Ingredients

For the crust:

• 1 cup graham cracker crumbs (or digestive biscuits, finely crushed)

• 2 tbsp granulated sugar

• 4 tbsp unsalted butter, melted

For the cheesecake filling:

• 16 oz (450 g) cream cheese, softened

• 2/3 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 cup sour cream (or Greek yogurt)

For the caramelized bananas:

• 2 ripe but firm bananas, sliced into thick rounds

• 3 tbsp unsalted butter

• 1/4 cup brown sugar

• 1 tsp vanilla extract

• 1/2 tsp ground cinnamon (optional)

• A pinch of salt

For garnish (optional):

• Fresh mint leaves

• Extra caramel drizzle

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Instructions

1. Make the crust

1. Preheat oven to 325°F (160°C).

2. Line a muffin tin with paper liners.

3. In a bowl, combine graham cracker crumbs, sugar, and melted butter.

4. Press about 1 tablespoon of the mixture firmly into each liner to form the base.

2. Prepare the cheesecake filling

1. In a large mixing bowl, beat cream cheese until smooth.

2. Add sugar and mix until fluffy.

3. Beat in eggs one at a time, then add vanilla and sour cream.

4. Spoon filling over crusts, filling each liner about 2/3 full.

3. Bake

1. Bake for 18–20 minutes, or until centers are just set.

2. Turn off oven, crack the door open, and let cheesecakes rest for 10 minutes (prevents cracking).

3. Cool to room temperature, then refrigerate for at least 2 hours.

4. Caramelize the bananas

1. In a skillet, melt butter over medium heat.

2. Add brown sugar, cinnamon, and a pinch of salt. Stir until bubbly.

3. Add banana slices and cook for 1–2 minutes per side, until golden and glazed.

4. Remove from heat and let syrup slightly thicken.

5. Assemble

1. Place one caramelized banana slice on top of each cheesecake.

2. Spoon extra syrup over the top for a glossy finish.

3. Garnish with a mint leaf if desired.

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🌟 Serving Suggestion

Serve chilled or at room temperature with a drizzle of extra caramel or a dollop of whipped cream. Perfect for parties or indulgent tea-time treats!