Mini banana cheesecakes are the BEST dessert I’ve had in forever! Have been testing this recipe for weeks and it’s finally just right. This delicious creamy cheesecake with a swirl of sweet banana really is to die for. I had stashed some of these guys away and they were impossibly easy to make and look all kinds of fancy when you serve them. Great for parties or whenever you have a sweet tooth. Continue Reading / by PrettyProvidence/ Leave a Comment, You guys- These mini banana cheesecakes are the best, I can’t wait to show you how to make them!
Why You’ll Love These Mini Banana Cheesecakes
Have you ever attempted to make cheesecake and were left with a cracked or sunken one? Yeah, been there too. But these mini banana cheesecakes are essentially foolproof. The small size ensures an even cook and prevents them from cracking like their full-size counterparts.
I made these last month for my sister’s birthday and everybody asked for the recipe. And my mom is the pickiest dessert eater and she couldn’t put them down!
The great thing about these mini banana cheesecakes is you can make them exactly how you would like. Fold in chocolate chips, change the crust, or use another fruit on top! They’re also excellent for portion control (if you can have just one, lol).
Is that easy, or what? Let’s get baking!
Ingredients for Mini Banana Cheesecakes
For the Crust:
1 1/2 cups graham cracker crumbs (which provide a classic base of cheesecake, though vanilla wafers or digestive biscuits could also work)
1/4 cup sugar – helps the crust stick together and sweetens it up.
6 tbsp melted butter – unsalted is better I think, but salted works if it’s all you got
For the Cheesecake Filling:
16 oz of cream cheese full fat will give the best texture, but light works ok if you are calorie conscious and room temperature is best.
For the crust: use 2/3 cup granulated sugar, to counteract the cream cheese’s tanginess
2 large eggs – these keep everything together so make sure they’re at room temp!
2 ripe bananas (mashed) – the mushier the better for that banana taste!
1 tsp vanilla extract – I prefer pure but imitation will do in a pinch
2 tbsp sour cream – Gotta have moisture and that creamy feel
1 tablespoon all-purpose flour – This will protect the filling from cracking.
For Topping (Optional):
1 Ambient sliced bananas – to decorate Instructions 1.
And whipped cream –because that makes everything better.
Caramel sauce – Delicious with the banana as well as the best possible flavor boost.
Crushed graham crackers – for a lil’ crunch action!
Mini Banana Cheesecake Recipe Video RecipeLearn in this video how to make mini banana cheesecake.ingredients:For batter: 500 g…
How to Make Mini Banana Cheesecakes
Step 1: Prep Your Equipment
Preheat oven to 325°F (163°C)
Line a 12 hole muffin tin with paper cases – the cases make it easier to pop the chocolate pies out later.
Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter until resembles wet sand.
Spoon about 1 tablespoon of the mixture into each liner and press down firmly with the back of a spoon or a small glass
Put the crusts into the oven and bake for 5 mins, then take them out – they should smell fantastic but not be browned too much.
Step 3: Prepare the Banana Cheesecake Filling
In a large bowl, beat cream cheese and sugar until creamy and fluffy (about 2 minutes) – it should be lump free.
Add eggs one at time, beating thoroughly after each addition.
Stir in mashed bananas and vanilla- but do not overmix or you’ll get air bubbles!
Fold in the sour cream and flour until just combined
It should be smooth without being too runny
Step 4: Bake Your Mini Banana Cheesecakes
Evenly distribute the cheesecake mixture among liners, filling 3/4 of the way.
Bake 20-22 mins or until centers are just set but slightly jiggly
Turn off oven and crack door open and let them sit in the oven for 10 minutes to cool (to prevent cracking).
Take out from oven and cool at room temp completely
Chill for a minimum of 4 hours, or overnight – no joke, do not skip this step!
Step 5: Add Your Toppings
Just before serving, top with the fixings of your choice.
Serve with sliced banana and a dollop of whipped cream or drizzle with caramel sauce
Top with crushed graham crackers for crunch
Mini Banana Cheesecake Recipe Variations
Chocolate and Banana Mini Cheesecake
Well the next time you think about making it, toss in 1/3 cup of mini chocolate chips in the filling and drizzle with chocolate sauce for a banana-chocolate combo that’s out of this world!
Banana Foster Mini Cheesecake
Layer on caramelized bananas that are pan-cooked with brown sugar and butter. A sub taste of rum extract for the flavor without the alcohol.
Peanut Butter Banana Mini Cheesecakes
1 Vote Print This Easy Mini Peanut Butter Banana Cheesecakes Author: Sugar n’ Spice Gals Ingredients 1 cup crushed Vanilla Wafers (about 22 cookies) ¼ cup butter, melted 2 Tablespoons brown sugar 2 Tbsp. creamy peanut butter 1 tsp vanilla extract 2 pkg (8oz each) cream cheese, softened ¾ cup sugar 2 eggs 1 ripe banana (about 1/2 cup) ½ cup cream 1 tsp vanilla extract Bananas and pepitas for garnish Instructions Spray 12 regular muffin cups with cooking spray. In a medium bowl, stir together the crushed cookies, butter, sugar and peanut butter. Press about 2 Tablespoons of the cookie mixture into each of the muffin cups. set aside In another bowl, beat the cream cheese, sugar and vanilla with a hand held electric mixer until creamy. Add eggs, one at a time, beating with each addition. Add the banana and beat for another minute until the banana is mashed up and incorporated into the cream cheese. Stir in the heavy cream and vanilla. Spoon cream cheese mixture over the crust in the muffin cups, about 1/4 cup or so in each until the cups are 3/4 full. Bake at 325 degrees for 15 – 20 minutes, or until set. (the centers will still be wobbly) Turn off oven and open the door 6 – 8 inches. Leave the cheesecakes in the oven for 30 minutes then remove the pan and let them cool for 30 minutes. Chill for at least 4 hours before cutting and serving. They can be made several days in advance and frozen if needed. Garnish with banana slices and pepitas and serve! Sweet-Of course, these little cheesecakes were gone in no time and everyone went back for seconds!
Drizzle 1/4 cup melted peanut butter over the filling before baking. It’s a PB banana sandwich in cheesecake form!
Banana Nutella Mini Cheesecake
I’m currently not at home, I’m having a break from work and staying in with my parents and it’s awesome!
Swirl 2 tablespoons Nutella into each cheesecake before baking. I mean, the hazelnut chocolate with banana is a thing of beauty.
Mini Tropical Banana Cheesecakes
Stir in the crushed pineapple, ¼ cup (drain it super well!) to the mixture and sprinkle toasted coconut on top for a taste of the tropics.
Frequently Asked Questions
How to store mini banana cheesecakes?
Keep them in the refrigerator in an airtight container for up to 5 days. I prefer to keep the toppings separate and sprinkle them just before serving so the bananas don’t brown. If you want to store them for longer, freeze without the toppings for up to 3 months – defrost in the fridge overnight before serving.
Can I prepare these mini banana cheesecakes in advance?
Absolutely! In fact, these are even better when made a day in advance. The flavors and texture have time to develop; the result tastes even creamier. And throw on some fresh fruit toppings at the last minute.
Why were my mini cheesecakes concave?
Likely overcombined the batter, so there was too much air. Add dry ingredients to wet and mix until just combined. Furthermore, the rapid temperature drop can cause the center to sink, which is why we have them cool down slowly in the oven with the door slightly ajar.
Can I use frozen bananas for this recipe for mini banana cheesecakes?
Yep! Simply thaw completely and drain away excess liquid, then mash. For some reason frozen bananas are actually very sweet, and they are perfect for this.
What can I use instead of sour cream for the mini banana cheesecakes?
Greek yogurt is the perfect stand-in. Same dose, same benefits. The mild tartness offsets the sweet banana flavor.
How ripe do bananas need to be for mini banana cheesecake?
The riper the better! You want them nice and brown and full of brown spots, if not just plain all brown. The super ripe bananas have the most flavour and that natural sweetness which is perfect in these mini banana cheesecakes.
Can I make these as a regular sized cheesecake instead if mini?
For sure! You will also need a 9 inch springform pan, double the amount of crust ingredients, keep the filling the same, and bake at 165°C (325°F) for approximately 45-55 minutes. You will also have to cool it in the oven for an hour with the door open slightly, and then refrigerate it overnight.
The Perfect Mini Banana Cheesecake
Now, some people might tell you that you can’t have the perfect banana cheesecake together with the perfect mini cheesecake, but hey, there are some rules to be broken, right?
There’s something just magical about biting into one of these tiny banana cheesecakes. It’s the softness of the cream filling that just melts in your mouth, paired with the crumbly graham cracker crust.
Looking for more delicious cheesecake recipes? Try our Raspberry Cheesecake Cupcakes or our classic Mini Cheesecake recipe for more delightful treats!
My grandfather, who grew up in the South, mentions that they remind him of the banana pudding his mother used to make, grown up and fancy. That’s precisely what these are — a just right combination of homey comfort and elevated
Mini Banana Cheesecakes
Equipment
- Muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Oven
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tbsp melted butter
For the Cheesecake Filling:
- 16 oz cream cheese room temperature
- 2/3 cup granulated sugar
- 2 large eggs room temperature
- 2 ripe bananas mashed
- 1 tsp vanilla extract
- 2 tbsp sour cream
- 1 tbsp all-purpose flour
For Topping (Optional):
- Sliced banana
- Whipped cream
- Caramel sauce
- Crushed graham crackers
Instructions
- Preheat oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
- Make the crust: Mix graham cracker crumbs, sugar, and melted butter. Press 1 tbsp into each liner. Bake 5 minutes, then remove.
- Make the filling: Beat cream cheese and sugar until fluffy. Add eggs one at a time, beating between each. Stir in mashed bananas, vanilla, sour cream, and flour until just combined.
- Assemble: Fill each liner 3/4 full with cheesecake mixture.
- Bake: 20–22 minutes or until centers are just set. Let sit in oven with door cracked 10 minutes. Cool to room temp, then chill at least 4 hours.
- Top and serve: Add sliced bananas, whipped cream, caramel, or graham crumbs just before serving.