Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 ripe bananas, sliced
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 2 tablespoons lemon juice
- Optional toppings: whipped cream, crushed graham crackers, sliced bananas
Instructions
- In a mixing bowl, combine the graham cracker crumbs with melted butter. Mix until evenly coated, then press into mini dessert cups or muffin tins lined with cupcake liners. Chill for 15 minutes.
- Beat the softened cream cheese until smooth. Add lemon juice and vanilla extract, then mix well. Whip the heavy cream with powdered sugar until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Fold in sliced bananas.
- Spoon the filling into crusts, then smooth the tops with a spatula. Cover and refrigerate for at least 2 hours to set and meld flavors.
- Before serving, garnish with whipped cream, banana slices, or crushed graham crackers. Serve chilled for the best taste.
Notes
- Use ripe bananas for enhanced sweetness and flavor.
- Chill crusts and filling before assembly to maintain freshness.
- For extra brightness, add fresh banana slices just before serving.
- Adjust sweetness by varying powdered sugar in the whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie
- Calories: 220 kcal Kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg