One of the first things I learned to make in culinary school was bananas foster. It’s often the go-to table side dessert presentation at many traditional gourmet restaurants. It makes for a fun first lesson because you get to light something on fire (flambé). Oooh. Pretty much every chef I’ve met likes to add some sort of culinary take on jazz hands to their kitchen style.
It’s actually quite impressive to watch someone so engrossed in what they’re creating despite the absolute chaos and sheer danger everywhere around them. Noise, razor sharp objects, scalding hot objects, people in and out, and long stressful hours. Basically, all the reasons I cook from home and chose to create recipes for you instead of restaurant patrons!
Either way, bananas foster is an impressive yet totally easy dessert to make and when combined with another stellar dessert (cheesecake!) everything is taken to a whole new level. Now, I don’t call for any flambé action in this recipe because it’s unnecessarily dangerous for most home kitchens but if you feel daring go ahead and light the bananas foster ablaze after the alcohol is added. Here’s a helpful video if you want to see how it’s done.
If you don’t have a mini cheesecake pan (I LOVE mine), you could use a muffin tin. Just be sure to line it with paper or foil liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them. Also, note that the alcohol in the recipe is added for its flavor in a small amount and will cook out, but feel free to omit entirely if you need to.
This is also a fantastic little treat for Valentine’s day morning!
Hope you enjoy!
For the crust:
-
1
sleeve (9 cookies, 4.8 ounces) graham crackers
-
3
tablespoons
(1.5 ounces) unsalted butter, melted
For the filling:
-
12
ounces
cream cheese, at room temperature
-
1/2
cup
packed light brown sugar
-
1
ripe banana, mashed
-
1/2
teaspoon
vanilla extract
-
1/4
teaspoon
fine salt
-
1
large egg
For the topping:
-
2
tablespoons
(1 ounce) unsalted butter
-
1/4
cup
packed light brown sugar
-
1/4
teaspoon
ground cinnamon
-
1
banana, sliced
-
1
tablespoon
bourbon or dark rum
For the crust:
-
Preheat the oven to 350°F. Lightly grease a 12 cup
mini cheesecake pan with nonstick spray.
-
Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this).
-
Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.
For the filling:
-
In a large bowl, use an electric mixer to beat the cream cheese and sugar on medium-high speed until smooth and fluffy. Add the banana, vanilla, and salt and beat until smooth. Add the egg and beat until just combined. Divide the mixture among each cavity.
-
Bake for about 18 minutes, or until set. Let cool to room temperature. Cover with plastic wrap and let chill for at least 3 hours or overnight.
For the topping:
-
In a medium skillet set over medium heat melt the butter. Add in the sugar and cinnamon and whisk until melted and smooth. Add the banana and allow to soften and brown slightly. Add the bourbon and simmer for a few minutes.
-
Top each cheesecake with a small spoonful of the topping. Serve or refrigerate until ready to serve.
Raves of compliments! Easy and delicious!
I made this recipe for a dinner at home! and my guests are still raving about the delicious dessert. They couldn’t believe was home made. The only changed I made was to use half quantity of Nilla Wafer for the crust. We live in New Orleans so I decorated with a Mardi Gras Mask pick I wish I can post a picture…
That sounds amazing!! Glad everyone enjoyed them 🙂 If you’re on Instagram, please tag #handletheheat in your photo so Tessa can see them and comment, or you can join our Facebook Group and post there 🙂
Can you freeze these ahead of time ?
Sure, just without the topping. Thaw overnight in the refrigerator before topping and serving 🙂
I loved this. I like the mini version of baked items so I don’t overdo it! Mine was close, but I will do again.
Came out perfect. I put mines in a muffin pan with cupcake liners and a pan of water under it, just like I do any cheesecake I’ve baked. I had to cook it for 45 minutes. For the topping, I used a caramel Hersey topping that I had and added some cinnamon and bananas with bourbon. It was perfect and my family loved it! Definitely a must keep recipe!! Thank you!!!!
Wow, your topping sounds fantastic, Nicole, YUM! So excited to hear your cheesecakes were such a hit!
Can we use muffin pan and if yes then it should be removable base ones?
Hi Hina! We love using a mini cheesecake pan (linked above the recipe) as the bottoms are removable just like a springform or tart pan so you can pop out each cheesecake and keep it perfectly in tact. Muffin tins work fine, just make sure you line them with paper or foil liners; otherwise the crust might crumble and the cheesecake might stick when you go to remove them. Hope that helps!
MAKE THESE!! They are delicious!! My only recommendation is to make the glaze/topping right before you serve them as if they are left, they do get a little soggy. The glaze is the best part!
Hi any tips on how to remove it from the mold/cheesecake pan that it won’t break? Thanks!
If you use the same cheesecake pan that I mention above, you shouldn’t have a problem! There’s actually a removable bottom insert making it super easy to take them out of the pan 🙂
These turned out SO goood. This recipe is really easy to follow and that’s coming from someone who messes up everything. The topping is soooo good. I ended up smushing the bananas a little so I had little pieces instead of one big one but so good. You also really don’t taste the bourbon too strongly if that’s something you’re worried about, it just makes the flavors pop a bit more. The only modification I made was adding a little bit of olive oil to the crust because it didn’t seem moist enough, I kind of wish I had just adding a touch more butter. But they were great and I’ll def make again….after I try a new more of these recipes
YAY! I’m so glad you loved this recipe!
Sooo good! Easy. And what is it about mini desserts that are so impressive that people oh and ah? Order the pan, do it! Worth it!
Hi Tessa, these look amazing. I would love to try this but can I skip the bourbon or rum in this recipe? Do they taste the same? Let me know 🙂 Also, Graham crackers, do they have to be the same? Or any other biscuits do?
I tripled this recipe because I needed 36 for a party. I had so much crust and filling left over that I made a 9 inch tart that I mixed mini chocolate chips into. Not sure where it went wrong that I was left with that much of everything. I even filled the mini pans all the way to the top with the fear of them baking over, but thankfully they did not. The flavor is amazing and I will definitely make again.
Michele S. – I’m curious why you gave this 4 stars when you said the flavor was amazing. 🙂 Also, you wrote that you ended up with a lot of left over crust and filling. FYI to those who are on the fence about making. Just follow Tessa’s recipe. FILL each cavity on your tray. They may seem very full but after you bake and take out of the oven the cheesecake will settle and shrink down a bit.
These were a huge hit during Mardi Gras! Will definitely make them again.
Helli, i made these mini and they were wonderful! Can this be made i. 8×8 square pan? If so how long
I made these for Valentine’s Day (using a mini cupcake pan). I had leftover banana filling, so I blended crushed Grape Nuts and graham crackers with melted butter, and baked a small, thin cheesecake with the remaining filling.
I can’t wait to try your recipes! I have never made a cake like this but I am excited to try. Thank you for your experience and willing to share your recipe. I will be also trying out the Mini banana fosters.
Can i make this a big size? What do you recommend?
Thank you so much for the recipe!!! I never comment on anything but I just had to say these were the best things I think I have ever made! Delicious 🙂
Yay, Jennifer! That makes me so happy!
Hi
What non alcoholic ingredient can i swop the burbon and rum for?
Can this be made even smaller? I was thinking mini-cupcake siz.? How would that affect the baking time?
I haven’t tried! Let us know if you give it a shot 🙂
Thanks a lot for these little guys! Following. Made these out of impulse last night. Only thing I didn’t have was the bourbon so I ended up subbing that out with some Kahlua. The coffee liqueur added some excellent flavor, definitely suggest giving it a shot.
Can this translate to a full cake? Not minis?
Can this recipe be made into just one cheesecake in a 8 inch or 9 inch pan? Thanks!
Hi Tessa, Love your entire site – easy to navigate thru, user-friendly and super good looking! Thanks for sharing your recipes.
My question pertains to a similar question from some one else, but needed a bit more clarification. If I am serving them Saturday evening – is it okay to make them Friday evening. If so, is it okay to keep the cheesecakes in the fridge and serve the fresh made topping on day off? Would it be okay to put this done dessert in the fridge till evening? Also do you suggest taking them out a bit before serving so it is room temperature? Recommendation?
Thanks so much, Tania! Sorry I wasn’t able to respond in time for your question. I hope it all worked out 🙂
Can we freeze them?
Sure, just without the topping.
These sound wonderful!!! Thinking of trying them for Mother’s Day. Do you take them out of the pan before you refrigerate them?
Thanks.
No, I like to leave them in and let them firm up in the fridge before removing them.
Thanks so much for the easy and delicious recipe! I made these for a friend’s birthday and everyone loved it.
Love to hear that! Thanks, Ariel 🙂
These are terrific and easy to make. I subbed the bourbon for some praline pecan whiskey I had on hand. Give it a try! Adds June a hint of nuttiness without changing the texture.
Sounds amazing! If only I knew that praline pecan whiskey even existed when I made these!
Hi there! These sound great! Not sure what a mini cheesecake pan is but I’ll see if I can find one.
I don’t have a good processor, can you recommend another way to do the crust?
Also the leftovers (if there are any yeah right) would need to be stored in the fridge correct?
Thanks!
Thanks Becky! The cheesecake pan is linked in the post. Here it is again: http://amzn.to/1BNj4SS
You could place the graham crackers in a ziptop bag and pound with a mallet or rolling pin until ground. Or you could use premade crumbs. Yes, leftovers need to be stored in the fridge, “Serve or refrigerate until ready to serve.” There weren’t many leftovers for us!
These look so delicious. Could I leave out the alcohol or replace it with something else? I don’t want to buy a bottle that I won’t use again. Thanks!
Hi Roxy, please refer to the post, “Also, note that the alcohol in the recipe is added for its flavor in a small amount and will cook out, but feel free to omit entirely if you need to.”
I am planning on making these Easter for the family. I even purchased the correct pan, lol. I am glad that Janette & Kristine asked the question about the topping. I plan making these @ home taking to the dinner next day. Thanks for sharing.
I have the same question as Janette
“If I am making these ahead, can I make the topping and refrigerate it – then heat it again in the microwave to add to the mini cheesecakes when serving? or is it better to make the whole thing ahead and just serve cold?”
Sure, I don’t see why that wouldn’t work. It really just depends on your preference on warm vs. cold, they’re both good!
If I am making these ahead, can I make the topping and refridgerate it – then heat it again in the microwave to add to the mini cheesecakes when serving? or is it better to make the whole thing ahead and just serve cold?
Does the filling have a banana-y taste or is it more subtle? Thanks!
It’s slightly more subtle but they are banana cheesecakes 🙂
I don’t have a mini cheesecake pan. Would a 12 cup cupcake pan work? Thanks so much!
Yes but you’ll have to increase the baking time as a 12 cup cupcake pan would produce larger cheesecakes. I’m not sure what the exact baking time would be.
I have always loved bananas foster, but these look way better than anything I’ve ever had — plus, they’re so stinkin’ cute!!
Thanks lady!!
These look AMAZING. I would looove to make them. Too bad I don’t have any graham crackers though – you know tea biscuits, the kind you dunk in tea? Would those do?
Thanks so much for posting! 🙂
I don’t see why those wouldn’t work!
uh, yum! you really can’t go wrong with caramelized bananas and cheesecake together!
How delicious to combine two excellent desserts into one mega awesome dessert! I work in a restaurant (front of the house), but my chef friend made us all bananas foster two weeks ago and it’s one of the very few ways I like bananas…caramelized and with ice cream! Adding cheesecake to the mix–it sounds like a dream come true!
Anything is good caramelized with ice cream right?! Cream cheese too 🙂
I’ve been obsessed with Bananas Foster since we had it in New Orleans! Definitely need to try out this recipe.