Hello friends — I’m excited to share another tasty recipe created in collaboration with Smucker’s. I was invited to develop desserts using their ice cream sundae toppings, but I decided to take the idea in a different direction: desserts that showcase these toppings without using ice cream. My first creation was Ice Cream Sundae Cupcakes, and this time I designed mini cheesecakes inspired by a classic banana split. They’re simple, fun, and perfect for sharing.
Each little cheesecake starts with a chewy brownie crust, topped with light and creamy banana cheesecake, and finished with Smucker’s Hot Fudge. I garnished mine with whipped cream, maraschino cherries, and rainbow sprinkles, but you can customize them however you like. For a more traditional banana split experience, try Smucker’s Strawberry or Pineapple toppings, and arrange three mini cheesecakes side-by-side with different sauces for a playful presentation.
I stuck with chocolate because it’s a reliable favorite. I was especially pleased with how well Smucker’s Hot Fudge performed on these cheesecakes: unlike melted chocolate that can harden into an unpleasant shell after chilling, the hot fudge thickens in the refrigerator while remaining smooth and scoopable — ideal for individual cheesecakes.
This recipe is easier than it looks and very adaptable. You can make a dozen cupcake-sized cheesecakes, four mini cheesecakes, or a single large cheesecake — whatever suits your occasion. Cupcake-sized portions work great for gatherings: bake plain cheesecakes ahead of time and set out several Smucker’s toppings so guests can decorate their own. I can’t wait to see how you personalize yours. Happy baking!
Print Recipe
mini banana split cheesecakes
Ingredients
- 1 pouch snack-size brownie mix plus water, oil, and eggs called for on package
- 1 ripe banana mashed
- 1 tablespoon brown sugar
- 12 oz cream cheese {1 ½ packages}
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-3 tablespoon rainbow sprinkles
- For topping: Smucker’s Hot Fudge topping sprinkles, maraschino cherries, whipped cream
Instructions
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Preheat the oven to 325°F (163°C) and spray your pans or muffin tins with nonstick spray.
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Prepare the brownie mix according to the package directions. Divide the batter evenly among four small pans or into cupcake wells. Bake for about 15 minutes — the brownie base should be slightly underbaked, since it will continue cooking while the cheesecake layer bakes.
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While the brownie layer bakes, make the banana filling. In a small saucepan, combine the mashed banana and brown sugar and cook over medium-low heat until the banana is very soft and the sugar is caramelized. Remove from heat and cool completely before using.
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In the bowl of a stand mixer or with a hand mixer, beat the cream cheese until light and fluffy. Add the granulated sugar and beat until incorporated. Add the eggs one at a time, beating after each addition. Stir in the cooled banana mixture. If you like, fold in the sprinkles gently with a spatula.
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Increase the oven temperature to 350°F (177°C). Divide the banana cheesecake batter evenly over the brownie bases and bake 25–30 minutes, or until the cheesecakes are set and the centers no longer jiggle. Let them cool to room temperature, then refrigerate overnight to firm up.
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To serve, spoon Smucker’s Hot Fudge over each cheesecake and finish with whipped cream, maraschino cherries, and extra sprinkles if desired. Enjoy!
In accordance with FTC guidelines, I received compensation from Smucker’s for my time and participation. Although I have a material connection to Smucker’s, any opinions I express about their products are my own. This recipe is an original creation by Valentina Celant at TheBakingFairy.net.