Mini Cinnamon Crunch Banana Cheesecakes

Instructions:

1. Preheat oven:
   Set oven to 325°F (165°C). Line a standard 12-cup muffin tin with paper liners.
2. Make the crust:
   In a small bowl, stir together the graham cracker crumbs, melted butter, sugar, and cinnamon until combined. Divide the mixture evenly among liners and press firmly into the bottom. Bake for 5 minutes. Let cool slightly.
3. Prepare the filling:
   In a mixing bowl, beat the softened cream cheese with sugar until smooth. Add mashed banana, egg, vanilla, cinnamon, and nutmeg. Mix just until everything is well blended—do not overbeat.
4. Assemble and bake:
   Spoon the filling into the crusts, filling each liner about 3/4 full. Bake for 16–18 minutes, or until centers are just set with a slight jiggle. Cool at room temperature, then refrigerate for at least 2 hours.
5. Top and serve:
   Once chilled, top with a swirl of whipped cream. Sprinkle with crushed cereal or graham crumbs, and add banana slices just before serving, if desired.

Variations :

• Use vanilla wafers instead of graham crackers for a banana pudding-style crust.
• Swap in maple syrup or brown sugar for a richer sweetness.
• Add a spoonful of peanut butter to the filling for a banana-peanut cheesecake twist.

Tips :

• To prevent cracks, avoid overmixing and overbaking the filling.
• For a firmer crust, chill the pressed crusts for 10 minutes before baking.
• Only add cereal topping right before serving to maintain crunch.

These mini cheesecakes offer everything you love about banana desserts and classic cheesecake—with a playful, cinnamon-laced twist in every bite.