Banana Split Mini Cheesecakes: Fun, Fruity & Delicious Bite-Sized Dessert

There’s nothing quite like the joy of a classic banana split, but what if we told you that you could enjoy all those delightful flavors in a portable, bite-sized dessert? That’s where these Banana Split Mini Cheesecakes come in. Packed with creamy cheesecake, fresh banana, and all the classic toppings of a banana split—chocolate syrup, strawberries, pineapple, and a cherry on top—these mini cheesecakes are the ultimate indulgence. They bring together the best of both worlds: the richness of cheesecake and the fun, fruity vibes of a banana split.

Perfect for any occasion, these mini cheesecakes are an easy and festive way to celebrate. Whether you’re hosting a summer party, a birthday bash, or just want a fun and unique treat, these Banana Split Mini Cheesecakes will be a hit!

Ingredients for Banana Split Mini Cheesecakes

To make these fun, fruity mini cheesecakes, you’ll need a few simple ingredients that you likely already have in your kitchen. Let’s break it down:

For the Crust:

• 1 cup graham cracker crumbs – This will create the crunchy, buttery base for our mini cheesecakes.
• 2 tablespoons sugar – A little sweetness to balance the flavor.
• 4 tablespoons butter, melted – Butter will help hold the crumbs together and give the crust its deliciously rich flavor.

For the Cheesecake Filling:

• 16 oz cream cheese, softened – Cream cheese is the star of any cheesecake, and it gives that rich, smooth texture we all love.
• 1/2 cup sugar – Sweetness for the filling.
• 2 eggs – These help bind the filling together and give it that luscious texture.
• 1 teaspoon vanilla extract – For a lovely hint of vanilla flavor.
• 1 medium ripe banana, mashed – The banana adds a fruity flavor and moisture to the filling.
• 1/4 cup sour cream – Sour cream helps to make the cheesecake filling extra creamy and smooth.

For the Toppings:

• Whipped cream – The classic, light topping for any cheesecake.
• Chopped pineapple – A tropical, juicy burst of flavor that mimics the traditional banana split topping.
• Chopped strawberries – A sweet, fruity contrast to the pineapple.
• Chocolate syrup – Drizzled over the top for that unmistakable chocolatey goodness.
• Chopped nuts (optional) – Add some texture with chopped walnuts or pecans.
• Maraschino cherries – A cherry on top to finish off the mini cheesecakes, just like a real banana split!

Instructions for Making Banana Split Mini Cheesecakes

Ready to dive into these creamy, fruity mini cheesecakes? Let’s walk through each step.

Step 1: Prep the Crust

Start by preheating your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners to make these cheesecakes easy to serve and remove. In a small bowl, combine 1 cup graham cracker crumbs, 2 tablespoons sugar, and 4 tablespoons melted butter. Stir the mixture until everything is evenly coated.

Spoon about 1 tablespoon of the crumb mixture into each muffin liner. Press it down with the back of a spoon or your fingers to create a firm crust. Place the muffin tin in the oven and bake for 5 minutes, then remove it and set it aside to cool while you prepare the cheesecake filling.

Step 2: Make the Filling

In a large bowl, beat together 16 oz cream cheese and 1/2 cup sugar until smooth and creamy. Use a hand mixer or a stand mixer for the best results. Once the cream cheese and sugar are well-combined, add 2 eggs, one at a time, mixing well after each addition. This will ensure that the eggs are fully incorporated into the filling.

Next, mix in 1 teaspoon vanilla extract, 1 medium ripe banana (mashed), and 1/4 cup sour cream. The mashed banana will give the filling a deliciously fruity flavor while the sour cream adds extra creaminess. Continue mixing until everything is well-combined and smooth.

Step 3: Bake the Cheesecakes

Spoon the cheesecake filling into the prepared muffin cups, filling each about 3/4 full. The cheesecake will puff up slightly as it bakes, so be careful not to overfill. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the centers are set but still slightly jiggly.

Once baked, remove the mini cheesecakes from the oven and allow them to cool in the pan for 30 minutes. After that, transfer them to the refrigerator and chill for at least 2 hours, or until completely cool. This will help the cheesecakes set and become nice and firm.

Step 4: Add the Toppings

Once the mini cheesecakes are fully chilled, it’s time to dress them up with all the classic banana split toppings.

• Start with a generous dollop of whipped cream on each mini cheesecake.
• Add a spoonful of chopped pineapple and chopped strawberries on top.
• Drizzle with chocolate syrup for that rich, chocolaty finish.
• If desired, sprinkle some chopped nuts (walnuts or pecans work great) over the top for an added crunch.
• Finally, top each mini cheesecake with a maraschino cherry to give it that classic banana split look.

Step 5: Serve

Once your mini cheesecakes are all topped and ready to go, it’s time to serve them up! These Banana Split Mini Cheesecakes are perfect for any occasion—whether it’s a birthday party, a summer BBQ, or a casual family gathering. They’re easy to grab and eat, so there’s no need for forks or plates—just pure cheesecake bliss in a bite-sized form!

FAQs About Banana Split Mini Cheesecakes

1. Can I make these mini cheesecakes ahead of time?
Yes! These mini cheesecakes are perfect for preparing ahead of time. You can bake and chill them up to 2 days in advance. Just add the toppings right before serving to keep them fresh and visually appealing.

2. Can I make the crust gluten-free?
Absolutely! To make the crust gluten-free, simply use gluten-free graham cracker crumbs or a gluten-free cookie of your choice. The rest of the recipe remains the same!

3. Can I use frozen fruit for the toppings?
While fresh fruit is always best for these mini cheesecakes, you can use frozen fruit as an alternative. Just be sure to thaw and drain any excess liquid before using it as a topping.

4. Can I add other toppings to these mini cheesecakes?
Of course! Feel free to get creative with the toppings. You could add caramel sauce, chopped chocolate, or even crushed pretzels for a salty-sweet twist. The possibilities are endless!

5. How long can I store leftover mini cheesecakes?
Leftover mini cheesecakes should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days.

Conclusion

These Banana Split Mini Cheesecakes offer the perfect combination of creamy cheesecake and all the nostalgic, fruity flavors of a classic banana split. With their bite-sized portions and fun toppings, they’re the ultimate treat for any occasion. Whether you’re serving them at a party, enjoying them as an after-dinner snack, or sharing them with friends and family, these mini cheesecakes are sure to be a hit.

Make them ahead of time, personalize them with your favorite toppings, and enjoy the wonderful blend of sweetness, creaminess, and fruity goodness. With every bite, you’ll be transported to an ice cream parlor, savoring the delicious layers of flavor and texture that make this dessert so irresistible.

So, what are you waiting for? Grab your ingredients, get baking, and indulge in the fun and fruity goodness of these Banana Split Mini Cheesecakes!

Print