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In recent years, mini desserts have surged in popularity, becoming a staple at parties, weddings, and other celebrations. These petite confections are not only visually stunning but also offer numerous benefits that appeal to both hosts and guests. One of the primary advantages of serving mini desserts is portion control. Instead of committing to a large slice of cake or pie, guests can indulge in a small bite-sized treat, satisfying their sweet tooth without overdoing it.

Mini Banana Split Cheesecakes

Discover the delight of mini banana split cheesecakes, a perfect fusion of creamy cheesecake and classic banana split flavors. These charming desserts feature a buttery graham cracker crust topped with fresh bananas, whipped cream, chocolate syrup, and a cherry. Easy to make and perfect for sharing, they fit seamlessly into any occasion, from summer picnics to festive celebrations. Indulge in these bite-sized treats for a sweet end to your meal!
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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 (drained if 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. Mix until the crumbs are fully coated and resemble wet sand.

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

          - Bake for 5-7 minutes until slightly golden. Remove and let cool.

            Make the Cheesecake Filling:

              - In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy.

                - Add sour cream and vanilla extract, mixing until fully combined.

                  - In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

                    Assemble the Mini Cheesecakes:

                      - Spoon the cheesecake mixture into each crust, filling them about 3/4 full.

                        - Tap the muffin tin gently on the counter to remove any air bubbles.

                          - Cover the cheesecakes with plastic wrap and refrigerate for at least 4 hours, or overnight for the best set.

                            Add the Toppings:

                              - Once set, carefully remove the cheesecakes from the muffin tin.

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

                                  - Garnish with a maraschino cherry and sprinkle with chopped walnuts or pecans if desired.

                                    Serve:

                                      - Enjoy your delicious mini banana split cheesecakes chilled! Serve immediately or keep them refrigerated until ready to serve.

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