If you are ready to indulge in a dessert that’s bursting with nostalgic flavors and creamy bliss, then this Banana Split Cheesecakes Recipe is exactly what you need. Picture mini cheesecakes with a buttery graham cracker crust, velvety smooth filling, and all the classic toppings of a banana split—fresh banana slices, luscious chocolate and strawberry sauces, fluffy whipped cream, and the iconic maraschino cherry on top. This delightful twist on a beloved summertime treat transforms the classic banana split into a portable, elegant dessert that’s perfect for parties, special occasions, or simply whenever your sweet tooth calls.
Ingredients You’ll Need
The magic of this Banana Split Cheesecakes Recipe lies in its straightforward and accessible ingredients. Each one plays a pivotal role in balancing the creamy texture, sweetness, and vibrant colors that make this dessert so irresistible.
- Graham cracker crumbs: The base of your crust for a buttery, crisp texture that complements the creamy filling.
- Granulated sugar: Adds the perfect amount of sweetness to both crust and cheesecake layers.
- Unsalted butter, melted: Binds the crust ingredients together and enhances the rich flavor.
- Cream cheese, softened: The star of the cheesecake filling, delivering that classic, tangy creaminess.
- Vanilla extract: Infuses warmth and depth to the cheesecake flavor.
- Eggs: Provide structure and help the cheesecake set perfectly.
- Sour cream: Adds moisture and a subtle tang to keep the filling luscious.
- Heavy cream: Contributes richness and a velvety smoothness to the filling.
- Ripe bananas, sliced: Bring freshness and the unmistakable banana split signature.
- Chocolate sauce (or hot fudge sauce): The sweet, decadent layer that makes everything better.
- Strawberry sauce or jam: Adds fruity brightness and a beautiful pop of color.
- Whipped cream: Light and airy, it tops the cheesecakes for that classic finishing touch.
- Maraschino cherries: The iconic cherry perched on top to complete the look and flavor.
How to Make Banana Split Cheesecakes Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, sugar, and melted butter in a medium bowl until the crumbs resemble wet sand. This mixture is the foundation of your cheesecakes, providing a buttery crunch that perfectly offsets the creamy filling. Press this crumb mixture firmly into the bottoms of mini cheesecake pans or a muffin tin lined with paper liners. Bake the crusts for about 5 to 7 minutes until they turn lightly golden, then set them aside to cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat together cream cheese and sugar until smooth and creamy. Add vanilla extract, then incorporate the eggs one at a time, ensuring everything blends well. Stir in the sour cream and heavy cream for extra moisture and richness. Pour this luscious filling evenly over the cooled crusts, filling each about three-quarters full. Bake at a moderate temperature until the edges are set but the centers still jiggle slightly—this ensures a silky texture once cooled.
Step 3: Chill the Cheesecakes
Once baked, allow your mini cheesecakes to cool to room temperature by turning off the oven and letting them rest inside or on the counter. Chill them in the refrigerator for at least 3 hours, preferably overnight, to let the flavors meld beautifully and the texture firm up for perfect slicing and serving.
Step 4: Assemble the Banana Split Cheesecakes Recipe
With the base ready, it’s time to bring the banana split to life. Neatly arrange fresh banana slices atop each mini cheesecake. Generously drizzle chocolate sauce and strawberry sauce or jam over the bananas for that classic taste experience. Finish with a dollop of whipped cream and crown each dessert with a bright, cheerful maraschino cherry. This assembly transforms simple cheesecakes into a playful and vibrant celebration of flavors.
How to Serve Banana Split Cheesecakes Recipe
Garnishes
Beyond the traditional garnishes of whipped cream and maraschino cherries, consider sprinkling crushed nuts such as walnuts or pecans for added crunch and a nutty contrast. A dusting of cocoa powder or a light drizzle of caramel sauce also elevates the presentation and flavor layers.
Side Dishes
Pair these Banana Split Cheesecakes with light, refreshing sides like a mixed berry salad or a scoop of vanilla bean ice cream to keep the dessert experience balanced. Fresh mint leaves can add a hint of herbal freshness that beautifully complements the sweetness.
Creative Ways to Present
Try serving these cheesecakes in clear glass cups or mason jars layered with extra crumbled graham crackers, banana slices, and sauces in between for a stunning banana split parfait. For party trays, arrange mini cheesecakes on a decorated platter lined with banana leaf or doily paper to amplify the festive vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Split Cheesecakes Recipe desserts in an airtight container in the refrigerator. They will stay fresh and creamy for up to 3 days, keeping the flavors bright and the texture just right.
Freezing
You can freeze these mini cheesecakes before adding the toppings. Wrap each cheesecake tightly in plastic wrap, then place them in a freezer-safe container. Frozen cheesecakes will maintain their quality for up to 1 month. Thaw overnight in the fridge before adding fresh banana slices and sauces.
Reheating
Because this is a chilled dessert, reheating is not recommended. Instead, serve straight from the fridge for the best texture and flavor. If you prefer a slightly softer bite, let them sit at room temperature for 10 to 15 minutes before indulging.
FAQs
Can I use different types of bananas?
Absolutely! While ripe yellow bananas are classic and provide the best sweetness and texture, you can experiment with baby bananas or even plantains (cooked) if you want a unique twist. Just make sure the bananas are ripe enough for sweetness.
Is it possible to make this recipe dairy-free?
Yes, with some substitutions! Use dairy-free cream cheese, sour cream alternatives, and coconut cream instead of heavy cream. Choose vegan butter for the crust. Keep in mind the texture might be a little different but still delicious.
Can I double or triple this recipe for a larger batch?
Definitely! Just multiply the ingredients accordingly and bake in batches or use larger pans. Mini cheesecakes are perfect for entertaining, so making extra is always a good idea.
What if I don’t have mini cheesecake pans?
No worries! You can use a muffin tin lined with paper liners or even make one large cheesecake with the same ingredients, adjusting the baking time as needed. The charm of mini cheesecakes is they’re portable and easy to serve.
How do I prevent the bananas from browning after assembling?
To keep banana slices looking fresh, gently toss them in a bit of lemon juice before placing on the cheesecakes. This acidity slows the browning process so your dessert stays visually gorgeous longer.
Final Thoughts
This Banana Split Cheesecakes Recipe truly brings the best of both worlds—the nostalgic joy of a banana split with the rich, creamy indulgence of cheesecake. It’s a whimsical, crowd-pleasing treat that’s surprisingly easy to make, and every bite sparks happiness. If you’re looking for a dessert recipe that combines fun, flavor, and elegance, I encourage you to give this one a try. Your friends, family, and taste buds will thank you!
Print
Banana Split Cheesecakes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6-8 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Banana Split Cheesecakes combine all the classic flavors of a banana split into a delightful mini cheesecake form. Featuring a buttery graham cracker crust, creamy vanilla cheesecake filling, fresh banana slices, drizzled chocolate and strawberry sauces, a dollop of whipped cream, and a cherry on top, this dessert is perfect for individual servings and sure to impress at any gathering.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
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
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: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated 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 in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly golden. Remove from oven and let cool.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/2 cup granulated sugar until smooth. Add vanilla extract, then incorporate eggs one at a time, mixing well after each. Blend in sour cream and heavy cream until fully incorporated and the mixture is smooth and creamy.
- Fill and Bake: Divide the cheesecake filling evenly over the cooled crusts, filling each about three-quarters full. Bake at 350°F (175°C) for 18-22 minutes, or until the edges are set but the centers remain slightly jiggly. Turn off the oven and allow cheesecakes to cool completely at room temperature.
- Chill: Transfer the cooled cheesecakes to the refrigerator and chill for at least 3 hours or overnight to set perfectly.
- Assemble the Banana Split Cheesecakes: Once chilled, top each mini cheesecake with a few slices of banana arranged evenly. Drizzle chocolate sauce and strawberry sauce or jam over the top. Add a dollop of whipped cream to each cheesecake and garnish with a maraschino cherry.
- Serve and Enjoy: Serve immediately after assembly to enjoy the fresh flavors and creamy texture.
Notes
- For best results, use room temperature cream cheese to ensure a smooth filling.
- You can substitute strawberry sauce with fresh strawberries and a bit of sugar if preferred.
- Ensure the cheesecakes are fully chilled before adding toppings to prevent spoiling the texture.
- Mini cheesecake pans yield easier portion control and presentation but a standard muffin tin with liners works well too.
- Leftovers can be stored in the fridge for up to 3 days in an airtight container.
