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Banana Pudding Cheesecake Bites

January 13, 2018
Shanika | Orchids + Sweet Tea

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These Banana Pudding Cheesecake Bites are the best remix to famous Southern banana pudding. A spiced Nilla wafer cookie and Graham Cracker crust holds up tangy banana cream cheese filling and a light-as-air whipped cream topping!

Banana Pudding Cheesecake Bites

Indulge in a bite-sized delight with our Banana Pudding Cheesecake Bites! These irresistible treats combine the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Made with a buttery graham cracker crust, a luscious banana cheesecake filling + a light-as-air whipped cream topping--- Each bite is a heavenly experience. Perfect for parties, potlucks, or simply satisfying your sweet tooth!

Banana Pudding Cheesecake Bite missing a piece.

So, you know that my heart lies in the South! I've been a Florida girl my whole life and while I've resided in NYC for quite some time, I've always stayed true to my good ole' southern roots. And if you've followed Orchids + Sweet Tea for a while, you may know that I LOVE BANANA PUDDING and I also love cheesecake so I figured why not combine the two into Banana Pudding Cheesecake Bites!

I absolutely adore the creamy, fluffy texture and the custardy banana flavor that always takes me back to my childhood in the South. If you're a fan of everything banana pudding, you've got to give Caramelized "Crunch" Banana Pudding, Classic Southern Banana Pudding, My Grandma's Baked Southern Banana Pudding, and Best Biscoff Banana Pudding with Caramel a try next. Trust me, they're all winners!

Jump to:
Banana Pudding Cheesecake Bites on a wooden board.

What Do Banana Pudding Cheesecake Bites Taste Like?

  • Creamy + luscious cheesecake filling
  • Delicate hints of ripe banana flavor
  • Rich and buttery graham cracker crust
  • Balanced sweetness with a hint of caramelization
  • Irresistibly creamy and fluffy texture
  • A delightful fusion of comfort and sweetness!
Banana Pudding Cheesecake Bites topped with banana slices and vanilla wafers.

How to Make Southern-Style Banana Pudding Cheesecake Bites

While this recipe is a bit different from the typical instant pudding mix recipe, it's still a fairly simple recipe to follow. It's also a great opportunity to get your kids in the kitchen! They can have fun preparing the no-bake crust and mixing up the banana cheesecake filling.

Ingredients

Here are the ingredients for all three layers of this decadent homemade dessert:

Vanilla Wafer Crust:

  • Nilla wafer cookies. Use any variety of homemade or store-bought cookies.
  • Pure cane sugar. I recommend organic sugar for the best quality and flavor.
  • Unsalted butter. You'll use melted butter to hold the cookie crust together.

Banana Pudding Cheesecake:

  • Cream cheese. You'll need 1 ½ 8-ounce packages of cream cheese. Let it soften to room temperature so it's easy to whip into a luscious, creamy cheesecake texture.
  • Pure cane sugar. Again, I recommend organic.
  • All-purpose flour. I used Bob's Red Mill organic flour for all of my baking projects.
  • Sour cream. This adds extra tang to balance the sweetness of the banana.
  • Bananas. You'll need about 1 medium banana for the cheesecake layer. Choose a nice dark brown, ripe banana for natural sweetness and easy mixing.
  • Vanilla extract. This is a must-have banana pudding flavor-enhancer. Make sure to use pure vanilla for the best flavor.
  • Eggs. These will help build the structure of your cheesecake so it's dense but creamy.
  • Cinnamon. Just a pinch adds a hint of warming spice to the mix.
Several Banana Pudding Cheesecake Bites on a table.

Whipped Cream + Toppings

  • Heavy whipping cream. You'll need very cold cream to whip it well.
  • Powdered sugar. This dissolves seamlessly into whipped cream so you don't end up with a grainy texture.
  • Vanilla extract. Add a hint of vanilla to the cream for extra flavor.
  • Nilla wafers. A must-have crunchy topping in my book!
  • Banana slices. Add a few on top of each cheesecake bite to complete the classic Southern presentation.

SHOP MY FAVORITE BAKEWARE ITEMS AND ACCESSORIES!

Here, I’ve curated a list of bakeware essentials that I use to achieve my favorite baking treats, especially with this Banana Pudding Cheesecake Bites. Everything from my fave baking sheets, parchment paper, mixing bowls, and more. SEE THEM HERE!

Banana Pudding Cheesecake Bite missing a small piece.

Tips For The Perfect Cheesecake Bites

AVOID THOSE LUMPS!

Always, ALWAYS soften your cream cheese at room temperature for a minimum of 30 minutes to ensure that it can be fully smooth when you beat it in an electric mixer.

COMBINE CAREFULLY + SLOWLY.

Be sure to add in the eggs ONE AT A TIME and always keep the mixer’s speed on low to avoid over-mixing. A light mix always does the trick!

ALWAYS ADD A WATER BATH.

I like to add a small pot of water on the lower rack of the oven while I bake my cheesecakes, cakes, cupcakes, etc. However, you can always add your cheesecake pan within another pan that has a small amount of water as your bath. Either way, it keeps in the proper moisture and helps everything to bake nicely.

KEEP THE OPENING OF THE OVEN DOOR AT A MINIMUM.

Yup, that’s right. No quick peeking every few minutes. Every time that the oven door is open, it causes your cheesecakes to inflate from the sudden shift in temperature. That’s why it’s imperative to end the baking of your cheesecakes by turning off the oven and cracking open the oven door slightly for a few minutes before removing them out of it entirely.

DO THE WOBBLE, WOBBLE TEST!

When checking to see if your cheesecake is done, always do the jiggle test to ensure that it only jiggles slightly in the middle. Don’t worry—while it cools, the trapped heat will continue to cook the center nicely.

COOL, COOL, AND COOL!

Lastly, be sure that your cheesecake is FULLY cooled before covered. This prevents condensation form forming and that not-so-great wetness that happens on the tops when covered before cooled.

Once fully cooled at room temperature, you’re free to refrigerate it for an hour (uncovered) and then you can place foil or plastic wrap over it after that.

Wooden board of Banana Pudding Cheesecake Bites.

Why Do Cheesecake Bites Cool In The Oven?

The trick about leaving the cheesecakes in the oven with the door open after baking helps to prevent cracking. If the cheesecakes change temperature too quickly (from the oven to room temp), they may cack o the surface. By leaving them in the oven, they slowly reach room temperature and hold their shape nicely.

The cheesecakes will still need to chill for a while out for the oven, as these are best served chilled or at room temperature. 

Gingersnaps vs. Vanilla Wafers

While vanilla wafers are certainly the more traditional cookie to pair with Southern-style banana pudding, I love the addition of some spice from ginger snaps.

The cookies are crisp and full of warming ginger and cinnamon flavor. I find that this is the perfect balance to rich sour cream cheesecake and sweet bananas.

How To Stop Bananas From Going Brown

One of the biggest challenges for some people is the idea that the bananas will turn brown after awhile, which is often the natural process of bananas once removed from their skin and sliced. However, there is a trick that you can do to slow this process down completely----which is adding a bit of lemon juice to your banana slices prior to adding them on top!

Banana Pudding Cheesecake Bites on a wooden board.

Banana Pudding Cheesecake Bites Q + A's

How to best store?

Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.

Can i buy whipped cream instead of making it?

Yes! If you decide not to make your own whipped cream, feel free to substitute with Coolwhip!

Can I use ripe bananas for the cheesecake filling?

Absolutely! Ripe bananas add natural sweetness and a creamy texture to the cheesecake filling. Mash them well and incorporate them into the cheesecake batter for the best banana flavor.

More Banana Infused Recipes?

I love using bananas in my baking and cooking-- They add so much natural sweetness and flavor to a recipe plus the flavor is so powerful! Bananas are also just so versatile and they are inexpensive. You can buy a big bunch of bananas for a dollar or two! So I just had to make a list of 34 Delicous Banana Recipes!

Banana Pudding Cheesecake Bite on a white counter.

More Creamy + Delicious Cheesecake Recipes

If you loved this Banana Pudding Cheesecake Bites and are a lover of cheesecake then you have to try these amazing recipes next!

MADE OUR RECIPE(S)?

If you tried this Banana Pudding Cheesecake Bites recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag @orchidsnsweettea_ on Instagram  and hashtag it #orchidsandsweettea! I love hearing from you!

Banana Pudding Cheesecake Bites on a wooden board.

Banana Pudding Cheesecake Bites

January 13, 2018
5 from 2 votes
Indulge in a bite-sized delight with our Banana Pudding Cheesecake Bites! These irresistible treats combine the creamy richness of cheesecake with the nostalgic flavors of banana pudding. Made with a buttery graham cracker crust, a luscious banana cheesecake filling + a light-as-air whipped cream topping--- Each bite is a heavenly experience. Perfect for parties, potlucks, or simply satisfying your sweet tooth!
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Serves: 12 bites

Ingredients

NILLA WAFER/GRAHAM CRACKER CRUST:

  • 1 cup Nilla wafer cookies
  • 1 ½ cups Graham crackers, chopped
  • 2 Tbsps organic brown sugar
  • pinch of ground cinnamon
  • 3 Tbsps unsalted butter, melted

BANANA CHEESECAKE FILLING:

  • 1 banana, fully mashed
  • 12 ozs. organic cream cheese, softened at room temp. (That's 1 ½ packs!)
  • ½ cup organic cane sugar
  • 2 Tbsps organic all-purpose flour
  • 2 Tbsps vanilla instant pudding mix
  • 2 large organic eggs, room temp.
  • 3 Tbsps low-fat sour cream
  • 2 tsps vanilla extract
  • pinch of ground cinnamon
  • pinch of ground nutmeg
  • pinch of sea salt

TOPPINGS:

  • Whipped cream, store-bought or homemade
  • Vanilla wafer cookies, whole + crushed
  • Banana Slices

Instructions

NILLA WAFER/GRAHAM CRACKER CRUST:

  • Preheat oven to 325 degrees Fahrenheit and prepare a 12-cavity cupcake pan with cupcake liners.
  • Grind the nilla wafer cookies and graham crackers in a food processor, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the cookie/cracker mixture along with the brown sugar, and melted butter into a medium bowl and stir until full combined.
  • Divide the mixture between the cupcake liners (about 2 Tbsps per well) and press down into the bottoms with your fingers (focusing on the middle) to ensure that it’s perfectly covering the bottom and sides (like a deep well).
  • Bake the crusts for about 5 minutes and then remove from oven and allow it to cool until you’re ready to use.

BANANA CHEESECAKE FILLING:

  • In the bowl of an electric mixer, mix together on low speed: the cream cheese, cane sugar, vanilla pudding mix, and flour until combined. Be sure to scrape the sides and bottom of the bowl if needed.
  • Next, add the vanilla extract and the first egg and beat slowly until mostly combined. Then add the remaining egg and mix until well combined, still mixing everything on low speed. Now, add in the sour cream, mashed banana, cinnamon, nutmeg, and salt and continue mixing.
  • Change mixer attachment to a whisk and beat on medium-high speed for 1-2 minutes or so until completely smooth and lump-free. NOTE: DO NOT OVER-MIX. Be sure to stop once the batter becomes smooth.
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 16-18 minutes, then turn off the oven and allow them to sit in the oven for another 5 minutes with the oven door halfway open to avoid cheesecakes from deflating. NOTE: When baking, I always prepare a medium pot with water and add it to the oven as well, to keep cheesecake temperature even and to add moisture.
  • Remove cheesecakes from the oven and allow them to continue to cool for another 15-20 minutes or until at room temperature coolness, before putting them in the refrigerator for at least an hour.

HOMEMADE WHIPPED CREAM + ASSEMBLY:

  • Add 2 cups of organic heavy whipping cream, ¼ cup of powdered sugar and 1 teaspoon of vanilla extract into the mixing bowl of an electric mixer (w/ a whisk attachment) and whip on high speed until stiff peaks form, about 5-6 minutes. Once fluffy, add whipped cream to a piping bag with your favorite tip and add it to the refrigerator until ready to use.
  • Once cooled, remove the cheesecake from the fridge and remove cupcake liners. Top cheesecakes with the whipped cream along with banana slices and Nilla wafer cookies. NOTE: let the sauce further 'set' as both the topping + cheesecakes continue to cool. You can add cheesecakes back to the refrigerator for a few minutes to aide in this.
  • Grab a bite and enjoy.
  • Bon Appetit!

Tips & Tricks

STORAGE: Leftover Cheesecakes can be stored (tightly wrapped) in the refrigerator for up to 5 days. For best results, keep cheesecakes in the freezer until the night before you’re ready to serve. Defrost by refrigerating.
WHIPPED CREAM: If you decide not to make your own whipped cream, feel free to substitute with Coolwhip!
 

Nutrition

Calories: 221kcal | Carbohydrates: 34g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 341mg | Potassium: 169mg | Fiber: 1g | Sugar: 21g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

DID YOU MAKE THIS recipe?

Tag @orchidsnsweettea_ on Instagram and hashtag it #orchidsandsweettea

That's my Southerner's Banana Pudding Cheesecake Bites for ya! Cheesecake, anyone?

ORCHIDS + SWEET TEA

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  1. Oh my goodness, these look so AMAZING!! I'm am definitely trying, both my husband and I loooove any dessert with banana, and they look so easy to make! Thanks you so much for the recipe!

    • Thanks so much Keianna! They are really delicious and at least you can have several ones and not feel guilty! I know I did! Haha.

  2. Oh my word! These look absolutely delicious! I pinned it so I could come back to it later! Your photos are beautiful!

    • Thanks so much Morgan! They are really delicious! I LOVE Banana pudding since my childhood so I most certainly enjoyed it! I hope that you enjoy! 🙂

    • soooo good. I made for my baby's pre birthday. Gotta still make a chocolate cake but we ate all these little goodies last night!
      Love the name of your site so it drew me in for the recipe....

      • Hi Yolanda! Thanks so much! I am so happy to hear that you enjoyed these! They really are delicious! I hope that you find some other great sweet treats on the blog! 🙂

    • Thanks so much MJ! Yes, it's definitely really easy and GOOD for sure! I hope that you enjoy it once you give it a try! 🙂

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