Banana Pudding Cheesecake Bites Recipe

Name: Banana Pudding Cheesecake Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick cooking spray; 2 cups finely crushed vanilla wafer crumbs; 6 tablespoons melted unsalted butter, cooled; 2 tablespoons sugar, plus 1/2 cup; 1 (3 1/2 ounce) package instant banana pudding mix; 1 1/2 cups whole milk; 3 tablespoons Bourbon; 2 (8 ounce) blocks cream cheese; 1/2 cup sugar; 2 cups Cool Whip, plus 2 cups for topping; 1 cup whole vanilla wafer

Servings: persons

nonstick cooking spray
2 cups finely crushed vanilla wafer crumbs
6 tablespoons melted unsalted butter, cooled
2 tablespoons sugar, plus 1/2 cup
1 (3 1/2 ounce) package instant banana pudding mix
1 1/2 cups whole milk
3 tablespoons Bourbon
2 (8 ounce) blocks cream cheese
1/2 cup sugar
2 cups Cool Whip, plus 2 cups for topping
1 cup whole vanilla wafer

1
Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer.
2
In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm.
3
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix.
4
Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving.
5
Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.

1044

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: nonstick cooking spray, 2 cups finely crushed vanilla wafer crumbs, 6 tablespoons melted unsalted butter, cooled, 2 tablespoons sugar, plus 1/2 cup, and more.

Yes, Banana Pudding Cheesecake Bites falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Pudding Cheesecake Bites

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions