Go Back
Explore the delightful world of desserts with our Banana Bliss Mini Cheesecakes! This recipe combines the rich creaminess of cheesecake with the natural sweetness of bananas, creating an irresistible treat perfect for any occasion. Whether you’re hosting a gathering, celebrating a special event, or simply satisfying your sweet tooth, these mini cheesecakes offer a delightful fusion of flavors and textures that will leave your guests enchanted and asking for seconds.

Mini Banana Split Cheesecakes

Treat yourself and your guests to the deliciously creamy Banana Bliss Mini Cheesecakes! This easy-to-follow recipe combines the rich flavor of cheesecake with the natural sweetness of ripe bananas, all nestled in a perfectly crumbly graham cracker crust. Perfect for any occasion, these mini desserts not only satisfy your sweet tooth but also add elegance to your table. With customizable toppings, they are sure to impress everyone. Indulge in this delightful treat that blends simplicity and sophistication!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

2 tablespoons sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 ripe bananas, mashed

1 cup whipped cream (store-bought or homemade)

1/4 cup chopped walnuts (optional)

Chocolate syrup for drizzling

Maraschino cherries for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are well coated and resemble wet sand.

    Form the Base: Line a muffin tin with paper liners. Press about a tablespoon of the crumb mixture into the bottom of each liner, using your fingers or the back of a spoon to compact it firmly. Place the muffin tin in the fridge to set while preparing the filling.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar and vanilla extract, mixing until fully incorporated.

        Fold in Bananas and Cream: Gently fold the mashed bananas and half of the whipped cream into the cream cheese mixture until combined. Ensure you do not overmix, as you want to keep the light texture.

          Fill the Muffin Tin: Remove the crust from the fridge and spoon the cheesecake filling over the crusts, filling each liner about 3/4 full.

            Chill: Cover the muffin tin with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight for best results.

              Serve: Once chilled, remove the mini cheesecakes from the muffin tin. Top each cheesecake with a generous dollop of the remaining whipped cream, a sprinkle of chopped walnuts, a drizzle of chocolate syrup, and finish with a maraschino cherry on top.

                Enjoy: Serve immediately and watch them disappear quickly!

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12 mini cheesecakes