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In the warm embrace of summer, desserts should be refreshing, easy to prepare, and, above all, delicious. Enter the world of no-bake desserts, where the need for an oven is replaced with a simple mix, chill, and serve approach. Among the myriad of no-bake options, the No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes stand out as the perfect summer indulgence. This dessert harmoniously combines the natural sweetness of fresh strawberries and bananas with a velvety cheesecake filling, making it a delightful treat for any gathering, picnic, or just a sweet craving at home.

No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes

Beat the heat this summer with No-Bake Mini Strawberry Banana Pudding Crunch Cheesecakes! These delicious treats combine creamy cheesecake, fresh strawberries, and bananas layered over a crunchy graham cracker crust. Easy to make with no oven required, they are perfect for gatherings or a sweet snack. Enjoy the refreshing flavors of summer with this delightful dessert that’s sure to impress your friends and family. Ideal for any occasion, it's a fun and simple way to celebrate!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

1/4 cup granulated sugar

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 box (3.4 oz) instant banana pudding mix

1 1/4 cups milk

1 cup fresh strawberries, sliced

1 ripe banana, sliced

1/2 cup crushed vanilla wafer cookies (for crunch topping)

Fresh mint leaves (for garnish, optional)

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.

    Assemble the base: In mini mason jars or dessert cups, press about 2 tablespoons of the graham cracker mixture into the bottom of each container to form the crust.

      Make the cheesecake filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract together until creamy and smooth.

        Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined and no lumps remain.

          Prepare banana pudding: In a separate bowl, whisk together the instant banana pudding mix and milk for about 2 minutes until it thickens.

            Layer the desserts: On top of the graham cracker crust in each jar, add a layer of cheesecake filling followed by a layer of banana pudding.

              Add fruit: Place a few slices of strawberries and bananas on top of the pudding layer.

                Repeat layers: Add another layer of cheesecake filling followed by another layer of pudding, some more fruit, and finish with the remaining cheesecake mixture.

                  Crispy topping: Sprinkle crushed vanilla wafer cookies on top for added crunch.

                    Chill: Cover the mini cheesecakes with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow them to set properly.

                      Serve: Before serving, garnish with additional strawberry and banana slices, and fresh mint leaves if desired. Enjoy your delicious, no-bake mini cheesecakes!

                        Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 6