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!
Pros: Easier than a full-sized cheesecake with tons of gourmet flavor.
Cons: None.
Would I make this again? Oh definitely!
This post may contain affiliate links. Read our disclosure policy.
These Mini Bananas Foster Cheesecakes are sure to be the hit of any dinner party or potluck!
One of the first things I learned to make in culinary school was bananas foster.
It makes for a fun first lesson because you get to flambé the bananas (aka light them on fire)!
It’s often the go-to table-side dessert presentation at many traditional gourmet restaurants.
Bananas Foster is an impressive yet surprisingly easy dessert to make and, when combined with another stellar dessert such as cheesecake, everything is taken to a whole new level.
I don’t call for any flambé action in this recipe because it can be dangerous in 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.
How to Make Mini Bananas Foster Cheesecakes
How to Make Smooth & Creamy Cheesecake
- Make sure all of your ingredients are completely at room temperature.
- The cream cheese specifically needs to be totally softened.
- If it’s a cold day, then the cream cheese will need to sit on the counter for several hours or you may need to nuke it in the microwave until it’s completely soft.
- Be sure to use high-quality full-fat cream cheese bricks. Don’t use the spreadable tubs meant for bagels.
Do I Need a Special Pan for Mini Bananas Foster Cheesecakes?
- I love my mini cheesecake pan for this recipe. Each cavity in this pan has a removable base, so you can easily pop the mini cheesecakes out of the tin, without the need for muffin liners or any fuss at all. They come out of the tin looking so perfect and beautiful.
- My favorite Chicago Metallic pan is sometimes out of stock, but this alternative pan will work perfectly too.
- If you don’t have a mini cheesecake pan, you could use a muffin tin.
- Just be sure to line it with cupcake liners, otherwise the graham cracker crust might crumble and the cheesecake might stick when you go to remove them.
Can I Make One Large Cheesecake Instead of Minis?
We haven’t tried that. Instead, you could make my Ultimate Classic Cheesecake, omitting the lemon. Add this Bananas Foster topping before serving, for an equally delicious dessert!
Can I Substitute the Graham Crackers?
You can use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like! Please note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
Do I Have to Use Alcohol? Will it Cook Out?
The bourbon in this recipe adds a beautiful depth of flavor, so I encourage you to use bourbon here. Dark rum will also work just fine. The alcohol is such a small amount and will cook out, but feel free to omit it entirely if you need to.
How to Store Mini Bananas Foster Cheesecakes
Store cooled mini cheesecakes in an airtight container in the refrigerator for up to 3 days. Add the caramel topping shortly before serving for best results.
Can You Freeze Mini Bananas Foster Cheesecakes?
While we haven’t tried that, it should work just fine to freeze these un-topped mini cheesecakes. Place individual cheesecakes on a baking tray and freeze until solid, then move to an airtight container for up to 3 months. To thaw, place in the fridge overnight.
Email This Recipe
Enter your email, and we’ll send it to your inbox.
Ingredients
For the crust:
- 1 sleeve (9 cookies, 136 grams) graham crackers
- 3 tablespoons (42 grams) unsalted butter, melted
For the filling:
- 12 ounces (340 grams) cream cheese, at room temperature
- 1/2 cup (100 grams) packed light brown sugar
- 1/2 cup (about 113 grams) ripe banana, mashed
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 large egg, at room temperature
For the topping:
- 2 tablespoons (28 grams) unsalted butter
- 1/4 cup (50 grams) packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1 banana, sliced
- 1 tablespoon bourbon or dark rum
Instructions
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.
This recipe was created in 2015 and has been updated with additional recipe tips and weight measurements.
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.