Mini banana cheesecakes are a delightful Sunday afternoon snack: a crunchy graham cracker base, a smooth banana‑infused cheesecake filling, and a light swirl of whipped cream on top. Perfect for sharing—or for enjoying a few at once.
I’ve always been a big fan of cheesecakes and enjoy testing different flavors and formats—cakes, tarts, and cupcakes. Lately my favorite have been these tiny, two‑bite cheesecakes. They’re quick to prepare, easy to portion, and incredibly satisfying. Because they are so small, it’s tempting to have more than one in a single sitting—three feels perfectly reasonable.
This post may contain affiliate links. Please see the disclosure at the end of the article for more information.
Make mini banana cheesecakes in a muffin tin
These mini banana cheesecakes are made from classic cheesecake ingredients with the addition of banana puree for a gentle fruit flavor. You’ll need graham cracker crumbs, butter, sugar, cream cheese, eggs, vanilla extract, a banana, and whipped cream for topping. The recipe is designed to yield 24 mini cheesecakes using a standard 24‑cup mini muffin pan.
Which muffin pan to use
This recipe is tested for a 24‑cup mini muffin pan, producing 24 individual cheesecakes. If you prefer to use a 12‑cup regular muffin pan, you can do so—just increase the baking time by 5–10 minutes and watch for doneness. To check, gently shake the pan: if the tops are set and no large jiggle remains in the center, they are done.
How long it takes to prepare mini banana cheesecakes
The active prep time is short, but the cheesecakes need chilling after baking. Start by preparing your pan: line a mini muffin tin with paper liners or grease the cups to prevent sticking. After baking and cooling, you can leave the liners on for serving or remove them if you prefer.
Crust
Begin with the graham cracker crust. Use store‑bought crumbs or pulse whole graham crackers in a food processor until fine. Mix the crumbs with granulated sugar and melted butter until evenly moistened. Divide about 2 teaspoons of the crumb mixture into each liner and press firmly to create a compact, flat crust. Bake at 350°F (180°C) for 5 minutes to set the base.
Cream cheese filling
In a medium bowl, beat softened cream cheese with granulated sugar until the mixture is silky and lump‑free. This usually takes 5–7 minutes by hand or with a mixer; working with room‑temperature cream cheese helps achieve a smooth texture. Once creamy, add the eggs one at a time, mixing well after each addition. Stir in vanilla extract and a pinch of salt.
Adding banana
For an even banana flavor, blend the banana into a smooth puree before folding it into the cream cheese mixture. Mashing can leave uneven chunks and inconsistent flavor between portions. Add the blended banana quickly and mix thoroughly to avoid discoloration, since bananas oxidize and darken when exposed to air.
Bake the mini banana cheesecakes
Fill each lined muffin cup about two‑thirds full with the cheesecake batter and bake at 325°F (160°C) for 10–15 minutes, or until the tops are set. Avoid overbaking to keep the filling creamy. Cool the cheesecakes on the counter for 10–15 minutes, then cover with plastic wrap and refrigerate for at least 6 hours to firm up and develop flavor.
Chilling time
While the cheesecakes chill, prepare the whipped cream. For the best results, chill the mixing bowl and whisk in the refrigerator for about 30 minutes before whipping. Cold equipment helps the cream whip faster and hold its shape.
Whipping the cream
Whip the cream with confectioners’ sugar and a little vanilla extract until soft peaks form. When ready to serve, remove the cheesecakes from the refrigerator and pipe or spoon the whipped cream onto each mini cheesecake. A piping tip (1M) creates a pretty swirl, but a simple spooned dollop is just as lovely. Serve with coffee, tea, or a cold glass of milk.
More cheesecake recipes
If you enjoy creamy cheesecakes, here are a few other popular variations (titles only):
- NUTELLA SWIRL CHEESECAKE (no‑bake)
- TRIPLE CHOCOLATE NO‑BAKE CHEESECAKE
- RUSTIC PRESSED COTTAGE CHEESE CHEESECAKE
- BEST LEMON CHEESECAKE
- NO‑BAKE BLUEBERRY CHEESECAKE BARS
How to store mini banana cheesecakes
Store the cheesecakes in an airtight container in the refrigerator for up to 5–7 days. To freeze, omit the whipped cream topping and place cooled cheesecakes in an airtight container or freezer bag; they will keep for up to 3 months. Thaw them in the refrigerator before serving and add fresh whipped cream just before serving.
MINI BANANA CHEESECAKES
Author: Julia
This recipe makes 24 mini cheesecakes—great for parties, coffee time, or a sweet afternoon treat.
Details
Prep Time: 20 mins · Cook Time: 20 mins · Resting Time: 6 hrs · Total Time: 6 hrs 40 mins
Course: Dessert · Cuisine: American · Servings: 24 pieces · Calories: 170 kcal (approx.)
Ingredients
For the crust
- 1 cup (80 g) graham crackers or crumbs
- 1/8 cup (30 g) butter, melted
- 2 tbsp granulated sugar
For the cream cheese filling
- 2 cups (450 g) cream cheese, room temperature
- 1/2 cup (115 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 small banana, blended
For the whipped cream topping
- 1 cup (250 ml) whipping cream
- 2 tbsp confectioners’ sugar
- 1/2 tsp vanilla extract
Instructions
For the crust
- Preheat the oven to 350°F (180°C) and place the rack in the middle position.
- Line a 24‑cup mini muffin pan with liners. In a small bowl combine graham cracker crumbs, sugar, and melted butter.
- Divide about 2 teaspoons of the crumb mixture into each cup and press firmly to pack. Bake 5 minutes, then remove and let cool slightly.
For the cream cheese filling
- In a medium bowl, beat the cream cheese with sugar until smooth and creamy, about 5–10 minutes. Add the egg, vanilla, and blended banana and mix until combined.
- Spoon about 1 to 1½ tablespoons of filling into each prepared cup, filling roughly two‑thirds full.
- Bake at 325°F (160°C) for 10–15 minutes or until the tops are set. Cool 10–15 minutes, then cover and refrigerate for at least 6 hours.
For the whipped cream topping
- Whip the cream with confectioners’ sugar and vanilla until soft peaks form.
- Pipe or spoon the whipped cream onto chilled mini cheesecakes just before serving.
Notes
- To make 12 regular‑size cheesecakes, use a 12‑cup muffin pan and increase baking time to about 20 minutes.
- Room‑temperature ingredients and thorough mixing give the smoothest texture.
- You can replace the banana with berry purées—strawberries, raspberries, or blueberries—if preferred.
PIN IT FOR LATER!
Disclosure: Some links in this post may be affiliate links. If you choose to make a purchase through those links, I may earn a small commission that helps support this site. I only recommend products I trust and use myself.