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Banana Split Cheesecakes

Banana Split Cheesecakes
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Delicious individual cheesecakes with a banana split flavor profile, complete with a graham cracker crust and topped with classic sundae ingredients.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 8 crackers)
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large banana, mashed (about 1/2 cup)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • 1/2 cup chocolate sauce
  • 1/2 cup strawberry sauce or fresh strawberries, chopped
  • 1/2 cup pineapple chunks
  • Whipped cream
  • Chopped nuts (optional)
  • Maraschino cherries

Instructions

  1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
  3. Spoon 1 tablespoon of the mixture into each liner and press down firmly.
  4. Bake for 5 minutes, then let cool while making the filling.
  5. In a large bowl, beat cream cheese and sugar until smooth.
  6. Add mashed banana and vanilla extract, mixing well.
  7. Beat in egg and sour cream until combined.
  8. Divide the cheesecake batter evenly among the muffin cups, filling about ¾ full.
  9. Bake for 18-20 minutes, or until the centers are set but slightly jiggly.
  10. Let cool in the oven for 10 minutes, then transfer to a wire rack.
  11. Refrigerate for at least 2 hours before adding toppings.
  12. Drizzle with chocolate and strawberry sauce.
  13. Top with pineapple, whipped cream, nuts (if using), and a cherry.
  14. Serve chilled and enjoy!

Notes

  • Make-Ahead: Store in the fridge for up to 4 days or freeze for up to 2 months.
  • No graham crackers? Use Oreo crumbs or vanilla wafers instead.
  • Want extra chocolate? Add ½ cup melted chocolate to the cheesecake batter!

Nutrition

Find it online: https://www.spiritsdrink.com/banana-split-cheesecakes-recipe-delicious/