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
Scale
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.
