Mini Banana Cheesecakes

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Mini Banana Cheesecakes that taste just like banana cream pie! These delicious banana flavored cheesecakes are tasty treats.

Bite-Sized Banana Cream Pie Cheesecakes

Banana Cream Pie Mini Cheesecakes

Mini cheesecakes are always a hit when it comes to dessert. Who can’t resist a good bite sized cheesecake or a banana cream pie with those delicious Nilla Wafers? Combine the two and you have a tasty dessert that friends and family will love – these mini banana cheesecakes.

Looking for a no bake cheesecake dessert? Try these no bake blueberry cheesecake parfaits!

Mini Banana Cream Pie Cheesecakes Ingredients

Nilla Wafers – Nilla Wafers make the perfect addition to anything banana-flavored, especially these mini banana cheesecakes. The wafers are crushed for this recipe to help make the bottom of the banana pie cheesecakes.

Unsalted Butter – Combining the unsalted butter and the Nilla Wafers create that sweet cheesecake crust on the bottom.

Cream Cheese – Cream cheese is a staple with most cheesecakes because it helps give you that firm yet creamy cheesecake texture.

Sugar – To add a little extra sweetness to the mini banana cheesecakes.

Eggs – Using eggs to make the cheesecake filling will help hold it together when baking.

Lemon Juice – Adding lemon juice to the mixture will not only add flavor, but it will also help to prevent curdling.

Flour – To help make the filling lighter and fluffier. It’s also used to help keep the filling from cracking.

Sour Cream – Since sour cream is more dense than cream cheese, it will help soften the filling texture.

Banana Pudding Mix – This is where we are going to get our banana flavors from.

Heavy Whipping Cream – For these mini banana cheesecakes, we use heavy whipping cream to make the topping. It will help create that creamy texture.

Powdered Sugar – Combined with the heavy whipping cream, powdered sugar will add some extra sweetness.

Can I make a regular-size cheesecake with this recipe?

Yes! If you would like to make a 9-inch cheesecake instead of mini cheesecakes this can be done. Cover the bottom of a springform pan with two layers of foil. Place it in a roasting pan that has about 2 inches of water. This creates a water bath for the cheesecake.

Bake the cheesecake for about 1 hour or until the outside edges are set. There should be a slight jiggle in the middle once it’s baked. If there is too much of a jiggle, continue to bake and test occasionally until done. 

Can I add other ingredients to these mini banana cheesecakes?

You can! You can add in some chopped banana pieces for extra banana flavor.

Chopped walnuts are often used too. After the banana pie cheesecakes are finished, we sometimes top it off with just a few pieces of chopped walnuts for extra flavor.

Making Mini Banana Cheesecakes

Baked cheesecakes are a little more time-consuming, but it’s worth the extra effort. You won’t regret the extra steps you have to take!

Mini Banana Cheesecakes

For the Crust

  • 2 c. crushed Nilla Wafer crumbs
  • ½ c. melted unsalted butter

Tip: The easiest way to crush the Nilla Wafers is to place them in a large ziplock bag and use a rolling pin to crush them. This helps crush the wafers without making a mess. You can also use a food processor.

To Make the Banana Pie Cheesecake Filling

  • 16 oz softened cream cheese
  • 1 c. sugar
  • 4 eggs
  • 2 tbsp lemon juice
  • 3 tbsp flour
  • 2 c. sour cream
  • 1 – 5 oz package of banana pudding mix

How to Make the Whipped Topping

  • 1 c heavy whipping cream
  • ½ c powdered sugar

Banana Pie Mini Cheesecake Directions

Preheat the oven to 325 degrees.  Prep the cupcake pan by placing cupcake liners in each of the holes.

Mix the butter with the Nilla wafers until the crumbs are wet and can form the crust. Next, take a tablespoon full of the crust mixture and pack it into the bottom of one of the liners. You can use the back of the tablespoon to press down the crust. Repeat with the remaining crust mix and set aside.

Combine the sugar and the softened cream cheese until smooth. Make sure the cream cheese is incorporated well enough and that there are no chunks. This is an important step because you don’t want chunks of cream cheese in the mini banana cheesecakes.

Once the sugar and cream cheese are combined and there are no lumps, add in the eggs and mix until combined.

Then, combine the flour, vanilla, sour cream, pudding mix, and lemon juice. You can do this by hand, but a mixer will be easier.

Putting the Mini Banana Cheesecakes Together

Fill each cupcake liner with the filling mixture until it’s just under the rim of the top. 

Bake in the oven for about 14-16 minutes.  Before removing them from the oven, perform a “jiggle test” by gently wiggling the pan. The centers of the cheesecakes should move slightly while the edges remain in place. The cheesecakes will completely solidify once they cool down.

If they pass the “jiggle test”, remove them from the oven and allow them to cool to room temperature.  Once they have cooled down, place in the fridge for an additional 2 hours to set. 

Do not remove the liners from the pan before they have cooled and solidified. This will cause you to have messy, broken cheesecakes. 

Before serving the mini banana cheesecakes, top them off with the topping.  Place the heavy cream and powdered sugar in the bowl of a stand mixer and beat on high until stiff peaks. Add the cream and sugar mixture to a pastry bag fitted with a large star tip.  Pipe a small dollop on each cheesecake.

Sprinkle with additional Nilla Wafer crumbs and a chopped wafer piece. 

Storing the Mini Banana Pie Cheesecakes

You can store the cheesecakes in an airtight container in the refrigerator for 3 days. They can be kept frozen for up to 3 months. 

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