This Banana Pudding Lasagna is the perfect fun dessert recipe! This Rich banana cheesecake pudding is layered into a graham cracker crust and is perfect for your next family gathering!
I don't know about you, but I love bananas and I love cheesecake. This Banana Pudding Lasagna has all of those! This dessert is loaded with a delicious graham cracker crust, filled with a banana and vanilla cheesecake filling and then topped with a creamy coconut cream. I think Michael and I ate this all in three days. It was that good. You won't want to miss out!
For some other delicious desserts, check out 4 Ingredient Banana Bread, this Three Ingredient Banana Pudding in a Jar, this Peach Cobbler Pound Cake these No Bake Strawberry Crunch Cheesecake, these Vegan Lemon Cookies or these Vegan Lemon Bars with a Graham Cracker Crust.
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What Makes This Banana Pudding Lasagna The Best?
- Plant-Based and Vegan- This Banana Pudding Lasagna is totally plant-based and vegan but you wouldn't know it! It is delicious and creamy!
- Family Friendly- Our whole family loved this and kept asking for more. It was a huge hit in our household and I am sure it will be a huge hit in yours!
- Perfect Shareable Dessert- This is the perfect shareable dessert to bring to any event. It is easy to make, and makes about 8 servings so it is the perfect shareable dessert!
Ingredient Notes
- Vegan Graham Crackers- The crust of this recipe is a graham cracker crust. Most graham crackers do contain honey making them non-vegan, but there are a lot of honey-free vegan options out there.
- Vanilla Pudding- Did you know that vanilla pudding is vegan? Surprisingly it is! Make sure to use the cook and serve variety as the instant variety will not thicken with non-dairy milk.
- Coconut Cream-The coconut cream will be the base for the whipped cream for this dish. There are a lot of varieties out there but I have found the Savoy brand to have the best whip.
- Vegan Cream Cheese-Vegan cream cheese helps to form the base of the cheesecake portion of the dish. I love both the Daiya brand and the Kite Hill Brand.
See the recipe card for the full ingredient list and quantities.
Instructions
- Preheat the oven to 350 degrees
- Add the graham crackers, melted vegan butter, and ¼ white sugar to a food processor and process until a loose crust is formed. You should be able to squeeze the mixture between two fingers and form a crust instead of it crumbling. If too dry, add a bit more melted vegan butter.
- Transfer the mixture to the parchment-lined baking pan and spread evenly. Press down firmly until it’s evenly distributed and well packed.
- Bake for 10 minutes until golden brown
- To make the cheesecake filling, in a large bowl, beat vegan cream cheese and sugar until fluffy. Beat in coconut milk and vanilla until stiff peaks form. Set aside.
- In a small saucepan, add the almond milk and vanilla pudding and stir over medium heat until thickened. Add the pudding mixture to the cheesecake filling and mix to combine.
- Pour half the filling into graham cracker crust. Add a layer of sliced bananas and crushed graham crackers, then pour the remaining half of the filling over top. Add another layer of sliced bananas and crushed graham crackers.
- Place the cold coconut cream in your chilled mixing bowl. Beat for one minute until creamy. Add the sugar and mix until creamy and smooth about two minutes.
- Top lasagna with whipped cream, sprinkle with crushed graham crackers, and top with remaining banana slices.
- Refrigerate until cool and set, at least 2 hours and up to overnight covered. When ready to serve, slice into 8 slices and scoop into bowls.
Hint: Use your food processer to easily crush the graham crackers! It its a quick, easy and mess-free way to get crushed crackers!
Substitutions
- Coconut Milk - Instead of using coconut milk, you can replace it with vegan heavy cream if you prefer.
- Vegan Butter - You can swap the vegan butter with a neutral oil if you prefer.
- Sugar - To make this refined sugar-free or sugar-free, swap the white sugar with your favorite sugar substitute!
Variations
- Blueberry Banana Cheesecake Lasagna - Add fresh blueberries to the cheesecake mixture to make this a blueberry banana lasagna!
- Shortbread Crust -Change it up and instead of a graham cracker crust, try using a shortbread crust!
- Chocolate Pudding - Make this a Chocolate Banana Pudding Lasagna by swapping the vanilla pudding for cook and serve chocolate pudding (it's vegan too)!
Check out another delicious dessert, this Chocolate Chip Banana Bread without Baking Soda!
FAQ's
I use graham crackers because they are an easy vegan way to get the flavor that is close to Nilla Wafers that is traditionally used. You can use Nilla Wafers but they do contain dairy so your dish will no longer be vegan.
No, you do not have to make your own coconut whipped cream. When I am in a pinch I use a pre-made tub of whipped cream.
You will need to refrigerate the dish to allow for the cheesecake filling to set. Since it is made with cook and serve pudding, it will need to chill to be fully set.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Food Processor
- Stand Mixer or Hand Mixer
- Mixing Bowl
- Measuring Cups and Spoons
- 9x13 inch baking pan
Storage
Wrap tightly and store the dessert in the fridge for up to 4 days. You can make this dessert ahead of time but leave the whipped cream topping until just before serving.
I would not encourage freezing this dish as the whipped topping will separate.
Top tips
- Make sure that your coconut cream is cold before you whip it and that you use a frozen bowl to whip the cream. This will ensure that you get nice stiff peaks when making the whipped cream. I like to refrigerate my coconut cream overnight and then put the bowl in the freezer for 30 minutes before making the whipped cream.
- Make sure that you use Cook and Serve Vanilla Pudding. Instant pudding will not work in this recipe because instant pudding cannot be made with non-dairy milk as it will not set up.
- If you choose to make this dish ahead of time, wait until just before serving to top with whipped cream so it is fresh.
Other Great Desserts You Will Love!
- Fruit Salad with Whipped Cream
- Blackberry Lemon Bread
- Vegan Lemon Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Dairy-Free Key Lime Pie
Banana Pudding Lasagna
Ingredients
For the Crust
- 1 sleeve graham crackers about 10 full crackers
- 5 tablespoons vegan butter melted
- ¼ cup granulated sugar
For the Cheesecake Filling
- 1 4.6 ounce box cook and serve Vanilla Pudding
- 1 ½ cups almond milk
- 14 ounces vegan cream cheese
- 1 14 ounce can full-fat coconut milk
- 1 teaspoon vanilla extract
- 5 large ripe bananas
- 1 sleeve graham crackers crushed about 10 crackers
For the Coconut Cream
- 2 14 ounce cans full-fat coconut cream
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 350 degrees
- Add the graham crackers, melted vegan butter, and ¼ white sugar to a food processor and process until a loose crust is formed. You should be able to squeeze the mixture between two fingers and form a crust instead of it crumbling. If too dry, add a bit more melted vegan butter.
- Transfer the mixture to the parchment-lined baking pan and spread evenly. Press down firmly until it’s evenly distributed and well packed.
- Bake for 10 minutes until golden brown
- To make the cheesecake filling, in a large bowl, beat vegan cream cheese and sugar until fluffy. Beat in coconut milk and vanilla until stiff peaks form. Set aside.
- In a small saucepan, add the almond milk and vanilla pudding and stir over medium heat until thickened. Add the pudding mixture to the cheesecake filling and mix to combine.
- Pour half the filling into graham cracker crust. Add a layer of sliced bananas and crushed graham crackers, then pour the remaining half of the filling over top. Add another layer of sliced bananas and crushed graham crackers.
- Place the cold coconut cream in your chilled mixing bowl. Beat for one minute until creamy. Add the sugar and mix until creamy and smooth about two minutes.
- Top lasagna with whipped cream, sprinkle with crushed graham crackers, and top with remaining banana slices.
- Refrigerate until cool and set, at least 2 hours and up to overnight covered. When ready to serve, slice into 8 slices and scoop into bowls.
Notes
- Make sure that your coconut cream is cold before you whip it and that you use a frozen bowl to whip the cream. This will ensure that you get nice stiff peaks when making the whipped cream. I like to refrigerate my coconut cream overnight and then put the bowl in the freezer for 30 minutes before making the whipped cream.
- Make sure that you use Cook and Serve Vanilla Pudding. Instant pudding will not work in this recipe because instant pudding cannot be made with non-dairy milk as it will not set up.
- If you choose to make this dish ahead of time, wait until just before serving to top with whipped cream so it is fresh.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Peggy says
So yummy!
Jessica says
I'm obsessed!!! This was so good.
Angela says
This is such a delicious dessert.
Ash B says
I love how it's layered like a lasagna. It is so much easier to make this way and it also tastes so delicious!
Kyleigh says
This is so fun! I loved it!
Nancy says
I love banana pudding and your idea is just brilliant!
Natalie says
My girls loved it! Simple and tasty
Toni says
This is totally irresistible! Everyone was impressed!
Jen says
This is so good!! I will definitely make it again!
Brianna May says
Yum!
Nikki says
Can I make this non vegan as well?
kaydimaggio says
Of course! Everything is swappable, you can use regular butter in place of the vegan butter, regular cream cheese in place of the vegan cream cheese, and then use regular milk in place of almond milk. To make the pudding, I would follow the directions on the package as you will need to use more regular milk than almond milk. For the coconut whipped cream, you can swap it with regular whipped cream. 🙂 Hope this helps!
Charell Denise Jackson says
Wow, I must be blind, lol . Not sure how much sugar to add to cream cheese. Let's call it "to taste " and I'll let you know how it goes. I wonder how coconut sugar will taste instead .🤔