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Banana Split Cheesecakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 67 reviews
  • Author: Mary
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Assemble Cheesecakes for Baking: Pour or spoon the cheesecake filling evenly over the cooled crusts, filling each mini pan about 3/4 full.
  6. 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.
  7. 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.
  8. Assemble Banana Split Toppings: Once chilled, top each mini cheesecake with several slices of banana arranged neatly on top.
  9. 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.
  10. 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.

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Find it online: https://peruvianfoodrecipes.com/banana-split-cheesecakes-recipe/