Name: Mini Banana Coconut Cheesecakes
Prep time: 20 min
Cook time: PT-487013H11M18S
Total time: 2 h 40 min
Cuisine: Tropical
Ingredients: 1 cup graham cracker crumbs; 1/4 cup sugar; 1/4 cup unsalted butter, melted; 1/2 teaspoon vanilla extract; 16 oz cream cheese, softened; 1/2 cup sour cream; 1/2 cup sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ripe banana, mashed; 1/4 cup shredded coconut (plus extra for topping); 1/4 cup toasted shredded coconut; Sliced banana (optional, for garnish); Whipped cream (optional)

Why You’ll Love This Recipe

Mini Banana Coconut Cheesecakes are a delightful tropical treat that brings together the best of both worlds: a rich, creamy cheesecake base and the sweetness of bananas and coconut. The smooth cheesecake filling has a hint of banana flavor, while the coconut adds a wonderful texture and extra sweetness. With a buttery graham cracker crust and a hint of toasted coconut on top, these mini cheesecakes are the perfect dessert for any occasion. They’re easy to make, and the individual servings make them a crowd-pleaser that’s both elegant and fun.

Ingredients

For the crust:

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted
1/2 teaspoon vanilla extract

For the filling:

16 oz cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 ripe banana, mashed
1/4 cup shredded coconut (plus extra for topping)

For the topping:

1/4 cup toasted shredded coconut
Sliced banana (optional, for garnish)
Whipped cream (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 325°F (163°C). Line a muffin tin with paper cupcake liners or grease it lightly with non-stick spray.
Prepare the crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is well combined.
- Spoon about 1 tablespoon of the crust mixture into the bottom of each muffin cup, pressing it down gently with the back of a spoon to form an even layer.
- Bake the crusts for 5-7 minutes, then remove from the oven and set aside to cool.
Prepare the filling:
- In a large bowl, beat the cream cheese, sour cream, and sugar together until smooth and creamy using an electric mixer.
- Add the egg and vanilla extract, and mix until fully combined.
- Stir in the mashed banana and shredded coconut until well incorporated.
Assemble the cheesecakes:
- Spoon the cheesecake filling over the cooled crusts, filling each muffin cup nearly to the top.
- Smooth the tops with a spatula to make them even.
Bake:
- Bake the mini cheesecakes for 18-20 minutes, or until the filling is set and lightly golden on top. The centers should still be slightly jiggly.
- Let the cheesecakes cool in the tin for 10-15 minutes, then transfer them to a wire rack to cool completely. Once cool, refrigerate them for at least 2 hours to allow them to firm up.
Toast the coconut:
- While the cheesecakes are cooling, toast the shredded coconut by spreading it out on a baking sheet and baking it at 350°F (175°C) for about 5 minutes, stirring halfway through, until it’s golden and fragrant. Keep an eye on it to prevent burning.
Top the cheesecakes:
- Once the cheesecakes are chilled, sprinkle them with toasted coconut. You can also add a slice of banana or a dollop of whipped cream for extra decoration.
Serve and enjoy: Serve chilled and enjoy the tropical flavors of these mini banana coconut cheesecakes!

Servings and Timing

This recipe makes about 12 mini cheesecakes. The preparation time is about 20 minutes, with an additional 5-7 minutes for baking the crust. The mini cheesecakes will need about 18-20 minutes of baking time, plus 2 hours of chilling before they’re ready to serve.

Variations

Chocolate Drizzle: Drizzle some melted chocolate over the top of the cheesecakes for a chocolate-banana twist.
Almond Crust: Swap the graham cracker crumbs for crushed almond cookies or nuts for a different flavor in the crust.
Banana Cream Pie Cheesecake: Top with a dollop of banana pudding and whipped cream for a “banana cream pie” version.
Caramel Topping: Drizzle caramel sauce over the top of the cheesecake for added richness and flavor.

Storage/Reheating

Store the mini cheesecakes in an airtight container in the refrigerator for up to 4 days. These cheesecakes are best served cold and should be kept chilled until you’re ready to serve. If you have leftovers, you can freeze them for up to 2-3 months. To freeze, wrap the cheesecakes tightly in plastic wrap and foil, then store in a freezer-safe container. Thaw them overnight in the fridge before serving.

FAQs

Can I use a different type of crust for these mini cheesecakes?

Yes! You can use digestive biscuit crumbs, vanilla wafer crumbs, or even a coconut-based crust for a different flavor.

Can I use a different fruit instead of banana?

You can use other fruits like strawberries, mangoes, or even blueberries. Just be sure to adjust the flavor of the filling to complement the fruit you choose.

Can I make these cheesecakes ahead of time?

Absolutely! These mini cheesecakes can be made a day or two ahead of time. Just be sure to store them in the refrigerator.

Can I skip the coconut in the filling?

Yes, if you’re not a fan of coconut, you can leave it out of the filling. The cheesecakes will still be delicious with just the banana flavor.

How can I make the crust less sweet?

To reduce the sweetness, you can cut back on the sugar in the crust. Alternatively, use unsweetened graham cracker crumbs.

Can I freeze the crust and filling separately?

Yes! You can freeze the crusts and the cheesecake filling separately. Assemble the mini cheesecakes when you’re ready to bake them.

Can I make these cheesecakes in a regular-sized pan?

You can make these cheesecakes in a regular 9-inch cheesecake pan, but the baking time will be longer—around 35-40 minutes. Be sure to check for doneness by gently shaking the pan.

Can I use non-dairy ingredients?

Yes! You can substitute non-dairy cream cheese and sour cream for a dairy-free version. Coconut milk or almond milk can be used in place of the heavy cream if needed.

What other fruits can I use for topping?

You can top these mini cheesecakes with a variety of fruits, such as sliced strawberries, blueberries, or kiwi for a fresh and vibrant look.

How do I know when the mini cheesecakes are done?

The mini cheesecakes are done when the edges are lightly golden and the center is just set with a slight jiggle. They will firm up as they chill.

Conclusion

Mini Banana Coconut Cheesecakes are a tropical delight that brings together creamy cheesecake, sweet banana, and toasted coconut for a delicious, bite-sized treat. Whether you’re hosting a summer party or craving a tropical indulgence, these mini cheesecakes are the perfect dessert to serve. Their rich, creamy filling, paired with a buttery crust and topped with toasted coconut, makes each bite a little bit of paradise.

Mini Banana Coconut Cheesecakes