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Banana Pudding Cheesecake Cups

Creamy banana cheesecake filling, fresh banana slices, and Nilla wafer crumbles in a cold cup. No oven required. Pure comfort in every spoonful.
Print Recipe
Prep Time 20 minutes
Refrigeration Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 454 g cream cheese, softened Ensure cream cheese is softened for easy mixing
  • 1 packet banana pudding mix, dry Use a standard 3.4 oz packet
  • 227 g Cool Whip, thawed Ensure Cool Whip is fully thawed
Toppings
  • 2 ripe bananas, sliced Toss banana slices in lemon juice to keep fresh
  • Crushed Nilla wafers Use for the base and topping

Equipment

  • Mixing Bowl

Method
 

  1. Press crushed Nilla wafers into the bottom of clear cups.
  2. Beat cream cheese and dry banana pudding until smooth and golden yellow.
  3. Fold in Cool Whip gently until light and airy.
  4. Spoon banana cheesecake filling over the Nilla wafer base.
  5. Top with banana slices and more crushed Nilla wafers. Refrigerate 2 hours.

Notes

Toss banana slices in lemon juice to keep them fresh and prevent browning. Serve chilled for best texture.