Description
Indulge in these delightful Banana Split Cheesecakes, a fun twist on the classic dessert. Creamy banana-infused cheesecakes topped with all the traditional banana split fixings make for a charming and delicious treat.
Ingredients
Scale
Graham Cracker Crust:
- 1 cup graham cracker crumbs
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Cheesecake Filling:
- 8 oz cream cheese, softened
- 1 ripe banana, mashed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ¼ cup crushed pineapple, well-drained
Toppings:
- ½ cup whipped topping or whipped cream
- ¼ cup chocolate syrup
- ¼ cup chopped strawberries
- 2 tablespoons chopped peanuts or walnuts
- Maraschino cherries for garnish
Instructions
- Preheat and Prepare: Preheat oven to 325°F and line a muffin tin with 8 paper liners. Mix graham cracker crumbs, melted butter, and sugar; press into liners.
- Mix Cheesecake Filling: Beat cream cheese until smooth. Add banana, sugar, vanilla, egg, and pineapple; mix well.
- Fill and Bake: Spoon cheesecake mixture over crusts. Bake for 18–22 minutes until set. Cool, then refrigerate for at least 2 hours.
- Top and Serve: Before serving, top each cheesecake with whipped topping, chocolate syrup, strawberries, nuts, and a cherry.
Notes
- Ensure pineapple is well-drained to prevent excess moisture.
- Freeze cheesecakes without toppings for up to 1 month; add toppings before serving for best results.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 260
- Sugar: 20 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 50 mg
