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
Scale
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.
