No Bake Banana Pudding Cheesecake bars

banana pudding cheesecake bar on a plate

5 from 7 votes

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!

Prep Time25

Cook Time0

Chilling time8

Total Time8 25

Course: Dessert

Cuisine: American

Servings: servings

Calories: 397kcal

Author: Heather Perine

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.

Video

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.

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