For the cheesecake layer, I whip the softened cream cheese until it’s smooth and creamy before adding the sugar. This is one of those steps you don’t want to rush. If the cream cheese isn’t fully softened, it stays lumpy, and those lumps never fully blend out later. Once it’s silky, I mix in the egg, vanilla, and sour cream, being careful not to overmix. Overmixing incorporates too much air, which can cause the cheesecakes to sink after baking.
After spooning the cheesecake filling over the pre-baked crusts, I give the pan a gentle tap on the counter to release any air bubbles. They bake until the centers are just slightly jiggly. This is always the moment where I hover near the oven, because underbaking leaves them too soft, but overbaking ruins that creamy texture. Once done, I let them cool at room temperature before transferring them to the fridge, where they finish setting.
When the cheesecakes are cold and firm, I prepare the banana pudding layer. Mixing the pudding with cold milk creates that thick, rich consistency in just a couple of minutes. I fold in diced bananas gently so they stay intact. Then I spoon the pudding onto each cheesecake, letting it settle naturally over the smooth top. A swirl of whipped cream and a fresh banana slice completes each one, and the whole dessert suddenly looks like a bakery creation.
Pro Tips for Best Results
I tested these little cheesecakes several different ways before settling on this version, and one of the most important things I learned is not to bake them at too high of a temperature. A moderate oven keeps them smooth and prevents cracking. When I tried higher heat, they puffed up and collapsed, leaving a wrinkly texture that wasn’t as pretty.
Another tip I discovered is to chill the cheesecakes overnight whenever possible. Yes, you can eat them after a couple of hours in the fridge, but the texture becomes noticeably creamier the next day. The flavors meld together beautifully, especially with the pudding and banana layer added on top. It’s worth the wait, I promise.
I also learned that using ripe bananas with a few brown speckles provides the best flavor. Fully brown bananas can be too soft and can release moisture that affects the consistency of the pudding layer. On the other hand, underripe bananas taste bland and don’t give the dessert that classic banana pudding charm.
Finally, if you want perfectly smooth cheesecake tops, place the muffin pan in a shallow baking tray and pour a little hot water into the tray. It’s not a full water bath, but the steam helps the cheesecakes bake evenly. I don’t do this every time, but when I want picture-perfect minis, this technique works wonders.
Common Mistakes to Avoid
The first time I ever made mini cheesecakes, I mistakenly overmixed the batter. I thought whipping lots of air into the filling would make it lighter, but it did the opposite—it caused cracks and sinking. So trust me, mix only until the ingredients are combined smoothly.
Another common mistake is skipping the cooling period. It’s so tempting to top the cheesecakes as soon as they’re warm because they smell irresistible, but the filling needs to finish setting in the fridge. If you rush the chilling process, the pudding layer slides around, and the texture becomes uneven.(See the next page below to continue…)