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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.
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Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
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.