Banana Cream Cheesecake Bars feature a rich no-bake cheesecake filling brimming with banana flavor. The luxurious cookie crust and whipped topping make every bite delectable.
This no bake dessert recipe is so creamy and packed with cheesecake and banana flavor. I love to make Easy No Bake Cheesecake Recipe and this new recipe for Banana Pudding Cheesecake Bars is a tasty new flavor.
It’s one of my favorite easy Easy Banana Desserts and so effortless to make. Enjoy the classic Banana Pudding flavor swirled in the cream cheese mixture.
Table of contents
Why We Love This Recipe
- No Bake- It’s a simple recipe that does not require turning on the oven.
- Basic ingredients – With only a handful of ingredients, you won’t find anything complicated.
- Creamy and delicious – You will love the taste and texture of these No Bake Banana Cheesecake Bars.
Ingredients
Crust
- Nilla Wafer Cookies. The cookies should be crushed but you still want some pieces. You can also use graham crackers instead of vanilla wafers.
- Butter. Melted to combine with the cookies.
Filling
- Heavy Whipping Cream. Make sure it is cold.
- Sugar. Just plain white granulated sugar.
- Cream Cheese. Softened at room temperature so it’s easy to combine.
- Instant Banana Pudding Mix. Make sure to get instant pudding.
Topping
- Bananas. Slice the bananas into slices.
- Whipped Topping. You can use store bought or Homemade Whipped Cream.
Get the complete list of ingredients at the bottom of the page.
Step By Step Instructions
Step 1. Place the cookies into the food processor and crush. You want a few chunks but not a fine dust.
Step 2. Combine the cookie crumbs with the melted butter. Then line a 9X9 baking pan with parchment paper. Press the crust into the bottom of the pan. Place in the freezer.
Step 3. Use a large bowl that has been chilled. Combine the heavy whipping cream and the granulated sugar with an electric mixer until stiff peaks are formed. I like to use my stand mixer or electric hand mixer. Then set aside.
Step 4. Get out a separate medium bowl. Mix the cream cheese with a hand mixer until light and fluffy.
Step 5. Then add in the instant pudding mix.
Step 6. Next, add the whipped cream mixture into the pudding mixture. Mix until just combined on medium speed but don’t over mix.
Step 7. Once combined, pour the cheesecake mixture on top of the chilled crust. Cover with plastic wrap or aluminum foil and refrigerate for at least 8 hours. Then carefully remove from the pan with the parchment paper. Cut into bars with a sharp knife.
Step 8. Garnish with the whipped cream and banana slices.
Storage
Refrigerate the leftovers in an airtight container. The bars will last up to 4-5 days in the refrigerator. If you plan to add toppings, wait to add until serving.
Can You Freeze?
Yes, the cheesecake bars are freezer friendly. Wrap the bars in plastic wrap and place inside a freezer bag or container up to 3 months.
Thaw in the fridge overnight when ready to enjoy. Do not thaw in the microwave.
Expert Tips
- Room temperature ingredients. Make sure that all of the ingredients are at room temperature for the best results. This will also help to make sure that everything mixes together evenly and smoothly.
- Add Fruit. I like to top the banana cream pie cheesecake bars with strawberries and blueberries.
- Refrigerate at least 8 hours. The bars need to refrigerate at least 8 hours but overnight is even better. They will be easier to cut.
- Make sure the bowl is cold. This will help the stiff peaks to form more quickly.
- Cut with a warm sharp knife. The slices will look cleaner if you use a sharp knife dipped in warm water. Make sure to wipe the knife clean after each slice.
- Crust. Feel free to substitute the vanilla wafers with Golden Oreo cookies, biscoff cookies, gingerbread cookies or gingersnaps. You can also use golden honey graham crackers or chocolate graham crackers.
More Easy Cheesecake Recipes
Make these luscious Banana Cream Cheesecake Bars. Then leave a comment and star rating. I love hearing from you!
Banana Cream Cheesecake Bars
Ingredients
For the Crust:
- 1 box Nilla Wafer Cookies approximately 11 ounce box
- 1/2 cup Butter melted
For the Filling:
- 2 cups Heavy Whipping Cream
- 3/4 cup Granulated Sugar
- 24 ounces Cream Cheese softened at room temperature
- 2 pkgs Instant Banana Cream Pudding Mix 3.4 ounces each
For the Topping:
Instructions
- Crush the Nilla wafer cookies into crumbs in a food processor or blender.
- Mix the cookie crumbs with the melted butter.
- Line a 9X9 baking dish with parchment paper and press the crust ingredients into the bottom of the pan. Place in the freezer to chill while you prepare the filling.
- In a large chilled mixing bowl, mix the heavy whipping cream and the granulated sugar with a hand held mixer or stand up mixer until stiff peaks are easily formed with the mixture. Set aside.
- In a separate bowl, mix the cream cheese with a hand held mixer until light and fluffy. Add in the pudding mixes until combined and smooth.
- Add the whipped cream mixture into the pudding mixture and mix until just combined. Be careful not to over mix.
- Pour the cheesecake mixture on top of the chilled crust into an even layer.
- Cover and refrigerate for at least 8 hours (or overnight).
- Carefully remove the cheesecake bars from the pan with the parchment paper. Cut into bars and served topped with the whipped cream and banana slices. Enjoy!
So creamy and delicious. Love these bars!