Naturally sweet and full of flavour, these Mini Banana Cheesecakes feature a nutty oat-walnut crust and a smooth banana-infused filling. Each bite tastes like a cross between banana pudding and cheesecake - light, creamy, and perfectly spiced with a hint of cinnamon. A delightful twist on the classic that’s perfect any time of year.
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Why You'll Love This Recipe
A cozy twist on classic cheesecake, filled with natural banana sweetness and warm hints of cinnamon.
- Creamy banana filling with a light, balanced sweetness
- Nutty oat-walnut crust for added texture and flavour
- Simple ingredients, no fancy tools required
- Perfect for brunches, gatherings, or everyday treats
Ingredients
- For the crust:
- Rolled oats - Adds texture and a mild, toasty flavour.
- Walnuts - Provide a nutty crunch; you can also use almonds or graham crumbs.
- Sugar - Optional, for a touch of sweetness.
- Melted unsalted butter - Helps the crust hold together.
- Salt - Enhances flavour balance.
- For the filling:
- Cream cheese - Softened to room temperature for a smooth texture.
- Ripe banana - Mashed for natural sweetness and flavour.
- Sugar - Or substitute with honey or maple syrup.
- Vanilla extract - Complements the banana flavour.
- Sour cream or Greek yogurt - Adds a light tang and creaminess.
- Cinnamon - Adds warmth and depth.
- Flour or cornstarch - Helps the cheesecake set properly.
- Egg - Creates a rich, creamy texture once baked.
- Optional toppings:
- Whipped cream, toasted coconut, or banana slices.
See recipe card for quantities.
Instructions
STEP 1: Preheat oven to 325°F (160°C). Line a 6-cup muffin tray with paper or silicone liners.
STEP 2: Crust: process ½ cup rolled oats + ½ cup walnuts to fine crumbs. Mix in 1 tablespoon sugar, 2 tablespoon melted butter, pinch salt. Divide, press, bake 6–7 minutes until lightly golden; cool.
STEP 3: Filling: beat 6 oz (170 g) softened room temperature cream cheese 1 minute.
STEP 4: Mash ½ large ripe banana to ¼ cup (50 g); add to bowl with 3 tablespoon sugar (or 2 tablespoon honey/maple), ½ teaspoon vanilla, 1 tablespoon sour cream or Greek yogurt, ¼ teaspoon cinnamon, and 1 tablespoon flour or cornstarch. Beat until smooth.
STEP 5: Beat 1 egg separately; fold in by hand just to combine.
STEP 6: Portion into crusts; bake 20 minutes until set with a slight jiggle.
STEP 7: Cool 30 minutes, then chill 4–6 hours (overnight best).
STEP 8: Topping (optional): whip ½ cup cold cream with 1 tablespoon icing sugar to stiff peaks; pipe/spoon on. Garnish with toasted coconut and a banana slice.
Storage and Equipment
Store your mini cheesecakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze them for up to 2 months, then just thaw the cheesecakes in the fridge before serving - they taste just as creamy once chilled again. Freeze without the whipped topping and add it fresh before serving.
A food processor helps grind the oat-walnut crust, and a hand mixer makes the filling smooth. You’ll also need a mixing bowl, spatula, and muffin tray lined with paper or silicone liners.
Toasty's Tips
- Use ripe bananas. The more brown spots, the sweeter and more flavourful your cheesecakes will be.
- Mash well. Smooth banana purée mixes more evenly into the filling.
- Add a touch of flour or cornstarch. This helps absorb the banana’s natural moisture and prevents a soft, wet texture.
- Cool completely before chilling. Sudden temperature changes can cause cracks or condensation.
- Garnish right before serving. Add whipped cream and banana slices just before eating to keep them fresh.
Other Recipes to Try:
Looking for other Mini Cheesecake recipes like this? Try these:
📖 Recipe
Mini Banana Cheesecakes
Suggested Equipment
Ingredients
Walnut Oat Crust
- ½ cup rolled oats
- ½ cup walnuts
- 1 tablespoon sugar
- 2 tablespoon unsalted butter - melted
Cheesecake Filling
- 6 oz full-fat cream cheese - ¾ block, softened at room temperature
- ¼ cup mashed banana
- 3 tablespoon sugar
- ½ teaspoon vanilla extract
- 1 tablespoon sour cream
- ¼ teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 large egg
Whipped Cream Topping (optional)
- ½ cup heavy cream - cold
- 1 tablespoon powdered sugar
Instructions
- Preheat to 325°F (160°C); line a 6-cup muffin tray.
- Crust: process ½ cup rolled oats + ½ cup walnuts to fine crumbs. Mix in 1 tablespoon sugar, 2 tablespoon melted butter, pinch salt. Divide, press, bake 6–7 minutes until lightly golden; cool.
- Filling: beat 6 oz (170 g) softened cream cheese 1 minute.
- Mash ½ large ripe banana to ¼ cup (50 g); add to bowl with 3 tablespoon sugar (or 2 tablespoon honey/maple), ½ teaspoon vanilla, 1 tablespoon sour cream or Greek yogurt, ¼ teaspoon cinnamon, and 1 tablespoon flour or cornstarch. Beat until smooth.
- Beat 1 egg separately; fold in by hand just to combine.
- Portion into crusts; bake 20 minutes until set with a slight jiggle.
- Cool 30 minutes, then chill 4–6 hours (overnight best).
- Topping (optional): whip ½ cup cold cream with 1 tablespoon icing sugar to stiff peaks; pipe/spoon on. Garnish with toasted coconut and a banana slice. Refrigerate up to 5 days or freeze up to 2 months.
Notes
- Watch the step-by-step video tutorial here.
- Note: macros/calories are based on cheesecake only (without the optional whipped cream topping)
- Use ripe bananas. The more brown spots, the sweeter and more flavourful your cheesecakes will be.
- Add a touch of flour or cornstarch. This helps absorb the banana’s natural moisture and prevents a soft, wet texture.
- Cool completely before chilling. Sudden temperature changes can cause cracks or condensation.
- Garnish right before serving. Add whipped cream and banana slices just before eating to keep them fresh.
- Mash well. Smooth banana purée mixes more evenly into the filling.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
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