Mini Banana Split Cheesecakes*

By srumbel

Author: Carla Cardello (www.chocolatemoosey.com)
These mini cheesecakes taste just like banana split but without the mess of melted ice cream. Ideal to serve at parties or to a crowd of hungry cheesecake lovers.

Ingredients

• 1/2 cup graham cracker crumbs
• 1 tablespoon butter, melted
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup mashed banana (roughly 2 medium bananas)
• 1/4 cup crushed pineapple, drained
• 1/4 cup chopped strawberries
• Hot fudge sauce, whipped cream, and chopped nuts, for garnish
• 12 maraschino cherries with stems

Preparation

Step 1

Preheat oven to 325F. Line a muffin pan with 12 cupcake liners.
Mix together the graham cracker crumbs and butter. Press about 1 tablespoon of crumbs into the bottom of each cupcake liner.
In a large bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the egg and vanilla then beat in the banana, pineapple, and strawberries.
Fill each liner with the batter and bake 23-25 minutes or until the tops are firm when touched and a toothpick inserted in the center comes out clean. Cool completely to room temperature then refrigerate for at least 4 hours or overnight. Right before serving, top with whipped cream, hot fudge sauce, nuts, and cherries. Store leftovers in an airtight container in the refrigerator.

Serves: 12 cheesecakes