Suggested slug: no-bake-mini-banana-cream-pies
Primary keywords: no bake banana cream pies, mini banana cream pies, banana cream pie jars, easy banana dessert, make ahead desserts
Secondary: pudding-free banana cream pie, cream cheese banana pies, individual banana pies
Why you’ll love this recipe
- No oven, 20 minutes hands-on. Perfect for warm days or busy weeks.
- Ultra-creamy without boxed pudding. Real whipped cream + cream cheese.
- Mini portions = party-ready. Great for potlucks, birthdays, or meal trains.
- Make ahead. Chill up to 24 hours; garnish right before serving.
Yield: 6 mini pies · Prep: 20 mins · Chill: 2 hrs · Total: 2 hrs 20 mins
Calories: ~320 kcal per serving
Ingredients (as provided)
- 1 1/2 cups graham cracker crumbs (about 150 g)
- 1/4 cup granulated sugar (about 50 g)
- 6 Tbsp unsalted butter, melted (85 g)
- 1 package (8 oz / 226 g) cream cheese, softened
- 2 cups heavy whipping cream (480 ml)
- 1/2 cup powdered sugar (about 60 g)
- 1 tsp vanilla extract
- 3 ripe bananas, sliced (ripe but firm)
- 1/4 cup caramel sauce, optional (for drizzle)
Equipment: 6 mini pie pans or ramekins, 2 mixing bowls, hand/stand mixer, spatula.
Step-by-step instructions
- Make the crusts. In a bowl, combine graham crumbs, granulated sugar, and melted butter until evenly moistened.
- Press & chill. Divide among 6 mini pans/ramekins and press firmly. Chill while you prep filling.
- Cream base. Beat softened cream cheese until completely smooth.
- Whip cream. In another bowl, whip heavy cream with powdered sugar and vanilla to stiff peaks.
- Fold. Gently fold whipped cream into cream cheese until no streaks remain.
- Layer. Add banana slices over each crust.
- Fill. Spoon cream mixture over bananas; smooth tops.
- Chill. Refrigerate at least 2 hours, until set.
- Finish. Drizzle with