Description
These No-Bake Mini Banana Cream Pies are delightful individual desserts featuring a crunchy graham cracker crust, smooth and fluffy cream cheese filling, and topped with fresh banana slices and whipped cream with a hint of cinnamon. Perfect for a quick, crowd-pleasing treat that requires minimal baking.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 1 1/2 cups heavy cream
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Topping
- 2 ripe bananas, sliced
- 1/4 cup whipped cream for topping
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crusts.
- Mix Crust Ingredients: In a medium-sized bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
- Prepare Crust Mixture: Mix until the crumbs are evenly coated and resemble a sandy texture.
- Form Crusts: Spoon the crumb mixture into mini tart pans or a muffin tin, pressing down firmly to create the crust base.
- Bake Crusts: Bake in the oven for about 8 minutes until lightly golden and set.
- Cool Crusts: Remove from oven and let crusts cool completely on a wire rack.
- Whip Cream: In a large bowl, beat the heavy cream on medium-high speed using an electric mixer until soft peaks form; refrigerate.
- Prepare Cream Cheese Mixture: Beat softened cream cheese until smooth using a mixer.
- Add Sweeteners and Flavor: Add powdered sugar and vanilla extract to cream cheese and beat until combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Slice Bananas: Thinly slice the bananas evenly and set aside.
- Assemble Pies: Spoon a layer of the cream cheese filling into each cooled crust.
- Add Bananas: Arrange banana slices carefully over the filling in each mini tart.
- Top with Whipped Cream: Add a dollop of whipped cream on top of each pie.
- Sprinkle Cinnamon: Lightly sprinkle ground cinnamon over the whipped cream for extra flavor.
- Chill: Refrigerate the mini pies for at least 2 hours until chilled and firm.
- Remove from Pans: Carefully take the mini pies out of the tart pans or muffin tin.
- Serve: Serve cold and enjoy the creamy, fruity mini banana cream pies.
Notes
- Ensure the cream cheese is fully softened for a smooth filling.
- Press crust mixture firmly to prevent crumbling when removing from pans.
- The refrigeration step is crucial to allow the filling to set properly.
- You can use store-bought whipped cream for topping to save time.
- Optional: add chopped nuts on top for extra texture if desired (not included in original recipe).
