Servings: 6 cups
Ingredients
For the Graham Cracker Crust
1 cup graham cracker crumbs
3 tbsp unsalted butter, melted
For the Cheesecake Filling
8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (or whipped cream)
For the Fruit Layer
2 bananas, sliced
1½ cups fresh strawberries, diced
For Garnish
Extra strawberries, banana slices, and graham cracker crumbs
Instructions
In a small bowl, combine the graham cracker crumbs and melted butter. Mix until evenly coated.
Divide the crumb mixture among 6 dessert cups and gently press down to form the crust layer.
In a medium bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy.
Fold in the whipped topping until light and fluffy.
Spoon or pipe a layer of cheesecake filling over the crust.
Add a layer of sliced bananas and diced strawberries.
Repeat with another layer of cheesecake filling.
Top with additional strawberries, banana slices, and a sprinkle of graham cracker crumbs.
Refrigerate for at least 2 hours before serving.
Tips
Dip banana slices in a little lemon juice to prevent browning.
For extra strawberry flavor, drizzle with strawberry sauce before serving.
Store covered in the refrigerator for up to 2 days.
Enjoy these creamy, fruity, no-bake cheesecake cups! 🍓🍌🥄✨
