Description
This no-bake dessert combines creamy cheesecake, bananas, and strawberries on a crunchy crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 ½ cups cream cheese, softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 2 bananas, sliced
- 1 cup strawberry compote or fresh strawberries, diced
- 1 cup whipped cream for topping
- Crushed vanilla wafer cookies for garnish
Instructions
- Begin by mixing the graham cracker crumbs with the melted butter in a bowl until well combined. The mixture should have a damp, sandy consistency that can easily hold its shape. Press this mixture firmly into the bottom of a muffin tin lined with cupcake liners, ensuring you create a solid base that won’t crumble during serving. Once complete, it’s important to chill the crust in the refrigerator for about 20 minutes.
- In a large mixing bowl, combine the softened cream cheese and granulated sugar. Using a mixer, beat the mixture until it becomes smooth and fluffy. Once your filling reaches this stage, add the vanilla extract and mix again until everything is thoroughly incorporated.
- In a separate bowl, pour your heavy whipping cream, and whip it until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture ensuring everything is equally combined.
- Start by spooning a generous layer of the cheesecake mixture over your chilled crust, smoothing it out with a spatula. Layer your banana slices over the cheesecake filling, and top with strawberry compote or fresh strawberries. Finish with another layer of the cheesecake filling.
- After assembling the cheesecakes, refrigerate them for at least 4 hours, or until fully set.
- When you’re ready to serve, take each mini cheesecake out of the muffin tin, carefully peeling the cupcake liners away. Top each one with whipped cream, a banana slice, sprinkle crushed vanilla wafers, and drizzle strawberry compote. Serve chilled.
Notes
These mini cheesecakes can last in the refrigerator for up to 5 days when stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 150 mg
- Protein: 4 g