Craving a dessert that combines the rich, warm flavors of bananas foster with the creamy indulgence of cheesecake? You’re in for a treat! These mini bananas foster cheesecakes are the perfect blend of sweetness, buttery caramel, and the comforting softness of cheesecake. Imagine biting into a velvety cheesecake topped with caramelized bananas and a hint of rum – it’s absolutely irresistible. Trust me, you’ll want to make these every time you’re in the mood for something truly special.
Why You’ll Love Mini Bananas Foster Cheesecakes
These mini cheesecakes are a total showstopper. The rich, buttery flavor of bananas foster combined with a creamy cheesecake base is a match made in dessert heaven. Here’s why they’ll quickly become a favorite:
Versatile: These cheesecakes are great for any occasion—from casual weeknight treats to elegant dinner parties. They make a beautiful and impressive dessert that will wow everyone.
Budget-Friendly: You don’t need to splurge on fancy ingredients to make this dessert. With just a few simple ingredients, you’ll create something extraordinary.
Quick and Easy: Despite their sophisticated flavors, these mini cheesecakes are super simple to make. The hardest part is waiting for them to chill!
Customizable: Want to skip the rum? No problem! You can adjust the flavors to your liking—add more bananas, top with whipped cream, or even a sprinkle of cinnamon.
Crowd-Pleasing: The combo of cheesecake and bananas foster is a guaranteed crowd-pleaser. This dessert has something for everyone—richness, sweetness, and a bit of a caramelized crunch.
Ingredients in Mini Bananas Foster Cheesecakes
Here’s how to create this indulgent treat. Each layer brings something delicious, from the creamy cheesecake base to the rich bananas foster topping.
Cream Cheese: The smooth, tangy base of the cheesecake filling that brings all the flavor.
Sugar: Sweetens the filling just enough to balance out the tangy cream cheese.
Vanilla Extract: A touch of vanilla brings out the flavor of the cheesecake, giving it a warm undertone.
Eggs: These help set the cheesecake and give it that perfect smooth texture.
Graham Cracker Crumbs: The crust provides a crispy, buttery base that contrasts perfectly with the soft, creamy filling.
Butter: The key to making the graham cracker crust rich and flavorful.
Bananas: Fresh bananas are the star of the topping, caramelized in butter and brown sugar.
Brown Sugar: Adds that deep caramel flavor when cooked with the bananas.
Butter (for topping): The butter is essential for creating the rich, silky caramelized bananas foster topping.
Rum (optional): A splash of rum brings out the deep, complex flavors of the bananas foster. If you’d rather not use alcohol, you can skip this step!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get started with these delicious mini cheesecakes!
Preheat Your Equipment: Start by preheating your oven to 325°F (163°C). This ensures everything bakes evenly.
Make the Crust: In a small bowl, mix the graham cracker crumbs with melted butter and sugar. Press the mixture into the bottom of each muffin tin liner to form a base. This step gives your mini cheesecakes a buttery crunch that’s the perfect contrast to the creamy filling.
Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. This creates that smooth, luscious cheesecake base.
Assemble the Cheesecakes: Spoon the cheesecake mixture over the prepared crust in each muffin tin liner. Tap the tin gently to level out the filling.
Bake to Perfection: Bake the mini cheesecakes for about 18-20 minutes, or until the tops are set but still have a slight jiggle. They’ll firm up as they cool, so don’t worry if they’re a bit soft in the center.
Cool and Chill: Let the cheesecakes cool in the tin for about 15 minutes before transferring them to the fridge to chill for at least 2 hours, or preferably overnight.
Make the Bananas Foster Topping: While the cheesecakes are chilling, melt butter in a skillet over medium heat. Add the sliced bananas and brown sugar, cooking until the bananas are soft and caramelized, about 3-4 minutes. If you’re using rum, carefully add it to the pan and let it cook off for a minute or two. Be sure to remove from heat before serving.
Serve and Enjoy: Once the cheesecakes are chilled, top each one with the caramelized bananas foster mixture. Serve and enjoy the delicious layers of flavor in every bite!
Nutrition Facts:
Servings: 12
Calories per serving: 280
(Notes: Nutrition facts are estimates and may vary depending on portion sizes and specific ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes (plus chilling time)
How to Serve Mini Bananas Foster Cheesecakes
These mini bananas foster cheesecakes are perfect as-is, but if you’re feeling extra indulgent, here are a few ways to elevate your dessert:
- Top with whipped cream for an added creamy touch.
- Serve with a scoop of vanilla ice cream to make it even more indulgent.
- Pair with a cup of hot coffee or an espresso to balance out the sweetness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- If you don’t have rum, you can substitute it with a little vanilla extract or even a splash of fruit juice for a non-alcoholic version.
- Don’t skip the chilling step! This helps the cheesecakes set properly and gives the flavors time to develop.
- Make sure to let the bananas foster topping cool slightly before serving. It will be easier to spoon over the cheesecakes without it melting the filling.
FAQ’s
- Can I use store-bought crust for this recipe?
Yes! You can use store-bought graham cracker crust to save time, but homemade crust adds an extra layer of flavor. - Can I make these without rum?
Absolutely! You can leave out the rum and still have delicious bananas foster topping. It’s the caramelized bananas and brown sugar that really shine. - How long do these mini cheesecakes last in the fridge?
These mini cheesecakes will last up to 4 days in the fridge, stored in an airtight container. - Can I freeze these mini cheesecakes?
Yes! Once they’ve cooled completely, you can freeze them for up to 3 months. Let them thaw in the fridge overnight before serving. - Can I use frozen bananas?
Fresh bananas work best for this recipe, as they hold up better during the caramelization process. Frozen bananas may become too mushy. - What if I don’t have muffin tins?
If you don’t have muffin tins, you can use a mini tart pan or even a regular pie dish and cut the cheesecake into slices after baking. - Can I use a different fruit for the topping?
Of course! You can use strawberries, peaches, or any fruit you love. Just make sure to caramelize it with the sugar and butter for that classic bananas foster flavor. - Can I make these in advance?
Yes! In fact, they taste even better after a day or two in the fridge. Just make sure to add the bananas foster topping right before serving. - How do I know when the cheesecakes are done baking?
The cheesecakes should be set at the edges but still slightly jiggly in the center. They will firm up as they cool. - Can I make a larger version of this dessert?
Yes, you can use a larger pan like a springform pan or a cake pan, but you’ll need to adjust the baking time accordingly.
Conclusion
Mini Bananas Foster Cheesecakes are the perfect dessert for anyone who loves rich, decadent flavors. From the creamy cheesecake base to the caramelized banana topping, this treat is sure to impress. So go ahead—make these mini cheesecakes, and get ready to indulge in a little piece of heaven!
Print
Mini Bananas Foster Cheesecakes
- Prep Time: 20min
- Cook Time: 25min
- Total Time: 3hr 15min
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These mini Bananas Foster cheesecakes are a delicious twist on the classic dessert. With a graham cracker crust, creamy cheesecake filling, and a caramelized banana topping, they offer the perfect balance of sweet and creamy with a touch of rum flavor. A perfect dessert for banana lovers!
Ingredients
For the Crust:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
– 8 oz cream cheese, softened
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 2 large eggs
– 1/4 cup sour cream
For the Bananas Foster Topping:
– 2 ripe bananas, sliced
– 1/4 cup unsalted butter
– 1/2 cup dark brown sugar
– 1 tbsp dark rum (optional)
– 1/2 tsp cinnamon
– 1/4 tsp vanilla extract
Instructions
1. Preheat the oven to 325°F (165°C) and line a muffin tin with paper liners.
2. In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined.
3. Spoon the crust mixture into each muffin tin and press down to form a crust. Bake for 5-7 minutes, then set aside to cool.
4. In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating well after each addition. Stir in the sour cream.
6. Spoon the cheesecake filling over the cooled crusts, filling each muffin tin about 3/4 full.
7. Bake for 15-18 minutes or until the cheesecakes are set and lightly browned on top. Let cool to room temperature, then refrigerate for at least 2 hours.
8. For the topping, melt butter in a skillet over medium heat. Stir in the brown sugar, cinnamon, and vanilla extract, cooking until the sugar is dissolved and the mixture is smooth.
9. Add the sliced bananas and cook for 2-3 minutes, until the bananas are softened and caramelized. (Optional: Add rum and cook for another minute for extra flavor.)
10. Spoon the bananas foster topping over the chilled cheesecakes just before serving.
11. Serve and enjoy!
Notes
– The rum in the topping is optional. If you prefer a non-alcoholic version, skip the rum and cook the bananas in the butter and brown sugar mixture.
– You can make these mini cheesecakes ahead of time and store them in the fridge for up to 3 days.
– Top with whipped cream or a drizzle of caramel sauce for extra indulgence.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg