Description
Strawberry Banana Pudding Crunch Cheesecakes
Ingredients:
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1 cup diced strawberries
1/4 cup banana pudding mix
1 cup whipped cream
For the Strawberry Crunch Topping:
1/2 cup crushed graham crackers
1/4 cup diced strawberries
2 tablespoons granulated sugar
Directions:
Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
In a bowl, mix graham cracker crumbs and melted butter until well combined.
Press a spoonful of the crumb mixture into the bottom of each muffin cup.
In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, mix mashed bananas with banana pudding mix until smooth. Fold in diced strawberries.
Spoon a layer of the banana mixture over the crust in each muffin cup.
Top with a dollop of cream cheese mixture, filling each cup almost to the top.
Bake for 15-18 minutes, or until set.
Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Crunch Topping:
In a small bowl, mix crushed graham crackers, diced strawberries, and granulated sugar until combined.
Sprinkle the mixture over the cooled cheesecakes.
Assembly:
Before serving, top each cheesecake with a dollop of whipped cream and garnish with fresh strawberry slices if desired.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 24
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Step-by-Step Guide
Follow these detailed instructions for perfect mini cheesecakes every time.
- Prepare the Crust: Thoroughly combine the graham cracker crumbs and melted butter until the mixture resembles wet sand. Firmly press about 1 tablespoon into the bottom of each lined muffin cup using a small glass or measuring spoon to create a compact, even layer.
- Make the Filling: Ensure your cream cheese is fully softened at room temperature. Beat it with the sugar for 2-3 minutes until completely smooth and no lumps remain. Add eggs one at a time, fully incorporating each before adding the next. Stir in vanilla.
- Create the Fruit Layer: In a separate bowl, mash the bananas until almost smooth. Whisk in the dry banana pudding mix—this will thicken the fruit layer. Gently fold in the diced strawberries.
- Layer and Bake: Spoon approximately 1 teaspoon of the banana-strawberry mixture over each crust. Then, carefully spoon or pipe the cream cheese batter on top, filling to just below the liner’s rim. Bake on the center rack until the centers are just set and no longer jiggly.
- Cool Properly: Let the cheesecakes cool in the pan for exactly 10 minutes to set, then transfer them to a wire rack. Cooling completely is crucial before adding the crunchy topping to prevent sogginess.
- Add Topping & Serve: Mix the strawberry crunch topping and sprinkle it over the cooled cheesecakes. Add whipped cream and a fresh strawberry slice just before serving.
Serving Suggestions
These portable cheesecakes are versatile. Serve them as elegant individual desserts at a brunch or baby shower. For a fun twist, drizzle with a strawberry or caramel sauce. Pair with a scoop of vanilla ice cream for an indulgent treat, or pack them in a divided container for a special picnic dessert.
How-to Summary
Create mini cheesecakes by pressing a graham cracker crust into a muffin tin. Layer a banana-pudding strawberry mixture and a smooth cream cheese filling. Bake until set, cool completely, and top with a strawberry-graham cracker crunch and fresh whipped cream.
Frequently Asked Questions
Can I use regular pudding mix instead of banana?
Yes, vanilla pudding mix is a fine substitute, though you’ll lose some of the concentrated banana flavor. You may want to add an extra 1/4 teaspoon of banana extract to the filling.
How should I store these cheesecakes?
Store in an airtight container in the refrigerator for up to 4 days. Add the whipped cream and fresh strawberry garnish only right before serving.
Can I make one large cheesecake instead?
Absolutely. Press the crust into a 9-inch springform pan and bake for 45-55 minutes, or until the center is almost set. The topping quantity should be doubled.
My cream cheese filling is lumpy. What happened?
This is almost always because the cream cheese was not fully softened. Ensure it sits at room temperature for at least 1-2 hours before beating.
Can I freeze these mini cheesecakes?
Yes, but freeze them without the crunchy topping or whipped cream. Wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight and add toppings before serving.
Common Mistakes to Avoid
- Overmixing the Batter: Once eggs are added, mix just until combined. Overbeating incorporates too much air, which can cause cracks.
- Using Cold Ingredients: Cold cream cheese or eggs will result in a lumpy, uneven batter. Always bring dairy to room temperature.
- Overbaking: The cheesecakes are done when the edges are set but the center still has a slight jiggle. They will firm up as they cool.
- Adding Topping Too Early: Applying the strawberry crunch topping before the cheesecakes are completely cool will make it lose its crisp texture.
Conclusion
These Strawberry Banana Pudding Crunch Cheesecakes masterfully combine creamy, fruity, and crunchy textures in one delightful bite. By following the detailed steps and avoiding common pitfalls, you can create an impressive dessert that’s surprisingly simple. Perfect for any occasion, they are sure to become a beloved recipe in your collection. Enjoy the process and the delicious results!