Banana Cream Cheesecake Cups
No bake banana cream cheesecake cups with a buttery graham crust, creamy banana pudding cheesecake filling, and whipped topping
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INGREDIENTS
Graham Cracker Crust
- 1 1 2 cups graham cracker crumbs
- 3 tbsp granulated sugar
- 6 tbsp unsalted butter melted.
Banana Cheesecake Filling
- 8 oz cream cheese softened
- 1 3 cup powdered sugar
- 1 tsp vanilla extract
- 1 box 3 4 oz instant banana cream pudding mix
- 1 1 2 cups cold milk
- 1 1 2 cups whipped topping thawed
- 2 medium bananas sliced.
Topping and Garnish
- 1 cup whipped cream or extra whipped topping
- 1 banana sliced for topping
- extra graham cracker crumbs for garnish.
INSTRUCTIONS
Crust
- stir graham cracker crumbs
- sugar
- and melted butter until evenly moistened
- divide mixture between 8 small cups or jars and press into an even layer
- chill crusts for 10 minutes while making filling.
Filling and Assembly
- beat cream cheese
- powdered sugar
- and vanilla extract until smooth
- whisk pudding mix with cold milk for 2 minutes until thickened then fold into cream cheese mixture
- fold in whipped topping until fully combined
- layer bananas over the crust then pipe or spoon filling into cups
- chill at least 2 hours until set then top with whipped cream and fresh banana slices just before serving.
Notes
1. Use ripe but firm bananas for best texture. Chill time is essential for clean layers and thicker filling. To reduce banana browning 2. lightly brush slices with 1 tsp lemon juice mixed with 1 tbsp water. Substitute vanilla instant pudding plus 1 tsp banana extract if banana cream pudding is unavailable. For a lighter cup 3. use light cream cheese and light whipped topping
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 6g | Fat: 19g