No-Bake Banana Cream Dessert With Graham Cracker Crust – Easy, Creamy, and Crowd-Pleasing
This is the kind of dessert you make when you want something sweet, cool, and comforting without turning on the oven. It layers a buttery graham cracker crust, fresh bananas, and a silky cream filling that sets in the fridge. The results taste like banana cream pie, but with half the effort.
It’s perfect for potlucks, weeknight treats, or when you need a make-ahead dessert that always gets compliments.
No-Bake Banana Cream Dessert With Graham Cracker Crust – Easy, Creamy, and Crowd-Pleasing
Ingredients
- For the crust: 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- For the filling and layers: 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups cold milk (whole or 2%)
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup cold heavy whipping cream (or 1 tub whipped topping)
- 3–4 ripe but firm bananas, sliced
- Optional: 1 teaspoon lemon juice for tossing bananas
- Optional garnish: crushed graham crackers, shaved chocolate, or toasted coconut
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly moistened. Press firmly into the bottom of a 9x9-inch pan or a 9-inch springform.Use the bottom of a glass to pack it tight. Chill while you prepare the filling.
- Beat the cream cheese layer: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Set aside.
- Whip the cream: In a cold bowl, whip heavy cream to medium peaks.If using whipped topping, skip this step.
- Make the pudding: In another bowl, whisk cold milk with instant vanilla pudding mix for 2 minutes until thickened. Let it sit for 1–2 minutes to fully set.
- Combine the creamy layers: Fold half of the whipped cream into the cream cheese mixture. Then fold the cream cheese mixture into the pudding until smooth.Reserve the remaining whipped cream for topping.
- Layer the bananas: Slice bananas just before layering. If you want to slow browning, toss slices with a tiny splash of lemon juice. Pat dry.
- Assemble: Arrange a single layer of banana slices over the chilled crust.Spread the cream filling over the bananas in an even layer. Top with the remaining whipped cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Finish and serve: Garnish with more banana slices (add these right before serving), crushed grahams, or shaved chocolate. Slice with a sharp knife, wiping between cuts for clean edges.
Why This Recipe Works
This dessert relies on simple ingredients that come together fast, then firm up in the fridge for a clean slice. The graham cracker crust adds a sweet, toasty crunch that balances the creamy filling. Fresh bananas bring natural sweetness and a light banana flavor that doesn’t overwhelm.
Best of all, the filling is stabilized with instant pudding and cream cheese, so it sets without baking and holds up beautifully.
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Pinch of salt
- For the filling and layers:
- 8 ounces cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 2 cups cold milk (whole or 2%)
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 cup cold heavy whipping cream (or 1 tub whipped topping)
- 3–4 ripe but firm bananas, sliced
- Optional: 1 teaspoon lemon juice for tossing bananas
- Optional garnish: crushed graham crackers, shaved chocolate, or toasted coconut
Instructions
- Make the crust: In a bowl, mix graham cracker crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly moistened. Press firmly into the bottom of a 9×9-inch pan or a 9-inch springform.
Use the bottom of a glass to pack it tight. Chill while you prepare the filling.
- Beat the cream cheese layer: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Set aside.
- Whip the cream: In a cold bowl, whip heavy cream to medium peaks.
If using whipped topping, skip this step.
- Make the pudding: In another bowl, whisk cold milk with instant vanilla pudding mix for 2 minutes until thickened. Let it sit for 1–2 minutes to fully set.
- Combine the creamy layers: Fold half of the whipped cream into the cream cheese mixture. Then fold the cream cheese mixture into the pudding until smooth.
Reserve the remaining whipped cream for topping.
- Layer the bananas: Slice bananas just before layering. If you want to slow browning, toss slices with a tiny splash of lemon juice. Pat dry.
- Assemble: Arrange a single layer of banana slices over the chilled crust.
Spread the cream filling over the bananas in an even layer. Top with the remaining whipped cream.
- Chill: Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Finish and serve: Garnish with more banana slices (add these right before serving), crushed grahams, or shaved chocolate. Slice with a sharp knife, wiping between cuts for clean edges.
Storage Instructions
Cover tightly and store in the fridge for up to 3 days.
For best texture, add any fresh banana garnish right before serving. The crust will soften a bit over time but stays delicious. This dessert does not freeze well due to the bananas and creamy layers.
Health Benefits
- Bananas: Provide potassium, vitamin B6, and fiber for steady energy and heart health.
- Dairy: Offers calcium and protein.
Using 2% milk and real whipped cream gives better texture with moderate richness.
- Portion control: This dessert is rich, so smaller squares satisfy the sweet tooth without going overboard.
What Not to Do
- Don’t use warm ingredients. Warm cream cheese or milk can make the filling runny and prevent it from setting.
- Don’t skip chilling. Rushing the chill time leads to messy slices and soft layers.
- Don’t use cook-and-serve pudding. You need instant pudding for no-bake setting.
- Don’t slice bananas too early. They brown quickly; prep them right before assembly.
- Don’t forget to pack the crust tightly. A loose crust crumbles and won’t hold its shape.
Alternatives
- Flavor twist: Use instant banana pudding instead of vanilla for a stronger banana flavor.
- Lighter option: Swap whipped cream for light whipped topping and use 2% milk.
- Gluten-free: Use gluten-free graham crackers.
- Crust swap: Try vanilla wafers, Biscoff cookies, or chocolate wafer cookies for a different base.
- Dairy-free: Use dairy-free cream cheese, coconut whipped topping, and a plant-based milk that sets well with instant pudding (almond milk may need less volume; check package notes).
FAQ
Can I make this a day ahead?
Yes. It actually slices better the next day. Assemble, cover, and chill overnight.
Add any fresh banana garnish right before serving.
How do I keep the bananas from browning?
Slice them last and toss lightly with a little lemon juice, then pat dry. Also, sandwiching them under the cream layer limits exposure to air, which slows browning.
What pan works best?
A 9×9-inch square dish or 9-inch springform works well. A glass dish makes it easy to see the layers, while a springform gives clean edges for presentation.
Can I use homemade whipped cream?
Absolutely.
Whip to medium peaks so it folds smoothly without deflating. Sweeten lightly if you prefer, but the filling is already balanced.
The filling seems loose—what went wrong?
Common causes are using warm milk, not whisking the pudding long enough, or using cook-and-serve pudding. Chill longer; most fillings firm up after several hours.
In Conclusion
This No-Bake Banana Cream Dessert With Graham Cracker Crust is simple, creamy, and reliably delicious.
It delivers classic banana cream pie vibes with minimal effort and zero oven time. Keep the ingredients on hand, chill it well, and you’ll have a crowd-pleaser ready whenever you need something sweet and satisfying.
