Indulge in a delightful treat that combines the creamy richness of cheesecake with the nostalgic flavors of a classic banana split! These Mini Banana Split Cheesecakes are not only irresistibly delicious but also incredibly easy to make, making them the perfect dessert for any occasion. Whether you're hosting a party or simply craving something sweet, these bite-sized delights will have everyone coming back for seconds. Get ready to impress your family and friends with a dessert that looks as good as it tastes—your taste buds are in for a treat!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 mini cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 ripe banana, mashed
- Whipped cream for topping
- Chocolate syrup for drizzling
- Chopped nuts for garnish
Instructions
- Preheat your oven to 325°F (160°C). This will ensure that your mini cheesecakes bake evenly.
- In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter. Mix until the crumbs are evenly coated with butter and the mixture resembles wet sand.
- Line a muffin tin with paper liners or spray with non-stick cooking spray. Press about 1 tablespoon of the graham cracker mixture into the bottom of each muffin cup to form the crust. Use the back of a spoon or your fingers to pack it down firmly.
- Bake the crusts in the preheated oven for about 5-7 minutes, or until they are lightly golden. Remove from the oven and let them cool while you prepare the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese and 1/2 cup of sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
- Fold in the mashed ripe banana until it is evenly mixed into the cheesecake batter. Be careful not to overmix.
- Evenly distribute the cheesecake filling over the cooled crusts in the muffin tin, filling each cup about 3/4 full.
- Bake the mini cheesecakes in the oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. They will firm up as they cool.
- Once baked, remove the cheesecakes from the oven and let them cool in the muffin tin for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cheesecakes are completely cooled, refrigerate them for at least 2 hours to set properly.
- To serve, remove the cheesecakes from the muffin tin and peel off the paper liners. Top each mini cheesecake with a dollop of whipped cream, a drizzle of chocolate syrup, and a sprinkle of chopped nuts for garnish.
- Enjoy your delicious Mini Banana Split Cheesecakes!
Tips
- Use Room Temperature Ingredients: Ensure your cream cheese is softened at room temperature for a smooth and creamy filling. This will help avoid lumps in your cheesecake batter.
- Don’t Overmix: When adding the eggs and mashed banana, mix just until combined. Overmixing can lead to a dense texture, so be gentle!
- Check for Doneness: The cheesecakes should be set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
- Chill for Best Flavor: After baking, refrigerate the mini cheesecakes for at least 2 hours. This allows the flavors to meld and the texture to become perfectly creamy.
- Customize Your Toppings: Feel free to get creative with your toppings! Try adding sliced strawberries, crushed pineapple, or even a sprinkle of coconut for a tropical twist.
- Make Ahead: These mini cheesecakes can be made a day in advance, making them a great option for entertaining. Just keep them covered in the refrigerator until you’re ready to serve.
- Use a Muffin Tin: For perfectly shaped mini cheesecakes, a standard muffin tin works wonders. Just remember to line it with paper liners or spray with non-stick cooking spray for easy removal.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 28g
Protein: 6g
Fat: 24g
Saturated Fat: 14g
Cholesterol: 95mg
