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No-bake desserts have taken the culinary world by storm, captivating both novice bakers and seasoned chefs alike. With their simplicity and delicious results, these treats have become popular staples for gatherings, parties, and everyday indulgences. The appeal of no-bake recipes lies in their ability to deliver delightful flavors and textures without the need for an oven, making them perfect for warm weather or last-minute cravings.

No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes

Indulge in the delightful simplicity of No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes! Perfect for any occasion, this easy recipe combines creamy cheesecake with fresh strawberries and bananas layered over a crunchy graham cracker crust. With the charming mini format, these desserts are not only visually appealing but also bursting with flavor. Ideal for warm days or last-minute gatherings, whip them up quickly and enjoy a refreshing treat with family and friends!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1 (8 oz) package cream cheese, softened

1/2 cup powdered sugar

1 cup heavy cream, cold

1 teaspoon vanilla extract

1 small box instant banana pudding mix (3.4 oz)

1 1/2 cups milk

1 cup sliced strawberries

1 cup sliced bananas

Whipped cream for topping

Fresh mint leaves for garnish (optional)

Instructions
 

Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. The mixture should resemble wet sand.

    Assemble the Mini Cheesecakes: Divide the crust mixture evenly among 12 mini dessert cups or mason jars, pressing down firmly to create an even layer at the bottom.

      Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth.

        Whip the Cream: In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture.

          Layer the Pudding: In another bowl, whisk the banana pudding mix with milk until smooth and thickened. Layer the banana pudding over the cheesecake layer in each cup.

            Add the Fruit: Top the banana pudding layer with sliced strawberries and bananas to your liking. Press down gently to help them stick.

              Final Cheesecake Layer: Top the fruit layer with the remaining cheesecake filling, smoothing it out with a spatula.

                Chill: Cover the cups with plastic wrap and place them in the refrigerator to chill for at least 2 hours, or until firm.

                  Garnish and Serve: Right before serving, add a dollop of whipped cream on top of each mini cheesecake and garnish with additional strawberry slices, banana slices, and a mint leaf if desired.

                    Prep Time: 20 minutes | Total Time: 2 hours 20 minutes | Servings: 12