Banana Split Cheesecakes (Printable Version)
Mini cheesecakes with banana, chocolate, strawberry, and pineapple atop a crisp graham crust.
# Everything You’ll Need:
→ Crust
01 -
1 cup graham cracker crumbs (about 8 crackers)
02 -
2 tablespoons granulated sugar
03 -
4 tablespoons unsalted butter, melted
→ Filling
04 -
16 oz cream cheese, softened
05 -
1/2 cup granulated sugar
06 -
1 large banana, mashed (about 1/2 cup)
07 -
1 teaspoon vanilla extract
08 -
1 large egg
09 -
1/4 cup sour cream
→ Toppings
10 -
1/2 cup chocolate sauce
11 -
1/2 cup strawberry sauce or fresh strawberries, chopped
12 -
1/2 cup pineapple chunks
13 -
Whipped cream
14 -
Chopped nuts (optional)
15 -
Maraschino cherries
# Steps to Cook:
01 -
Preheat oven to 325°F. Line a 12-cup muffin tin with cupcake liners.
02 -
Combine graham cracker crumbs, sugar, and melted butter. Spoon 1 tablespoon of mixture into each liner and press firmly.
03 -
Bake crust for 5 minutes, then remove and allow to cool while preparing filling.
04 -
Beat cream cheese and sugar until smooth. Mix in mashed banana and vanilla. Add egg and sour cream; beat until just combined.
05 -
Divide filling evenly into muffin cups, filling about three-fourths full.
06 -
Bake for 18 to 20 minutes until centers are set but slightly jiggly.
07 -
Let cheesecakes cool in oven for 10 minutes. Transfer to wire rack, then refrigerate for at least 2 hours.
08 -
Drizzle with chocolate and strawberry sauces. Top with pineapple chunks, whipped cream, chopped nuts if desired, and a maraschino cherry. Serve chilled.
# Extra Suggestions:
01 -
For best results, refrigerate cheesecakes for minimum 2 hours to firm up before topping.
02 -
Make-ahead: Store refrigerated up to 4 days or freeze for up to 2 months.
03 -
Substitute graham cracker crumbs with Oreo crumbs or vanilla wafers if needed.
04 -
Enhance flavor by adding 1/2 cup melted chocolate into filling before baking.