If you love the nostalgic flavors of a classic banana split but want to enjoy them in a unique, delightful way, this Banana Split Cheesecakes Recipe is exactly what you need in your dessert repertoire. These mini cheesecakes capture all the creamy, fruity, and nutty goodness of the iconic treat, with a luscious banana-infused cheesecake base set atop a buttery graham cracker crust. Each bite offers that perfect balance of sweet and tangy, elevated with pineapple, chocolate syrup, nuts, and a bright maraschino cherry on top—making them irresistible for any occasion or sweet craving.
Ingredients You’ll Need
The magic in this Banana Split Cheesecakes Recipe starts with simple yet essential ingredients that come together to create its rich texture and classic flavor profile. Each component plays a vital role, from the crunchy crust to the creamy filling and all the fun toppings that bring each mini cheesecake to life.
- Graham cracker crumbs: Provide a crunchy and buttery base that contrasts beautifully with the creamy cheesecake.
- Unsalted butter (melted): Binds the graham cracker crumbs and adds richness to the crust.
- Granulated sugar: Sweetens both the crust and the cheesecake filling perfectly without overpowering.
- Cream cheese (softened): The heart of the cheesecake, delivering smooth and tangy creaminess.
- Ripe banana (mashed): Infuses natural sweetness and authentic banana flavor into the batter.
- Vanilla extract: Enhances all the flavors with warm, aromatic depth.
- Large egg: Provides structure and richness to the cheesecake filling.
- Crushed pineapple (well-drained): Adds juicy tropical notes that brighten the dessert.
- Whipped topping or whipped cream: Lightens the dessert and adds fluffy, creamy texture on top.
- Chocolate syrup: The chocolatey drizzle that ties the banana split theme together flawlessly.
- Chopped strawberries: Introduce fresh, fruity bursts and vibrant color.
- Chopped peanuts or walnuts: Add a satisfying crunch and nutty flavor contrast.
- Maraschino cherries: The classic finishing touch that completes the presentation.
How to Make Banana Split Cheesecakes Recipe
Step 1: Prepare the Crust
Begin by preheating your oven to 325°F and lining a muffin tin with 8 paper liners. Mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar in a small bowl until it’s evenly combined. Press about a tablespoon of this crumb mixture firmly into the bottom of each liner, creating a sturdy and delicious base for the cheesecakes to rest on.
Step 2: Make the Cheesecake Filling
In a medium bowl, beat the softened cream cheese until perfectly smooth to avoid any lumps. Then, mix in the mashed banana, ¼ cup of sugar, and vanilla extract, blending everything until it’s creamy and well incorporated. Beat in the egg gently until just combined, being careful not to overmix, which ensures a silky cheesecake texture. Finally, fold in the well-drained crushed pineapple to add that tangy burst of flavor that makes this cheesecake so special.
Step 3: Bake Your Mini Cheesecakes
Divide the cheesecake filling evenly over the crusts in your prepared muffin tin. Bake them for 18 to 22 minutes or until the centers look set and don’t jiggle when gently shaken. This careful baking results in creamy, yet firm mini cheesecakes that hold their shape perfectly.
Step 4: Chill and Decorate
Allow the cheesecakes to cool to room temperature, then pop them in the refrigerator for at least 2 hours to chill completely. This chilling step is crucial as it lets the flavors meld and creates that luscious, firm texture. Right before serving, top each mini cheesecake with a generous dollop of whipped topping, a swirl of chocolate syrup, chopped strawberries, crunchy nuts, and a cheerful maraschino cherry for the perfect finishing flourish.
How to Serve Banana Split Cheesecakes Recipe
Garnishes
The garnishes on these mini cheesecakes really bring your Banana Split Cheesecakes Recipe to life. Whipped cream adds light richness, while a drizzle of chocolate syrup layers in decadent sweetness. Fresh strawberries bring brightness and vibrant color, nuts add crunch and a nutty depth, and the classic maraschino cherry on top delivers an inviting pop of red that makes these beauties truly irresistible.
Side Dishes
Since these mini cheesecakes are already packed with delicious flavors, simple sides work best. Consider serving with fresh fruit slices, vanilla ice cream, or a refreshing scoop of sorbet to keep things light and balanced. A cup of hot coffee or a fruity iced tea also pairs wonderfully for a complete dessert experience.
Creative Ways to Present
For a festive touch, arrange the cheesecakes on a pretty platter with extra banana slices, pineapple chunks, and strawberry halves scattered around. You can also serve them in individual mini dessert bowls or glass cups layered with additional chocolate sauce and whipped cream for a deconstructed banana split feel that impresses guests visually and in taste.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Split Cheesecakes Recipe treats can be stored in an airtight container in the refrigerator for up to 4 days. Keeping the toppings separate until serving helps maintain their texture and flavor freshness. The cheesecakes themselves stay rich and moist, so you can enjoy them anytime.
Freezing
You can freeze these cheesecakes without the toppings for up to one month. Make sure they are tightly wrapped or stored in a freezer-safe container to prevent freezer burn. When ready to enjoy, thaw them overnight in the refrigerator and add fresh toppings just before serving for the best results.
Reheating
These cheesecakes are best enjoyed chilled, so there’s no need to reheat. If you prefer a slightly softer texture, allow them to sit at room temperature for 10 to 15 minutes before serving. Reheating in the microwave is not recommended as it can affect the texture and melt the toppings.
FAQs
Can I use different types of nuts in this Banana Split Cheesecakes Recipe?
Absolutely! Feel free to swap peanuts or walnuts for almonds, pecans, or even pistachios depending on your preference or what you have on hand. Just be sure to chop them finely for the best texture.
What if I don’t have crushed pineapple? Can I skip it?
The crushed pineapple adds a delightful tang and moisture to the cheesecake, so it’s best not to omit it. However, if unavailable, you can substitute with canned mandarin oranges or finely chopped fresh peaches to maintain that fruity brightness.
Can I make these cheesecakes dairy-free or vegan?
While this recipe relies heavily on cream cheese and butter for its signature texture and flavor, you can try plant-based cream cheese and butter alternatives. Keep in mind that baking times and textures might vary, so some experimentation may be needed.
Is it possible to make this recipe gluten-free?
Yes! Simply use gluten-free graham cracker crumbs or substitute with crushed gluten-free cookies or nuts to keep the crust gluten-free without sacrificing taste or texture.
How long does it take to chill these cheesecakes properly?
Chilling for at least 2 hours is important to let the filling set completely and develop the ideal firm yet creamy texture. For best results, you can chill them overnight if time allows.
Final Thoughts
There’s something truly special about turning the classic banana split into a cute, handheld cheesecake form, and this Banana Split Cheesecakes Recipe does just that with delightful ease. Once you try these luscious little desserts, you’ll want to make them again and again for gatherings, family treats, or just because. Trust me, they’re a guaranteed crowd-pleaser that brings smiles with every bite—so go ahead and dive into this fun, tasty adventure!
Print
Banana Split Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes (including chilling time)
- Yield: 8 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Banana Split Cheesecakes, mini treats that combine creamy banana-infused cheesecake with classic banana split toppings like whipped cream, chocolate syrup, strawberries, nuts, and maraschino cherries. Perfectly portioned and baked to creamy perfection, these individual cheesecakes offer a fun and nostalgic dessert experience with a graham cracker crust and a hint of pineapple for added tropical flair.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake 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 Oven and Muffin Tin: Preheat your oven to 325°F and line a muffin tin with 8 paper liners to prevent sticking and make removal easy.
- 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. Press about 1 tablespoon of this crust mixture firmly into the bottom of each paper liner to form the crust base.
- Prepare Cheesecake Mixture: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add the mashed banana, ¼ cup granulated sugar, and vanilla extract, mixing thoroughly until combined. Beat in the egg just until it is incorporated to maintain the creamy texture. Gently fold in the well-drained crushed pineapple to add a tropical note.
- Fill and Bake: Evenly spoon the cheesecake mixture over the prepared crusts in the muffin liners. Bake the cheesecakes in the preheated oven for 18 to 22 minutes, or until the centers are set and no longer jiggly when gently shaken.
- Cool and Chill: Remove the cheesecakes from the oven and allow them to cool completely at room temperature. Then refrigerate for at least 2 hours to help them firm up and enhance their flavors.
- Add Toppings and Serve: Before serving, top each mini cheesecake with whipped topping or whipped cream, drizzle chocolate syrup over the top, sprinkle with chopped strawberries and nuts, and finish with a maraschino cherry for that classic banana split look and taste.
Notes
- Ensure the crushed pineapple is thoroughly drained to prevent excess moisture from making the cheesecakes soggy.
- These mini cheesecakes can be frozen without toppings for up to 1 month. Add the toppings fresh just before serving for the best texture and presentation.
