Filed Under: Cheesecake | Dessert

Mini Bananas Foster Cheesecakes

Recipe By Tessa Arias
September 11th, 2015
4.84 from 6 votes
4.84 from 6 votes

No need to visit a fancy restaurant to enjoy Bananas Foster! Mini Bananas Foster Cheesecakes have tons of caramelized banana flavor and luscious texture. Not to mention they're perfectly adorable!

Yield: 12 mini cheesecakes

Prep Time: 15 minutes

Cook: 23 minutes

Tessa's Recipe Rundown...

Taste: That rich caramelized banana flavor with hints of cinnamon and bourbon plays so nicely with the tangy cream cheese.
Texture: The crust is perfectly crunchy yet buttery, the filling is rich yet light, and the banana topping just melts in your mouth.
Ease: Easy but a little messy. Can be made ahead of time!
Appearance: Absolutely perfectly adorable.
Pros: Easier than a full-sized cheesecake with tons of gourmet flavor.
Cons: None.
Would I make this again? Yaassss.

No need to visit a fancy restaurant to enjoy Bananas Foster! Mini Bananas Foster Cheesecakes have tons of caramelized banana flavor and luscious texture.

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!

The BEST! Everyone loves bananas foster but when added to cheesecake?! Too good!!

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.

No need to visit a fancy restaurant to enjoy Bananas Foster! Mini Bananas Foster Cheesecakes have tons of caramelized banana flavor and luscious texture.

Hope you enjoy!

4.84 from 6 votes

How to make
Mini Bananas Foster Cheesecakes

Yield: 12 mini cheesecakes
Prep Time: 15 minutes
Cook Time: 23 minutes
Inactive Time 3 hours
Total Time: 3 hours 38 minutes
No need to visit a fancy restaurant to enjoy Bananas Foster! Mini Bananas Foster Cheesecakes have tons of caramelized banana flavor and luscious texture. Not to mention they're perfectly adorable!


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:

  1. Preheat the oven to 350°F. Lightly grease a 12 cup mini cheesecake pan with nonstick spray.
  2. 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).
  3. Bake the crusts for 5 minutes, or until fragrant. Remove from oven and reduce temperature to 325°F.

For the filling:

  1. 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.
  2. 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:

  1. 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.
  2. Top each cheesecake with a small spoonful of the topping. Serve or refrigerate until ready to serve.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Anetta @ The Wanderlust Kitchen — September 11, 2015 at 7:22 am

    I’ve been obsessed with Bananas Foster since we had it in New Orleans! Definitely need to try out this recipe.

  2. #
    Jessica @ Citrus Blossom Bliss — September 11, 2015 at 8:33 am

    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!

    • #
      Tessa — September 14, 2015 at 2:04 pm

      Anything is good caramelized with ice cream right?! Cream cheese too 🙂

  3. #
    Gaby Dalkin — September 12, 2015 at 5:00 pm

    uh, yum! you really can’t go wrong with caramelized bananas and cheesecake together!

  4. #
    Mandy — September 14, 2015 at 3:42 am

    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! 🙂

    • #
      Tessa — September 14, 2015 at 2:01 pm

      I don’t see why those wouldn’t work!

  5. #
    Joan Hayes — September 14, 2015 at 8:55 am

    I have always loved bananas foster, but these look way better than anything I’ve ever had — plus, they’re so stinkin’ cute!!

    • #
      Tessa — September 14, 2015 at 2:00 pm

      Thanks lady!!

  6. #
    gladys — September 15, 2015 at 4:49 pm

    I don’t have a mini cheesecake pan. Would a 12 cup cupcake pan work? Thanks so much!

    • #
      Tessa — September 17, 2015 at 6:37 am

      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.

  7. #
    Sally — September 17, 2015 at 12:23 pm

    Does the filling have a banana-y taste or is it more subtle? Thanks!

    • #
      Tessa — September 18, 2015 at 5:50 am

      It’s slightly more subtle but they are banana cheesecakes 🙂

  8. #
    Janette — December 23, 2015 at 3:00 pm

    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?

  9. #
    Kirstine — February 16, 2016 at 7:40 am

    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?”

    • #
      Tessa — February 16, 2016 at 4:44 pm

      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!

  10. #
    Pennie — March 21, 2016 at 11:03 am

    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.

  11. #
    Roxy — March 22, 2016 at 6:16 pm

    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!

    • #
      Tessa — March 23, 2016 at 3:56 pm

      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.”

  12. #
    Becky — April 7, 2016 at 6:08 am

    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?

    • #
      Tessa — April 7, 2016 at 10:26 am

      Thanks Becky! The cheesecake pan is linked in the post. Here it is again:

      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!

  13. #
    Jaymie — April 24, 2016 at 12:26 pm

    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.

    • #
      Tessa — April 24, 2016 at 5:30 pm

      Sounds amazing! If only I knew that praline pecan whiskey even existed when I made these!

  14. #
    Ariel N. — April 26, 2016 at 10:18 am

    Thanks so much for the easy and delicious recipe! I made these for a friend’s birthday and everyone loved it.

    • #
      Tessa — April 28, 2016 at 11:55 am

      Love to hear that! Thanks, Ariel 🙂

  15. #
    Andrea — May 2, 2016 at 9:09 pm

    These sound wonderful!!! Thinking of trying them for Mother’s Day. Do you take them out of the pan before you refrigerate them?

    • #
      Tessa — May 3, 2016 at 7:38 am

      No, I like to leave them in and let them firm up in the fridge before removing them.

  16. #
    Sandra — May 24, 2016 at 7:29 am

    Can we freeze them?

    • #
      Tessa — May 25, 2016 at 8:38 pm

      Sure, just without the topping.

  17. #
    Tania — June 9, 2016 at 9:47 am

    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?

    • #
      Tessa — June 12, 2016 at 12:16 pm

      Thanks so much, Tania! Sorry I wasn’t able to respond in time for your question. I hope it all worked out 🙂

  18. #
    Jun — July 11, 2016 at 7:26 am

    Can this recipe be made into just one cheesecake in a 8 inch or 9 inch pan? Thanks!

  19. #
    Lisa — August 16, 2016 at 9:07 am

    Can this translate to a full cake? Not minis?

  20. #
    Will — October 21, 2016 at 8:03 am

    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.

  21. #
    Rachel — May 28, 2017 at 1:43 pm

    Can this be made even smaller? I was thinking mini-cupcake siz.? How would that affect the baking time?

    • #
      Tessa — May 29, 2017 at 9:59 am

      I haven’t tried! Let us know if you give it a shot 🙂

  22. #
    Sabeeha — June 2, 2017 at 1:49 pm

    What non alcoholic ingredient can i swop the burbon and rum for?

  23. #
    Jennifer — June 20, 2017 at 3:29 pm

    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 🙂

    • #
      Tessa — June 21, 2017 at 11:33 am

      Yay, Jennifer! That makes me so happy!

  24. #
    Sara — July 26, 2017 at 1:41 pm

    Can i make this a big size? What do you recommend?

  25. #
    Cassi Lynn — January 28, 2018 at 5:48 pm

    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.

  26. #
    Harmony — February 14, 2018 at 11:35 am

    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.

  27. #
    Sandi — February 28, 2018 at 3:49 pm

    Helli, i made these mini and they were wonderful! Can this be made i. 8×8 square pan? If so how long

  28. #
    Amy B — February 28, 2018 at 6:06 pm

    These were a huge hit during Mardi Gras! Will definitely make them again.

  29. #
    Michele S — March 3, 2019 at 8:17 pm

    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.

    • #
      Cindy — February 3, 2020 at 10:13 pm

      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.

  30. #
    Preksha — July 24, 2019 at 12:32 pm

    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?

  31. #
    Cindy — February 3, 2020 at 9:26 pm

    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!

  32. #
    Molly s — March 29, 2021 at 8:02 am

    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

    • #
      Handle the Heat — March 29, 2021 at 12:29 pm

      YAY! I’m so glad you loved this recipe!

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