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Banana Pudding Cheesecake Bites
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5 from 1 vote

Banana Pudding Cheesecake Bites

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. 
Course Dessert
Cuisine American
Keyword baked, banana, banana pudding, bites, cheesecake, classic, dessert, easy, holidays, homemade, indulge, recipe, southern, sweet, vegetarian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 bites
Author Shanika | Orchids + Sweet Tea



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


  • 1 banana, fully mashed
  • 12 ozs. organic cream cheese, softened at room temp. (That's 1 1/2 packs!)
  • 1/2 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


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



  • 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.


  • 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 5 minutes or so until completely smooth and lump-free.
  • Add a small amount of filling to each cupcake liner (about 2 Tbsps), repeating until all batter is used.
  • Bake the cheesecakes for 20-25 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.


  • Add 2 cups of organic heavy whipping cream, 1/4 cup of powdered sugar and 1 tsp 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!


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!