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.