Oh yes — no-bake mini banana cream pies are adorable, creamy, and easy 🍌🥧 Perfect for a quick dessert! Here’s a simple recipe:
Ingredients (makes 6–8 mini pies)
For the crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 5 tbsp unsalted butter, melted
For the filling
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 2–3 ripe bananas, sliced
For topping
- Whipped cream
- Chocolate shavings or caramel drizzle (optional)
Instructions
1. Make the crust
- Mix graham cracker crumbs, sugar, and melted butter until evenly combined
- Press mixture into mini tart pans or muffin tins
- Chill in the fridge 10–15 minutes to set
2. Make the filling
- Beat cream cheese, powdered sugar, and vanilla until smooth
- Whip heavy cream separately until stiff peaks form
- Gently fold whipped cream into cream cheese mixture until creamy
3. Assemble pies
- Place a few banana slices on the bottom of each crust
- Spoon or pipe the cream filling on top
- Add more banana slices on top if desired
4. Chill
- Refrigerate 2–3 hours (or overnight) until firm
5. Serve
- Top with whipped cream and optional chocolate shavings or caramel drizzle
- Serve chilled
Tips / Variations
- Mini vs. full-size: Use muffin tins for minis or a 9-inch pie pan for a full pie
- Banana layer: Brush bananas with a tiny bit of lemon juice to prevent browning
- Flavor twist: Add a teaspoon of rum extract or a dash of cinnamon to the filling
If you want, I can give a super quick 15-minute version that uses store-bought mini crusts and is perfect for last-minute dessert prep.
Do you want me to do that?
