No-Bake Banoffee Cheesecake in tulip jar with caramel sauce, banana, and graham crackers
How to Make...

Single Serve Banoffee Cheesecake Jars

These Banoffee Cheesecake Jars are a quick and easy dessert! No-bake and ready in minutes. Gluten-free friendly!

  • Prep Time: 15 min
  • Cook Time: 0 min
  • Total Time: 15 min
  • Yield: 4 small jars 1x
  • Scale:


  • 8 graham crackers
  • 2 TBS softened butter or ghee
  • 2 small bananas, sliced
  • 1 8oz package softened cream cheese, room temperature
  • 1 5.3oz container banana Greek yogurt (or vanilla)
  • caramel sauce
  • graham cracker crumbs for topping
  • 4 7oz jars (I used these)


  1. Make the crust: In small food processor or blender, process graham crackers into crumbs. Add the butter until crumbs are moist and stick together.
  2. Using a tablespoon, transfer graham cracker crust into jars, about 1.5 TBS each jar, pressing into bottom with back of spoon. Place about 3 slices of bananas into each jar. Then spoon 1 heaping teaspoon caramel sauce on top of the bananas. Set aside.
  3. In medium mixing bowl using electric hand mixer beat together softened cream cheese with Greek yogurt until well combined. Mixture should be thick. *note: I did not add extra sugar here but if you’re looking for a touch more sweetness you can blend in 1/4 cup granulated sugar.
  4. Transfer cream cheese Greek yogurt mixture evenly into the four jars, then top with more banana slices, caramel sauce and graham cracker crumbs.
  5. The cheesecake jars do not need to be chilled to enjoy right away, but if preparing ahead of time, refrigerate until ready to serve.

Recipes Notes:

Recipe easily doubles for 8 servings

Nutrition Information:

  • Serving Size: 1/4 recipe
  • Calories: 488
  • Sugar: 21g
  • Sodium: 418mg
  • Fat: 31g
  • Saturated Fat: 16g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 9g
  • Cholesterol: 80mg