Description
These Mini Banana Split Cheesecakes combine the classic flavors of a banana split into a delightful, individual-sized cheesecake. Featuring a buttery graham cracker crust, creamy banana-infused cheesecake filling with pineapple and strawberries, and topped with whipped cream, hot fudge, nuts, and cherries, they make the perfect treat for any occasion.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons butter, melted
Cheesecake Filling
- 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
- 1/4 cup granulated sugar
- 1 egg, room temperature and not cold to the touch
- 1/2 cup mashed banana (roughly 1 banana)
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped strawberries
- 1/2 teaspoon vanilla extract
Garnish
- 1 recipe Small Batch Whipped Cream, for garnish
- Hot fudge sauce
- Chopped nuts
- Maraschino cherries
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Line a muffin pan with 8 paper liners, or if not using liners, lightly grease the pan with cooking spray to ensure easy removal later.
- Make the Crust: In a small bowl, combine the graham cracker crumbs and melted butter, stirring until the crumbs are moistened and clumpy. This mixture will form the base of your mini cheesecakes.
- Press and Bake the Crust: Press about 2 tablespoons of the crumb mixture firmly into the bottom of each paper liner in the muffin pan. Bake the crusts for 5-8 minutes until set and no longer wet-looking. Remove from the oven and allow them to cool as you prepare the filling.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and granulated sugar together on high speed for 2-3 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl to fully incorporate all ingredients.
- Add Egg and Fruit: Beat in the egg for about 1 minute until smooth, being careful not to overmix. Then gently fold in the mashed banana, drained crushed pineapple, chopped strawberries, and vanilla extract until well combined.
- Fill Cups and Bake: Divide the cheesecake filling evenly among the muffin cups, filling them to the top. Bake in the preheated oven for 30-35 minutes. The tops and edges should be firm, while the centers will slightly jiggle when the pan is moved. An internal temperature of 150°F (65°C) indicates doneness.
- Cool and Chill: Allow the cheesecakes to cool for 1 hour at room temperature. Then cover the pan and refrigerate them for at least 4 hours or overnight to fully set and chill.
- Garnish and Serve: Before serving, top each mini cheesecake with a dollop of Small Batch Whipped Cream, drizzle with hot fudge sauce, sprinkle with chopped nuts, and finish with a maraschino cherry on top for that classic banana split look and flavor.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5-7 days to maintain freshness.
Notes
- Use full-fat cream cheese at room temperature for the best texture and flavor; avoid subbing fat-free to prevent a watery or grainy cheesecake.
- Make sure your egg and cream cheese are not cold to help the filling blend smoothly without lumps.
- You can prepare the crusts and filling a day in advance and refrigerate before baking to save time.
- Let the cheesecakes chill thoroughly; this improves the firmness and flavor development.
- Feel free to customize the garnish toppings based on personal preference, such as adding fresh fruit or different nuts.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
