Cheesecake Banana Pudding Bites

Prepare for a bite-sized explosion of Southern comfort and creamy indulgence! These Cheesecake Banana Pudding Bites are a genius fusion, marrying the rich, tangy creaminess of classic cheesecake with the beloved, sweet nostalgia of banana pudding, all in one perfectly portioned treat. Each bite features a crisp vanilla wafer crust, a smooth baked cheesecake layer, and is crowned with a light, airy banana pudding mixture. They’re easy to make, incredibly satisfying, and designed to be an instant hit at any gathering or a delightful personal indulgence. Get ready for a dessert that’s both elegant and utterly comforting!

Ingredients:

For the Vanilla Wafer Crust:

• 1 ½ cups crushed vanilla wafers (about 40-50 wafers)
• ¼ cup unsalted butter, melted

For the Cheesecake Layer:

• 8 ounces (1 block) cream cheese, softened to room temperature
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Banana Pudding Layer:

• 1 package (3.4 oz / 96g) instant banana pudding mix
• 1 ½ cups cold milk (whole or 2% recommended)
• 1 cup whipped topping (like Cool Whip), thawed

Optional Garnish:

• Fresh banana slices (tossed lightly in lemon juice to prevent browning, if preparing far in advance)
• Extra crushed vanilla wafers
• Dollops of whipped cream or stabilized whipped cream

Step-by-Step Instructions:

1. Prepare for Baking:
   • Preheat your oven to 325°F (160°C).
   • Line a mini muffin tin with 24 paper liners.
2. Make the Vanilla Wafer Crust:
   • In a medium bowl, combine the 1 ½ cups of crushed vanilla wafers with the ¼ cup of melted unsalted butter. Mix until the crumbs are thoroughly moistened.
   • Press about a rounded teaspoon of the mixture into the bottom of each prepared mini muffin liner to form the crust. Use the back of a small spoon or your fingers to press it down firmly.
3. Prepare and Bake the Cheesecake Layer:
   • In a separate medium bowl, using an electric mixer, beat the softened cream cheese and ½ cup granulated sugar together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
   • Add the large egg and 1 teaspoon vanilla extract, mixing on low speed just until combined. Be careful not to overmix once the egg is added, as this can incorporate too much air.
   • Spoon the cheesecake batter evenly over the vanilla wafer crusts in each mini muffin liner, filling each about halfway (approximately 1 tablespoon per liner).
   • Bake for 12-14 minutes, or until the edges are lightly set and the center has a slight jiggle. Do not overbake.
   • Remove the muffin tin from the oven and let the cheesecake bites cool completely in the tin on a wire rack. Once fully cooled, transfer the tin to the refrigerator for at least 30 minutes to ensure they are firm before adding the pudding layer.
4. Prepare the Banana Pudding Layer:
   • In a medium bowl, whisk together the instant banana pudding mix and 1 ½ cups of cold milk for 2 minutes, until the mixture begins to thicken.
   • Gently fold in the 1 cup of thawed whipped topping until no streaks remain and the mixture is light and airy.
5. Assemble the Bites:
   • Spoon or pipe the banana pudding mixture over the cooled and chilled cheesecake bites, filling the liners to the top.
   • Place the mini muffin tin back into the refrigerator and chill for at least 2 hours, or until the banana pudding layer is fully set.
6. Garnish and Serve:
   • Just before serving, carefully remove the bites from the muffin tin.
   • Garnish each bite with a small fresh banana slice, a sprinkle of extra crushed vanilla wafers, or a dollop of whipped cream for a beautiful presentation and added flavor.
   • Serve chilled and enjoy these delightful treats!

Tips, Variations, and Storage:

• Preventing Banana Browning: If garnishing with banana slices more than an hour before serving, lightly dip or brush the slices with a little lemon juice or pineapple juice to prevent oxidation and browning.
• Crust Variations: Try substituting graham cracker crumbs or even chocolate cookie crumbs for the vanilla wafers for a different flavor profile.
• Pudding Flavor: While banana is classic, you could experiment with vanilla or even chocolate instant pudding mix for variations.
• Extra Vanilla Wafer Crunch: Crumble some extra vanilla wafers between the cheesecake layer and the banana pudding layer for added texture.
• Serving Presentation: Arrange them on a platter for a party, or individually cup them for grab-and-go treats.
• Storage: Store the Cheesecake Banana Pudding Bites in an airtight container in the refrigerator for up to 3 days. They are best enjoyed within 1-2 days for optimal freshness of the bananas and pudding texture.

Pairings:

• Beverages: These bites pair wonderfully with a glass of cold milk, iced coffee, or a light dessert wine like a Moscato d’Asti.
• Complementary Flavors: Serve alongside other mini desserts like chocolate truffles or fresh fruit tarts for a varied dessert spread.

Quick Info:

• Prep Time: 20 minutes
• Cook Time: 12-14 minutes
• Chill Time: 2 hours minimum
• Total Time: Approximately 2 hours 35 minutes – 2 hours 45 minutes
• Servings: 24 mini bites
• Approximate Kcal: 210 kcal per bite (this is an estimate and can vary based on specific ingredients)
• Cuisine: American Dessert / Southern-Inspired
• Effort Level: Easy