Banana Pudding Cheesecake Bars

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These easy no bake banana pudding cheesecake bars are the perfect summer treat! Made with a buttery vanilla wafer crust and an easy no bake banana pudding cheesecake. No need to turn the oven for these bars!

banana pudding cheesecake bar on a plate


 

So it’s summer here in Boston and that means I’m taking every opportunity to keep the oven off. Of course that doesn’t mean dessert isn’t happening around this kitchen. Quite the opposite. I’m just sticking to easy no bake desserts. Like these no bake Oreo cheesecake bars I made recently!

Now my husband is a huge fan of banana cream pie (especially my banana cream pie with graham cracker crust!). So I knew he was going to love these banana cream cheesecake bars and I love that they were a no bake dessert!

These bars use an instant pudding mix to get maximum banana flavor without all the fuss. And to keep things true to banana cream pie, I used Nilla wafer cookies for the crust. 

I topped each banana pudding square with a banana slice, a Nilla wafer, and whipped cream for this ultimate summer dessert!

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banana pudding cheesecake bar on a plate with a forkful missing

Why This Recipe Works

  • Taste: It’s everything you love about a classic banana pudding but with the added bonus of cheesecake flavor!
  • Texture: The no bake cheesecake batter is creamy and smooth and full of banana pudding flavor.
  • Ease: Because these are no bake, they are super simple to mix up and there’s no need to turn the oven on.

Ingredients Needed

  • Vanilla wafers – I used Nilla wafers. You can also use graham crackers or digestive biscuits. 
  • Brown sugar – You can also use granulated sugar for the crust. If you’ve run out, make your own homemade brown sugar.
  • Butter – I used unsalted butter. If you use salted butter then omit the added salt. 
  • Salt
  • Cream cheese – You want to make sure to soften your cream cheese first. And use full-fat block-style for best texture.
  • Granulated sugar
  • Sour cream
  • Pure Vanilla extract
  • Heavy whipping cream
  • Instant Banana pudding mix
banana pudding cheesecake bars ingredients

How To Make Banana Pudding Cheesecake Bars

Make cookie crust: 

Grease or line a 8-inch square baking dish with parchment paper.

Place cookies in a food processor and pulse until broken down into fine crumbs.

Add sugar and melted butter and pulse to combine. 

graham cracker crust mixture in a food processor

Pour the nilla wafer crumbs into the prepared pan.

Use the bottom of a measuring cup to press the crust into the bottom of the baking pan. 

Freeze the crust for 20 minutes (or refrigerate for 30-40 minutes) while you make the cheesecake filling.

graham cracker crust mixture pressed into a pan with a glass

Make no bake banana pudding filling:

In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer with the paddle attachment, beat cream cheese and sugar together, on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl to make sure all the cream cheese has been blended.

cream cheese and sugar beat together in a bowl

Beat in the sour cream and vanilla just until combined.

vanilla and sour cream beat together in a bowl

In a small mixing bowl, or measuring cup stir together the heavy cream and pudding mix until the pudding dissolves. Mixture will be thick.

banana pudding mix and heavy cream stirred together in a bowl

Beat  in heavy cream in three additions, whipping it into the cream cheese mixture after each addition.

banana pudding mix stirred into cheesecake mixture

Pour the cheesecake mixture over the prepared crust and smooth the top. Cover with plastic wrap and refrigerate at least 8 hours or overnight until set. Slice and serve. Top each slice with a sliced banana, whipped cream (or whipped topping) and a Nilla wafer before serving.

banana pudding cheesecake mixture spread into pan and then cut into squares

Recipe Tips And Variations

  • Use softened cream cheese. You want to a smooth cheesecake filling, so be sure to soften the cream cheese first. Check out my full tutorial on how to soften cream cheese quickly.
  • Use room temperature ingredients. You want room temperature sour cream, heavy cream, and cream cheese so you get a smooth filling.
  • Use a 9×9-inch pan. Your cheesecake bars won’t be as thick but still delicious!
  • Add chocolate chips – If you love banana and chocolate flavor, stir in 1/2 cup mini chocolate chips into the cheesecake filling.

Serving Suggestions

You can simply enjoy these plain or feel free to dress them up! I love serving with homemade whipped cream on top, fresh banana slices and Nilla wafers. Or try my stabilized whipped cream recipe. 

You could also drizzle on some caramel sauce!

banana pudding cheesecake bars topped with Nilla wafers and whipped cream

Storage Instructions

You want to store these cheesecake bars in an airtight container in your fridge for up to 4 days. For longer storage, I recommend freezing them.

You can freeze for up to 3 months. I like to wrap any bars in plastic wrap or aluminum foil and store in ziplock bag. Thaw overnight in the fridge before serving. I did find that the crust and topping will soften slightly.

Recipe FAQs

How do you cut cheesecake bars neatly? 

I like to cut with a large clean knife. And make sure to wipe off the knife in between each slice so you get a neat cut. 

Can I make these banana pudding cheesecake bars gluten free?

Yes just simply swap out the regular cookies and use gluten free Oreos instead!

Can I make these bars ahead of time? 

Yes you can make up to 2 days ahead of time. Cover with saran wrap and store in the fridge until ready to serve. 

no bake banana pudding cheesecake bar topped with whipped cream

More Recipes To Try

If you’re craving more no bake cheesecake, then check out my classic no bake cheesecake recipe. It’s wonderful with my strawberry topping or my blueberry topping for cheesecake. Or try this no bake tiramisu cheesecake which is so much easier than a homemade tiramisu but with all the same flavor!

And if you need another easy no bake dessert, try these peanut butter pretzel bars!

Get My Cheesecake Book!

Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!

banana pudding cheesecake bar on a plate

No Bake Banana Pudding Cheesecake bars

These easy no bake banana pudding cheesecake bars are the perfect summer treat! Made with a buttery vanilla wafer crust and an easy no bake banana pudding cheesecake. No need to turn the oven for these bars!
5 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 0 minutes
Chilling time: 8 hours
Total Time: 8 hours 25 minutes
Servings: 12 servings
Calories: 397kcal

Ingredients

For the crust:

  • 1 ½ cups (180 g) Nilla wafer crumbs (about 50 cookies)
  • 3 tablespoons light brown sugar
  • 6 tablespoons (85 g) unsalted butter melted

For The Cheesecake Filling

  • 16 ounces cream cheese two 8-ounce bricks at room temperature
  • ½ cup (100 g) granulated sugar
  • ¼ cup (57 g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) heavy whipping cream
  • 3.4 ounces Banana pudding mix
  • Garnish: sliced bananas Nilla wafers, whipped cream

Instructions

Make cookie crust:

  • Grease or line a 8-inch square pan with parchment paper.
  • Place cookies in a food processor and pulse until broken down into fine crumbs. 1 ½ cups (180 g) Nilla wafer crumbs (about 50 cookies)
  • Add sugar and melted butter and pulse to combine. 3 tablespoons light brown sugar 6 tablespoons (85 g) unsalted butter
  • Pour the crumb mixture into the prepared pan.
  • Use the bottom of a measuring cup to press the crumbs into the bottom of the baking pan.
  • Freeze the crust for 20 minutes (or refrigerate for 30-40 minutes) while you make the cheesecake filling.

Make the no bake banana pudding filling:

  • In a large bowl using a hand or stand mixer, beat cream cheese and sugar together, on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl to make sure all the cream cheese has been blended. 16 ounces cream cheese ½ cup (100 g) granulated sugar
  • Beat in the sour cream and vanilla just until combined. ¼ cup (57 g) sour cream 1 teaspoon vanilla extract
  • In a small mixing bowl, or measuring cup, stir together the heavy cream and pudding mix until the pudding dissolves. Mixture will be thick. 1 cup (240 ml) heavy whipping cream 3.4 ounces Banana pudding mix
  • Beat in heavy cream in three additions, whipping it into the cream cheese mixture after each addition.
  • Pour the cheesecake filling over the cookie crust and smooth the top. Cover with plastic wrap and refrigerate at least 8 hours or overnight until set. Slice and serve. Top each slice with a sliced banana, whipped cream and a Nilla wafer before serving.

Notes

  • Storage: The bars will last 4-5 days covered in the refrigerator.
  • Freezing: You can freeze for up to 3 months. I like to wrap any bars in plastic wrap or aluminum foil and store in ziplock bag. Thaw overnight in the fridge before serving. I did find that the crust and topping will soften slightly.

Nutrition

Calories: 397kcal | Carbohydrates: 32g | Protein: 4g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 303mg | Potassium: 94mg | Fiber: 0.2g | Sugar: 24g | Vitamin A: 1004IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 0.1mg
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12 Comments

  1. Nancy Berry says:

    Just curious: should I use powdered sugar (mentioned in the instructions) or granulated sugar (mentioned in the ingredients list and the instructions)? It seems like the texture will be altered with a change in sugar.

    1. Oops, typo! It should be granulated sugar. I’ll get that fixed right away. Thank you for catching it!

  2. 5 stars
    These banana pudding cheesecake bars are absolutely genius!!! Loved them!

    1. Thank you for the lovely comment! I’m very glad to hear you loved the cheesecake bars!

  3. Katherine says:

    5 stars
    This recipe is a mashup of my family’s favorite desserts so we just had to try it! They were a huge hit.

    1. Thank you for sharing! I’m so happy to hear the recipe was a hit with your family. Enjoy! 😊

  4. 5 stars
    Definitely the perfect summer treat! I love that these cheesecake bars are no-bake and the texture looks absolutely fantastic.

    1. Thank you for your comment! I’m so glad you love the no-bake aspect and the texture. They are the perfect summer treat! 😊

  5. 5 stars
    Wow! Two of my favorite desserts in one. This looks and sounds incredible and totally drool worthy. Yummy!

    1. Thank you so much, I’m so glad you like it!

  6. 5 stars
    I love banana pudding, so this is right down my alley. Thank you for this delicious recipe!! Can’t wait to make it again!

    1. Thank you for your kind words! I’m thrilled you loved the recipe and are excited to make it again. Enjoy! 😊

5 from 6 votes (1 rating without comment)

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