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No-Bake Banoffee Pie

This no-bake banoffee pie features a graham cracker crust filled with rich, creamy no-bake cheesecake with layeres of bananas.
Course Dessert
Cuisine American
Prep Time 45 minutes
Chill Time 2 hours
Total Time 2 hours 45 minutes
Servings 10 Slices
Calories 785kcal

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.

Nutrition

Serving: 1Slice | Calories: 785kcal | Carbohydrates: 93g | Protein: 9g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 77mg | Sodium: 378mg | Potassium: 653mg | Fiber: 7g | Sugar: 66g | Vitamin A: 1026IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 3mg