Mini Banana Pudding Cheesecakes
Creamy, dreamy, and perfectly portioned—these no-bake cheesecakes are a banana pudding twist that’s sure to wow at any gathering! 
Ingredients:
Crust:
1 cup crushed vanilla wafers
3 tablespoons melted butter
Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup sweetened condensed milk
1/2 cup mashed ripe banana
1 teaspoon vanilla extract
1 cup whipped topping (e.g., Cool Whip)
Layering & Garnish:
1 banana, thinly sliced
Extra whipped topping
Mini vanilla wafers or crushed wafer crumbs
Instructions:
1. Prepare the crust: Mix crushed vanilla wafers with melted butter until evenly moistened. Spoon into lined muffin tins (12 cups) and press firmly to form crusts.
2. Make the filling: Beat cream cheese until smooth. Add condensed milk, mashed banana, and vanilla. Mix well. Gently fold in whipped topping until just blended.
3. Assemble: Place a banana slice on each crust. Spoon or pipe the cheesecake filling on top, filling each cup completely. Smooth the tops.
4. Chill: Refrigerate for 1–2 hours, or freeze for 30 minutes for a firmer texture.
5. Garnish & serve: Top with a swirl of whipped topping and a mini vanilla wafer or cookie crumb before serving.
Prep: 20 min | Cook: 0 min | Total: 2 hours (chill time included)
Servings: 12 | Calories: 210 per serving
