These banana cream cheesecake bars are a rich, no-bake dessert made with a buttery vanilla wafer crust and a smooth, creamy banana-flavored cheesecake filling. They are perfectly chilled, easy to slice, and ideal for make-ahead gatherings or simple family desserts.
Why You’ll Love This Recipe
These cheesecake bars are incredibly easy to prepare without turning on the oven. The banana flavor is smooth and balanced, not overpowering, and pairs beautifully with the creamy cheesecake texture. The recipe uses simple, accessible ingredients and delivers an elegant dessert that looks and tastes like it took far more effort than it actually did.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust
3 cups Nilla Wafer cookie crumbs (from about 11 ounces cookies)
1/2 cup unsalted butter, melted
For the cheesecake filling
24 ounces cream cheese, softened (three 8-ounce packages)
2 packages instant banana cream pudding mix, 3.4 ounces each
3/4 cup granulated sugar
1 pint heavy whipping cream (2 cups), very cold
Optional garnish
Whipped topping, as needed
Fresh banana slices, as needed
Directions
Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal later.
In a medium bowl, mix the Nilla Wafer cookie crumbs with the melted butter until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the refrigerator or freezer to chill while you prepare the filling.
In a large mixing bowl, whip the cold heavy whipping cream with the sugar using an electric mixer until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese until completely smooth and creamy. Add the dry banana cream pudding mixes gradually, mixing well after each addition until fully incorporated.
Gently fold the whipped cream into the cream cheese mixture using a spatula, working slowly to keep the filling light and airy.
Spread the cheesecake filling evenly over the chilled crust and smooth the top. Cover the pan tightly and refrigerate for at least 8 hours, or overnight, until fully set.
Once chilled, lift the cheesecake out using the parchment paper, slice into 9 equal bars, and garnish with whipped topping and banana slices if desired. Serve chilled.
You can add sliced bananas directly into the cheesecake filling for a stronger banana presence. For extra texture, sprinkle crushed vanilla wafers or chopped nuts on top before chilling. If you prefer a lighter sweetness, reduce the sugar to 1/2 cup without affecting the structure of the bars.
Storage/Reheating
Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For best texture, keep them well chilled and only garnish with fresh banana slices right before serving. These bars are not suitable for reheating and should always be served cold.
FAQs
Can I make these cheesecake bars ahead of time?
Yes, these bars are perfect for making a day in advance and actually set better overnight.
Do I need to bake the crust?
No, the crust is no-bake and firms up nicely when chilled.
Can I use homemade whipped cream instead of store-bought topping?
Yes, the recipe already uses homemade whipped cream, which provides the best texture and flavor.
What size pan works best for this recipe?
An 8×8-inch square pan is ideal for thickness and clean slices.
Can I freeze banana cream cheesecake bars?
Yes, you can freeze them without garnish for up to one month. Thaw in the refrigerator before serving.
Will fresh bananas inside the filling turn brown?
If mixed into the filling, they are protected by the cream mixture and usually stay fresh for 1–2 days.
Can I reduce the sweetness?
Yes, you can slightly reduce the sugar, but do notising it too much may affect the final taste.
Is instant pudding required?
Yes, instant pudding is essential for both flavor and structure in this no-bake recipe.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan, increasing chill time slightly if needed.
How do I get clean slices?
Chill the bars well and use a sharp knife wiped clean between each cut.
Conclusion
Banana cream cheesecake bars are a simple yet indulgent dessert that combines classic banana flavor with creamy cheesecake in an easy, no-bake format. Whether for a special occasion or a casual treat, this recipe delivers reliable results and crowd-pleasing flavor every time.
No-bake banana cream cheesecake bars with a buttery vanilla wafer crust and a creamy banana-flavored filling. Perfectly chilled and easy to slice for a crowd-pleasing dessert.
Line an 8×8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a bowl, mix Nilla Wafer crumbs and melted butter until evenly combined. Press firmly into the bottom of the prepared pan. Chill in the fridge or freezer while preparing the filling.
In a large mixing bowl, whip cold heavy cream and sugar using an electric mixer until stiff peaks form. Set aside.
In another large bowl, beat the softened cream cheese until smooth. Add banana cream pudding mixes gradually, mixing well after each addition until fully incorporated.
Gently fold the whipped cream into the cream cheese mixture using a spatula, keeping the filling light and airy.
Spread the filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight.
Once chilled and set, lift the cheesecake out using parchment paper, slice into 9 bars, and garnish with whipped topping and banana slices if desired. Serve chilled.
Notes
Add sliced bananas to the filling for more banana flavor.
Top with crushed wafers or chopped nuts for extra texture.
Reduce sugar to 1/2 cup for a less sweet dessert.
Only garnish with banana slices before serving to prevent browning.
