Description
Delicious mini cheesecakes made with fresh strawberries and bananas, perfect for a quick dessert without baking.
Ingredients
- For the crust: 1 cup graham cracker crumbs, 2 tablespoons melted butter
- For the filling: 8 oz cream cheese, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla extract, 1 ripe banana, mashed, 1/2 cup chopped strawberries
- For topping: Fresh strawberries and banana slices
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of mini cheesecake molds or liners.
- In another bowl, beat cream cheese until smooth, then add powdered sugar and vanilla extract.
- Fold in the mashed banana and chopped strawberries into the cream cheese mixture.
- Spoon the filling over the crust in the molds and smooth the top.
- Refrigerate for at least 2 hours or until set.
- Top with fresh strawberry and banana slices before serving.
Notes
These cheesecakes are best served chilled and can be stored in the refrigerator for up to 3 days. Use ripe bananas for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 15g
- Protein: 2g