No-Bake Banana Cream Cheesecake

4.50 from 2 votes

Banana cream cheesecake is one of my favorite desserts! It has a graham cracker crust creamy filling, topped with bananas and whipped cream.

Prep Time20

Chill Time5

Total Time5 20

Course: Dessert

Cuisine: American

Keyword: banana cream cheesecake

Servings: pieces

Author: Alyssa Rivers

For the crust, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the ingredients are incorporated. Press into the bottom and up the sides of a 9-inch pie dish. Refrigerate the prepared crust until the filling is ready.
In a large bowl, combine the cream cheese and beat it until smooth with an electric handheld mixer. Add in the powdered sugar, instant banana cream pudding, vanilla extract, and sour cream. Beat ingredients for about 2 minutes until smooth and incorporated. Add the heavy whipping cream and mix for about 4 minutes until it gets very thick.
Slice bananas and place them in a single layer at the bottom of the crust. Spoon the filling on top of the bananas and spread evenly in the pan. Carefully cover with plastic wrap and refrigerate for at least 5 hours or overnight.
Before serving, prepare the whipped topping. Place the heavy whipping cream, powdered sugar, and vanilla into a large mixing bowl. Beat with an electric handheld mixture or a standing mixer for about 4 minutes or until stiff peaks form.
To serve, top the pie with whipped topping and enjoy! Garnish with sliced bananas and graham cracker crumbs.

If your heavy cream is less than 40% fat, the pie may not set up as well.

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