If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.
Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!
Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.
The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie.
I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!
Ingredients You’ll Need…
- Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
- French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
- Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
- Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
How to Make Banana Cream Pie Yogurt Cheesecake
Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.
The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.
If you’ve been searching for the very best banana bundt cake, your hunt ends here. This banana cake is impossibly moist and tender. It’s the kind of dessert that tastes like it came straight from mom’s kitchen but looks bakery-worthy.
With a soft crumb, golden edges, and a sweet frosting, this banana bundt cake is my favorite way to use up ripe bananas, and it never lasts long!
When I was in high school, My Big Fat Greek Wedding came out, and there’s this hilarious scene where someone brings a Bundt cake to a family party and no one knows what it is. Every time I hear the word “bundt,” I think of that movie and can’t help but smile.
This banana Bundt cake is incredibly moist, rich with banana flavor, the perfect amount of sweetness, and honestly, one of the best cakes I’ve ever had. It will be love at first bite! You can add cream cheese frosting if you’d like, but it’s just as delicious served plain.
Ingredients for Banana Bundt Cake
This banana Bundt cake starts with a simple cake mix, and there’s absolutely no shame in that. Sometimes the easiest recipes turn out to be the best, and this one proves it! With just a few simple ingredients, you’ll have an ultra-moist, flavorful banana Bundt cake that no one will guess came from a mix. Here’s what you’ll need:
For The Cake
- Mashed Ripe Bananas: the key to that sweet, rich banana flavor and extra moisture
- Boxed Yellow Cake Mix: keeps things simple while giving the cake a soft, tender crumb
- Instant Banana Pudding Mix: enhances the banana flavor and adds even more moisture
- Eggs: help bind the ingredients and give the cake structure
- Water: keeps the batter smooth and light
- Sour Cream: adds tang and makes the cake super moist
- Vanilla Extract: a teaspoon or two adds warmth and depth to both the cake and frosting
- Canola Oil: ensures the cake stays soft and rich (You can swap for Butter, but note it will give the cake a slightly denser and richer crumb, while oil keeps it lighter and more moist for longer.)
For The Frosting
- Cream Cheese: the base for the luscious frosting
- Powdered Sugar: sweetens the frosting to perfection
- Vanilla Extract: gives flavor to the frosting
- Heavy Cream: makes the frosting extra smooth and creamy
A Few Notes on The Ingredients
These FLUFFY banana chocolate chip cookies are the cookies of my childhood! You are going to love EVERYTHING about these banana bread cookies! It’s your favorite quick bread in cookie form!
The other day, a neighbor posted on Facebook that she had some ripe bananas that she was going to throw away unless someone wanted them. And then I sprinted to her door! Ok, just kidding, but never ever, under any circumstances, should ripe bananas be thrown away! I’ll take them all!
I’d use them to make these amazing banana cookies, and if there are any left over, I’d make a loaf of our perfect banana bread! Oh shoot, but what about our banana bundt cake?! We can’t forget about that one! Needless to say, don’t throw away the bananas!!
Ingredients for Banana Bread Cookies
- Shortening: Creates a tender, softer texture and helps the cookies hold their shape without spreading too much.
- Unsalted Butter: Adds rich flavor, moisture, and contributes to slight spreading and a crispy edge.
- Brown Sugar: Adds sweetness, moisture, and chewiness thanks to its molasses content.
- Sugar: Balances sweetness and contributes to crisp edges and spreading
- Eggs: Bind the dough, provide structure while also helping with leavening
- All Purpose Flour: Provides the structure for the cookies.
- Baking Soda: Neutralizes acidity (from brown sugar and banana) and encourages browning/spread.
- Baking Powder: Provides lift and helps keep cookies light and soft and not dense.
- Salt: Enhances all the flavors and balances sweetness.
- Banana: Adds natural sweetness and banana flavor, moisture, and a soft, tender texture while also reducing need for extra fat.
- Vanilla Extract: Rounds out and enhances the flavor of the dough.
- Chocolate Chips: Add rich bursts of chocolate, balancing the sweetness of the banana cookie base.
Shortening and Butter??
Yes, I know this is a little unusual but it just works in this recipe! Shortening helps with structure, while butter keeps flavor and tenderness. You can use all shortening or all butter, but I really prefer the combo of the two!
My mom made these growing up with only shortening and only white sugar. My adaptations are what work for our household but you can do it however you like.
Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!
Once upon a time I decided to make a peach crisp cookie which was like a peach crisp and a peach cobbler all in one. Then I figured an apple crisp cookie had to come next. It was divine!
So naturally I had to dabble into the cream pie-inspired cookies, and the key lime pie cookie was born and the pumpkin pie cookie quickly followed. And with each new cookie, someone would tell me that Crumbl had the same cookie. Ha! Blast those Crumbl people!
So I guess you can call these Crumbl cookie copycat recipes, but these recipes have really just been my imagination running wild. What kind of cookie should I try to make next that Crumbl hasn’t already made?! Is there anything? I know they have a banana cream pie cookie already, but ours is better! 🤫
Ingredients for Banana Cream Pie Cookies
The ingredients for this banana cookie recipe is divided into two components. First, you have the banana cream pudding and then you have the cookie base. Here is what you will need for both parts:
Banana Cream Pie Filling
- Bananas: You want them slightly ripe, bright yellow with just a few brown spots on the peels to add real banana flavor.
- Whole Milk: Combines with the pudding powder to make the creamy filling.
- Instant French Vanilla Pudding Mix: Make sure it is the instant pudding mix and NOT the cook and serve kind.
- Cream Cheese: adds richness and creaminess
- Sweetened Condensed Milk: adds more sweetness and creaminess
- Cool Whip: You can use regular whipped cream but Cool Whip holds its thickness and structure better.
Cookie Base
- Unsalted Butter: make sure it is softened but not melting at all
- Cream Cheese: need to be softened so it will integrate into the cookie dough smoothly
- Brown Sugar: adds rich flavor and sweetness
- White Sugar: adds sweetness
- Vanilla Extract: adds flavor
- Eggs: adds structure to the cookie base
- Almond Extract: totally optional, but I love the flavor it adds
- Flour: just regular all-purpose flour
- Cornstarch: adds chewiness to the cookies
- Baking Powder and Baking Soda: adds fluffiness and rise to the cookies
- Salt
Indulge in a guilt-free treat with these easy-to-make peanut butter chocolate chip breakfast cookies. Made with whole grain oats and creamy peanut butter, these cookies are both nutritious and delicious. Try out the recipe today!
We have an apple cinnamon breakfast cookie and a spiced white chocolate craisin breakfast cookie so I thought it was high time to get a peanut butter chocolate breakfast cookie out there!
We use ripe bananas, molasses and pure maple syrup for natural sweeteners and oats for heartiness that will keep you satisfied and fueled for your morning. Our family can’t get enough of these!
Ingredients for Peanut Butter Breakfast Cookies
Just 7 household ingredients is all you need to make this breakfast cookie recipe! Here is everything you’ll need:
- Peanut Butter: we prefer creamy peanut butter like Jif or Skippy
- Overripe Bananas: adds natural sweetness, you want bananas with lots of brown spots on them
- Maple Syrup: adds more natural sweetness
- Molasses: adds sweetness and rich flavor, substitute honey if desired
- Old Fashioned Rolled Oats: provides the best structure and texture for the cookies
- Milk Chocolate Chips: We like the flavor of milk chocolate in these cookies, but feel free to use whatever chocolate chips like love best.
- Salt: enhances all the flavors
Keep scrolling down to the end of the post for all the measurements and details for this recipe.
How to Make Peanut Butter Breakfast Cookies
One of the most beautiful things about this peanut butter oatmeal cookie recipe is that it’s all made in one bowl! Grab a wooden spoon, a large mixing bowl and our measuring spoons/cups and let’s make these easy oatmeal breakfast cookies!
- Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
- Mix: Add the peanut butter to a large bowl along with the bananas, maple syrup, molasses and salt and mix mashing the bananas as you stir.
- Fold: Add the oats and chocolate chips and fold everything together until well incorporated.
- Scoop: Using a cookie scoop, scoop the cookie dough into balls on the prepared baking sheet. Press the tops gently to flatten them out as these will not spread at all.
- Bake: Bake at 350 degrees F for 10 minutes and serve warm.
The recipe card below contains these instructions and the recipe in full detail. You can also save or print the recipe there.
Alternatives and Variations
If you aren’t a peanut butter fan or want a different nutty f