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No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes

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These no-bake mini cheesecakes combine creamy banana pudding cheesecake filling with a crunchy vanilla wafer crust, topped with fresh strawberries and bananas for a refreshing dessert.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 package (3.4 ounces) instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 cup whipped topping (such as Cool Whip), thawed
  • 1 ripe banana, mashed
  • 1 cup fresh strawberries, sliced
  • Mini vanilla wafers, for garnish

Instructions

  1. In a medium bowl, combine vanilla wafer crumbs and melted butter until mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottoms of mini cheesecake pans or muffin tins lined with paper liners to form crusts. Refrigerate while preparing filling.
  3. In a large bowl, beat cream cheese until smooth using a hand mixer.
  4. In a separate bowl, whisk together banana pudding mix and cold milk until thickened, about 2 minutes.
  5. Add the banana pudding mixture and mashed banana to the cream cheese and mix until smooth.
  6. Fold in the whipped topping gently until fully incorporated.
  7. Spoon the filling evenly over the prepared crusts in the mini pans.
  8. Refrigerate for at least 2-4 hours or until set.
  9. Before serving, top each mini cheesecake with sliced strawberries and mini vanilla wafers.
  10. Remove from pans and serve chilled.

Notes

For best results, use ripe bananas for maximum flavor. These mini cheesecakes can be made a day ahead and stored in the refrigerator. Garnish with fresh fruit just before serving to maintain freshness and crunch.

Nutrition

Find it online: https://www.rapidrecipes.blog/no-bake-strawberry-banana-cheesecakes-2/