easy banana split mini cheesecakes (no-bake)

Name: Easy Banana Split Mini Cheesecakes (No-Bake)
Prep time: 30 min
Yield: 12
Cuisine: American
Ingredients: ## NO-BAKE BANANA CHEESECAKE FILLING; 16 ounce(s) cream cheese, room temperature; 1/2 cup(s) powdered sugar; 1 - very ripe banana, peeled; 1 teaspoon(s) vanilla extract; 1/2 cup(s) heavy cream; ## CHERRY TOPPING; 2 cup(s) fresh or frozen pitted sour cherries; 1/2 cup(s) sugar; 1-1/2 tablespoon(s) cornstarch; 1/8 teaspoon(s) salt; ## GRAHAM CRACKER CRUST; 1-12 cup(s) graham crackers, crushed; 1/4 cup(s) pecans, ground (optional); 5 tablespoon(s) melted butter, unsalted; 2 cup(s) sugar; ## TOPPINGS; 1/2 cup(s) caramel sauce; 1/2 cup(s) hot fudge sauce; 1/4 cup(s) chopped pecans (optional)

60 Pinches 4 Photos

Ann JONES

Geneva, IL

Updated on Jun 23, 2015

I made this easy, no-bake cheesecake for a Father's Day dessert. Everyone in my family loves cheesecake, but some like it topped with just cherries, some like just hot fudge, some like it loaded up - everyone is happy!

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

NO-BAKE BANANA CHEESECAKE FILLING
16 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 - very ripe banana, peeled
1 teaspoon vanilla extract
1/2 cup heavy cream
CHERRY TOPPING
2 cups fresh or frozen pitted sour cherries
1/2 cup sugar
1-1/2 tablespoon cornstarch
1/8 teaspoon salt
GRAHAM CRACKER CRUST
1-12 cup graham crackers, crushed
1/4 cup pecans, ground (optional)
5 tablespoons melted butter, unsalted
2 cups sugar
TOPPINGS
1/2 cup caramel sauce
1/2 cup hot fudge sauce
1/4 cup chopped pecans (optional)

How To Make easy banana split mini cheesecakes (no-bake)

Step 1

For the cheesecake: In a mixing bowl, add the cream cheese and sugar and beat with a hand mixer on medium-low speed until smooth. Add the banana and vanilla and beat until combined. In a separate bowl, whip the heavy cream until medium peaks. Gently fold the whipped cream into the cheesecake mixture just until it is all combined. Refrigerate until needed.

Step 2

To make the Cherry Topping: Add all ingredients to a medium sauce pot and bring to a low boil over medium heat. Keep at a low boil several minutes or until thickened. Remove from heat and refrigerate until ready to use.
Step 3

To make the Graham Cracker Crust, add all ingredients to a small bowls and stir to combine. Add cupcake liners to a 12-cup muffin tin. Add about 1 tablespoon of the crust mixture to each cup and press down firmly to the line the bottom with the crust. Refrigerate until ready to fill.
Step 4

To assemble and serve, add a scoop of the caramel sauce over the graham cracker crust and then top with a portion of the cheese cake filling. Top with cherries and drizzle with hot fudge and nuts (optional).
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