If you are a fan of luscious textures and irresistible flavors, you are going to fall head over heels for these Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe. These delightful little treats combine the creamy, dreamy richness of cheesecake with the nostalgic charm of banana pudding, highlighted by a buttery vanilla wafer crust, a drizzle of salted caramel, and a light and fluffy cloud of whipped cream. They are the perfect bite-sized indulgence that’s sure to impress friends and family or simply satisfy your sweet tooth in style.

Ingredients You’ll Need

The image shows many small cheesecakes on a black wire rack with brown paper under it, placed on a white marbled texture. Each cheesecake has three layers: a light brown crumbly base, a smooth pale yellow middle cheesecake layer, and a thick white whipped cream layer on top. The whipped cream is decorated with light brown caramel sauce drizzled over it, and each cheesecake has a curved slice of banana standing upright on one side of the cream. There is a silver spoon with some caramel sauce on it resting on the rack in front of the cheesecakes. Photo taken with an iphone --ar 4:5 --v 7

It’s amazing how a handful of simple and well-chosen ingredients work together to create a stunning dessert like this. Each item plays a key role, whether it’s enhancing flavor, texture, or adding that perfect visual appeal.

Vanilla wafer cookies: Provide a crisp, buttery base that offers a wonderful contrast to the creamy filling.

Butter (melted): Binds the cookie crust and adds richness for a golden finish.
Brown sugar: Used in both crust and filling, it adds warmth and subtle caramel notes to each bite.
Salt: Balances sweetness and intensifies the flavors.
Cream cheese (softened): The core of the cheesecake’s creamy, tangy texture.

Mashed banana: Brings natural sweetness and banana flavor that makes these cheesecakes unforgettable.
Vanilla Greek yogurt: Adds tang and smoothness while keeping the dessert light.
Egg: Provides structure and that perfect cheesecake density.
Vanilla extract: Enhances the overall flavor with a warm, aromatic touch.

Baking powder: Lightens the texture just a touch for a delicate finish.
Whipping cream: For making that heavenly homemade whipped cream topping.
Powdered sugar: Sweetens the whipped cream gently without graininess.
Large banana (sliced): Fresh slices for garnish that amplify the banana goodness and add freshness.

Salted caramel sauce: The decadent crown jewel that ties it all together with a luscious salty-sweet drizzle.

How to Make Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe

Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe - Recipe Image

Step 1: Prepare the Oven and Muffin Pan

Start by preheating your oven to 350˚F to get everything nice and hot for baking. Line a muffin pan with cupcake liners — this makes it easy to remove the cheesecakes later and adds a clean, charming presentation.

Step 2: Make the Crust

Pop the vanilla wafers, melted butter, brown sugar, and a pinch of salt into a food processor. Pulse until the mixture looks like coarse sand. This crumbly texture is key to a sturdy yet tender crust. Press about a tablespoon firmly into the bottom of each liner. Bake these crusts for 5 minutes to set and develop a golden color — this little step ensures they won’t get soggy once filled.

Step 3: Prepare the Filling

In a mixer, beat the softened cream cheese and brown sugar until smooth and creamy — this is your luxurious base. Then, add the mashed banana, vanilla Greek yogurt, lightly beaten egg, vanilla extract, and baking powder. Mix gently until the batter is mostly smooth (some lumps from the banana are perfectly fine and add to the homemade feel). This mixture brings all the iconic banana pudding flavors into cheesecake form.

Step 4: Assemble and Bake the Cheesecakes

Pour the creamy banana filling over the crusts, filling each muffin cup almost to the top. Gently tap the pan to get rid of air bubbles and level the tops. Bake for 18 to 20 minutes until the edges are just set but the centers still have a little jiggle. This guarantees the perfect velvety, melt-in-your-mouth texture. Allow the cheesecakes to cool to room temperature (about an hour) before chilling.

Step 5: Create the Toppings

Whip the cold whipping cream with powdered sugar until stiff peaks form — rich, fluffy whipped cream is essential to complement the dense cheesecake. Drizzle about a teaspoon of salted caramel sauce on each cheesecake first, then pipe or spoon on a generous dollop of whipped cream. Finish with additional caramel drizzles and a fresh banana slice for that elegant, irresistible look.

How to Serve Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe

Garnishes

Fresh banana slices add freshness and vibrancy, while a sprinkle of chopped nuts or a tiny pinch of flaky sea salt can elevate the salted caramel’s flavor even more. Mini edible flowers also make a pretty, unexpected touch!

Side Dishes

Consider serving these mini cheesecakes with a scoop of cinnamon ice cream or alongside a simple berry compote to introduce contrasting tartness and brighten each bite beautifully. A cup of strong coffee or creamy chai tea are fantastic beverage pairings, too.

Creative Ways to Present

Place the mini cheesecakes on a rustic wooden serving board for a cozy feel, or arrange them on a tiered dessert stand for an elegant party impression. Wrapping each in a delicate parchment collar or tying a little ribbon around the cupcake liner can turn these into perfect party favors.

Make Ahead and Storage

Storing Leftovers

Keep any leftover mini banana pudding cheesecakes tightly covered in the refrigerator. They’ll stay fresh and creamy for up to 3 days, allowing you to enjoy that indulgent flavor over several sittings.

Freezing

You can freeze these cheesecakes by placing them on a tray to freeze individually first, then transferring to an airtight container or freezer bag. They hold well for up to 1 month. Thaw in the refrigerator overnight before serving, and add fresh whipped cream and banana slices after thawing.

Reheating

Cheesecakes are best enjoyed chilled, so no reheating is necessary. Just serve straight from the fridge or room temperature for the creamiest texture and best flavor experience.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, you can substitute regular yogurt, but Greek yogurt adds extra creaminess and tang that balances the banana’s sweetness perfectly. If using regular yogurt, opt for a thick variety to avoid thinning the batter.

Is it necessary to bake the crust before adding the filling?

Baking the crust briefly helps it firm up so it doesn’t get soggy once the cheesecake filling is added. This step also enhances the flavor by toasting the crust ingredients just right.

Can I make these cheesecakes dairy-free?

Absolutely! Use dairy-free cream cheese, plant-based yogurt, and non-dairy whipping cream alternatives. Just make sure the salted caramel sauce you use is also dairy-free, or you can make your own version.

What size muffin pan works best?

A standard 12-cup muffin pan is ideal as it creates perfect individual mini cheesecakes. If you want smaller or larger sizes, adjust the baking time accordingly and keep an eye on doneness.

How do I know when the cheesecakes are done baking?

Look for firm edges and slightly jiggly centers. The center should not be liquid, but it’ll keep a bit of a wobble which firms up while cooling to give that creamy texture classic to cheesecakes.

Final Thoughts

I can’t recommend the Mini Banana Pudding Cheesecakes with Salted Caramel and Whipped Cream Recipe enough. It’s a charming little dessert that feels both special and approachable, perfect for any occasion where you want to impress without the fuss. The balance of flavors and textures will have everyone asking for seconds — so go ahead, make a batch and enjoy every magical bite!