Mini Bananas Foster Cheesecakes

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.

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!

Ingredients

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

Directions

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

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Recipe by Tessa Arias