Description
These Banana Split Cheesecakes are the perfect twist on the classic ice cream sundae! With a creamy cheesecake base, a layer of sliced bananas, topped with rich chocolate and strawberry sauces, and finished off with whipped cream and cherries, these mini cheesecakes are a deliciously fun dessert for any occasion. Perfect for summer parties or a special treat for banana split lovers!
Ingredients
Scale
For the Crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
For the Toppings:
- 2 ripe bananas, sliced
- 1/4 cup chocolate sauce (or hot fudge sauce)
- 1/4 cup strawberry sauce or jam
- 1/2 cup whipped cream (store-bought or homemade)
- 6–8 maraschino cherries
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (163°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
- Divide the crumb mixture evenly into the bottoms of 6-8 mini cheesecake pans or a muffin tin lined with paper liners. Press down firmly to create a compact crust.
- Bake for 5-7 minutes, or until the crust is lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream, and beat until everything is fully incorporated.
- Divide the cheesecake filling evenly over the cooled crusts, filling each mini pan about 3/4 full.
- Bake for 18-22 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and let the cheesecakes cool completely at room temperature. Once cooled, transfer them to the fridge and chill for at least 3 hours or overnight for the best texture.
- Assemble the Banana Split Cheesecakes:
- Once the cheesecakes are chilled, remove them from the pan or muffin tin.
- Top each mini cheesecake with a few slices of banana, making sure to arrange them evenly.
- Drizzle chocolate sauce and strawberry sauce (or jam) over the bananas.
- Add a dollop of whipped cream on top of each cheesecake.
- Finally, garnish each with a maraschino cherry.
- Serve and Enjoy:
- Serve immediately, or keep the cheesecakes chilled in the fridge until ready to enjoy.
Notes
- For a more decadent touch, you can add crushed nuts or sprinkles on top of the whipped cream.
- You can also use a store-bought graham cracker crust if you’re short on time.
- For a lighter version, swap the heavy cream for more sour cream, or use light cream cheese in the filling.
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 400
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg