Banana Split Cheesecakes
Delightful mini cheesecakes that encapsulate the classic flavors of a banana split, combining creamy cheesecake with fresh fruits and a crunchy graham cracker crust.
Ingredients
For the crust
- 1 cup graham cracker crumbs (about 8 crackers)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter melted
For the filling
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 1 large banana mashed (about 1/2 cup)
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup sour cream
For the toppings
- ½ cup chocolate sauce
- ½ cup strawberry sauce or fresh strawberries chopped
- ½ cup pineapple chunks
- Whipped cream Whipped cream for topping
- Chopped nuts Chopped nuts (optional)
- Maraschino cherries Maraschino cherries for topping
Instructions
Preparation
- Start by gathering all your ingredients. Ensure the cream cheese is softened to room temperature for better mixing.
Cooking the Base
- Preheat your oven to 325°F.
- Line a 12-cup muffin tin with cupcake liners.
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the crumbs are well coated and resemble wet sand.
- Spoon 1 tablespoon of this mixture into each liner and press it firmly to form a compact crust.
Baking the Crust
- Bake the crust in the preheated oven for 5 minutes.
- Once done, remove the muffin tin from the oven and let it cool.
Making the Filling
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Add in the mashed banana and vanilla extract. Mix until fully combined.
Adding Wet Ingredients
- Incorporate the egg and sour cream into the mixture. Beat until just combined.
Filling Cheesecakes
- Carefully divide the cheesecake filling evenly among the muffin cups, filling each about three-fourths full.
Baking the Cheesecakes
- Bake the cheesecakes for 18 to 20 minutes until their centers are set but still slightly jiggly.
Cooling
- Let the cheesecakes cool in the oven with the door slightly ajar for about 10 minutes.
- Transfer them to a wire rack and allow them to chill in the refrigerator for at least 2 hours.
Preparing Toppings
- While waiting for the cheesecakes to chill, prepare your toppings and set them aside.
Serving
- Once the cheesecakes are fully chilled, drizzle with the chocolate and strawberry sauces, top with pineapple chunks, whipped cream, chopped nuts, and a maraschino cherry if desired.
Notes
These cheesecakes can be made in advance and stored in the fridge for up to a week. Keep toppings separate until serving to prevent sogginess.