If you love the nostalgic delight of a classic banana split but crave something a little more elegant and creamy, you are going to fall head over heels for this Banana Split Cheesecakes Recipe. These individual mini cheesecakes perfectly capture the spirit of the beloved dessert with a crisp graham cracker crust, velvety banana-infused cheesecake filling, and a vibrant medley of pineapple, strawberries, chocolate, and a cherry on top. Whether for a party, special occasion, or a playful weekend treat, this recipe blends texture and flavor in such a harmonious way that each bite feels like a celebration.
Ingredients You’ll Need
Gathering your ingredients is where the magic begins, and I love how simple yet essential each component is for this Banana Split Cheesecakes Recipe. From the buttery graham crust to the luscious cream cheese filling and the colorful fruit toppings, every ingredient plays a vital role in creating flavors and textures that sing together.
- Graham cracker crumbs: Provides a buttery, crunchy base that perfectly holds the cheesecake filling.
- Granulated sugar: Sweetens the crust and filling just right to balance the tangy notes.
- Unsalted butter: Adds richness and helps bind the crust ingredients firmly.
- Cream cheese: The creamy star of the cheesecake that delivers that classic luscious texture.
- Eggs: Essential for structure and binding the cheesecake as it bakes.
- Vanilla extract: A fragrant touch that elevates the creamy filling flavor.
- Ripe banana: Mashed and blended into the batter to impart natural sweetness and banana essence.
- Sour cream: Adds moisture and a slight tang to keep the cheesecake perfectly balanced.
- Whipped cream: Light and airy topping that complements the dense cheesecake beautifully.
- Chopped pineapple: Sweet, juicy, and adds a tropical twist true to the banana split.
- Diced strawberries: Bright, fresh, and a perfect fruity contrast in each bite.
- Mini chocolate chips or chocolate sauce: Adds that classic indulgent chocolate element with every forkful.
- Chopped peanuts (optional): Offers an optional crunchy texture reminiscent of the traditional banana split finish.
- Maraschino cherries: The iconic garnish that brings it all together visually and flavor-wise.
How to Make Banana Split Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and lining a 12-cup muffin tin with paper liners. Mix the graham cracker crumbs with sugar and melted butter until you create a sandy, evenly moistened mixture. Press about a tablespoon into the bottom of each liner to form the crust base. Bake these for 5 minutes to set the crust, then let them cool slightly before adding your luscious filling.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with sugar until completely smooth and creamy. Adding the eggs one at a time will make your mixture perfectly silky and stable. Then stir in vanilla, mashed banana, and sour cream, mixing carefully to combine but not overbeat. This banana-infused filling is the heart of the Banana Split Cheesecakes Recipe and brings that unforgettable flavor and luxuriously creamy texture.
Step 3: Bake the Mini Cheesecakes
Divide the cheesecake batter evenly among your prepared crusts, filling each about three-quarters full. Pop the tray into your preheated oven and bake for 18 to 22 minutes, until the centers are set but still wiggle slightly. After baking, allow the cheesecakes to cool in the pan for 10 minutes before transferring them to a wire rack. Then chill in the fridge for at least 3 hours to set beautifully.
Step 4: Add Toppings Before Serving
Once your mini masterpieces are firm and cool, it’s time for the fun part. Top each cheesecake with a generous dollop of whipped cream, a bright sprinkling of pineapple, juicy diced strawberries, a handful of mini chocolate chips or a drizzle of chocolate sauce, a sprinkle of chopped peanuts if you like crunch, and finish with a classic maraschino cherry. The toppings bring texture, color, and the authentic spirit of the Banana Split Cheesecakes Recipe alive!
How to Serve Banana Split Cheesecakes Recipe
Garnishes
For garnishes, the classic fruit and cherry combo works wonders, but you can always get creative and add a mint leaf, a light dusting of cocoa powder, or even a drizzle of caramel sauce for a little extra wow factor. The key is maintaining colorful, fresh elements that highlight the main flavors.
Side Dishes
Serve these mini cheesecakes alongside a scoop of vanilla ice cream or a refreshing citrus sorbet to enhance the fruity, creamy experience. A cup of freshly brewed coffee or light tea also pairs wonderfully and can round out your dessert spread beautifully.
Creative Ways to Present
Think beyond the muffin tin presentation—arrange the cheesecakes on a pretty platter with edible flowers or serve them in individual glass jars layered with extra fruit and whipped cream. This Banana Split Cheesecakes Recipe shines in a buffet setting or as a show-stopping individual dessert for guests.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (which is rare!), store them in an airtight container in the refrigerator. They stay fresh and maintain their flavor and texture for up to 3 days, making for a delicious next-day treat.
Freezing
You can freeze these cheesecakes before adding the toppings to preserve them longer. Wrap each cheesecake tightly in plastic wrap and place in an airtight container or freezer bag. Freeze for up to a month. When ready to enjoy, thaw overnight in the refrigerator before adding fresh toppings.
Reheating
While these cheesecakes are best served cold, if you prefer a slightly softer texture, allow them to sit at room temperature for 15-20 minutes before eating. Avoid microwaving as it can alter the texture and cause the mix-ins to melt awkwardly.
FAQs
Can I use a different type of crust for this recipe?
Absolutely! While graham cracker crust is traditional and adds great flavor, crushed chocolate cookies or even a nut-based crust can add fun variations to the Banana Split Cheesecakes Recipe.
Is it necessary to use sour cream in the filling?
The sour cream adds a subtle tang and moisture that balances sweetness and results in a creamier texture, but you can substitute with Greek yogurt if you prefer a lighter option.
Can I make these cheesecakes vegan or dairy-free?
With some tweaks, yes! Use dairy-free cream cheese alternatives and egg replacers, and swap butter for coconut oil in the crust. Keep in mind texture and flavor might differ slightly but can still be delicious.
How ripe should the banana be for the best flavor?
Use a banana that is fully ripe with brown spots for maximum sweetness and banana flavor, which really elevates the cheesecake filling.
Can I prepare these cheesecakes a day ahead?
Definitely! Make them the day before, chill overnight, and add the fresh toppings just before serving for the best presentation and taste.
Final Thoughts
There is something so delightfully joyous about a dessert that captures the essence of a banana split with the indulgent creaminess of cheesecake. This Banana Split Cheesecakes Recipe is not just a treat, it’s an experience that’s sure to bring smiles at your table. I encourage you to try this recipe, enjoy the process of creating these adorable mini desserts, and share them with people you love. It’s a guaranteed crowd-pleaser and a fun way to enjoy classic flavors with a fresh twist.
Print
Banana Split Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes plus 3 hours chilling
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Split Cheesecakes are delightful mini cheesecakes combining the classic banana split flavors into a creamy, individual dessert. With a buttery graham cracker crust, rich banana-infused cheesecake filling, and topped with fresh pineapple, strawberries, chocolate, peanuts, and a maraschino cherry, this recipe offers a fun and indulgent treat perfect for parties or anytime sweet cravings hit.
Ingredients
For the Crust:
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed
- 1/4 cup sour cream
For the Toppings:
- 1/2 cup whipped cream
- 1/2 cup chopped pineapple, well drained
- 1/2 cup diced strawberries
- 1/4 cup mini chocolate chips or chocolate sauce
- 1/4 cup chopped peanuts (optional)
- Maraschino cherries, for garnish
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and line a muffin tin with 12 paper liners to prepare for the crust and cheesecake assembly.
- Make the Crust: Mix graham cracker crumbs, sugar, and melted butter in a small bowl until evenly combined. Press about 1 tablespoon of this mixture firmly into each paper liner to form the crust. Bake for 5 minutes, then let the crusts cool slightly to set.
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, incorporating well after each addition. Stir in vanilla extract, mashed banana, and sour cream until just combined to ensure a creamy banana-flavored base.
- Assemble and Bake: Pour the cheesecake batter evenly over the prepared crusts, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until the centers are set but still slightly jiggly when gently shaken.
- Cool and Chill: Allow the cheesecakes to cool in the pan for 10 minutes to stabilize. Then carefully transfer them to a wire rack to cool completely. Afterward, refrigerate the mini cheesecakes for at least 3 hours to fully set and chill.
- Add Toppings and Serve: Just before serving, top each mini cheesecake with a dollop of whipped cream, followed by chopped pineapple, diced strawberries, mini chocolate chips or drizzle of chocolate sauce, optional chopped peanuts, and finish with a maraschino cherry for a classic banana split presentation.
Notes
- These cheesecakes are best served cold and can be made a day ahead; add the toppings just before serving for freshness.
- For a different twist, swap the graham cracker crust with crushed chocolate cookies to add a rich flavor dimension.
