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!
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!
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?