No-Bake Banoffee Pie
If you love desserts that trick everyone into thinking you made something extra-fancy, then this No-Bake Banoffee Pie is for you. A sweet graham cracker crust is filled with rich cheesecake with a layer of sliced bananas in the center, a topping of caramel sauce, and even more bananas.
We love banoffee pie. It’s so rich and delicious, and every bite feels like something extra special. What we love even more is our no-bake version that gives us all that fancy flavor without a lot of fancy steps. And once you try it, we know you’ll love it, too.
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: Both the graham cracker crust and the cheesecake filling use simple ingredients found in any grocery store.
- Easy: This is a no-bake dessert that only requires some mixing and layering.
- Rich Flavor: The graham cracker crust, cheesecake filling, and bananas create rich, delicious flavor in every bite.
- Versatile: Serve this as a family dessert or bring it to any special event.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Graham Cracker Crust
- Graham cracker crumbs
- Sugar
- Unsalted butter – melted
Cheesecake Filling
- Cream cheese – softened
- Granulated sugar
- Heavy whipping cream
- Vanilla extract
- Cool Whip
- Bananas – sliced
- Caramel sauce
- Chocolate shavings
- Sweetened coconut flakes
🔪 How to Make No-Bake Banoffee Pie
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Combine the crust ingredients in a medium bowl. Then, press the crust mixture evenly into the bottom and up the sides of a prepared 9-inch springform pan. Chill in the freezer.
- Beat the cream cheese until light and fluffy. Then, gradually add the sugar, beating until combined. Add the heavy whipping cream and vanilla, beating until the mixture is smooth and creamy. Pour half the batter into the pie crust.
- Place half the banana slices in a layer on top of it. Then add the remaining batter and chill until set.
- Add the caramel sauce to the top of the cheesecake and top it with the rest of the banana slices. Decorate the top with Cool whip.
🥄 Equipment
- Measuring cups and spoons
- 9-inch springform pan
- Mixing bowls
- Parchment paper
- Piping bag with star tip
🥫 Storage
Refrigerate this cheesecake for up to 5 days in an air-tight container. For longer storage, wrap it in a double layer of plastic wrap and a layer of foil and freeze it for up to a month.
What to Serve with No-Bake Banoffee Pie
Serve this pie as a dessert after a classic dinner like sage roasted chicken, slow cooker pot roast, or garlic marinated pork tenderloin.
💭 Tips
- To keep your bananas from browning, don’t peel and slice them until ready to place them. Then, give them a toss with a bit of lemon to help slow the browning process.
- Be sure to line the bottom of your pan with parchment paper AND spray it with non-stick spray. This ensures you can actually get the pie out of the pan!
- Fully soften your cream cheese to avoid any tiny bits of raw cream cheese in your cheesecake batter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Banoffee pie is a cheesecake made with the flavors of both bananas and toffee. Hence, the name banoffee, a combination of the two.
Cheesecake can be stored in the freezer for up to a month with no effect on its texture.
Over time, the moisture in cheesecake batter will crystalize. For the first month, it’s undetectable. But after that, the ice crystals become so numerous that they give the cheesecake a grainy texture.
🍽 More Recipes
Do you enjoy bananas? Then try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
No-Bake Banoffee Pie
Equipment
- Measuring Cups and Spoons
- 9 inch springform pan
- mixing bowls
- parchment paper
- Piping bag with star tip
Ingredients
Graham Cracker Crust
- 1 ½ Cups graham cracker crumbs
- ¼ Cup sugar
- 6 tablespoons unsalted butter melted
Cheesecake
- 16 ounces cream cheese softened
- ½ cup granulated sugar
- 2 tablespoons heavy whipping cream
- 1 teaspoon vanilla extract
- 6 medium bananas sliced
- 1 cup caramel sauce
- 16 ounces cool whip
- 1 ½ cups Chocolate shavings
- 1 ½ cups sweetened coconut flakes
Instructions
- Line the bottom of a 9in springform pan with pam baking spray.
- Combine the ingredients into a medium bowl.
- Spray the pie pan with the baking spray.
- Press half the graham cracker crust into the pie dish.
- Press the remaining crust up along the sides.
- Place the springform pan into the freezer while you make the no bake cheesecake.
- Cheesecake
- Using a large bowl, beat softened cream cheese on medium-high speed until light and fluffy.
- Gradually add the sugar and continue beating until combined.
- Add the heavy whipping cream and vanilla extract and beat until the mixture is smooth and creamy, scraping down the bowl as necessary.
- Pour half of the cheesecake batter into the crust and smooth evenly.
- Place half of the banana slices in a layer on top of the cheesecake layer.
- Pour the remaining cheesecake batter on top and smooth evenly.
- Place into the fridge for 1 hour or until set.
- Pour the caramel sauce onto the top of the cheesecake and smooth evenly.
- Layer the rest of the banana slices in a row on top of the caramel sauce.
- Spread evenly about 2 C of cool whip on top.
- In a small bowl, mix the chocolate shavings and coconut together and completely cover the top
- of the cheesecake.
- Scoop the rest of the cool whip into the piping bag and pipe dollops around the edge of the
- cheesecake.
- Place banana slices in the dollops.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.