Strawberry Banana Pudding Crunch Cheesecakes

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas
• 1 cup diced strawberries
• 1/4 cup banana pudding mix
• 1 cup whipped cream

For the Strawberry Crunch Topping:

• 1/2 cup crushed graham crackers
• 1/4 cup diced strawberries
• 2 tablespoons granulated sugar

Directions:

1. Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
2. In a bowl, mix graham cracker crumbs and melted butter until well combined.
3. Press a spoonful of the crumb mixture into the bottom of each muffin cup.
4. In another bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. In a separate bowl, mix mashed bananas with banana pudding mix until smooth. Fold in diced strawberries.
7. Spoon a layer of the banana mixture over the crust in each muffin cup.
8. Top with a dollop of cream cheese mixture, filling each cup almost to the top.
9. Bake for 15-18 minutes, or until set.
10. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For the Strawberry Crunch Topping:

In a small bowl, mix crushed graham crackers, diced strawberries, and granulated sugar until combined.
Sprinkle the mixture over the cooled cheesecakes.

Assembly:

Before serving, top each cheesecake with a dollop of whipped cream and garnish with fresh strawberry slices if desired.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes | Servings: 24