mini banana split cheesecakes
Prep time
Cook time
Total time
Recipe type: Cakes
Serves: four 4-in cheesecakes
  • 1 pouch snack-size brownie mix, plus water, oil, and eggs called for on package
  • 1 ripe banana, mashed
  • 1 tbsp brown sugar
  • 12 oz cream cheese {1½ packages}
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 2-3 tbsp rainbow sprinkles
  • For topping: Smucker's Hot Fudge topping, sprinkles, maraschino cherries, whipped cream
  1. Preheat the oven to 325F, and spray the pans with nonstick spray.
  2. Prepare the brownie mix according to package directions, and split it evenly amongst the 4 pans. Cook brownie for about 15 minutes. You don't want the brownie to be cooked all the way, as it will cook some more as the cheesecake bakes!
  3. While the brownie cooks, prepare the banana cheesecake. In a small saucepan, combine the mashed banana and brown sugar, and cook on medium-low until the banana is very soft and creamy, and the sugar is caramelized. Let mixture cool completely.
  4. Meanwhile, in the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add in the sugar and beat well, then add in the eggs, one at a time. Finally, add in the cooled banana mixture. If desired, use a spatula to gently mix in the sprinkles.
  5. Raise the oven temperature up to 350F. Divide the banana cheesecake batter evenly amongst the pans, and bake for 25-30 minutes, until cheesecake is set and the middle no longer jiggles. Let cheesecakes come to room temperature, then refrigerate overnight so that they can solidify.
  6. When ready to serve, top the cheesecakes with Smucker's hot fudge topping, sprinkles, whipped cream, and maraschino cherries. Enjoy!
Recipe by The Baking Fairy at