Description
These Mini Banana Creams are the ultimate easy, no-bake dessert! A buttery graham cracker crust filled with a creamy banana mixture and topped with whipped cream—simple yet irresistible.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- 4 tbsp unsalted butter, melted
- 3 tbsp sugar
- Pinch of salt (optional)
For the Banana Cream Filling:
- 2 ripe bananas
- 1 ½ cups heavy cream (or coconut cream for a vegan option)
- 8 oz cream cheese, softened
- 1 tsp vanilla extract
- 1/3 cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- Pinch of salt
For Topping:
- ½ cup whipped cream
- Extra banana slices (for garnish)
- Shaved chocolate or chocolate chips (optional)
Instructions
- Make the Crust:
Preheat the oven to 350°F (175°C). Mix graham cracker crumbs, melted butter, sugar, and salt in a bowl. Press the mixture into a muffin tin or mini tart pans. Bake for 8-10 minutes, then cool. - Prepare the Filling:
Mash the bananas in a bowl. In a separate bowl, whip the heavy cream until soft peaks form. Add softened cream cheese, vanilla extract, sugar, lemon juice, cornstarch, and salt to the whipped cream. Mix until smooth. Fold in mashed bananas. - Assemble:
Spoon the banana cream filling into the cooled crusts. Smooth the top with a spatula and refrigerate for 2-3 hours to set. - Serve:
Top with whipped cream, fresh banana slices, and optional chocolate shavings. Serve chilled.
Notes
- For a gluten-free option, use gluten-free graham crackers or almond meal for the crust.
- You can make these Mini Banana Creams a day in advance—just store them in the fridge until ready to serve.
- If you’re vegan, swap the heavy cream for coconut cream and use vegan cream cheese.
- Make sure to chill the dessert for a few hours before serving to allow the filling to set.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 220
- Sugar: 14g
- Sodium: 85mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg