Description
A banana cream pie cheesecake cups recipe is an easy, no-bake layered dessert served in individual clear glasses or small dessert cups. Traditional recipes require baking a heavy graham cracker crust and waiting hours for the oven to finish. This modern treat uses crushed vanilla wafer cookies bound with butter, a smooth whipped banana cheesecake center, and freshly sliced bananas.
Ingredients
Scale
For the Crust:
- 1½ cups vanilla wafer crumbs
- 4 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream or whipped topping
- ½ cup banana pudding mix
- ¾ cup cold milk
For the Layers:
- 2 ripe bananas, sliced
- 1 cup whipped cream
- 6–8 vanilla wafers, for garnish
- Banana slices, for topping
Instructions
- Make the crust: Combine vanilla wafer crumbs, melted butter, and sugar until evenly mixed.
- Fill the cups: Divide the crust mixture among 6–8 small dessert cups. Press gently into the bottom.
- Prepare the pudding: Whisk banana pudding mix with cold milk until thickened.
- Make the cheesecake filling: Beat softened cream cheese, powdered sugar, and vanilla until smooth. Fold in the prepared banana pudding and whipped cream.
- Layer: Add a layer of cheesecake filling over the crust, followed by a few banana slices. Repeat the layers if your cups are tall enough.
- Chill: Refrigerate for at least 2 hours to allow the cheesecake cups to set.
- Garnish: Before serving, top with whipped cream, banana slices, and a vanilla wafer.
Notes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: American
- Cuisine: No-Bake
Nutrition
- Serving Size: 1 cheesecake cup
- Calories: ~350 kcal
Keywords: banana cheesecake cups, banana cream pie cups, no-bake banana cheesecake cups