Mini Banana Cheesecakes
These creamy, dreamy mini banana cheesecakes are easy to make, perfectly portioned, and absolutely delicious. With a buttery graham cracker crust and sweet banana flavor, they’re perfect for parties, birthdays, or satisfying your dessert cravings.
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.
Notes
Don’t skip the chilling step—it’s key for flavor and texture.
Add mini chocolate chips or swirl in Nutella for variation.
Greek yogurt can replace sour cream.
Make ahead and freeze without toppings for up to 3 months.
Nutrition
Calories: 240kcalCarbohydrates: 22gProtein: 4gFat: 16g
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