1. Prepare the Crust

Start by preparing the graham cracker crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and optional cinnamon. Mix them together until well combined.

Add the melted butter to the dry ingredients and stir until the mixture is evenly moistened. The butter should help bind the crumbs together, creating a crumbly yet firm texture once pressed into the muffin pan.

Next, line a 12-cup muffin tin with paper liners. Spoon about one tablespoon of the graham cracker mixture into each cup, then use the back of a spoon to press the crumbs down firmly to form an even, compact crust. This will create the base for your mini cheesecakes.

2. Make the Cheesecake Filling

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar together until smooth and creamy. This process should take about 2-3 minutes. The mixture should be fluffy and free of lumps, creating a smooth base for the cheesecake filling.

Add the mashed bananas to the cream cheese mixture and beat until fully incorporated. The ripe bananas will add natural sweetness and a creamy texture to the filling. If you’d like, you can add a pinch of ground cinnamon at this stage for extra flavor, or leave it out if you prefer a more neutral flavor.

Next, add the eggs one at a time, beating well after each addition. This ensures that the eggs are evenly incorporated into the mixture, resulting in a smooth filling. Add the vanilla extract and sour cream, and continue mixing until all the ingredients are fully combined. If you prefer a thicker filling, you can add 2 tablespoons of flour to the mixture, though this step is optional.

3. Fill the Muffin Tin

Once the cheesecake filling is ready, spoon the mixture evenly over the graham cracker crusts in the muffin tin. Fill each muffin cup almost to the top, leaving just a small space to avoid spilling over during baking. Use a spoon or an offset spatula to smooth the tops of the cheesecakes.

The banana cheesecake mixture should be evenly distributed, and you can lightly tap the muffin tin on the counter to help settle the filling and remove any air bubbles.

4. Bake the Mini Cheesecakes

Preheat your oven to 325°F (163°C). Bake the mini cheesecakes for about 20-25 minutes, or until the edges are set and the center is still slightly jiggly. The cheesecakes should be firm but not overbaked, so be careful not to leave them in the oven for too long.

To test for doneness, gently shake the pan. If the filling moves slightly but does not ripple, the cheesecakes are ready. Overbaking can result in a dry texture, so it’s important to remove them while they are still slightly soft in the center.

5. Cool the Mini Cheesecakes

Once the mini cheesecakes are done baking, remove them from the oven and allow them to cool in the muffin tin for about 10 minutes. This helps prevent them from cracking as they cool. After 10 minutes, transfer the cheesecakes to a wire rack to cool completely.

Once the cheesecakes have cooled to room temperature, cover the muffin tin with plastic wrap or aluminum foil and refrigerate for at least 30 minutes, or until they are fully chilled. Chilling allows the flavors to meld together and gives the cheesecake filling time to firm up for the perfect creamy texture.

6. Top and Serve

Once the cheesecakes have chilled, they are ready to be served. If desired, top each mini cheesecake with a slice of fresh banana and drizzle with caramel sauce for an added touch of sweetness. You can also add a dollop of whipped cream on top for extra creaminess and visual appeal.

For an extra special presentation, you can garnish with a sprinkle of cinnamon or a few toasted coconut flakes. The mini cheesecakes are also delicious on their own, but the toppings add an extra layer of flavor and texture that elevate the overall dessert.