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Banana Split Cheesecakes Recipe

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  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Find it online: https://slsrecipes.com/banana-split-cheesecakes-recipe/