Irresistible Banana Split Cheesecakes
Enjoy these creamy and delightful cheesecakes inspired by the classic banana split, topped with chocolate and strawberry sauces.
Ingrédients
Crust Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large banana, mashed
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup sour cream
Toppings and Extras
- 1/2 cup chocolate sauce
- 1/2 cup strawberry sauce or fresh strawberries, chopped
- 1/2 cup pineapple chunks drained if canned
- to taste whipped cream
- to taste chopped nuts (optional)
- to taste maraschino cherries
Instructions
Preparation
- Start by gathering all your ingredients. Ensure your cream cheese is at room temperature for easy mixing.
- Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
- In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of granulated sugar, and melted butter until the mixture resembles wet sand.
- Spoon this mixture into the liners and press it firmly to form a crust.
- Bake the crust for approximately 5 minutes. Allow it to cool completely before adding the filling.
Filling and Baking
- In a large mixing bowl, beat the cream cheese with 1/2 cup granulated sugar until smooth.
- Mix in the mashed banana and vanilla extract until fully incorporated.
- Add the egg and sour cream, blending until just combined; do not overmix.
- Divide the filling evenly among the prepared muffin cups, filling each about three-fourths full.
- Bake the cheesecakes for 18 to 20 minutes, until set but slightly jiggly in the center.
- Let the cheesecakes cool in the oven with the door ajar for about 10 minutes, then transfer to a wire rack to chill in the fridge for at least 2 hours.
Serving
- Top each cheesecake with your choice of pineapple, fresh strawberries, whipped cream, crushed nuts, and a maraschino cherry.
- Serve and enjoy your Irresistible Banana Split Cheesecakes!
Notes
For dietary restrictions, consider gluten-free alternatives for the crust and dairy-free options for the filling. Cheesecakes can be made ahead of time and stored in the fridge for up to 5 days or frozen for up to 2 months.