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These banana split cheesecakes bring all the fun of a classic banana split into a creamy individual dessert. Each mini cheesecake features a buttery graham cracker crust and a smooth banana-infused filling, then gets topped with chocolate and strawberry sauces along with pineapple chunks, whipped cream, nuts, and a cherry to finish. This recipe always makes my gatherings a hit because it combines familiar flavors in a delightful presentation that everyone loves.
When I first made these for a summer picnic, the kids and adults alike kept coming back for more. The mix of textures and flavors really brings smiles all around.
Ingredients
- Graham cracker crumbs: One cup or about eight crackers gives a crisp and buttery base choose fresh for the best flavor
- Granulated sugar: Used both in the crust and filling to balance sweetness regular white sugar works perfectly
- Unsalted butter: Four tablespoons melted to bind the crust and add richness use high quality for better taste
- Cream cheese: Sixteen ounces softened for smooth blending pick full fat for creamier texture
- Banana: One large mashed to infuse the cheesecake with natural sweetness and banana flavor ripe but not overripe works best
- Vanilla extract: A teaspoon to enhance the overall flavor profile pure vanilla extract is ideal
- Egg: One large to bind ingredients and add structure
- Sour cream: Quarter cup adds tanginess and moisture to the filling
- Chocolate sauce: Half a cup for drizzling and that classic banana split feel
- Strawberry sauce or fresh strawberries: Half a cup adds fresh tartness fresh chopped strawberries bring a lighter touch
- Pineapple chunks: Half a cup contributes a juicy tropical note
- Whipped cream: The crowning touch for creaminess and a light finish
- Chopped nuts: Optional for texture and a little crunch
- Maraschino cherries: Essential for the classic sundae look and flavor
Step-by-Step Instructions
- Preheat and Prepare the Pan:
- Set your oven to 325 degrees Fahrenheit or 163 degrees Celsius. Line a standard 12-cup muffin tin with cupcake liners to ease removal later.
- Make the Crust:
- In a medium bowl, thoroughly mix the graham cracker crumbs with sugar and melted butter until it holds together when pressed.
- Form and Bake the Crust:
- Spoon about one tablespoon of the crust mixture into each cupcake liner. Press down firmly to form an even, compact base. Bake for five minutes to set the crust, then remove and let cool.
- Mix the Filling:
- In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the mashed banana and vanilla extract, stirring well to combine.
- Incorporate Egg and Sour Cream:
- Add the egg and sour cream to the banana mixture, beating until fully integrated and smooth.
- Fill the Cups:
- Divide the cheesecake batter evenly among the cups, filling each about three quarters full.
- Bake the Cheesecakes:
- Place them in the oven and bake for 18 to 20 minutes. Look for centers that are just set but still slightly jiggly.
- Cool and Chill:
- Allow the cheesecakes to cool inside the oven for about ten minutes to avoid sudden temperature changes. Then transfer them to a wire rack to cool completely. Chill in the fridge for at least two hours to set fully.
- Add the Toppings:
- Just before serving, drizzle with chocolate and strawberry sauces. Top each with pineapple chunks, a swirl of whipped cream, chopped nuts if you like, and finish with a maraschino cherry.
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My favorite part of this recipe is the graham cracker crust which adds that perfect buttery crunch contrasting with the creamy filling. I love how it reminds me of warm family summer evenings where banana splits were a cherished treat for everyone.
Storage Tips
Keep these cheesecakes in an airtight container in the refrigerator for up to four days. If you want to prepare ahead, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container. Thaw overnight in the fridge before topping and serving. Avoid adding whipped cream or fresh fruit if freezing add those fresh at serving time.
Ingredient Substitutions
If you do not have graham crackers use Oreo crumbs or vanilla wafers for the crust for a different but delicious twist. For a dairy-free version swap cream cheese with a plant-based cream cheese substitute and use coconut cream instead of sour cream. Fresh pineapple chunks can be replaced by diced canned pineapple drained well.
Serving Suggestions
These cheesecakes are delightful on their own but pair beautifully with a scoop of vanilla ice cream or a cup of strong coffee to balance the sweetness. For a party, arrange them on a platter with fresh banana slices and extra sauces on the side for guests to customize.
Cultural Context
The banana split has been a nostalgic American ice cream dessert since the early 1900s known for its layered flavors and playful toppings. Transforming this classic sundae into individual cheesecakes puts a new spin on the tradition while preserving the joyful flavor combinations that made the original famous.
Pro Tips
Press the crust firmly to create a packed base so it holds up during baking. Do not overmix the filling after adding the egg to avoid cracks in your cheesecakes. Let the cheesecakes chill fully before topping to help the sauces and whipped cream stay neat.
Recipe FAQs
- → What type of crust is used in these cheesecakes?
A graham cracker crumb crust is combined with sugar and melted butter, then baked briefly to form a firm base.
- → Can the crust be substituted if graham crackers aren’t available?
Yes, crushed Oreo cookies or vanilla wafers can be used as alternatives for the crust.
- → How do you know when the cheesecakes are properly baked?
The centers should be set but still slightly jiggly when gently shaken, ensuring a creamy texture.
- → What fresh fruits are included as toppings?
Pineapple chunks, strawberry sauce or fresh strawberries, and banana provide vibrant, fruity notes.
- → How long should the cheesecakes chill before serving?
They need at least two hours in the refrigerator to set fully and develop flavors.
- → Are there options to customize the filling with chocolate?
Yes, melted chocolate can be added to the batter for richer chocolate flavor if desired.