Cheesecake Banana Pudding Bites

Cheesecake banana pudding bites are the perfect no-bake treat when I want something sweet, creamy, and portioned just right. These little bites combine the richness of cheesecake, the nostalgia of banana pudding, and the satisfying crunch of a graham cracker crust—all in one handheld dessert. They’re quick to put together and perfect for parties, potlucks, or a weekend indulgence.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor in a small, satisfying bite. The graham cracker base gives each bite a sturdy and buttery crunch, while the cream cheese filling brings a smooth and tangy richness. Topped with fresh banana and a dollop of whipped cream or pudding, these are the kind of treats I can’t stop reaching for. They’re no-bake, easy to prep ahead, and crowd-pleasing every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crust:

• 1 cup graham cracker crumbs
• 2 tablespoons granulated sugar
• ¼ cup melted butter

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup whipped topping or whipped cream

For the Topping:

• 1–2 ripe bananas, sliced
• ½ cup vanilla pudding (store-bought or homemade)
• Additional whipped cream (optional)
• Crushed graham crackers or vanilla wafers (optional garnish)

Directions

Step 1: Make the Crust
In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. I press the mixture firmly into the bottom of mini cupcake liners or a silicone mini muffin pan to form the crust. I place the crusts in the fridge to firm up while I make the filling.

Step 2: Make the Cheesecake Filling
In a mixing bowl, I beat the softened cream cheese until smooth. Then I add the powdered sugar and vanilla and mix until fully combined and creamy. I gently fold in the whipped topping to lighten the mixture.

Step 3: Assemble the Bites
I spoon or pipe the cheesecake filling over the chilled crusts, smoothing out the tops. I top each with a thin slice of banana and a small spoonful of vanilla pudding. For extra flair, I add a swirl of whipped cream and a sprinkle of crushed cookies or graham cracker crumbs.

Step 4: Chill and Serve
I refrigerate the bites for at least 1 hour to let them set. When I’m ready to serve, I remove them from the liners or silicone molds and plate them up.

Servings and timing

This recipe makes 12 mini cheesecake banana pudding bites.

• Prep Time: 20 minutes
• Chill Time: 1 hour
• Total Time: About 1 hour 20 minutes

Variations

• Use vanilla wafers for the crust: I sometimes substitute graham crackers with crushed Nilla wafers for a classic banana pudding flavor.
• Add banana to the filling: I mash a ripe banana into the cheesecake mixture for extra banana flavor.
• Chocolate drizzle: I melt a little chocolate and drizzle it over the top for a richer twist.
• Layer it in a jar: When I don’t want to fuss with shaping bites, I layer the crust, filling, and toppings into mini jars.
• Add cinnamon: I mix a dash of cinnamon into the crust or filling for a warm, cozy flavor.

Storage/Reheating

I store the bites in an airtight container in the fridge for up to 3 days. Because they contain fresh banana, I like to add the banana slices and pudding topping right before serving to keep everything fresh and prevent browning. I don’t recommend freezing these, as the texture changes once thawed.

FAQs

Can I make these ahead of time?

Yes, I often make the crust and filling ahead and assemble them a few hours before serving. I add the bananas and pudding topping last-minute for freshness.

Can I use banana pudding instead of vanilla?

Absolutely—I love using banana pudding for even more banana flavor. It works perfectly as a topping.

What’s the best way to keep the bananas from browning?

I brush the banana slices with a little lemon juice before adding them to the bites. It helps slow down the oxidation.

Can I make this in a regular muffin pan?

Yes, I just line the pan with paper liners and make slightly larger portions. It’ll yield about 6–8 larger bites instead of 12 minis.

Do I have to use whipped topping?

No, I’ve used homemade whipped cream instead and it works great. Just make sure it’s whipped to soft peaks before folding into the cream cheese mixture.

Conclusion

Cheesecake banana pudding bites are everything I love in a dessert—creamy, crunchy, fruity, and fun-sized. They’re easy to prep, totally customizable, and always a hit at any gathering. Whether I’m making them for a party or just to enjoy with a cup of coffee, these little bites bring big flavor with very little effort.

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