Description
Banana Cheesecake Cupcakes are a delightful treat that combines the rich, creamy texture of cheesecake with the sweet, comforting flavor of ripe bananas. Perfect for any occasion, these cupcakes are easy to make and sure to impress.
Ingredients
Scale
- 1 cup cream cheese, softened
- 2 ripe bananas, mashed
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/4 cup brown sugar (for caramelized banana topping)
- 1 banana, sliced (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the crust.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the mashed bananas, granulated sugar, and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, mixing just until incorporated.
- Spoon the cheesecake batter over the prepared graham cracker crusts, filling each liner about 3/4 full.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly jiggly.
- In a small skillet over medium heat, add the sliced banana and brown sugar. Cook for about 2-3 minutes until caramelized.
- Remove the cupcakes from the oven and let them cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
- Once cool, place a caramelized banana slice on top of each cupcake for decoration.
- Enjoy these delightful cupcakes chilled or at room temperature.
Notes
- Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
- Freeze leftovers for up to three months; thaw at room temperature before serving.
- For a gluten-free version, use gluten-free graham cracker crumbs.
- For a vegan option, use plant-based cream cheese and flax eggs.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Banana, Cheesecake, Cupcakes, Dessert, Baking