These Banana Caramel Cheesecake Tartlets marry a buttery, crumbly shortcrust base with a silky cream cheese filling, ripe banana slices, and a swirl of caramel condensed milk.
Finished with a dusting of grated dark chocolate, they elevate simple pantry ingredients into an elegant, bite-sized dessert. Perfect for brunches, afternoon tea, or festive gatherings, this recipe walks you through making individual tartlets—ideal for portion control and presentation.
You’ll learn how to create a foolproof shortcrust dough, blind-bake it to golden perfection, and whip together a stabilized cheesecake filling that holds its shape. With minimal fuss and maximum flavor contrast—sweet bananas, tangy cream cheese, and rich caramel—these tartlets are destined to become a household favorite.
Ingredients
For the Shortcrust Tart Shells (makes 12)
180–200 g (1½ cups) all-purpose flour
100 g (⅓ cup + 1 Tbsp) unsalted butter, cold and cubed
1 large egg
50 g (¼ cup) granulated sugar
5 g (1 packet) vanilla sugar or 1 tsp vanilla extract
Pinch of salt
For the Banana Caramel Cheesecake Filling
1–2 ripe bananas, peeled and sliced
200 g (7 oz) cream cheese (e.g., Philadelphia), softened
30 g (3 Tbsp) powdered sugar
100 ml (½ cup) heavy whipping cream (33–36% fat)
200 g (7 oz) caramel condensed milk (dulce de leche)
For Decoration
20–30 g dark chocolate, finely grated or shaved
Equipment
12-cup muffin tin or 12-hole tartlet pan
Paper or silicone liners (optional)
Mixing bowls (one large, one medium)
Pastry cutter or two knives (for cutting in butter)
Whisk and electric hand mixer or stand mixer
Rolling pin (if you choose to roll dough)
Fork (for docking)
Baking weights (dried beans or rice)
Grater or microplane for chocolate
Method
1. Make the Shortcrust Dough
Combine Dry Ingredients: In a large bowl, whisk together 180–200 g flour, 50 g sugar, vanilla sugar (or extract), and a pinch of salt.
Cut in Butter: Add the cold, cubed butter. Using a pastry cutter or two knives, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces.
Add Egg & Knead: Crack in the egg and gently mix with a fork until the dough starts to come together. Use your hands to lightly knead, bringing the dough into a smooth ball—avoid overworking. If dry, add a teaspoon of cold water.
Chill: Flatten the dough into a disk, wrap in plastic, and refrigerate for 20–30 minutes to firm up.
2. Blind-Bake the Tart Shells
Preheat Oven: Preheat your oven to 180 °C (350 °F).
Prepare Pan: Lightly grease the muffin tin or line with paper liners.
Shape Dough: Divide chilled dough into 12 equal portions (~30 g each). Press each portion into the tin cavity, spreading it evenly across the bottom and up the sides. Use your fingertips to ensure uniform thickness (~3–4 mm).
Dock & Weigh: Prick the bottoms with a fork to prevent bubbling. Line each shell with parchment and fill with baking weights, dried beans, or rice.
Bake: Blind-bake 15 minutes. Remove weights and parchment, then bake 5 more minutes until lightly golden. Let cool to room temperature in the pan.
3. Prepare the Cheesecake Filling
Beat Cream Cheese & Sugar: In a medium bowl, beat 200 g softened cream cheese with 30 g powdered sugar until smooth.
Whip Cream: In a separate bowl, whip 100 ml heavy cream to medium-stiff peaks.
Fold Together: Gently fold the whipped cream into the sweetened cream cheese until just combined—avoid deflating.
4. Assemble and Garnish
Layer Bananas: Arrange one or two banana slices in the bottom of each cooled tart shell.
Pipe or Spoon Filling: Transfer the cheesecake mixture into a piping bag or spoon. Pipe or dollop filling over bananas, filling each shell to the top.
Drizzle Caramel: Spoon 1–2 teaspoons of caramel condensed milk onto each tartlet and swirl gently with a toothpick.
Top with Chocolate: Grate or shave dark chocolate over the tarts for a finishing flourish.
Tips & Tricks
Butter Temperature: Keep butter cold—this yields a flakier crust. Chill the dough if it softens during handling.
Even Shells: Press dough evenly into tin cavities; thinner spots bake faster and can scorch.
Stabilize Filling: For a firmer set, add 1 teaspoon unflavored gelatin dissolved in 1 tablespoon warm water to the cheesecake mixture before folding in the whipped cream.
Banana Freshness: Toss banana slices in a little lemon juice if making ahead to prevent browning.
Make-Ahead: Fully assemble and refrigerate tartlets up to 24 hours ahead; top with chocolate just before serving.
Variations
Mixed Fruit: Swap bananas for thin apple or pear slices; increase powdered sugar slightly for tart fruit.
Chocolate Crust: Replace 20 g flour with 20 g cocoa powder for a chocolate-tinged base.
Nutty Crunch: Sprinkle crushed toasted pecans or almonds over the caramel swirl.
Berry Swirl: Use berry jam or compote instead of caramel for a fruity variation.
Storage and Serving
Refrigeration: Store finished tartlets in an airtight container for up to 3 days. Let sit at room temperature 10 minutes before eating.
Freezing: Freeze unfilled, blind-baked shells for up to 1 month. Thaw overnight before filling.
Presentation: Serve on a tiered stand or individual plates with a mint sprig for elegance.
Nutritional Information (per tartlet)
Calories: ≈220 kcal
Protein: 4 g
Carbohydrates: 22 g (Sugars: 10 g; Fiber: 1 g)
Fat: 12 g (Saturated Fat: 7 g)
Sodium: 120 mg
Frequently Asked Questions
Can I use ready-made pie crust?
Yes—linie a tartlet pan with store-bought dough, blind-bake as directed, and fill.
What’s caramel condensed milk?
It’s sweetened condensed milk boiled until it caramelizes (dulce de leche). You can buy it or simmer a can of condensed milk in water for 2–3 hours.
How do I prevent soggy bottoms?
Fully blind-bake the crust with weights and ensure tartlets cool completely before filling.
Can I halve the recipe?
Yes—divide ingredients by two and use a 6-cup muffin tin.
Is there a dairy-free option?
Substitute coconut cream for heavy cream and dairy-free cream cheese. Use vegan butter for the crust.
Why add vanilla sugar?
It infuses the crust with delicate vanilla aroma; vanilla extract works too.
Conclusion
These Banana Caramel Cheesecake Tartlets are a delightful combination of buttery crust, creamy tangy filling, sweet bananas, and rich caramel—all finished with a hint of dark chocolate.
Whether you’re a seasoned baker or a kitchen novice, this recipe’s clear steps and make-ahead tips will guide you to success. Serve them as a show-stopping finale to any meal, and watch them disappear bite by scrumptious bite. Bon appétit!