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Indulging in dessert is one of life's simple pleasures, and few desserts can evoke the same level of nostalgia and joy as a classic banana split. Now, imagine transforming that beloved sundae into a creamy, rich cheesecake delight. Welcome to the delightful world of Mini Banana Split Cheesecakes, a dessert that beautifully combines the flavors we all know and love with a modern twist. This recipe features a luscious cheesecake filling nestled in a crunchy graham cracker crust, topped with fresh fruits that mirror the classic banana split experience. Ideal for any occasion, from birthday parties to casual weeknight treats, these mini cheesecakes are not only visually appealing but also incredibly satisfying.

Mini Banana Split Cheesecakes

Discover the joy of Mini Banana Split Cheesecakes, a delightful twist on a classic dessert! These mini treats feature a creamy cheesecake filling in a crunchy graham cracker crust, topped with fresh bananas, strawberries, and pineapples for a burst of flavor. Perfect for any occasion, they provide an indulgent yet guilt-free way to satisfy your sweet tooth. Easy to make and customizable, these cheesecakes will impress guests and become a favorite at parties or casual get-togethers!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened to room temperature

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 cup heavy cream

1/4 cup powdered sugar

2 ripe bananas, sliced

1/2 cup canned pineapple chunks, drained

1/2 cup strawberries, hulled and sliced

1/4 cup chopped walnuts (optional)

Chocolate syrup, for drizzling

Maraschino cherries, for garnish

Instructions
 

Prepare the Crust: In a medium bowl, mix the graham cracker crumbs with melted unsalted butter until the mixture is well combined and resembles wet sand. Evenly press this mixture into the bottom of a 12-cup muffin tin, creating a firm base for your cheesecakes. Chill the muffin tin in the refrigerator while you prepare the filling.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer. Gradually add the granulated sugar and vanilla extract, mixing until the filling is smooth and creamy with no lumps. Set the mixture aside.

      Whip the Cream: In a separate bowl, use the electric mixer to whip the heavy cream until soft peaks start to form. Slowly add the powdered sugar while continuing to whip the cream until it thickens and medium peaks form.

        Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful to fold gently, ensuring the whipped cream remains airy and light, allowing for a fluffy cheesecake texture.

          Assemble the Cheesecakes: Spoon the cheesecake filling over the chilled crusts in the muffin tin, filling each one almost to the top. Lightly tap the tray against the counter to let out any trapped air bubbles and smooth the surface.

            Chill: Cover the muffin tin with plastic wrap and refrigerate for at least 2-3 hours, allowing the cheesecakes to set properly before serving.

              Add Toppings: Once set, carefully remove the mini cheesecakes from the muffin tin by gently pushing from the bottom. Top each cheesecake with a few slices of banana, a few pineapple chunks, and sliced strawberries. If desired, sprinkle with chopped walnuts for an added crunch.

                Drizzle & Serve: Finish by drizzling chocolate syrup over each mini cheesecake and placing a maraschino cherry on top. Serve immediately, or store in the refrigerator until you are ready to serve.

                  Prep Time, Total Time, Servings: 30 minutes | 3 hours chill time | 4 servings

                    - Presentation Tips: Serve the cheesecakes on small dessert plates for an elegant touch, and consider garnishing with a sprig of fresh mint for added color and freshness!