If you love the nostalgic charm of a classic banana split but crave something a bit more indulgent and elegant, the Banana Split Cheesecakes Recipe is about to become your new favorite dessert. This delightful treat combines the creamy, dreamy texture of cheesecake with all the iconic flavors of a banana split — bananas, chocolate, strawberry, whipped cream, and cherries — all miniaturized into perfectly portioned individual cheesecakes. It’s a fun, fresh way to enjoy a beloved dessert that’s perfect for sharing with friends or savoring as a sweet personal indulgence.
Ingredients You’ll Need
Ingredients You’ll Need
This Banana Split Cheesecakes Recipe uses simple, straightforward ingredients that each bring something special to the party. From the buttery graham cracker crust providing a satisfying crunch to the smooth cream cheese filling and the fresh, fruity toppings, every element works together for a balanced and mouthwatering experience.
- Graham cracker crumbs: For a classic, crunchy base that supports the creamy cheesecake filling beautifully.
- Granulated sugar: Adds just the right amount of sweetness to both crust and filling.
- Unsalted butter, melted: Binds the crust ingredients and adds richness without overwhelming flavor.
- Cream cheese, softened: The star ingredient providing the luscious texture and tangy flavor.
- Vanilla extract: Brings warmth and depth to the cheesecake filling.
- Eggs: Essential for structure and creaminess in the filling.
- Sour cream: Adds moisture and subtle tang, enhancing the cheesecake’s smoothness.
- Heavy cream: Boosts richness and helps achieve the perfect filling consistency.
- Ripe bananas, sliced: Fresh fruit that stays true to the banana split heritage.
- Chocolate sauce (or hot fudge): For that decadent, silky finish reminiscent of a real banana split.
- Strawberry sauce or jam: Adds vibrant color and a juicy burst of flavor.
- Whipped cream: The light, fluffy crowning touch.
- Maraschino cherries: Classic finishing touch that seals the nostalgic vibe.
How to Make Banana Split Cheesecakes Recipe
Step 1: Prepare the Crust
Start by mixing the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and resemble wet sand. This texture is the secret to a perfectly compact crust that will hold up beautifully to the creamy filling. Press this mixture firmly into the bottoms of mini cheesecake pans or muffin liners. Bake until just golden — this step enhances the buttery aroma and gives the crust a subtle crunch that complements the smooth cheesecake.
Step 2: Make the Cheesecake Filling
In a mixing bowl, beat together the softened cream cheese and sugar until silky and lump-free. Then add vanilla extract, eggs one at a time, sour cream, and heavy cream. This combination ensures the filling is rich but light, with a velvety texture. Pour this creamy mixture evenly over the cooled crusts, filling each mini pan about three-quarters full, allowing space for a tender, fluffy finish.
Step 3: Bake and Chill
Bake the filled pans until the edges firm up but the center still jiggles slightly. This stage is crucial for that perfect cheesecake texture — creamy but set. Once baked, cool the cheesecakes at room temperature before refrigerating them for at least 3 hours or overnight. The chill helps the flavors meld together and gives the cheesecakes their signature dense yet tender bite.
Step 4: Assemble the Banana Split Cheesecakes Recipe
Once the cheesecakes are fully chilled, it’s time to bring the banana split experience to life! Arrange banana slices on each mini cheesecake, drizzle with both chocolate and strawberry sauces, add a generous dollop of whipped cream, and top each with a bright maraschino cherry. Every bite now has that perfect harmony of creamy, fruity, and chocolaty flavors that make a banana split so irresistible.
How to Serve Banana Split Cheesecakes Recipe
Garnishes
Garnishes are where you can truly personalize your Banana Split Cheesecakes Recipe. Adding extra sliced bananas, finely chopped nuts like walnuts or pecans, or even a sprinkling of toasted coconut brings texture and visual appeal. A dusting of cocoa powder over the whipped cream adds a gourmet touch that tastes as good as it looks.
Side Dishes
Pair these mini cheesecakes with a scoop of vanilla bean ice cream or a fresh fruit salad for a refreshing balance. A cup of strong coffee or a light dessert wine also complements the richness, making your dessert experience feel like a special occasion.
Creative Ways to Present
Serve the Banana Split Cheesecakes Recipe on whimsical dessert plates or in clear mini parfait glasses layered with the sauces and banana slices for a modern twist. You can also turn this into a dessert platter where guests assemble their own toppings, perfect for parties or casual gatherings and sure to spark smiles all around.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Banana Split Cheesecakes Recipe covered tightly with plastic wrap or stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to 3 days, making them perfect for unexpected guests or sweet cravings that pop up later.
Freezing
For longer storage, freeze the cheesecakes unassembled before adding bananas and sauces. Wrap each cheesecake individually in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to one month without losing their texture or flavor.
Reheating
Because these cheesecakes are best enjoyed chilled, it’s recommended to thaw frozen cheesecakes slowly in the fridge for several hours. Avoid microwaving as it can affect the texture. Instead, let the natural chill bring back that creamy perfection before adding fresh banana slices and sauces.
FAQs
Can I use regular-sized cheesecake pans instead of mini ones?
Absolutely! You can make this Banana Split Cheesecakes Recipe in a larger pan; just adjust the baking time accordingly. Keep an eye on the center’s jiggle to know when it’s done, and be sure to slice and top with bananas and sauces after chilling.
What are some good alternatives to sour cream in this recipe?
If you don’t have sour cream, plain Greek yogurt is a great substitute that provides a similar tang and smoothness. Just ensure it’s not too watery to avoid affecting the cheesecake’s firmness.
Can I make this recipe dairy-free?
With a few tweaks, yes. Use dairy-free cream cheese, substitute butter with a plant-based alternative, and opt for coconut cream instead of heavy cream. Keep in mind the flavor will shift slightly, but it can still be a delicious treat!
How ripe should the bananas be?
Ripe but firm bananas work best. They should be yellow with just a few brown speckles. Overripe bananas can make the cheesecakes soggy or overly sweet when used as a topping.
Can I prepare the sauces from scratch?
Definitely! Homemade chocolate and strawberry sauces add a personal touch and fresher flavor. For chocolate sauce, melt chocolate with a bit of cream. For strawberry sauce, simmer fresh or frozen berries with sugar until thickened. Both simple to do and so worth it.
Final Thoughts
Making this Banana Split Cheesecakes Recipe is like capturing a childhood favorite in a sophisticated but fun dessert form. It’s versatile, surprisingly easy, and absolutely crowd-pleasing. Whether for a family gathering, a party, or just a special treat, these cheesecakes deliver nostalgia and indulgence all at once. Trust me, once you try these, they’ll find a permanent spot in your dessert rotation!
Print
Banana Split Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours 50 minutes
- Yield: 6–8 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Split Cheesecakes are a delightful twist on the classic banana split dessert, combined with creamy, individual-sized cheesecakes. Featuring a graham cracker crust, rich cheesecake filling, slices of fresh bananas, and topped with chocolate and strawberry sauces, whipped cream, and maraschino cherries, these mini cheesecakes are perfect for a crowd-pleasing dessert that’s both visually appealing and delicious.
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, mix together the graham cracker crumbs, granulated sugar, and melted butter until the crumbs are evenly coated and the mixture resembles wet sand.
- Form the Crust: Evenly divide the crumb mixture into the bottoms of 6-8 mini cheesecake pans or a muffin tin lined with paper liners. Press the mixture firmly to create a compact crust layer.
- Bake the Crust: Bake the crusts at 350°F (175°C) for 5-7 minutes or until they are lightly golden. Remove from the oven and allow to cool while making the filling.
- Make the Cheesecake Filling: In a mixing bowl, beat softened cream cheese and sugar until smooth and creamy. Add vanilla extract, then incorporate eggs one at a time, mixing well after each addition. Next, mix in sour cream and heavy cream until fully combined and smooth.
- Assemble Cheesecakes for Baking: Pour or spoon the cheesecake filling evenly over the cooled crusts, filling each mini pan about 3/4 full.
- Bake the Cheesecakes: Bake at 350°F (175°C) for 18-22 minutes until the edges are set but the centers remain slightly jiggly when shaken gently.
- Cool Cheesecakes: Turn off the oven and allow cheesecakes to cool completely at room temperature. Then refrigerate for at least 3 hours or overnight to set fully.
- Assemble Banana Split Toppings: Once chilled, top each mini cheesecake with several slices of banana arranged neatly on top.
- Add Sauces and Whipped Cream: Drizzle chocolate sauce and strawberry sauce (or jam) evenly over the bananas, then add a generous dollop of whipped cream on each cheesecake.
- Garnish and Serve: Finish by placing a maraschino cherry atop each mini cheesecake. Serve immediately and enjoy this fun and indulgent dessert.
Notes
- Use ripe but firm bananas to prevent browning too quickly.
- If you don’t have mini cheesecake pans, a muffin tin with paper liners works well.
- For best texture and flavor, chill cheesecakes overnight.
- Chocolate and strawberry sauces can be store-bought or homemade.
- Make sure cream cheese is fully softened to avoid lumps in the filling.
- Do not overbake cheesecake; slight jiggle in the center ensures creamy texture.
