Mini Bananas Foster Cheesecakes Recipe

Mini Bananas Foster Cheesecakes bring the elegance of classic New Orleans dessert right into your kitchen with minimal fuss.

These single-serve treats combine the richness of cheesecake with a buttery graham cracker crust and a caramelized banana topping, creating an indulgent bite-sized dessert.

Perfect for entertaining, potlucks, or as a make-ahead treat, these cheesecakes offer big flavor with convenient portion control.

This recipe covers every step, from preparing the crust and creamy filling to perfecting the bananas foster topping, plus pro tips for flawless texture and creative variations to suit every palate.

Ingredients Checklist

With the right selection of ingredients, you’ll achieve a perfectly balanced mini cheesecake. Here’s a complete list, along with notes for best results and easy substitutions.

• For the Graham Cracker Crust:

  • 1½ cups (150g) finely crushed graham cracker crumbs

  • ¼ cup (50g) granulated sugar

  • 6 tablespoons (85g) unsalted butter, melted

  • Pinch of salt (balances sweetness and enhances flavor)

• For the Cheesecake Filling:

  • 16 oz (450g) cream cheese, softened to room temperature

  • ½ cup (100g) granulated sugar

  • ¼ cup (60g) sour cream or full-fat Greek yogurt

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1 tablespoon dark rum or 1 teaspoon rum extract (optional, for Bananas Foster authenticity)

  • Pinch of salt

• For the Bananas Foster Topping:

  • 3 ripe but firm bananas, sliced into rounds

  • ¼ cup (56g) unsalted butter

  • ½ cup (100g) packed light brown sugar

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon nutmeg (optional, for warmth)

  • 2–3 tablespoons dark rum (or use 1 tablespoon water plus ½ teaspoon rum extract for non-alcoholic version)

  • 1 teaspoon vanilla extract

  • Pinch of salt

• Garnishes:

  • Whipped cream or stabilized whipped cream

  • Caramel sauce (homemade or store-bought)

  • Chopped toasted pecans or walnuts (optional)

  • Fresh banana slices (optional)

  • Mint leaves for color (optional)

• Equipment:

  • Standard 12-cup muffin pan

  • Paper or foil cupcake liners

  • Mixing bowls

  • Hand mixer or stand mixer

  • Food processor or rolling pin (for crumbs)

  • Small saucepan or skillet

  • Rubber spatula

  • Wire cooling rack

Step-by-Step Instructions

Consistency is key for mini cheesecakes. Follow these steps for best results, and see troubleshooting tips below for avoiding cracks or soggy crusts.

• Preheat oven to 325°F (163°C). Line a standard muffin pan with paper or foil liners. Foil liners provide the most structure and easy removal.

• For the crust, combine graham cracker crumbs, sugar, melted butter, and a pinch of salt in a bowl. Mix until texture resembles wet sand. Divide the mixture evenly among the liners (about 1 generous tablespoon each). Press firmly using the bottom of a shot glass or spoon. Bake crusts for 6–7 minutes until set, then cool slightly.

• For the filling, beat cream cheese until completely smooth, about 2 minutes. Scrape down bowl. Add sugar and beat until blended. Mix in sour cream, vanilla, rum or rum extract (if using), and salt. Add eggs, one at a time, beating just until incorporated—do not overmix after adding eggs.

• Spoon filling onto the cooled crusts, dividing evenly among the cups (about 2 tablespoons per liner). Smooth the tops.

• Bake for 16–19 minutes, or until the edges are set but the centers still have a slight wobble. Do not overbake; cheesecakes continue to set as they cool.

• Cool the cheesecakes in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 3 hours (preferably overnight) for the best texture and flavor.

• While cheesecakes chill, prepare the Bananas Foster topping. In a medium skillet, melt butter over medium heat. Stir in brown sugar, cinnamon, nutmeg, and a pinch of salt. Once bubbling, add banana slices and cook for 1–2 minutes per side until lightly caramelized. Carefully add rum (or water + rum extract); allow to bubble for 30 seconds to burn off alcohol. Stir in vanilla. Remove from heat and let cool to room temperature.

• Before serving, spoon the bananas foster mixture over each chilled mini cheesecake. Add whipped cream, a drizzle of caramel sauce, and optional nuts or fresh banana slices if desired. Serve immediately or chill until ready to serve.

Tips for Perfect Results

Understanding a few essential tips can elevate your mini cheesecakes from good to bakery-level.

• Use full-fat cream cheese and sour cream for the creamiest texture and flavor.

• All ingredients should be at room temperature to ensure a smooth, lump-free filling.

• Avoid overbeating the batter after adding eggs, as this can cause cracks.

• Let cheesecakes cool slowly: Sudden temperature changes can lead to cracks. Allow to cool in the oven with the door ajar for 10 minutes if possible.

• Use ripe but not mushy bananas for the topping. Overripe bananas break down and become mushy rather than caramelized.

• If making ahead, store the banana topping separately and assemble just before serving to maintain the best texture and presentation.

• Stabilized whipped cream (whipped cream with a bit of gelatin or instant pudding mix) will hold up better for make-ahead events.

Serving Suggestions

Presentation and accompaniments can elevate these mini cheesecakes into a show-stopping dessert.

• Plate each cheesecake with a generous spoonful of warm bananas foster topping and a swirl of whipped cream.

• Drizzle with caramel sauce or dark chocolate for contrast and extra indulgence.

• Add toasted nuts for crunch, or serve with vanilla bean ice cream for a classic Bananas Foster pairing.

• Garnish with a few fresh banana slices and mint leaves for color and freshness.

• Serve as part of a dessert platter for parties or pair with strong coffee or espresso for a sophisticated finish.

Final Thoughts

Mini Bananas Foster Cheesecakes combine classic Southern flavors with the irresistible creaminess of cheesecake in a perfectly portioned dessert.

With this comprehensive guide, you’ll master every step—crust, creamy filling, and a show-stopping topping—while picking up expert techniques and troubleshooting tips. These cheesecakes are highly adaptable.

Try different crusts, make them gluten-free, or use the topping for pancakes or waffles. Store leftovers in the fridge for a few days, or freeze without topping for future treats. With this recipe, you’ll have a reliable, crowd-pleasing dessert for any celebration or sweet craving.