Banana Split Mini Cheesecakes
Updated
Updated
Classic banana split flavors, your favorite creamy cheesecake, and a chocolate Graham cracker crust come together here in single serving Banana Split Mini Cheesecakes. So delicious and fun!
More fun variations on a banana split to try include our banana split lush, banana split kabobs, and banana split pudding shots!
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Mini Banana Split Cheesecakes
It was 96 degrees yesterday. Unfortunately, I didn’t have the foresight to stock up on popsicles. But I did make these Banana Split Mini Cheesecakes. They pretty much scream sunshine and summer, right?
These mini cheesecakes have a simple chocolate Graham cracker crust and traditional cream cheese filling, then finished with popular banana split toppings. The crust and cheesecake is all made in a muffin tin – no water bath needed – and baked in just a few minutes.
Ingredients Needed
Here’s what you need to make these bite-sized cheesecakes.
(Scroll below to the printable recipe card for details and measurements.)
- Graham crackers – I used chocolate Graham crackers! But you can certainly use regular. Processed into fine crumbs.
- Butter – Either regular salted or unsalted. If using unsalted, I recommend adding in a pinch of salt for flavor.
- Cream cheese – Softened to room temperature to ensure even and smooth blending.
- Sugar – For sweetness.
- Egg – Gives the filling structure.
- Vanilla – For flavor.
- Toppings – Whipped cream, sliced banana, maraschino cherries, and chocolate sprinkles.
Make a Cookie Crust Instead
How to Make Mini Cheesecakes
These banana split mini cheesecakes are made in a muffin tin with paper liners – no need for a water bath and only bake for about 15 minutes.
(Scroll below to the printable recipe card for details and measurements.)
- Prepare a muffin tin. Place paper liners into a standard 12-cup muffin tin.
- Make the crust. Combine graham cracker crumbs and melted butter until moist. Evenly distribute the mixture into each muffin cup; press gently. Then chill for about 15 minutes.
- Make the filling. Beat together the cream cheese, sugar, and vanilla until smooth. Add in the egg; beat until combined. Spoon evenly over graham cracker crusts.
- Bake, Cool, Chill. Bake at 350F for about 15 minutes until the centers are set. Cool for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
- Serve. Gently remove paper liners; top each with a dollop of whipped cream, a banana slice, maraschino cherry, and chocolate sprinkles.
Proper Storage
- Storing leftovers. The little cheesecakes should be stored in a tightly sealed container in the refrigerator for up to 3 days.
- To freeze. After they have chilled, place them in a freezer-safe plastic bag and freeze for up to 1 month. When ready to serve, take them out of the freezer bag, place them on a plate, and defrost in the fridge. Freeze them plain and apply any toppings right before serving.
More Cheesecake Recipes:
- Oreo Cheesecake
- Sopapilla Cheesecake
- Cinnamon Roll Cheesecake
- Instant Pot Cheesecake
- Key Lime Pie Cheesecake Parfaits
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Banana Split Mini Cheesecakes
Ingredients
- 7 sheets chocolate graham crackers
- 3 tablespoons unsalted butter, , melted
- 8 ounce package cream cheese, , softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- 1 large egg
- whipped cream, sliced banana, maraschino cherries, and chocolate sprinkles, , for topping
Instructions
- Preheat oven to 350 degrees F. Place paper liners into a 12-cup muffin tin.
- Blend the graham crackers in a food processor until finely ground; add in the melted butter and blend until well combined. Evenly distribute the graham cracker mixture into each muffin cup liner (approximately 1 heaping tablespoon); press gently.
- In a medium bowl, beat the cream cheese, sugar, and vanilla together with a handheld mixer, until smooth. Add in the egg; beat until combined. Spoon evenly over graham cracker crusts (approximately 1 heaping tablespoon.)
- Bake for 15-16 minutes or until centers are set. Cool for 10 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours.
- Remove paper liners; top each with a dollop of whipped cream, a banana slice, maraschino cherry, and chocolate sprinkles.
- Serve and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
This was the perfect little bight with after dinner coffee.
I was looking for a banana split recipe (my family favorite desert) but I wanted to try this fun way. We loved them.
Since they’re mini, that means I can eat several, right?