Banana Cream Cheesecake Cups
Individual no bake banana cream cheesecake cups with a graham cracker crust and fluffy pudding stabilized filling
PRINT PINServings 8
INGREDIENTS
Graham Cracker Crust
- 1 cup graham cracker crumbs
- 2 tbsp granulated sugar
- 4 tbsp unsalted butter melted
- pinch salt.
Banana Cheesecake Filling
- 8 oz cream cheese softened
- 1 box 3.4 oz instant banana cream pudding mix
- 1 cup cold whole milk
- 1 tsp vanilla extract
- 1 cup heavy whipping cream cold
- 3 tbsp powdered sugar.
Layers and Topping
- 2 medium ripe bananas sliced
- 1 tsp lemon juice optional for bananas
- 1 cup whipped cream or whipped topping
- vanilla wafer pieces for garnish optional
- extra graham crumbs for garnish optional.
INSTRUCTIONS
Crust
- Stir graham cracker crumbs
- sugar
- salt
- and melted butter until evenly moistened
- divide into 8 serving cups and press firmly into the bottom
- bake at 350 F for 8 minutes then cool completely or skip baking and chill 15 minutes to set.
Filling
- Beat cream cheese until smooth and lump free
- whisk pudding mix with cold milk for 2 minutes until thickened then beat into cream cheese along with vanilla
- whip heavy cream with powdered sugar to stiff peaks then gently fold into the cream cheese mixture until light and uniform.
Assemble and Chill
- Toss banana slices with lemon juice if using
- layer crust then filling then banana slices and repeat as desired ending with filling
- cover and chill at least 2 hours for best set
- top with whipped cream and optional garnishes just before serving.
Notes
1. Use vanilla instant pudding plus 1 tsp banana extract if banana cream pudding is unavailable; for clean layers pipe the filling from a bag; add final banana garnish right before serving to prevent browning; substitute vanilla wafer crumbs for the crust
Nutrition
Calories: 320kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g