What are Cheesecake Banana Pudding Bites made of?

Yes, you can! Wrap each bite tightly in plastic wrap, then store them in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge before serving. The texture holds up surprisingly well, especially if you freeze without the toppings.

Can you freeze banana pudding cheesecake bites?

Yes, you can! Wrap each bite tightly in plastic wrap, then store them in an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge before serving. The texture holds up surprisingly well, especially if you freeze without the toppings.

How long do mini banana cheesecake bites last?

Stored in the fridge in a sealed container, they stay fresh for up to 4 days. If you plan to serve them at an event, you can make them a day ahead. Just wait to add toppings like fresh banana slices until just before serving to prevent browning.

Are these no bake or baked cheesecake bites?

They are baked. The cheesecake layer needs about 15–18 minutes in the oven to set properly. The banana pudding topping, however, is no-bake and added after cooling, making prep easy and results foolproof.

Cheesecake Banana Pudding Bites : 5-Star Easy Recipe 2025

Description

Cheesecake Banana Pudding Bites bring together banana pudding and cheesecake in one dreamy, bite-sized dessert that’s nostalgic, rich, and easy to make.

Ingredients

1 cup crushed graham crackers or Nilla wafers
2 tablespoons granulated sugar
4 tablespoons melted unsalted butter
8 oz cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 egg, room temperature
1 (3.4 oz) box instant banana pudding mix
1 cup cold milk
1/2 cup whipped topping (like Cool Whip)
1 ripe banana, mashed
Mini Nilla wafers (optional topping)
Sliced bananas (optional topping)
Additional whipped topping (optional)

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Instructions

Preheat oven to 325°F (163°C) and line a muffin tin with paper liners.
Mix crushed graham crackers or Nilla wafers with sugar and melted butter. Press 1 tablespoon of mixture into each liner. Bake for 5 minutes and let cool slightly.
In a bowl, beat softened cream cheese until smooth. Add sugar, vanilla, and egg. Beat until creamy and well combined. Spoon into crusts about 2/3 full.
Bake cheesecakes for 15–18 minutes until centers are set. Cool in pan, then refrigerate.
Whisk banana pudding mix with cold milk for 2 minutes. Fold in whipped topping and mashed banana. Chill for 10 minutes.
Once cheesecakes are cool, spoon or pipe banana pudding on top. Add optional toppings like sliced banana, mini wafers, or whipped cream.
Chill for at least 2 hours before serving.

Notes

Store in the fridge for up to 4 days or freeze without toppings for up to 1 month. Customize with gluten-free crust or sugar-free pudding as needed.

Prep Time: 20 minutes
Cook Time: 18 minutes
Category: Dessert
Method: Baking
Cuisine: American