Description
These Banana Strawberry Pudding Cheesecake Cups are a luscious no-bake dessert featuring a graham cracker crust, creamy banana pudding-infused cheesecake filling, and a fresh strawberry topping with whipped cream. Perfect for quick preparation and chilled to set, these individual cups offer a delightful combination of fruity and creamy flavors in an easy-to-serve format.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/4 cup melted butter
Filling
- 1 package instant banana pudding mix
- 1 1/2 cups cold milk
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Topping
- 1 cup sliced strawberries
- Whipped cream, for topping
Instructions
- Prepare the crust: In a small bowl, combine the graham cracker crumbs with the melted butter until the mixture is evenly moistened. Press this mixture firmly into the bottoms of individual serving cups to form the crust layer.
- Make the pudding: In a medium bowl, whisk together the instant banana pudding mix and cold milk until the mixture is smooth and starts to thicken. Set aside to allow it to slightly firm up.
- Beat the cream cheese mixture: Using a mixer, beat the softened cream cheese, powdered sugar, and vanilla extract in a separate bowl until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Combine pudding and cream cheese: Gently fold the prepared banana pudding mixture into the cream cheese mixture, blending thoroughly but carefully to maintain a light, fluffy texture.
- Assemble the cups: Spoon the combined cheesecake-pudding filling over the graham cracker crust in each cup, filling them evenly.
- Add toppings: Arrange sliced strawberries over the filling and add a generous dollop of whipped cream on top of each cup.
- Chill to set: Refrigerate the assembled cups for at least 2 hours to allow the layers to firm up and flavors to meld before serving.
Notes
- For best results, use cold milk to prepare the pudding to help achieve the right thickness.
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- These cups can be made a day ahead and stored covered in the refrigerator.
- Optional: Garnish with fresh mint leaves or a sprinkle of crushed graham crackers for added texture and presentation.
- Served chilled and best consumed within 2 days for freshness.
