Strawberry Banana Pudding Crunch Cheesecakes
Strawberry Banana Pudding Crunch Cheesecakes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1 cup diced strawberries
1/4 cup banana pudding mix
1 cup whipped cream
For the Strawberry Crunch Topping:
1/2 cup crushed graham crackers
1/4 cup diced strawberries
2 tablespoons granulated sugar
Directions:
Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
In a bowl, mix graham cracker crumbs and melted butter until well combined.
Press a spoonful of the crumb mixture into the bottom of each muffin cup.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, mix mashed bananas with banana pudding mix until smooth. Fold in diced strawberries.
Spoon a layer of the banana mixture over the crust in each muffin cup.
Top with a dollop of cream cheese mixture, filling each cup almost to the top.
Bake for 15-18 minutes, or until set.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Crunch Topping:
In a small bowl, mix crushed graham crackers, diced strawberries, and granulated sugar until combined.
Sprinkle the mixture over the cooled cheesecakes.
Assembly:
Before serving, top each cheesecake with a dollop of whipped cream and garnish with fresh strawberry slices if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 24