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To create these Mini Banana Split Cheesecakes, it is essential to understand the key components that contribute to their flavor and texture. Each ingredient plays a vital role in achieving the perfect balance of creaminess, sweetness, and crunch. Let’s take a closer look at what makes these cheesecakes so special.

Mini Banana Split Cheesecakes

Experience a flavorful twist on a beloved dessert with Mini Banana Split Cheesecakes! These bite-sized delights combine creamy cheesecake and the classic flavors of banana splits into one adorable package. Perfect for parties or a sweet solo treat, they are easy to make even for novice bakers. This article guides you through the simple preparation, essential ingredients, and creative toppings that make these mini cheesecakes a crowd favorite. Impress your guests and satisfy your sweet tooth with this charming dessert!
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Ingredients
  

For the Cheesecake Layer:

1 cup cream cheese, softened

1/2 cup granulated sugar

1/2 cup sour cream

1 teaspoon vanilla extract

1/2 cup heavy whipping cream

For the Crust:

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons brown sugar

For Toppings:

2 ripe bananas, sliced

1/2 cup whipped cream

1/4 cup chocolate syrup

1/4 cup crushed pineapple (make sure to drain if using canned)

Maraschino cherries, for garnish

Chopped walnuts or pecans (optional)

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Instructions
 

Prepare the Crust:

    - Preheat your oven to 350°F (175°C).

      - In a mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until the crumbs are evenly moistened and resemble wet sand.

        - Line a muffin pan with 12 paper liners. Spoon about 1 tablespoon of the crust mixture into each liner and press down firmly to form an even layer.

          - Bake in the preheated oven for 5-7 minutes, or until slightly golden. Once baked, remove from the oven and allow to cool completely.

            Make the Cheesecake Filling:

              - In a large mixing bowl, use an electric mixer to beat the softened cream cheese together with granulated sugar until the mixture is smooth and creamy.

                - Add the sour cream and vanilla extract, mixing until fully incorporated. Scrape down the sides of the bowl as needed.

                  - In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain, ensuring a light and fluffy consistency.

                    Assemble the Mini Cheesecakes:

                      - Carefully spoon the cheesecake batter into each pre-baked crust, filling them about 3/4 full.

                        - To eliminate any air bubbles, gently tap the muffin tin on your countertop.

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

                            Add the Toppings:

                              - Once the cheesecakes are set, carefully remove them from the muffin tin, peeling off the paper liners.

                                - Top each mini cheesecake with a few slices of banana, a dollop of whipped cream, a generous drizzle of chocolate syrup, and a spoonful of crushed pineapple.

                                  - For a finishing touch, garnish each mini cheesecake with a maraschino cherry and sprinkle with chopped walnuts or pecans if desired.

                                    Serve:

                                      - Enjoy your refreshing mini banana split cheesecakes chilled! They can be served immediately or stored in the refrigerator until you're ready to delight your guests.

                                        Prep Time, Total Time, Servings: 30 minutes | 4 hours (plus chilling) | 12 servings