If you have a soft spot for nostalgic desserts, you’re going to absolutely love this Banana Split Cheesecakes Recipe. It combines the creamy richness of cheesecake with all the fun toppings of a classic banana split in adorable mini portions. Each bite delivers the perfect balance of smooth banana-flavored cheesecake, a buttery graham cracker crust, juicy pineapple, luscious whipped cream, and a cascade of strawberries, nuts, chocolate syrup, and a bright maraschino cherry. This dessert feels like a celebration in every mouthful and is a total crowd-pleaser that’s surprisingly simple to make!
Ingredients You’ll Need
The magic of this Banana Split Cheesecakes Recipe lies in its simple, wholesome ingredients. Each one is carefully chosen to build layers of texture and flavor—from the crisp, buttery graham cracker crust to the silky banana-cream filling, and of course, the colorful toppings that bring it all together.
- 1 cup graham cracker crumbs: The essential crunchy base that adds buttery texture.
- 3 tablespoons unsalted butter (melted): Helps bind the crust and adds rich flavor.
- 2 tablespoons granulated sugar: Sweetens the crust and balances the tartness of the banana.
- 8 oz cream cheese (softened): The creamy heart of the cheesecake for that velvety mouthfeel.
- 1 ripe banana (mashed): Natural sweetness and banana flavor infusion.
- ¼ cup granulated sugar: Sweetens the cheesecake batter without overpowering the fruit.
- 1 teaspoon vanilla extract: Enhances the flavor profile keeping it warm and inviting.
- 1 large egg: Binds the cheesecake filling giving it structure and creaminess.
- ¼ cup crushed pineapple (well-drained): Adds juiciness and a tropical zing in every bite.
- ½ cup whipped topping or whipped cream: Delicate, airy topping to mimic the classic banana split experience.
- ¼ cup chocolate syrup: For that luscious drizzle that ties it all together.
- ¼ cup chopped strawberries: Adds juicy bursts of freshness and lovely pink color.
- 2 tablespoons chopped peanuts or walnuts: Introduces just the right amount of crunch.
- Maraschino cherries for garnish: The cheerful finishing touch that completes the dessert.
How to Make Banana Split Cheesecakes Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325 degrees Fahrenheit. Line a muffin tin with 8 paper liners to keep your mini cheesecakes neat and easy to serve. In a small bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the texture resembles wet sand. Press about a tablespoon of this mixture firmly into the bottom of each paper liner. This step creates a buttery, crisp base that’s a perfect foundation for your cheesecake filling.
Step 2: Make the Cheesecake Filling
Next, grab a medium mixing bowl and beat the softened cream cheese until it’s silky smooth with no lumps. Add the mashed banana, ¼ cup granulated sugar, and vanilla extract, mixing everything thoroughly until well combined. The banana brings a natural sweetness and creamy texture that makes this cheesecake filling so unique and delicious.
Step 3: Add Egg and Fruit
Beat in the large egg just until incorporated, as this binds the mixture while keeping it light. Then fold in the well-drained crushed pineapple gently. This juicy pineapple boosts the tropical flavors and keeps the cheesecake delightfully moist without being soggy.
Step 4: Bake the Cheesecakes
Spoon the cheesecake mixture evenly over each prepared crust. Bake the tray for 18 to 22 minutes until the centers are set and no longer jiggle when you gently shake the pan. This precise baking time ensures your cheesecakes have a perfect creamy center without cracking. After baking, let them cool to room temperature before transferring them to the fridge for at least 2 hours to chill and firm up properly.
How to Serve Banana Split Cheesecakes Recipe
Garnishes
Before serving, each mini cheesecake deserves that classic banana split presentation. Top them with a generous dollop of whipped cream or whipped topping, drizzle with luscious chocolate syrup, sprinkle chopped strawberries and nuts on top, and finish with a bright maraschino cherry. This colorful, textural contrast not only enhances every bite but also makes your dessert table pop with fun and nostalgia.
Side Dishes
This Banana Split Cheesecakes Recipe shines perfectly on its own, but for a fuller dessert spread, consider pairing it with fresh fruit salads or a scoop of vanilla bean ice cream. The creamy ice cream complements the cheesecake’s texture beautifully while the fruit salad adds a refreshing, light counterpoint.
Creative Ways to Present
Want to impress your guests even more? Serve these mini cheesecakes in clear glass dessert cups layered with extra pineapple or banana slices between the cheesecake and the toppings. Or, arrange them on a platter with edible flowers or mint leaves for an elegant look. These thoughtful touches elevate this playful dessert to a showstopping centerpiece.
Make Ahead and Storage
Storing Leftovers
After indulging, you can store any leftover Banana Split Cheesecakes Recipe creations in an airtight container in the refrigerator for up to 3 days. Keep toppings like whipped cream and cherries separate until ready to serve to maintain freshness and texture.
Freezing
These mini cheesecakes freeze wonderfully if you leave off the toppings. Wrap each cheesecake individually or place them in a single layer in an airtight container and freeze for up to 1 month. Thaw them overnight in the refrigerator before adding toppings and serving to preserve the perfect consistency.
Reheating
Since these are best enjoyed chilled, reheating is generally not recommended. If you prefer them slightly softened, let them sit at room temperature for 15–20 minutes before serving. This gentle warming keeps the creamy texture intact without melting the toppings.
FAQs
Can I use a different type of crust for this Banana Split Cheesecakes Recipe?
Absolutely! While the graham cracker crust is classic and delicious, you can experiment with crushed cookies like chocolate wafers or vanilla wafers to put your own twist on it. Just adjust the sugar and butter amounts to keep the crust firm and flavorful.
What if I don’t have crushed pineapple on hand?
If crushed pineapple isn’t available, small chunks of fresh pineapple can work too, just be sure to drain them thoroughly to avoid a soggy filling. Alternatively, canned pineapple juice can be reduced down to intensify the flavor and added sparingly for moisture.
Can this Banana Split Cheesecakes Recipe be made vegan?
To make a vegan version, substitute the cream cheese with a vegan cream cheese alternative, use a flax egg or chia egg instead of a real egg, and opt for dairy-free whipped toppings. Keep in mind the texture and flavor may vary slightly but still delicious!
How long do I need to chill the cheesecakes for the best results?
Chilling for at least 2 hours is key to letting the cheesecakes set firm and develop their flavors. If you have more time, chilling overnight will only improve the texture and make slicing easier.
Can I prepare these mini cheesecakes ahead of a party?
Yes! These are fantastic for make-ahead desserts. Bake and chill them the day before your event, then add toppings just before serving to keep everything fresh and visually appealing.
Final Thoughts
Making this Banana Split Cheesecakes Recipe is like bringing a childhood favorite into the adult dessert world with elegance and ease. Each mini cheesecake is bursting with flavors and textures that feel indulgent yet bright and fresh. I can’t wait for you to try it—once you do, it’s sure to become a beloved go-to dessert for any occasion that calls for a little nostalgic fun served in a sophisticated bite-sized form!
Print
Banana Split Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes (plus chilling time)
- Yield: 8 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Split Cheesecakes are delightful mini treats that combine the classic flavors of a banana split with creamy cheesecake in a convenient, bite-sized portion. Featuring a graham cracker crust, smooth banana-infused cream cheese filling, and topped with pineapple, whipped cream, chocolate syrup, strawberries, nuts, and maraschino cherries, they are perfect for a fun and nostalgic dessert.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 8 oz cream cheese, softened
- 1 ripe banana, mashed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup crushed pineapple, well-drained
Toppings
- ½ cup whipped topping or whipped cream
- ¼ cup chocolate syrup
- ¼ cup chopped strawberries
- 2 tablespoons chopped peanuts or walnuts
- Maraschino cherries for garnish
Instructions
- Prepare the Oven and Muffin Tin: Preheat your oven to 325°F and line a muffin tin with 8 paper liners to ensure easy removal and portion control.
- Make the Crust: In a small bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture is well blended. Firmly press about 1 tablespoon of this crust mixture into the bottom of each muffin liner to form the base of your mini cheesecakes.
- Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the mashed banana, ¼ cup sugar, and vanilla extract, mixing well to incorporate all the flavors evenly. Beat in the egg just until combined, then gently fold in the well-drained crushed pineapple to add a burst of tropical sweetness.
- Assemble and Bake: Spoon the cheesecake mixture evenly over the prepared crusts in the muffin tin. Bake for 18 to 22 minutes at 325°F, or until the centers are set and no longer jiggle when gently shaken.
- Cool and Chill: Remove from the oven and let the mini cheesecakes cool to room temperature. Then refrigerate them for at least 2 hours to allow them to fully set and develop their creamy texture.
- Add Toppings and Serve: Before serving, top each miniature cheesecake with a dollop of whipped topping or whipped cream, a drizzle of chocolate syrup, chopped strawberries, chopped nuts, and finish with a maraschino cherry on top for a classic banana split presentation.
Notes
- Ensure the crushed pineapple is well-drained to prevent excess moisture that can affect the cheesecake texture.
- You can freeze the cheesecakes without toppings for up to one month. Add the toppings just before serving for the best flavor and texture.
