Quick Benefits
Banana Cream Cheesecake Bars are a dreamy no-bake dessert packed with flavor and texture. They offer a rich cheesecake layer infused with banana pudding atop a buttery Nilla Wafer crust. These bars are easy to make, require no oven time, and are perfect for feeding a crowd at parties, potlucks, or summer gatherings. Best of all, they’re refreshingly cool and creamy, making them a great treat year-round.
Essential Ingredients
- Crust:
- 3 cups Nilla Wafer cookie crumbs (about one 11 oz box)
- ½ cup butter, melted
- Filling:
- 1 pint heavy whipping cream
- ¾ cup sugar
- 24 oz cream cheese (3 x 8 oz packages), softened
- 2 (3.4 oz) packages instant banana cream pudding mix
- Optional Garnish:
- Whipped topping
- Banana slices
Preparation Steps
- Make the crust:
In a medium bowl, mix Nilla Wafer crumbs and melted butter until fully coated. Press the mixture into an 8×8-inch pan lined with parchment paper. Chill in the fridge or freezer. - Whip the cream:
In a large bowl, use an electric mixer to beat the heavy cream and sugar until stiff peaks form. Set aside. - Prepare the filling:
In another bowl, beat the softened cream cheese until smooth. Gradually add the dry pudding mixes, blending well. - Combine:
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. - Assemble:
Spread the banana cheesecake filling evenly over the chilled crust. Cover and refrigerate for at least 8 hours, or overnight. - Serve:
Cut into 9 bars. Garnish with banana slices and whipped topping just before serving.
Health Benefits
While Banana Cream Cheesecake Bars are a decadent dessert, they offer some perks:
- Bananas provide potassium, fiber, and natural sweetness.
- Cream cheese and heavy cream add calcium and healthy fats (when eaten in moderation).
- Portion control is easy—cut into bars for measured servings.
For a lighter version, try reduced-fat cream cheese and light whipped topping.
Serving Suggestions
- Best served cold, straight from the fridge.
- Garnish with fresh banana slices, a mint sprig, or white chocolate shavings for presentation.
- Pair with vanilla ice cream or chilled coffee for an indulgent dessert plate.
These are perfect for:
- Baby showers
- BBQs
- Family potlucks
- Summer desserts
Creative Variations
- Add mashed banana to the filling for extra flavor and creaminess.
- Switch the crust using graham crackers, shortbread cookies, or digestive biscuits.
- Make it tropical by folding in crushed pineapple and topping with coconut flakes.
- Add crunch with a layer of crushed peanuts or toffee bits over the crust before adding the filling.
Storage Tips
- Store covered in the refrigerator for up to 4 days.
- For longer storage, freeze individual bars on a tray, then transfer to an airtight container for up to 1 month. Thaw in the fridge overnight.
- Add banana slices only before serving to prevent browning.
Pro Tips
- Use room temperature cream cheese to avoid lumps.
- Chill the crust well so it holds together and doesn’t crumble when sliced.
- Line your pan with parchment for easy lifting and cutting.
- Use a sharp knife wiped clean between slices for perfect presentation.
Frequently Asked Questions
Q: Can I make these bars ahead of time?
A: Yes! These bars are ideal for make-ahead prep. Just wait to garnish with banana slices until serving time.
Q: Can I use whipped topping instead of whipping cream?
A: Yes, 2 cups of whipped topping can replace the homemade whipped cream if you’re short on time.
Q: What size pan should I use?
A: An 8×8-inch square pan is recommended for thick, bakery-style bars. You can double the recipe for a 9×13-inch pan.
Q: Can I use fresh banana puree instead of pudding mix?
A: While it’s possible, the texture may be looser. The pudding mix adds structure and a consistent banana flavor.
Nutrition Facts (Approximate per serving, 1 of 9 bars)
- Calories: 420
- Fat: 29g
- Saturated Fat: 17g
- Carbohydrates: 37g
- Sugar: 27g
- Protein: 5g
- Fiber: 1g
Banana Cream Cheesecake Bars
These Banana Cream Cheesecake Bars are a no-bake, velvety dessert that brings together the nostalgic flavors of banana pudding and classic cheesecake. With a buttery Nilla Wafer crust and a creamy banana-flavored filling, they’re light, fluffy, and irresistibly delicious. Perfect for parties, picnics, or whenever you need a chilled sweet treat with minimal fuss.
- Total Time: 8 hours 20 minutes (includes chilling time)
Ingredients
3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)
1/2 cup butter, melted
1 pint heavy whipping cream
3/4 cup sugar
24 ounces cream cheese (3 8-ounce packages), softened
2 packages instant banana cream pudding mix (3.4 ounces each)
Optional garnish: whipped topping and banana slices
Instructions
In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Mix them well until the crumbs are coated in butter.
Press the mixture firmly into the bottom of a square 8×8-inch baking pan lined with parchment paper. This will form the sturdy crust.
Chill the crust in the refrigerator or freezer to help it set.
In a large metal mixing bowl, whip the heavy whipping cream and sugar using an electric mixer until stiff peaks form. This will give your filling a delightful lightness. Set aside.
In another large mixing bowl, beat the softened cream cheese until it is smooth and creamy. Make sure there are no lumps!
Gradually add the dry banana pudding mixes, beating well between each addition. This will help incorporate the flavors beautifully.
Gently fold in the whipped cream into the cream cheese mixture until it is all combined and smooth.
Spread the cheesecake filling evenly over the chilled crust in the baking pan.
Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight, to let the flavors meld.
Finally, when you’re ready to serve, cut the chilled cheesecake into 9 squares. Garnish with whipped topping and banana slices if desired. Serve those delightful bars chilled and enjoy!
- Prep Time: 20 minutes
- Cook Time: No cooking required
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 9 bars
- Calories: ~420 per serving (approximate)
