Strawberry Banana Pudding Cheesecake Cup
These Strawberry Banana Pudding Cheesecake Cups feature layers of creamy banana pudding, cheesecake filling, and fresh strawberries, served in individual cups. Perfect for a quick, easy, no-bake dessert that’s great for gatherings!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 cups 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
For the Crust Layer:
- 1 cup vanilla wafer crumbs (or graham cracker crumbs)
- 3 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup heavy whipping cream, whipped
- 1 teaspoon vanilla extract
For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana cream pudding mix
- 1 1/2 cups cold milk
For the Topping:
- 1 cup fresh strawberries, diced
- 1 banana, sliced
- Additional vanilla wafers for garnish
Instructions
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Prepare the Crust Layer:
- In a small bowl, mix the vanilla wafer crumbs and melted butter until combined. Divide the mixture evenly among serving cups, pressing it down to form the crust layer.
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Make the Cheesecake Layer:
- In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped heavy cream and vanilla extract until light and fluffy. Spoon the cheesecake layer over the crust in each cup.
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Prepare the Banana Pudding Layer:
- In a separate bowl, whisk the banana cream pudding mix with cold milk for 2 minutes until thickened. Spoon the pudding layer on top of the cheesecake layer in each cup.
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Add the Toppings:
- Top each cup with diced strawberries, a few banana slices, and a vanilla wafer for garnish.
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Chill and Serve:
- Refrigerate the cups for at least 1 hour before serving to allow the layers to set. Serve chilled and enjoy!
Notes
- Storage: Keep covered in the refrigerator for up to 2 days.
- Variations: Substitute vanilla pudding if banana isn’t preferred, or add a drizzle of caramel for extra flavor.