This banana cheesecake pie reminds me of summer gatherings and cozy weekends with my family.

It’s rich, smooth, and packed with nostalgic banana pudding flavor—without turning on the oven.

From the crunchy vanilla wafer crust to the silky cream cheese and whipped layers, every bite is pure comfort. And the best part? It’s an easy, no-bake dessert that looks as good as it tastes.

Why You’ll Love This Recipe

No oven needed – perfect for hot days or quick prep

Silky and rich – layers of cream cheese, pudding, and whipped cream

Light banana flavor – balanced and naturally sweet

Make-ahead friendly – chill and serve when ready

Great for parties – looks impressive on any dessert table

Kid and adult approved – a nostalgic twist on banana pudding

What You’ll Need (Ingredient Highlights)

Vanilla Wafer Crust: Adds a sweet crunch and nostalgic flavor.

Instant Vanilla Pudding: Be sure it’s the instant kind—no cooking required.

Cream Cheese: The creamy base for the cheesecake layer.

Heavy Whipping Cream: Gives the filling its luscious, airy texture.

Bananas: Fresh slices add a fruity bite and classic flavor.

Cool Whip: Makes the topping super light and smooth.

Sugar + Vanilla Extract: Simple enhancements for sweetness and aroma.

Pro Tips Before You Start

Make sure the cream cheese is at room temperature for easy blending.

Use ripe but firm bananas to prevent browning too quickly.

Chill the pie at least 4 hours—or overnight for best texture.

Add banana slices and wafers on top just before serving to keep them fresh and crisp.

How to Make Banana Cheesecake Pie

Step 1: Make the Pudding Base

In a mixing bowl, beat the vanilla instant pudding with whole milk until smooth and creamy.

Set aside.

Step 2: Whip the Cream Cheese Mixture

In a separate bowl, beat the cream cheese until silky.

Add sugar and keep mixing until fully incorporated.

Step 3: Add Cream and Vanilla

Pour in the heavy whipping cream and vanilla extract.

Beat until medium peaks form, giving the filling a light and airy texture.

Step 4: Combine Mixtures

Using a spatula, gently fold the pudding into the cream cheese mixture.

Be careful not to deflate the air you’ve whipped in.

Step 5: Layer the Pie
Pour half of the creamy filling into the cooled vanilla wafer crust.

Add a layer of freshly sliced bananas on top.

Step 6: Repeat and Finish

Spread the remaining filling over the bananas.

Smooth the top, then finish with a generous layer of Cool Whip.

Step 7: Chill and Decorate

Cover the pie and refrigerate for at least 4 hours (or overnight) to set.

Just before serving, decorate with extra banana slices and Vanilla Wafers for that final bakery-style touch!

What to Serve It With

A cup of coffee or iced latte

Fresh fruit on the side (like strawberries or pineapple)

A drizzle of caramel or chocolate syrup

Variations / Substitutions

Use chocolate or graham cracker crust for a different base.

Add crushed pineapple between layers for a tropical twist.

Swap Cool Whip with homemade whipped cream.

Mix in peanut butter with the cream cheese for a banana-PB combo.

Storage & Leftovers

Store covered in the fridge for up to 3 days.

For best texture, add toppings just before serving.

Avoid freezing—it alters the creamy layers.

FAQs

Can I use cook-and-serve pudding instead of instant?
No, instant pudding is key for the no-bake texture and quick set.

How do I keep the bananas from turning brown?
Slice them just before layering, and avoid exposing them to air too early.

Can I make this ahead of time?
Yes! It’s actually best chilled for several hours or overnight.

Can I use store-bought crust?
Absolutely. A pre-made vanilla wafer or graham cracker crust works great.

Is it possible to make this dairy-free?
You can try dairy-free alternatives, but the texture may vary slightly.

Can I add other fruits?
Yes—strawberries or blueberries work beautifully layered with the bananas.

How long will it stay fresh?
Up to 3 days in the fridge, though it’s best enjoyed within 24–48 hours.

Final Thoughts

This banana cheesecake pie is one of those desserts that brings people back for seconds (and thirds).

It’s sweet but light, layered but simple, and perfect for nearly any occasion.

It’s quickly become a favorite at family picnics and holiday dinners—and I love how easy it is to make ahead.

The Boat Shed Kitchen

Banana Cheesecake Pie

This Banana Cheesecake Pie is the dreamy mash-up of banana pudding and creamy cheesecake—all layered into a vanilla wafer crust. With silky pudding, whipped cream, and fresh banana slices, it’s chilled to perfection and perfect for warm-weather gatherings, holidays, or when you just need a banana fix.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 8

Calories: 390

Ingredients Method Notes

Ingredients

  

• 1 Vanilla Wafer crust cooled
• 1 3.4 ounce vanilla instant pudding mix (NOT cook and serve)
• 1 cup whole milk
• 1 8 ounce cream cheese, room temperature
• 1/3 cup white sugar
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 2 bananas
• 4 ounces Cool Whip 1/2 container

Method

 

1. Beat vanilla instant pudding and whole milk in a bowl until smooth.
2. In another bowl, beat cream cheese until soft.
3. Add sugar and mix well.
4. Add heavy cream and vanilla, beating until medium peaks form.
5. Fold pudding mixture into the cream cheese mixture.
6. Pour half of the banana cheesecake mixture into the crust.
7. Layer with banana slices.
8. See full steps with tips & photos → https://theboatshedcafe.com/banana-cheesecake-pie/

Notes

• Make sure bananas are ripe but firm to avoid mushy layers.
• For easier slicing, chill the pie overnight.
• Don’t overbeat the whipped cream or it may curdle the texture.