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
Scale
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.
