Description

These Banana Pudding Cheesecake Tres Leches cups bring together the sweet flavors of banana pudding, rich cheesecake, and the iconic tres leches soaked cake. With a smooth cheesecake topping, banana slices, and a crunchy Nilla wafer garnish, this dessert is a perfect balance of creamy and indulgent textures.

The rich, milky flavor from the tres leches milk blend soaks into the fluffy cake, making each bite absolutely divine. The added layers of creamy banana pudding and velvety cheesecake create a dessert that’s not only visually stunning but also irresistibly delicious. Perfect for any celebration, or as a special treat just for yourself!

Ingredients

Units Scale

Cake:

1 Box Duncan Hines Classic White Cake Mix
1/2 cup All Purpose Flour
1/4 Tsp Baking Powder
1/8 Tsp Salt
1 cup Milk
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
1/2 cup Melted Butter
3 Eggs
1/2 Tbsp Vanilla

Milk Blend:

3 cups Whole Milk
1 Can Evaporated Milk
2 Cans Condensed Milk
1 Tsp Vanilla
Pinch of Cinnamon

Cheesecake Topping:

6 oz Cream Cheese
1 1/4 cup Heavy Whipping Cream
1/3 cup + 1 tbsp Granulated Sugar
1 Tsp Vanilla

Crust:

2 1/3 cups Nilla Cookie Crumbs
10 Tbsp Unsalted Melted Butter
2 Tbsp Sugar

Banana Pudding:

Box of Banana Pudding
1/2 Tsp Vanilla
Pinch of Cinnamon

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Instructions

Preheat oven to 350°F (175°C). Prepare cupcake cups by spraying them with non-stick spray.
To make the crust: Mix Nilla crumbs, sugar, and melted butter in a bowl until combined. Divide mixture into the cupcake cups and press down firmly.
To make the cake: In a large bowl, combine all wet ingredients: milk, butter, sugars, eggs, and vanilla. In another bowl, sift together dry ingredients, then add them to the wet mixture and combine.
Scoop batter into the prepared cupcake cups using a traditional ice cream scoop. Bake for 18-20 minutes or until a toothpick comes out clean.
Allow the cupcakes to cool completely. Meanwhile, prepare the banana pudding by following the instructions on the box, adding vanilla and cinnamon. Chill in the refrigerator.
For the milk blend: Combine whole milk, evaporated milk, condensed milk, vanilla, and cinnamon in a bowl. Stir until well mixed.
Poke holes in the cooled cupcakes using a fork. Slowly pour the milk blend over each cupcake, allowing them to absorb the liquid. Repeat until the cupcakes are fully saturated but not overflowing. Cover and refrigerate for 4-6 hours or overnight.
To make the cheesecake topping: In a bowl, beat heavy whipping cream, cream cheese, sugar, and vanilla with a hand mixer until stiff peaks form.
Top each cupcake with 1 1/2 tablespoons of banana pudding. Add banana slices on top and pipe the cheesecake topping over the pudding.
Garnish with Nilla wafers and banana slices. Refrigerate until ready to serve.

Prep Time: 20 minutes
Cook Time: 20 minutes