Make the pudding: In a bowl, whisk the banana pudding mix with cold milk for about 2 minutes, until smooth. Let it set for 5 minutes in the fridge.
Make the cheesecake filling: In another bowl, beat cream cheese, sweetened condensed milk, and vanilla until creamy and smooth.
Combine: Fold the pudding into the cream cheese mixture, then gently fold in the whipped topping until fully combined.
Assemble the bites:
Line a mini muffin pan with paper liners (or use a dessert tray).
Place a Nilla wafer at the bottom of each liner.
Add a spoonful of the cheesecake pudding mixture.
Top with a banana slice and a sprinkle of crushed wafers or caramel drizzle.
Chill: Refrigerate for at least 1 hour before serving so the flavors meld beautifully.
🍮 Tips:
Use mini cookie cups instead of liners for a crispy bite!
Add a drizzle of melted white chocolate for an extra touch of sweetness.
They keep well in the fridge for up to 2 days — perfect for make-ahead treats!
Would you like me to create a catchy Facebook caption to go with this recipe — something short and tempting like “These creamy banana cheesecake bites disappear faster than you can say YUM!”?
