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If you’re on the hunt for a delightful dessert that’s both easy to prepare and irresistibly delicious, look no further than No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes. This dessert perfectly marries the creamy richness of cheesecake with the lightness of banana pudding, all while incorporating the fresh, vibrant flavors of strawberries and bananas. What makes it even better? The simplicity of a no-bake recipe, allowing you to whip up these mini indulgences without the need for an oven.

No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes

Discover the joy of making No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes, the perfect blend of creamy cheesecake and fruity flavors. This easy, no-bake recipe allows you to create a delicious dessert without turning on the oven. With layers of graham cracker crust, smooth banana pudding, and fresh strawberries, these mini treats are a feast for the eyes and palate. Ideal for any occasion, follow our simple guide for a delightful, homemade indulgence that everyone will love!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream

1/2 teaspoon vanilla extract

1 cup banana pudding mix

2 cups cold milk

2 ripe bananas, sliced

1 cup fresh strawberries, sliced

1 cup whipped topping (optional, for garnish)

Extra graham cracker crumbs (for topping)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press about 1 tablespoon of the mixture into the bottom of each mini cheesecake cup or jar to form the crust.

    Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

      Prepare the Banana Pudding: In another bowl, whisk together the banana pudding mix and cold milk until thick and smooth. Allow it to sit for about 5 minutes to set.

        Layer the Cheesecakes: Start by adding a layer of the cheesecake filling on top of the graham cracker crust in each mini cup. Then, add a layer of banana pudding, followed by a layer of banana slices and a layer of strawberries. Repeat the layers until you reach the top, finishing with a layer of cheesecake filling.

          Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This allows the flavors to meld and the cheesecakes to firm up.

            Serve: When ready to serve, top each mini cheesecake with a dollop of whipped topping, a sprinkle of extra graham cracker crumbs, and additional slices of strawberries and bananas for decoration.

              Enjoy your delicious No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes!

                Prep Time: 20 minutes | Total Time: 4 hours + chilling | Servings: 12