Irresistible Banana Foster Cheesecake Cups: Mini Dessert Magic

Banana Foster Cheesecake Cups offer an exquisite culinary journey, transforming a classic New Orleans dessert into a delightful, individual treat. Have you ever craved the rich, caramelized warmth of Bananas Foster, perfectly paired with the cool, creamy tang of a cheesecake? I am absolutely thrilled to share a recipe that masterfully combines these two beloved desserts into one sensational package.

The original Bananas Foster, created at Brennan’s Restaurant in New Orleans in 1951, is a vibrant celebration of flambéed bananas in a butter, brown sugar, and rum sauce. This iconic dessert, known for its dramatic presentation and irresistible flavor, has now inspired a new, convenient form. What makes these Banana Foster Cheesecake Cups so utterly irresistible is the harmonious blend of textures and tastes: a buttery graham cracker crust, a velvety smooth cheesecake filling, and the crowning glory of sweet, rum-infused bananas. They are not only incredibly delicious but also perfectly portioned, making them an ideal elegant dessert for gatherings or a luxurious personal indulgence. I believe you’ll adore how easy it is to bring this sophisticated flavor profile into your home kitchen, offering a dessert that truly stands out.

Ingredients:

• For the Graham Cracker Crust:

• 1 ½ cups (about 180g) finely crushed graham cracker crumbs (from approximately 12-14 full graham cracker sheets)
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon (optional, but I personally love the subtle warmth and fragrance it adds to the crust, complementing the banana foster beautifully!)
• 6 tablespoons (85g) unsalted butter, melted

• For the Cheesecake Filling:

• 2 (8-ounce / 226g each) packages full-fat cream cheese, softened to true room temperature. This is an absolutely crucial step for achieving a perfectly smooth and lump-free cheesecake filling.
• ½ cup (100g) granulated sugar
• 2 large eggs, also at room temperature
• 1 teaspoon pure vanilla extract (the good stuff!)
• ¼ cup (60ml) sour cream or full-fat plain Greek yogurt, at room temperature (this adds a lovely tang and an incredibly rich, creamy texture to our Banana Foster Cheesecake Cups).
• Pinch of salt (just a little bit helps to balance and enhance all the sweet flavors)

• For the Banana Foster Topping:

• 4 tablespoons (56g) unsalted butter
• ½ cup (100g) packed light brown sugar
• ¼ teaspoon ground cinnamon (this truly ties in with the crust and the overall flavor profile)
• Pinch of salt
• ¼ cup (60ml) dark rum (I highly recommend a good quality dark rum for that authentic, deep, caramelized flavor. If you prefer a non-alcoholic version, you can substitute with 1/2 teaspoon banana extract mixed with 1/4 cup water or just increase the vanilla extract slightly.)
• 3 ripe but firm bananas, sliced into ½-inch thick rounds. We want them ripe enough for sweetness but still firm enough to hold their shape when cooked.
• 1 teaspoon pure vanilla extract

• For Garnish (Optional, but makes these Banana Foster Cheesecake Cups extra special!):

• Freshly whipped cream or a small scoop of premium vanilla bean ice cream
• A light dusting of extra ground cinnamon or powdered sugar

Preparing the Graham Cracker Crust

1. Preheat and Prepare Your Muffin Tin: To begin, preheat your oven to a precise 325°F (160°C). Then, prepare a standard 12-cup muffin tin. I find it works best to line each cup with paper liners, and if you want extra protection against sticking and easier removal, you can even double up on the liners. This ensures your Banana Foster Cheesecake Cups come out looking their absolute best.
2. Combine Dry Crust Ingredients: In a medium-sized mixing bowl, combine the finely crushed graham cracker crumbs, granulated sugar, and your optional ground cinnamon. Use a fork or a whisk to thoroughly mix these dry ingredients together until they are evenly distributed. The cinnamon really adds a delightful aromatic base for the layers to come.
3. Incorporate the Melted Butter: Now, pour your melted unsalted butter into the dry crumb mixture. Mix everything together meticulously with a fork or your fingertips until all of the graham cracker crumbs are evenly moistened and resemble wet sand. It’s crucial that every crumb is coated, as this buttery bond is what will create a sturdy and delicious crust for your Banana Foster Cheesecake Cups.
4. Form the Crust Bases: Divide the graham cracker mixture evenly among the 12 prepared muffin cups. I often use a tablespoon or a small cookie scoop to get consistent portions. Using the bottom of a small, sturdy glass, a tart tamper, or even your clean thumb, firmly press the mixture down into an even, compact layer at the bottom of each paper liner. Applying firm pressure here is paramount; it prevents the crust from crumbling when you eventually bite into your finished cheesecake cup.
5. Pre-bake for Foundation: Carefully transfer the muffin tin to your preheated oven and bake for 8-10 minutes. This pre-baking step helps to set the crust, making it wonderfully crisp, and imparts a richer, slightly toasted, buttery flavor. Once baked, remove the tin from the oven and place it on a wire rack to allow the crusts to cool completely. It’s important for the crusts to be fully cooled before you add the cheesecake filling, preventing the butter from melting and potentially making the filling greasy.

Making the Silky Cheesecake Filling

6. Beat the Cream Cheese Until Silky Smooth: In a large mixing bowl, using an electric mixer (either a stand mixer fitted with the paddle attachment or a powerful hand-held mixer), beat the softened cream cheese on medium speed for a good 2-3 minutes. You are aiming for an incredibly smooth, light, and airy texture, completely devoid of any lumps. I cannot stress enough how important it is not to rush this step! If your cream cheese isn’t sufficiently soft or isn’t beaten until absolutely smooth, your final Banana Foster Cheesecake Cups will have an undesirable lumpy texture. Make sure to frequently scrape down the sides and bottom of the bowl with a rubber spatula to ensure uniform beating.
7. Gradually Add Sugar: With the mixer still running on medium speed, gradually add the granulated sugar to the beaten cream cheese. Continue mixing for another 1-2 minutes until the sugar is fully incorporated and the mixture appears even lighter and fluffier. Again, pause to scrape down the bowl to ensure no sugar crystals are left unincorporated.
8. Gently Incorporate Eggs: Reduce the mixer speed to low. Add the eggs one at a time, mixing just until each egg is fully incorporated into the batter. It is vital not to overmix at this stage after adding the eggs. Overmixing can introduce too much air into the batter, which often leads to the cheesecake puffing up excessively during baking and subsequently cracking as it cools. We’re aiming for a dense, luscious, and creamy consistency for these exquisite Banana Foster Cheesecake Cups.
9. Fold in Remaining Wet Ingredients: Gently stir in the pure vanilla extract, the room temperature sour cream (or Greek yogurt), and the pinch of salt. Mix on the lowest speed just until everything is combined. Once more, avoid overmixing. The sour cream not only enhances the creaminess but also provides a lovely subtle tang that perfectly balances the sweetness of the cheesecake and the coming banana foster topping. Give the bowl one final scrape to ensure your filling is flawlessly blended.
10. Fill the Crusts: Carefully spoon or pour the velvety cheesecake filling evenly over the cooled graham cracker crusts in each muffin liner. I typically fill them about ¾ full. After filling, gently tap the muffin tin a few times against your countertop. This simple action helps to release any trapped air bubbles, contributing to a wonderfully smooth top on your finished Banana Foster Cheesecake Cups.
11. Bake the Cheesecakes: Return the muffin tin to your preheated oven (still at 325°F / 160°C). Bake for approximately 18-22 minutes. The cheesecakes are ready when the edges appear set, but the centers still exhibit a slight, delicate jiggle when you gently shake the pan. They will continue to set and firm up significantly as they cool.
12. The Slow Cool Down: Once baked, turn off your oven, but don’t remove the cheesecakes immediately. Instead, crack the oven door slightly open and allow the cheesecake cups to rest inside the cooling oven for about 15 minutes. This gradual cooling process is a brilliant trick to help prevent those dreaded cracks on the surface of your cheesecakes. After 15 minutes, remove the muffin tin from the oven and transfer the individual cheesecake cups (still in their liners in the tin) to a wire rack to cool completely at room temperature. This can take anywhere from 1 to 2 hours, depending on your kitchen’s temperature.

Chilling the Cheesecake Cups

13. Thorough Chilling is Non-Negotiable: Once the cheesecake cups have completely cooled to room temperature, cover the muffin tin loosely with plastic wrap and transfer it to the refrigerator. This chilling step is absolutely mandatory and should not be skipped or rushed. Allow the cheesecake cups to chill for a minimum of 4 hours, but ideally, for the best results, let them chill overnight. This extended cooling period allows the cheesecake to firm up properly, develop its full, rich flavor, and makes it incredibly easy to handle and serve. Trust me, patience truly pays off when making these utterly delectable Banana Foster Cheesecake Cups!
14. Easy Removal: Once thoroughly chilled and firm, gently lift each cheesecake cup out of the muffin tin by grasping the edges of the paper liners. At this point, you have the option to carefully peel away the paper liners for a more elegant presentation, or you can leave them on until just before serving for easier handling and less mess.

Crafting the Irresistible Banana Foster Topping

Now, let’s prepare the glorious banana foster topping that will transform these already delightful Banana Foster Cheesecake Cups into a truly extraordinary dessert experience!

15. Melt the Butter: In a medium-sized, heavy-bottomed skillet or frying pan, melt the unsalted butter over medium heat. Ensure your pan is large enough to accommodate all the banana slices in a single layer later, as this will help them cook evenly.
16. Create the Caramel Base: Once the butter is fully melted and begins to foam slightly, add the packed light brown sugar, ground cinnamon, and the pinch of salt. Stir continuously with a wooden spoon or a heat-resistant spatula until the brown sugar is completely dissolved and forms a smooth, bubbling caramel sauce. This usually takes about 2-3 minutes. Keep a close eye on it to prevent burning, as sugar can go from perfect to burnt very quickly.
17. Introduce the Rum (Optional Flambé): Carefully pour the dark rum into the simmering caramel. If you’re feeling adventurous and want to achieve that classic, dramatic flambé effect, you can carefully tilt the pan slightly towards an open flame (if using a gas stove) or carefully ignite the rum with a long-stemmed lighter or match. The flames will briefly burn off the alcohol, leaving behind a wonderfully rich, concentrated flavor. If you are not comfortable with flambéing, or if you are preparing a non-alcoholic version, simply allow the rum to simmer and reduce for about 1-2 minutes until some of the alcohol has cooked off. Always exercise extreme caution when working with open flames and alcohol in the kitchen, and ensure there are no flammable items nearby! For a completely non-alcoholic version, you could simply omit the rum here and perhaps add a tiny bit more vanilla extract or a dash of banana extract if you desire more banana flavor.
18. Gently Cook the Bananas: Once the rum has simmered down (or the flames have subsided), gently add the sliced bananas to the pan, arranging them in a single layer if possible. Cook the bananas for only 1-2 minutes per side, just until they are warmed through, lightly coated in the glorious caramel sauce, and become slightly tender but still retain their shape. We definitely want firm bananas, not mushy ones, to provide a lovely textural contrast to the creamy cheesecake.
19. Finish with Vanilla: Remove the pan from the heat. Stir in the pure vanilla extract. The residual heat from the pan will help to release the vanilla’s beautiful aroma and deepen the overall flavor. The banana foster topping should now be warm, glossy, and smell absolutely heavenly. Allow the topping to cool slightly before proceeding to assemble your Banana Foster Cheesecake Cups, as we don’t want to melt our perfectly chilled cheesecakes.

Assembling and Serving Your Banana Foster Cheesecake Cups

The moment has arrived – it’s time to bring all these incredible components together to create your show-stopping Banana Foster Cheesecake Cups!

20. Top with Banana Foster Goodness: Just before you’re ready to serve, generously spoon the warm (or slightly cooled) banana foster topping over each thoroughly chilled cheesecake cup. I personally love to ensure each cup gets a good helping of that rich, buttery caramel sauce along with several slices of the perfectly cooked, tender bananas.
21. Garnish and Present: If desired, add a luxurious dollop of freshly whipped cream or a small scoop of your favorite vanilla ice cream on top of the banana foster topping. A light dusting of ground cinnamon or a sprinkle of powdered sugar can add a beautiful and inviting finishing touch. These Banana Foster Cheesecake Cups are truly at their best when served fresh, allowing you to fully appreciate the delightful contrast between the cool, creamy cheesecake base and the warm, decadent, caramelized banana foster topping.

Storage and Make-Ahead Tips for Your Banana Foster Cheesecake Cups

I want to make sure you can enjoy these delightful treats at their absolute peak, so here are some helpful tips for storage and planning ahead.

22. Storing Assembled Cheesecake Cups: While these Banana Foster Cheesecake Cups are undeniably best enjoyed immediately after assembly, any leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Please keep in mind that the banana foster topping may become a little softer and the bananas might darken slightly over time, but rest assured, they will still be incredibly delicious and a wonderful treat.
23. Make-Ahead Cheesecake Base: The cheesecake cups themselves (without any topping) are fantastic for making in advance. You can prepare them up to 2-3 days ahead of time and store them in an airtight container in the refrigerator. This is a brilliant time-saver, especially if you’re planning for a special occasion or simply want to spread out your baking process. Just ensure they are thoroughly chilled before adding any topping.
24. Make-Ahead Banana Foster Topping: The banana foster topping truly shines brightest when it’s made fresh, just before you’re ready to serve. However, if your schedule demands it, you can prepare the topping up to 1 day in advance and store it in an airtight container in the refrigerator. When it’s time to serve, gently reheat the topping on the stovetop over low heat, stirring occasionally, until it’s warmed through. You might find it has thickened, so a tiny splash of water or rum can help loosen it back to the desired consistency. I personally find that the bananas maintain their best texture and flavor when cooked right before they are served, which is key to the ultimate enjoyment of these Banana Foster Cheesecake Cups.
25. Essential Tips for Success:
    • Room Temperature Ingredients are Gold: This is arguably the most critical tip! Ensure your cream cheese, eggs, and sour cream are at true room temperature. Cold ingredients will inevitably lead to a lumpy batter and a less smooth, potentially denser cheesecake. I always plan ahead and take them out of the refrigerator about 1-2 hours before I intend to start mixing.
    • Do Not Overmix the Batter: Once you’ve added the eggs to the cheesecake batter, mix only until they are just combined. Overmixing introduces an excessive amount of air, which can cause the cheesecake to puff up significantly during baking and then collapse or crack as it cools. We are aiming for wonderfully dense, rich, and creamy Banana Foster Cheesecake Cups, not airy or crumbly ones.
    • Patience with Cooling: Never rush the cooling process for the cheesecakes. The gentle, slow cool down in the oven, followed by complete cooling at room temperature, and finally the extended chill in the refrigerator, is absolutely essential for a perfectly set, deliciously firm, and crack-free cheesecake.
    • Flambéing Safety First: If you choose to attempt the flambéing step with the rum, please ensure there are no flammable items nearby your stove, and always have a fitted lid readily available to smother the flames if necessary. Using a long-stemmed lighter is also a safer option. If you are at all unsure or uncomfortable, simply allow the rum to simmer and cook off the alcohol without igniting it; your Banana Foster Cheesecake Cups will still be incredibly flavorful!
    • Quality Pan for Caramel: Employing a good quality, heavy-bottomed skillet for making the banana foster topping is highly recommended. A heavier pan distributes heat more evenly, which helps to prevent the caramel from burning too quickly or unevenly.
26. The Versatility of This Dish: While these are perfectly designed as individual Banana Foster Cheesecake Cups, the fundamental concepts of this creamy cheesecake filling and the decadent banana foster topping are incredibly versatile. You could easily adapt the cheesecake recipe to a full-sized cheesecake (adjusting baking times accordingly, of course) or use the banana foster topping as an absolutely divine accompaniment to pancakes, waffles, French toast, or even just plain vanilla ice cream for an instant upgrade. But for me, the individual Banana Foster Cheesecake Cups hold a special charm and are simply perfect as they are!
27. Remember to Enjoy the Process: Above all, remember that cooking and baking should be an enjoyable experience! Don’t stress too much about achieving absolute perfection on your very first try. The most important aspect is to have fun with the process and, of course, to savor the incredibly delicious outcome. These Banana Foster Cheesecake Cups are a true crowd-pleaser and are undoubtedly worth every bit of effort you put into them.

Conclusion:

If there’s one recipe I genuinely hope you’ll add to your baking repertoire, it’s these incredible treats. We’ve journeyed through the creation of a dessert that isn’t just a dish; it’s an experience, a symphony of flavors that truly sings. Imagine the rich, velvety texture of a classic cheesecake, perfectly balanced with the warm, caramel notes of perfectly sautéed bananas, kissed by a hint of rum and a whisper of cinnamon. It’s an indulgence that transcends the ordinary, offering a sophisticated yet comforting sweet escape in every single bite. I poured my heart into perfecting this recipe because I believe everyone deserves to enjoy a dessert that feels both familiar and utterly new. These aren’t just any mini cheesecakes; they represent a masterful blend of two beloved classics, transformed into a portable, portion-controlled delight that is surprisingly easy to execute, despite its gourmet presentation. The magic really happens when the creamy, tangy cheesecake meets the sweet, buttery caramelized bananas; it’s a revelation that will have your taste buds dancing. This is why I confidently say that these Banana Foster Cheesecake Cups are an absolute must-try. They promise to elevate any gathering, impress even the most discerning palates, and become a beloved staple in your dessert collection. The sheer delight of serving these up, watching faces light up with the first bite, is truly rewarding. They offer that ‘wow’ factor without demanding hours of intricate work, making them the perfect dessert for both novice bakers and seasoned pros alike. You’ll find yourself reaching for this recipe time and again, whether for a quick weeknight treat or a grand celebration.

Serving Suggestions & Creative Variations to Explore

Now that you’ve mastered the art of creating these delightful little treasures, let’s talk about how to present them and how you can make them uniquely yours. While they are utterly perfect just as they are, chilled to perfection, there are so many ways to enhance their appeal and adapt them to different tastes or occasions. For an extra touch of elegance, I love to serve them with a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of vanilla extract, right before serving. A delicate dusting of cinnamon or a few shavings of dark chocolate can also add a beautiful visual and textural contrast. If you’re feeling particularly fancy, a drizzle of extra caramel sauce or a sprinkle of toasted pecans or walnuts would be absolutely divine, adding another layer of crunch and nutty flavor that complements the soft cheesecake and bananas beautifully.

But don’t stop there! The beauty of this recipe lies in its versatility. If you’re preparing these for a family-friendly gathering where alcohol isn’t preferred, simply omit the rum from the banana foster topping. You can substitute it with a teaspoon of rum extract mixed with a tablespoon of water, or simply a little extra vanilla extract and a touch more banana flavor will do the trick perfectly. For a different fruit twist, imagine swapping out the bananas for other caramelized fruits like peaches, apples, or even a mix of berries, though you’d still be chasing the unique magic of the original Banana Foster profile. However, if you’re keen on exploring other fruit combinations, ensure the fruit is not too watery, or consider pre-cooking it slightly to reduce moisture. You could also experiment with the crust. While a classic graham cracker crust is fantastic, imagine the subtle spice of a ginger snap crust, or the rich, buttery flavor of a vanilla wafer crust. Each would bring its own unique character to the party. And for those who adore a chocolatey twist, a drizzle of chocolate ganache over the top, or even mixing a tablespoon of cocoa powder into the crust mixture, could transform these into an even more decadent experience. Feeling ambitious for a larger crowd? This recipe can easily be scaled up and baked in a springform pan to create a show-stopping full-sized cheesecake, simply adjusting baking times accordingly. The possibilities are truly endless, allowing you to personalize these treats to suit any preference or culinary whim.

Your Culinary Journey Awaits!

I truly hope this recipe inspires you to step into the kitchen and create something truly special. There’s an immense joy in baking, and even more so in sharing the fruits of your labor with loved ones. I promise you that the effort, no matter how minimal, will be richly rewarded with every bite of these exquisite cups. So, don’t hesitate! Gather your ingredients, put on your favorite apron, and embark on this delicious adventure. And please, once you’ve had a chance to whip up your own batch, I would absolutely love to hear about your experience. Did you add a unique twist? What was your favorite part of the process? Share your stories, your photos, and your triumphs! Your feedback and culinary experiments truly inspire me and the entire community. Happy baking, my friends – I can’t wait to see what amazing creations you conjure up!

Banana Foster Cheesecake Cups

Banana Foster Cheesecake Cups are creamy, individual-sized desserts that combine a cheesecake base with a caramelized banana topping. This layered dessert is simple to make, yet decadent enough to impress. It’s perfect for special occasions or just to satisfy your sweet tooth with a delightful mix of flavors.

Prep Time
45 Minutes

Cook Time
40 Minutes

Total Time
10 Minutes

Servings
12 cheesecake cups

Ingredients

• 1 ½ cups (180g) finely crushed graham cracker crumbs
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cinnamon (optional)
• 6 tablespoons (85g) unsalted butter, melted
• 2 (8-ounce / 226g each) packages full-fat cream cheese, softened to true room temperature
• ½ cup (100g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ¼ cup (60ml) sour cream or full-fat plain Greek yogurt, room temperature
• Pinch of salt
• 4 tablespoons (56g) unsalted butter
• ½ cup (100g) packed light brown sugar
• ¼ teaspoon ground cinnamon
• Pinch of salt
• ¼ cup (60ml) non-alcoholic rum alternative (e.g., 1/2 teaspoon banana extract mixed with 1/4 cup water, or slightly increased vanilla extract)
• 3 ripe but firm bananas, sliced into ½-inch thick rounds
• 1 teaspoon pure vanilla extract
• Freshly whipped cream (optional, for garnish)
• Small scoop of premium vanilla bean ice cream (optional, for garnish)
• Light dusting of extra ground cinnamon or powdered sugar (optional, for garnish)

Instructions

1. Step 1
   Preheat oven to 325°F (160°C). Line a standard 12-cup muffin tin with paper liners. In a medium bowl, combine graham cracker crumbs, granulated sugar, and optional ground cinnamon. Stir in melted unsalted butter until all crumbs are evenly moistened.
2. Step 2
   Divide the graham cracker mixture evenly among the 12 prepared muffin cups. Firmly press the mixture down into an even, compact layer at the bottom of each paper liner.
3. Step 3
   Bake for 8-10 minutes. Remove the tin from the oven and place it on a wire rack to cool completely.
4. Step 4
   In a large mixing bowl, beat softened cream cheese on medium speed for 2-3 minutes until incredibly smooth and airy, scraping down the bowl frequently. Gradually add granulated sugar, mixing for another 1-2 minutes until fully incorporated and the mixture is lighter.
5. Step 5
   Reduce mixer speed to low. Add eggs one at a time, mixing just until each egg is fully incorporated. Gently stir in vanilla extract, room temperature sour cream (or Greek yogurt), and a pinch of salt on the lowest speed until just combined. Avoid overmixing.
6. Step 6
   Spoon the velvety cheesecake filling evenly over the cooled graham cracker crusts, filling them about ¾ full. Gently tap the muffin tin a few times against the countertop to release air bubbles. Bake for approximately 18-22 minutes until edges are set but centers still exhibit a slight jiggle.
7. Step 7
   Once baked, turn off the oven, crack the oven door slightly, and allow the cheesecake cups to rest inside for about 15 minutes. Remove the muffin tin and transfer the cheesecake cups to a wire rack to cool completely at room temperature (1-2 hours).
8. Step 8
   Once completely cooled to room temperature, cover loosely and transfer to the refrigerator. Chill for a minimum of 4 hours, ideally overnight, until thoroughly firm. Gently lift each cheesecake cup out of the muffin tin, optionally peeling away paper liners, before serving.
9. Step 9
   In a medium-sized, heavy-bottomed skillet, melt 4 tablespoons unsalted butter over medium heat. Add packed light brown sugar, ground cinnamon, and a pinch of salt. Stir continuously for 2-3 minutes until sugar is completely dissolved and forms a smooth, bubbling caramel sauce.
10. Step 10
    Carefully pour the non-alcoholic rum alternative into the simmering caramel. Allow to simmer and reduce for about 1-2 minutes until some liquid has cooked off.
11. Step 11
    Gently add the sliced bananas to the pan, arranging them in a single layer. Cook for only 1-2 minutes per side, just until they are warmed through, lightly coated in sauce, and slightly tender but still retain their shape.
12. Step 12
    Remove the pan from the heat. Stir in 1 teaspoon pure vanilla extract. Allow the banana foster topping to cool slightly before proceeding to assemble.
13. Step 13
    Just before serving, generously spoon the warm (or slightly cooled) banana foster topping over each thoroughly chilled cheesecake cup. If desired, garnish with a dollop of freshly whipped cream or a small scoop of vanilla ice cream, and a light dusting of extra ground cinnamon or powdered sugar. Serve immediately for best enjoyment of temperature contrast.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.