Why You’ll Love This Recipe
Creamy, dreamy, and perfectly portioned, these Mini Banana Cheesecakes with Maple Pecan Topping are a match made in dessert heaven. Each little cheesecake is bursting with banana flavor and finished with a golden drizzle of maple syrup and crunchy caramelized pecans. They’re rich yet balanced, indulgent but not heavy—ideal for dinner parties, holidays, or anytime you want to impress with minimal effort.
The combination of smooth banana cheesecake and the sweet, nutty topping makes every bite feel special. Plus, their mini size makes them easy to serve, store, and enjoy without the need for slicing. Dessert doesn’t get much better than this!
Table of Contents
Ingredients
For the crust:
- 1 cup graham cracker crumbs
- 2 tablespoons brown sugar
- 4 tablespoons unsalted butter, melted
For the banana cheesecake filling:
- 8 oz cream cheese, softened
- 1 ripe banana, mashed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- Pinch of salt
For the maple pecan topping:
- 1/2 cup chopped pecans
- 2 tablespoons maple syrup
- 1 tablespoon brown sugar
- Pinch of cinnamon (optional)
Directions
- Preheat oven to 325°F (163°C). Line a 12-cup muffin pan with paper liners.
- In a small bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press about 1 tablespoon into the bottom of each liner to form the crust.
- Bake the crusts for 5 minutes, then let cool slightly.
- In a medium bowl, beat cream cheese and granulated sugar until smooth. Add mashed banana, egg, vanilla, flour, and salt. Mix until creamy and well combined.
- Divide the cheesecake batter evenly among the crusts, filling each about 3/4 full.
- Bake for 18–22 minutes or until the centers are set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 1 hour.
- While chilling, toast pecans in a dry skillet for 2–3 minutes until fragrant. Add maple syrup, brown sugar, and cinnamon. Stir and cook for another 1–2 minutes until caramelized. Remove from heat.
- Spoon maple pecan topping over each cheesecake just before serving.
Servings and Timing
- Servings: 12 mini cheesecakes
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Cooling + Chilling Time: 1 hour 15 minutes
- Total Time: About 1 hour 55 minutes
Variations
- Nut-Free: Skip the pecans and top with whipped cream or banana slices.
- No-Bake Version: Use gelatin to firm the filling and chill completely instead of baking.
- Chocolate Drizzle: Add a drizzle of melted dark chocolate over the topping.
- Crust Twist: Use crushed vanilla wafers or gingersnaps instead of graham crackers.
- Spiced Cheesecake: Add 1/4 teaspoon cinnamon or nutmeg to the filling for warmth.
Storage and Reheating
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cheesecakes in a sealed container for up to 1 month. Thaw overnight and add topping before serving.
- Reheating: Not needed. These are best served chilled or slightly cool from the fridge.
FAQs
Can I use maple extract instead of syrup?
For the topping, real maple syrup works best for flavor and caramelization.
Can I double the recipe?
Yes! Just use two muffin tins or bake in batches.
Do these taste strongly of banana?
They have a mild banana flavor that blends beautifully with the maple and pecans.
Can I make them the night before?
Absolutely. In fact, they’re even better after chilling overnight.
What kind of cream cheese should I use?
Use full-fat cream cheese for the creamiest texture.
Are these good for parties?
Yes! They’re easy to serve, handheld, and always a crowd-pleaser.
Conclusion
These Mini Banana Cheesecakes with Maple Pecan Topping are the kind of dessert that makes everyone pause and savor. With a buttery crust, a smooth banana filling, and that irresistible maple-pecan crunch, they’re little bites of joy. Whether you serve them at a dinner party or enjoy one solo with coffee, they’re guaranteed to satisfy every sweet craving.
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