Prepare the Crust: In a medium bowl, mix the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture is evenly combined and resembles wet sand. Spoon about 2 tablespoons of the mixture into the bottom of each mini cheesecake cup or mason jar, pressing down gently to form a solid base. Refrigerate while you prepare the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract and continue mixing. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. This will create a light, airy filling.
Assemble the Mini Cheesecakes: Spoon a generous layer of the cheesecake filling on top of the graham cracker crust, smoothing it out to create an even layer. Next, spoon a layer of banana pudding on top of the cheesecake filling. Add a few slices of fresh banana over the pudding layer for added flavor and texture. Refrigerate the mini cheesecakes for at least 2 hours to set.
Add the Topping: Once the cheesecakes are set, top each mini cheesecake with fresh strawberry slices, a dollop of whipped cream, and a mini Nilla wafer or graham cracker for garnish.
Serve and Enjoy: Serve these mini cheesecakes chilled. They are perfect for a summer party, picnic, or as a fun family treat!
Serving and Storage Tips:
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