🍴 Instructions
1. Make the Crust
- Combine crumbs, melted butter, and sugar.
- Press firmly into the bottom of a springform pan or dish.
- Chill while you prepare the filling.
2. Make the Filling
- Beat cream cheese until smooth.
- Add sour cream and powdered sugar; mix well.
- Add vanilla.
- Fold in mashed bananas and chopped strawberries gently.
Don’t overmix — keep fruit pieces intact!
3. Assemble
- Spread filling evenly over chilled crust.
- Smooth the top.
4. Chill
- Refrigerate for 4 hours or overnight for best texture.
5. Decorate
Top with fresh strawberries, banana slices, and whipped cream if desired.
✨ Flavor & Texture
- Creamy and soft
- Fresh, fruity sweetness
- Crunchy, buttery crust
- Perfect balance of banana + strawberry
💡 Tips
- Use room temp cream cheese for smooth filling
- Keep bananas ripe but not mushy
- Toss banana slices in lemon juice to prevent browning
- Use strawberry jam swirl for extra flavor
🍽️ Variations
- Chocolate swirl
- Oreo crust
- Strawberry-only version
- Banana pudding version
- Mini cheesecakes in cups
🧊 Storage
- Fridge: 3–4 days
- Freezer: 1–2 months (without fresh fruit topping)
💬 Engage Your Readers
Team strawberry, team banana, or BOTH like this beauty? 😍
If you want, I can make:
✔ A no-cream-cheese version
✔ A baked version
✔ A high-protein healthy version
✔ A 1-bowl quick mini recipe
Just tell me, Ashley! 🍓🍌✨
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