Name: No-Bake Banoffee Pie
Prep time: 20 min
Total time: 20 min
Ingredients: 230 g Graham cracker crumbs; 130 g unsalted butter (melted); 200 g full-fat spreadable cream cheese; 397 g dulce de leche (1 can); 150 ml heavy cream; 2 bananas (sliced); 1 banana (sliced); ½ tablespoon lemon juice; 200 ml heavy cream; 1 tablespoon powdered sugar; 1 tablespoon cocoa powder (optional)

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This no-bake banoffee pie has a buttery graham cracker crust, fresh bananas, and a smooth dulce de leche filling whipped with cream cheese. It takes 20 minutes of preparation, followed by four hours of freezing and chilling, with no oven needed.

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Banoffee pie with banana slices, creamy filling, whipped cream and chocolate dusting, with one slice lifted from the pie

Why You'll Love This Banoffee Pie

No separate caramel to cook: Canned dulce de leche gives the filling its toffee flavor without making a sauce from scratch.
A press-in crust: Graham cracker crumbs and melted butter form the base, so there is no pastry to roll.
Made for sharing: The springform pan reveals the layers, and one pie serves eight.

Banoffee pie is one of my go-to desserts for birthdays and gatherings. There is something lovely about bringing out a layered dessert that has taken so little hands-on work. Like my tiramisu, it feels special without needing the oven. I also make it for quieter evenings when I want something sweet. It is just as welcome then as it is on a celebration table.

What keeps me coming back is the balance between the sweet filling and the buttery crumb crust. The banana and toffee flavors also come together in my caramel banana pudding. Here, I blend cream cheese into the dulce de leche to soften its sweetness. Whipping cream into that mixture gives it an airy texture, while the freezer helps the filling firm up. Once chilled and ready to serve, the creamy center contrasts with the crust in every slice.

Key Ingredients for Banoffee Pie

These ingredients give the pie its distinct layers; the complete measurements are in the recipe card below.

Graham crackers and butter: I like the buttery crunch of this crumb crust against the soft filling. Melted unsalted butter binds the crumbs into a base that sets in the refrigerator.
Dulce de leche and cream cheese: Full-fat spreadable cream cheese is what I use to balance the sweet dulce de leche. Together, they make a smooth filling with a gentle tang.
Bananas and lemon juice: Ripe, firm bananas give my pie fresh fruit flavor without disappearing into the filling. Lemon juice goes only on the topping slices to help slow browning.
Heavy cream and finishing touches: I whip cream into the filling for a lighter texture, then sweeten the topping cream with powdered sugar. Optional cocoa adds a chocolate finish.

How to Make Banoffee Pie

Build the pie in stages, allowing time for each layer to set before adding the next. You can find the complete printable recipe with measurements below.

Four-step banoffee pie process showing the biscuit crust, whipped filling, banana slices and finished chocolate-topped pie

1. Make the crust: Mix the graham cracker crumbs with melted butter. Press over the base and sides of the springform pan, then refrigerate for 30 minutes.

2. Whip the filling: Beat the cream cheese and dulce de leche until smooth. Add the filling cream and whip until thick with stiff peaks.

3. Layer and freeze: Arrange the filling bananas over the crust, spread the cream cheese mixture over them, and freeze for three hours.

4. Finish the pie: Toss the topping banana in lemon juice and arrange over the filling. Cover with cream whipped with powdered sugar, add optional cocoa, and refrigerate for 30 minutes.

Slice of banoffee pie showing biscuit crust, banana, creamy caramel filling and whipped cream and chocolate dusting

Tips for Banoffee Pie

Check the can weight: The recipe uses 397 g of ready-made dulce de leche. Check the label because can sizes vary, and plain condensed milk is a different ingredient.
Use the specified cream cheese: This version uses full-fat spreadable cream cheese. Low-fat and whipped varieties are not confirmed substitutes for this filling.
Keep the lemon juice on top: Toss it with the topping banana only; adding it to the filling would change the mixture that needs to set.

Storage

For leftovers, I recommend covering the pie and refrigerating it for up to three days. I would avoid freezing the completed pie for storage because the banana and cream layers may lose texture when thawed. The three-hour freezer stage in this recipe is part of setting the filling.