Mini Banana Cream Tarts (No-Bake) – The Perfect Dessert Delight!

In a bowl, mix the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.

Press the mixture firmly into the bottom and sides of mini tart pans or a muffin tin lined with cupcake liners.

Chill in the fridge for at least 30 minutes to firm up.

Make the Banana Cream Filling:

In a large bowl, whip the heavy cream until soft peaks form. Set aside.

In another bowl, beat the cream cheese, powdered sugar, mashed bananas, and vanilla extract until smooth.

Gently fold the whipped cream into the banana mixture until fully combined.

Assemble the Tarts:

Spoon or pipe the banana cream filling into the chilled tart shells.

Smooth the tops and garnish with banana slices, whipped cream, or your favorite toppings.

Chill Again:

Refrigerate for at least 1 hour before serving to let the tarts fully set.

Serving and Storage Tips:

 Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends.