Let me set the scene: buttery graham cracker crusts, creamy cheesecake filling, and on top—golden caramelized bananas in a warm, rum-kissed sauce. Sounds like heaven, right? These Mini Bananas Foster Cheesecakes are everything you didn’t know you needed. They’re rich, elegant, and a little bit playful—perfect for impressing guests or just treating yourself to something truly indulgent. Trust me, once you take that first bite, you’ll be hooked.
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Why You’ll Love Mini Bananas Foster Cheesecakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:
Versatile: Perfect for everything from holiday dinners to brunch parties. You can serve them chilled for a refreshing summer dessert or slightly warmed for cozy vibes on cooler days.
Budget-Friendly: Uses simple ingredients you probably already have—bananas, cream cheese, butter, brown sugar. Fancy flavor without a fancy shopping list!
Quick and Easy: These little delights are easier to make than they look. The steps are straightforward and don’t require any advanced baking skills.
Customizable: Want to skip the rum? Go ahead. Prefer a chocolate drizzle on top? Absolutely. These mini cheesecakes are easy to adapt to your mood or the moment.
Crowd-Pleasing: These individual treats are a hit with kids and adults alike. They’re the kind of dessert that sparks happy noises around the table.
Ingredients
Here’s what goes into these irresistible mini cheesecakes:
Graham Cracker Crust: A buttery, slightly sweet base that holds everything together and gives a satisfying crunch with every bite.
Cream Cheese: The star of the show—rich, smooth, and tangy. This forms the creamy center that makes cheesecake such a beloved dessert.
Egg: Helps the cheesecake set up into that perfect, custardy texture.
Sugar: Adds just the right amount of sweetness to balance the tang of the cream cheese.
Vanilla Extract: A little splash adds depth and warmth to both the cheesecake and the banana topping.
Bananas: Ripe but still firm bananas caramelize beautifully in the sauce and add a naturally sweet, fruity flavor.
Butter and Brown Sugar: Together, they create that sticky-sweet Bananas Foster sauce that’s pure dessert gold.
Cinnamon: Just a pinch adds a warm, cozy flavor that complements the bananas and caramel sauce.
Dark Rum (optional): For that classic Bananas Foster flavor and a grown-up twist.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set your oven to 325°F (165°C) so it’s ready for the cheesecakes.
Make the Crust: Combine crushed graham crackers with melted butter and sugar. Press the mixture into muffin tins lined with cupcake liners. Bake for a few minutes until lightly golden, then let them cool while you prepare the filling.
Mix the Cheesecake Filling: In a bowl, beat together cream cheese, sugar, egg, and vanilla until smooth and creamy. Don’t overmix—just blend until everything’s silky.
Assemble the Cheesecakes: Pour the cheesecake mixture over each crust, filling about ¾ full. Smooth the tops gently with a spoon.
Bake the Cheesecakes: Bake for about 15–18 minutes, or until the centers are just set. They should still have a slight jiggle. Let them cool completely before chilling in the fridge for at least 2 hours.
Make the Bananas Foster Topping: In a skillet, melt butter and stir in brown sugar and cinnamon. Cook until bubbly. Add sliced bananas and cook until softened and caramelized. If using rum, carefully stir it in and let it cook off for a minute.
Top and Serve: Spoon the warm banana topping over each chilled cheesecake just before serving. Optional: add a dollop of whipped cream or a drizzle of caramel sauce.
How to Serve Mini Bananas Foster Cheesecakes
These cuties can dress up or down depending on the occasion:
Elegant Plating: Serve them on a dessert plate with a swoosh of caramel sauce and a mint leaf for a restaurant-worthy finish.
Casual Comfort: Just peel off the wrapper and dig in with a spoon. They’re that good even with zero fuss.
Topping Variations: Try a whipped cream swirl, chopped pecans, a sprinkle of sea salt, or a dusting of powdered sugar for extra flair.
Warm or Cold: While they’re usually served chilled, the banana topping can be gently warmed before serving for a lovely temperature contrast.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Prep Ahead: These cheesecakes are perfect make-ahead treats. Bake them the day before and add the topping just before serving.
Banana Tips: Use bananas that are ripe but still firm—they’ll hold their shape better in the sauce.
Alcohol-Free Option: Skip the rum if you prefer an alcohol-free dessert. A splash of rum extract or vanilla works as a great substitute.
Storage Tips: Store leftover cheesecakes (without topping) in the fridge for up to 4 days. Add the topping right before serving to keep things fresh.
Freezer-Friendly: Freeze the cheesecakes (without banana topping) for up to a month. Thaw overnight in the fridge, then top and serve.
FAQ Section
Q1: Can I make these without a crust?
A1: Absolutely! Just bake the filling in lined muffin tins and skip the crust if you want something a little lighter.
Q2: Can I substitute the rum?
A2: Yes, you can leave it out completely or use a splash of rum extract or even vanilla instead for flavor.
Q3: Can I use a different fruit?
A3: Sure! Peaches or pears caramelize beautifully and make for a delicious twist.
Q4: Do these need to be baked in a water bath?
A4: Nope! These mini cheesecakes bake beautifully without one. Just be sure not to overbake.
Q5: Can I make this gluten-free?
A5: Yes! Use gluten-free graham crackers for the crust and you’re good to go.
Q6: How do I keep the banana topping from browning?
A6: The brown sugar and butter help preserve the color a bit, but it’s best to make the topping just before serving for the freshest look.
Q7: Can I use mini tart pans instead of a muffin tin?
A7: Definitely! Just keep an eye on the bake time—it may vary slightly.
Q8: Can I double the recipe?
A8: Of course! These are perfect for parties, so go ahead and double (or triple!) the batch.
Q9: How do I get that perfect cheesecake texture?
A9: Don’t overmix the batter and don’t overbake. The centers should still jiggle slightly when they’re done.
Q10: Are these kid-friendly?
A10: Yes, especially if you skip the rum or use extract instead. Kids love the banana-caramel topping!
Conclusion
Mini Bananas Foster Cheesecakes are the kind of dessert that delivers big flavor in a tiny package. They’re sweet, creamy, caramel-y, and just a little fancy without being fussy. Perfect for impressing guests, sharing with friends, or savoring solo with a cup of coffee. However you enjoy them, they’re sure to make your dessert game feel a whole lot more delicious.
Print
Mini Bananas Foster Cheesecakes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
If you’re a banana lover, these Mini Bananas Foster Cheesecakes are a must-try! They feature a crunchy vanilla wafer crust, a creamy banana cheesecake filling, and are topped with a warm and flavorful bananas foster topping. This dessert is a perfect balance of sweetness and richness that will leave everyone wanting more!
Ingredients
Crust:
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1 cup vanilla wafer cookie crumbs
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2 tablespoons brown sugar, packed
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1/2 teaspoon rum extract
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3/4 teaspoon ground cinnamon
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2 tablespoons unsalted butter, melted
Banana Cheesecake:
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1 and 1/2 (8-ounce) packages (12 oz.) cream cheese, room temperature
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1/2 cup brown sugar, packed
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1 tablespoon cornstarch
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1 ripe medium banana, puréed or mashed
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2 tablespoons sour cream, room temperature
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1 teaspoon fresh lemon juice
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1 teaspoon ground cinnamon
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1/2 tablespoon dark rum (or 1 teaspoon rum extract)
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2 large eggs, room temperature
Bananas Foster Topping:
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1/4 cup unsalted butter
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1/2 cup brown sugar, packed
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1 tablespoon heavy cream
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1/2 teaspoon pure vanilla extract
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1/2 teaspoon ground cinnamon
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1/8 teaspoon salt
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1 ripe medium banana, sliced
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2 tablespoons dark rum
Instructions
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For the Crust:
Preheat oven to 350°F and line a 12-cup muffin pan with cupcake liners. In a mixing bowl, combine vanilla wafer cookie crumbs, brown sugar, rum extract, and cinnamon. Add melted butter and mix until the crumbs are coated.
Scoop a heaping tablespoon of the mixture into each muffin liner and flatten with the back of the spoon. Bake for 5 minutes, then cool on a wire rack. Lower the oven temperature to 325°F. -
For the Banana Cheesecake:
Beat cream cheese on low speed until creamy (1-2 minutes). Add brown sugar and cornstarch, and mix until smooth.
Add mashed bananas, sour cream, lemon juice, cinnamon, and dark rum, and continue to mix until smooth.
Add eggs one at a time, mixing slowly until just combined. Scrape the bowl to ensure everything is well-incorporated.
Fill each cupcake liner with ¼ cup of batter, and bake for 18-20 minutes, or until tops are puffed and dry. Allow to cool on a cooling rack, then refrigerate for 2-3 hours or overnight.
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For the Bananas Foster Topping:
Melt butter in a skillet over medium heat. Add brown sugar and stir until melted.
Add heavy cream, vanilla, cinnamon, and salt, and mix well. Add banana slices and cook for 1-2 minutes until softened. Flip the slices and cook for an additional minute.
Remove from heat and add dark rum, then return the pan to heat to simmer for 1-2 more minutes, or until the sauce thickens.
Spoon the bananas foster topping over each cheesecake before serving.
Notes
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Be sure to refrigerate the cheesecakes for at least 2 hours to allow them to firm up.
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You can prepare the bananas foster topping just before serving to keep it fresh and warm.