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If you have ever savored a banana split, then you are already familiar with the delightful medley of flavors that come together in this classic dessert. Now imagine encapsulating that same irresistible combination in a creamy, dreamy cheesecake form. Enter the Mini Banana Split Cheesecakes—a charming twist on the traditional banana split, these mini desserts are not only visually appealing but also bursting with flavor. Perfect for gatherings, celebrations, or just a sweet treat at the end of a long day, these bite-sized wonders are bound to be a hit.

Mini Banana Split Cheesecakes

Indulge in the delightful flavors of Mini Banana Split Cheesecakes, a fun twist on the classic dessert! These charming, bite-sized treats combine creamy cheesecake with the beloved tastes of bananas, strawberries, and pineapple, all nestled in a crunchy graham cracker crust. Perfect for parties, gatherings, or simply satisfying your sweet tooth, this easy-to-follow recipe ensures a delicious outcome every time. Get ready to impress your guests with a dessert that's as fun to make as it is to eat!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

1 tsp vanilla extract

1 cup heavy cream

1/4 cup powdered sugar

2 ripe bananas, sliced

1/2 cup 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, combine the graham cracker crumbs and melted butter. Mix until well combined and the mixture resembles wet sand. Press the mixture into the bottom of a 12-cup muffin tin to create a firm crust. Place in the fridge to set while preparing the filling.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Set aside.

      Whip the Cream: In another bowl, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and continue whipping until medium peaks form.

        Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Be careful not to deflate the whipped cream.

          Assemble the Cheesecakes: Spoon the cheesecake filling over the prepared crust in each muffin tin, filling them almost to the top. Tap the tray gently on the counter to remove any air bubbles.

            Chill: Cover the muffin tin with plastic wrap and refrigerator for at least 2-3 hours, or until the cheesecakes are set.

              Add Toppings: Once set, carefully remove the mini cheesecakes from the muffin tin. Top each with a few slices of banana, pineapple chunks, and strawberries. Sprinkle with chopped walnuts if desired.

                Drizzle & Serve: Finish with a drizzle of chocolate syrup and a maraschino cherry on top of each mini cheesecake. Serve immediately or keep refrigerated until serving.

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