then remove from oven.
- Reduce oven temperature to 300 degrees.
- In a large bowl, beat together 12 oz softened cream cheese, 1/2 cup sugar, and 3 tbsp flour until smooth and creamy.
- Beat in 1/4 cup sour cream and 1/4 cup mashed bananas.
- Add in 1 tsp vanilla and eggs one at a time, beating after each one.
- Divide the cheesecake mixture evenly between the cups, filling them almost full.
- Bake for 18-20 minutes, then turn off oven and leave door closed for another 5 minutes.
- Crack the oven door open and allow cheesecakes to cool for 15-20 minutes, then transfer to the refrigerator to finish cooling.
- Once cooled, top with whipped cream, banana slices, and mini Nilla wafers if desired.

You Might Also Like:
- Chocolate Chip Cookie Cheesecake Bars
- 20 Cheesecake Bar Recipes
- Cheesecake Brownies
- Lemon Cheesecake Bars
- Pecan Pie Cheesecake Bars
- Pumpkin Caramel Cheesecake Bars
- Christmas Cheesecake Bars
- Pumpkin Cheesecake Bars
- Caramel Apple Cheesecake Bars
- Peach Cobbler Cheesecake Bars
- Lemon Cheesecake Crumb Bars
- No Bake Cherry Cheesecake Bars
- Strawberry Rhubarb Streusel Cheesecake Bars
Recipe Notes:
- Sliced Bananas – Add sliced bananas in the center of the cheesecake filling if desired!

More Mini Cheesecakes:
- Mini Rolo Cheesecakes
- Mini Chocolate Chip Cookie Cheesecakes
- Mini Butterfinger Cheesecakes
- Mini Oreo Cheesecakes
- Mini Gingerbread Cheesecakes
- Mini Eggnog Cheesecakes
- Grinch Mini Cheesecakes
- Mini Peppermint Cheesecakes
- Mini Pecan Pie Cheesecakes
- Mini Pumpkin Cheesecakes
- Andes Mint Mini Cheesecakes
Mini Banana Pudding Cheesecakes

Mini Banana Pudding Cheesecakes, a graham cracker crust topped with cheesecake filling that tastes just like banana pudding!
Ingredients
Crust
- 1 cup Graham Cracker Crumbs
- 2 tbsp Sugar
- 4 tbsp Butter, Melted
Cheesecake Filling
- 12 oz Cream Cheese, Softened
- 1/2 cup Sugar
- 3 tbsp Flour
- 1/4 cup Sour Cream
- 1/4 cup Mashed Bananas
- 1 tsp Vanilla
- 2 Eggs
- Whipped Cream, Optional
- Sliced Bananas, Optional
- Mini Nilla Wafers, Optional
Instructions
- Preheat oven to 325 degrees. Line muffin pan with muffin liners.
- Place enough graham crackers in a food processor to equal 1 cup crumbs and pulse. Pulse in sugar and melted butter until crust forms.
- Spoon mixture evenly between the cups and press firmly into the bottom.
- Bake for 5 minutes, then remove from oven.
- Reduce oven temperature to 300 degrees.
- In a large bowl, beat together softened cream cheese, sugar, and flour until smooth and creamy.
- Beat in sour cream and mashed bananas.
- Add in vanilla and eggs one at a time, beating after each one.
- Divide the cheesecake mixture evenly between the cups, filling them almost full.
- Bake for 18-20 minutes, then turn off oven and leave door closed for another 5 minutes.
- Crack the oven door open and allow cheesecakes to cool for 15-20 minutes, then transfer to the refrigerator to finish cooling.
- Once cooled, top with whipped cream, banana slices, and mini Nilla wafers if desired.

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