Banana Foster Mini Cheesecakes

Active Time: 15 minutes
Total Time: 48 minutes (+3 hours inactive time)

20 servings

Print recipe


Crust ingredients:

  • 1 sleeve (9 cookies) graham crackers
  • 3 tablespoons unsalted butter, melted

Filling Ingredients:

  • 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

Toppings Ingredients:

  • 2 tablespoons unsalted butter
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 banana, sliced
  • 1 tablespoon bourbon or dark rum


Preheat oven to 350°F. Place Mini Muffin Tray on the Perforated Baking Sheet.

For the crust:

  1. Place the graham crackers in the bowl of a food processor and pulse until finely ground.
  2. Add in the melted butter and pulse until moistened.
  3. Divide the mixture among the wells of the Mini Muffin Tray, about 1 heaping tablespoon in each. Firmly press into the bottom of each well (our Shaper will work great to help you do this). Bake the crusts for 5 minutes, or until fragrant.
  4. 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.
  2. Add the banana, vanilla, and salt and beat until smooth.
  3. Add the egg and beat until just combined. Divide the mixture among each well. Bake for about 18 minutes, or until set.
  4. 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.
  2. Add in the sugar and cinnamon and whisk until melted and smooth.
  3. Add the banana and allow to soften and brown slightly.
  4. Add the bourbon and simmer for a few minutes.
  5. Top each cheesecake with a small spoonful of the topping.

Enjoy cooking from our bon COOK to yours!

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