These cheesecake banana pudding bites are my perfect little dessert indulgence. They combine the creamy richness of cheesecake with the nostalgic flavor of banana pudding, all wrapped up in one irresistible bite. They’re easy to make, fun to serve, and always a crowd-pleaser.

Why You’ll Love This Recipe

I love this recipe because it brings together two classic desserts into one simple treat. The banana flavor is sweet and comforting, the cheesecake layer is creamy and rich, and the vanilla wafer crust adds just the right amount of crunch. They’re bite-sized, which means I can enjoy dessert without going overboard. Plus, they’re ideal for parties, potlucks, or a sweet snack at home.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crust

1 ½ cups crushed vanilla wafer crumbs
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

For the cheesecake banana filling

16 ounces cream cheese, softened
½ cup granulated sugar
1 tablespoon all-purpose flour
½ cup sour cream
1 medium ripe banana, mashed (about ½ cup)
1 teaspoon vanilla extract
2 large eggs

For the topping/garnish

1 cup whipped cream or whipped topping
1 fresh banana, sliced
6–8 vanilla wafers, whole or crushed

Directions

I start by preheating my oven to 325°F (163°C) and lining a muffin tin with 12 cupcake liners.
To make the crust, I combine the crushed vanilla wafers, melted butter, and sugar in a bowl until the mixture resembles wet sand. I press about one tablespoon of the mixture into the bottom of each liner and bake for 5 minutes. Then I remove them and let them cool slightly.
In another bowl, I beat the softened cream cheese until smooth. I add the sugar and flour, mixing until combined.
I stir in the sour cream, mashed banana, and vanilla extract until creamy and smooth.
I add the eggs one at a time, mixing on low speed just until combined.
I pour the cheesecake mixture evenly into each liner, filling them almost to the top.
I bake them for about 18–20 minutes, or until the centers are set but still slightly jiggly.
Once baked, I turn off the oven, crack the door open, and let them sit inside for 10 minutes. Then I remove them and let them cool completely at room temperature.
I refrigerate the bites for at least 1 hour to set.
Before serving, I top each one with a dollop of whipped cream, a banana slice, and a piece of vanilla wafer.

Servings and Timing

This recipe makes about 12 cheesecake banana pudding bites.

Prep time: 25 minutes
Bake time: 20 minutes
Chill time: 1 hour
Total time: About 1 hour 45 minutes

Variations

No-bake version: I sometimes skip the baking by using instant banana pudding mix and folding it into whipped cream and softened cream cheese. I chill it in the fridge for several hours before serving.
Crust options: I like to change up the crust with graham crackers, golden Oreos, or gingersnaps.
Extra banana flavor: I use banana extract or an additional half banana for stronger flavor.
Different toppings: Sometimes I drizzle caramel sauce or sprinkle crushed nuts for extra texture.
Bigger batch: I double the recipe when serving a crowd or make it as a full 9-inch cheesecake instead of bites.

Storage/Reheating

I store the bites in an airtight container in the refrigerator for up to 4 days. They taste best when chilled. If I want to make them ahead, I keep them undecorated and add the whipped cream and banana slices just before serving.
For longer storage, I freeze them (without topping) for up to 2 months. To serve, I thaw them overnight in the fridge. Since they’re meant to be served cold, there’s no need to reheat them.

FAQs

How ripe should the bananas be?

I prefer using bananas that are yellow with brown spots — they’re sweet and mash easily but not too mushy.

Can I make these ahead of time?

Yes, I often prepare them a day in advance. They keep well in the fridge and even taste better after chilling overnight.

Do I have to bake them?

No, there’s a no-bake version that uses instant banana pudding and whipped cream mixed with cream cheese. It’s just as creamy and delicious.

Can I use a different crust?

Yes, I switch between graham crackers, Oreos, or vanilla wafers depending on my mood. Each gives a slightly different flavor and texture.

Why did my bites crack?

Cracks can form if the batter is overmixed or baked too long. I mix on low speed and let them cool gradually to prevent that.

Conclusion

These cheesecake banana pudding bites are one of my go-to desserts for any occasion. They’re creamy, smooth, and full of banana flavor, with just the right touch of crunch from the crust. I love how easy they are to make and how perfectly they balance indulgence with simplicity. Every bite feels like a little piece of comfort — and I never make them without someone asking for the recipe afterward.