Delight in Every Bite: Strawberry Banana Pudding Cheesecake Cup

Directions

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of lined muffin cups. Bake for 5 minutes and let cool.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Add 1 cup of sugar and vanilla extract, beating until creamy. Add eggs one at a time, beating well after each addition. Mix in the strawberry banana pudding mix until fully incorporated.
3. Assemble the Cups: Divide the cheesecake mixture evenly among the muffin cups. Top with chopped strawberries and banana slices.
4. Bake: Bake for 20-25 minutes or until the centers are set. Let cool completely in the muffin tin, then transfer to the refrigerator to chill for at least 2 hours before serving.
5. Serve: Top with whipped cream and fresh fruit slices if desired. Enjoy!

Tips and Shortcuts

• Room Temperature Ingredients: Make sure your cream cheese is at room temperature for a smooth, lump-free cheesecake batter.
• Crust Options: If you’re short on time, you can use store-bought graham cracker crusts for a quick and easy alternative.
• Fruit Variations: Feel free to experiment with other fruit combinations. Blueberries, raspberries, or peaches would also work wonderfully in this recipe.

How to Store Leftovers

Store any leftover Strawberry Banana Pudding Cheesecake Cups in an airtight container in the refrigerator. They will keep well for up to 5 days. For longer storage, you can freeze the cheesecake cups without the whipped cream topping for up to 2 months. Thaw in the refrigerator before serving.

Food and Drink Pairings

These delightful cheesecake cups pair beautifully with a fresh fruit salad or a scoop of vanilla ice cream. For a beverage pairing, consider serving with a chilled glass of Moscato or a fruity mocktail for a refreshing complement to the creamy dessert.