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Irresistible Banana Cheesecake Milk Cake

Featured in Let's Bake Something Wonderful.

Create cookie-based cupcake layers, soak them in milks, stack with banana pudding and cheesecake frosting. Add cookies and banana slices on top. Chill 4-6 hours.
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Hannah Author
Updated on Sat, 15 Mar 2025 01:53:43 GMT
Soft Banana Cheesecake Milk Cake Pin it
Soft Banana Cheesecake Milk Cake | recipesbyhannah.com

Experience a delightful fusion dessert that combines three beloved classics - tres leches cake, banana pudding, and cheesecake - in perfect individual servings. These Banana Pudding Cheesecake Tres Leches cups feature delicate layers of milk-soaked cake, smooth banana pudding, and rich cheesecake for an unforgettable treat that honors both Mexican and Southern dessert traditions.

This recipe carries the essence of traditional tres leches while incorporating classic banana pudding elements. The combination creates a dessert that feels both familiar and innovative.

Essential Ingredients

  • Cream cheese: Full-fat, for optimal cheesecake texture
  • Nilla wafers: Creates the classic banana pudding foundation
  • Pure vanilla extract: Enhances all components
  • Heavy cream: Must be well-chilled
  • Large eggs: Bring to room temperature
  • Milk blend: Whole, evaporated, and sweetened condensed milk
Banana Pudding Cheesecake Tres Leches Homemade Pin it
Banana Pudding Cheesecake Tres Leches Homemade | recipesbyhannah.com

Preparation Method

Initial Setup:
Preheat oven and prepare cupcake liners. Organize ingredients for efficient assembly.
Crust Formation:
Combine crushed wafers with melted butter to create a firm base. Press mixture into cups.
Cake Layer:
Prepare and portion cake batter evenly using a scoop measure.
Baking:
Bake until cakes are golden and properly set.
Milk Mixture:
Combine the three milks thoroughly for the signature soaking liquid.
Filling Assembly:
Prepare banana pudding mixture with precise measurements.
Topping:
Whip cream cheese mixture to achieve proper consistency and structure.

These dessert cups consistently receive praise at gatherings, combining sophisticated flavor with homestyle comfort.

Variations

Consider using chocolate wafers for the base, incorporating fresh berries as garnish, or adding seasonal spices to the milk mixture.

Storage Guidelines

Refrigerate for up to 4 days. Add fresh banana garnish just before serving to maintain appearance and texture.

Easy Banana Pudding Cheesecake Tres Leches Pin it
Easy Banana Pudding Cheesecake Tres Leches | recipesbyhannah.com

Professional Tips

  • Use room temperature dairy products for optimal blending
  • Create adequate holes for proper milk absorption
  • Chill bowls before whipping cream components

This recipe exemplifies the art of dessert fusion, combining traditional techniques with modern presentation. Each component plays an essential role in creating a balanced and memorable dessert experience.

Frequently Asked Questions

→ Can I make this dessert ahead of time?
Absolutely! Store them in the fridge, and they'll stay fresh for 3-4 days. Just add banana slices at the last minute.
→ Do I have to use disposable cupcake liners?
They're a good choice since they keep everything together while soaking without any mess.
→ Does homemade banana pudding work?
Sure, homemade works great! Just stick with the same thickness as the store-bought mix.
→ How much milk mixture should I add?
Pour enough so the milk reaches the top but doesn't spill out. The cake will take it all in as it cools.
→ Why do ingredients need to be at room temperature?
It helps everything mix up smoothly, giving your cake a great, even texture.

Banana Cheesecake Milk Cake

Soft cupcakes soaked with milk, layered with creamy banana pudding, and finished with a dreamy cheesecake topping. A dessert you'll crave more than once!

Prep Time
120 Minutes
Cook Time
~
Total Time
120 Minutes

Category: Sweet Kitchen

Difficulty: Difficult

Cuisine: Fusion

Yield: 18 Servings (18 cupcakes)

Dietary: Vegetarian

Ingredients

→ Cake

01 1 package of Classic White Cake Mix (Duncan Hines)
02 1/2 cup of regular all-purpose flour
03 A pinch of salt, about 1/8 teaspoon
04 A 1/4 teaspoon of baking powder
05 1 cup of milk
06 1/2 cup of regular white sugar
07 1/4 cup of light brown sugar
08 1/2 cup of butter, melted
09 Three large eggs
10 Half a tablespoon of vanilla extract

→ Milk Blend

11 3 cups of whole milk
12 2 cans of sweetened condensed milk
13 1 can of evaporated milk
14 1 teaspoon of vanilla extract
15 A small pinch of ground cinnamon

→ Cheesecake Topping

16 6 ounces of cream cheese
17 1 and 1/4 cups of heavy whipping cream
18 A 1/3 cup plus 1 tablespoon of granulated sugar
19 1 teaspoon of vanilla

→ Crust

20 2 and 1/3 cups of Nilla cookie crumbs
21 10 tablespoons of unsalted butter, melted
22 2 tablespoons of sugar

→ Banana Pudding Layer

23 1 box of banana-flavored pudding mix
24 1/2 teaspoon of vanilla
25 A sprinkling of ground cinnamon
26 Fresh bananas, both for layering and as a garnish
27 Nilla wafers to use as garnish

Instructions

Step 01

Heat your oven to 350°F. Spray 18 disposable cupcake cups (3.5-inch size) with cooking spray to prevent sticking.

Step 02

Stir together the cookie crumbs, sugar, and melted butter until it comes together. Add 2 tablespoons to the bottom of each cup and press it down firmly.

Step 03

Stir the wet ingredients together just until mixed. Sift the dry ingredients, add them to the wet mixture, and stir until smooth.

Step 04

Drop one scoop of batter (using an ice cream scoop) into the prepared cups. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely.

Step 05

Whisk banana pudding according to the box instructions. Mix in vanilla and cinnamon, and then refrigerate it.

Step 06

Combine all the ingredients for the milk blend. Poke holes in the cooled cupcakes using a fork and pour the milk mix over them until they soak it all up, but don’t let them overflow. Let them chill in the fridge for 4-6 hours or overnight.

Step 07

Whip cream cheese, heavy cream, sugar, and vanilla together until stiff peaks hold their shape.

Step 08

Spread banana pudding on top of the soaked cupcakes. Add a layer of banana slices, pipe the cheesecake topping with a 1M tip, and finish with Nilla wafers and more banana slices to decorate.

Notes

  1. Makes 18 cupcakes
  2. Will stay fresh for 3-4 days if kept chilled in the fridge
  3. Bring all your wet ingredients to room temperature before starting

Tools You'll Need

  • 18 disposable cupcake cups (3.5-inch size)
  • A hand mixer
  • An ice cream scoop for easy measuring
  • 1M piping tip

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy is included
  • Eggs are part of the recipe
  • Contains gluten from wheat