Banana Pudding Cheesecake Bars – with a Nilla wafer crust, a creamy cheese and pudding filling, this dessert is the perfect fusion of two desserts: banana pudding and cheesecake. It’s super quick and easy to make, and perfect for any occasion – holidays, birthdays, get – togethers, or whenever you’re craving something sweet.
Simple preparation and basic ingredients, the result is a delicious dessert that will win you over from the very first bite. This is the perfect summer dessert – no oven required! Just be sure to give it enough time to chill, set, and for the flavors to come together, then it’s ready to enjoy. I love recipes like this – they’re fun to make and even better to share with you all.
Ingredients for Banana Pudding Cheesecake Bars:
- crushed Nilla wafers
- brown sugar
- unsalted butter
- salt
- cream cheese
- powdered sugar
- sour cream
- heavy whipping cream
- vanilla extract
- instant banana pudding mix
- banana
- whipped cream
The exact ingredient amounts and full recipe with detailed instructions can be found at the bottom of the post in the recipe card.
Below is a shorter step-by-step version with accompanying photos:
Step 1. Make the crust – Combine crushed Nilla wafers, melted butter, brown sugar, and salt. Press the mixture into the bottom of a 9×9 inch dish lined with parchment paper. Chill the crust while you prepare the filling.
Step 2. Make the filling. Beat the cream cheese and powdered sugar until smooth. Add the sour cream and vanilla, and mix until combined. Then, add the banana pudding mix and continue to beat until it combines well with the other ingredients. Finally, pour in the heavy whipping cream and beat until the mixture becomes smooth and starts to thicken. Spread the filling evenly over the crust.
Step 3. Chill. Refrigerate for at least 6 hours, preferably overnight.
Step 4. Slicing and decoration. Before serving, remove the cheesecake from the dish and cut it into squares. Decorate with whipped cream, a slice of fresh banana, and a Nilla wafers.
Just four simple steps, and the result is a perfectly delicious dessert you’re going to love!
TIPS AND TRICKS:
Don’t skip lining the dish with parchment paper! It makes it much easier to lift the dessert out of the dish – just be sure to leave the edges long enough so you can get a firm grip with your hands.
For the crust, I used Nilla wafers that were finely crushed in a food processor. However, if you prefer a bit more texture, you can crush the Nilla wafers in a plastic bag using a rolling pin. Personally, I prefer the finely crushed version—the crust turns out firmer and more compact that way.
For the filling, use softened cream cheese at room temperature. This makes it easier and quicker to beat, resulting in a smooth, lump-free texture. Don’t forget to chill the heavy whipping cream—it’s very important that it’s cold so that you can beat it more easily.
How to store it? Keep it covered in the fridge for 3–4 days. In the freezer, it can last up to 2 months. Thaw overnight in the fridge.
Banana lovers, this one’s for you! The Cheesecake Banana Bread Crumb Cake cake is a delicious fusion of banana bread and cheesecake. It’s very tasty and rich. If you prefer lighter, no – bake options, the Strawberry Banana Fluff Salad is a fantastic choice.
And for something with a citrusy twist, check out the Banana Lemon Cake from the well-known blogger Savor the Best – it looks absolutely mouthwatering!
If you’re looking for a quick and easy no – bake recipe, and you love cheesecake and bananas – you’re in the right place! These Banana Pudding Cheesecake Bars will meet all your expectations. Give the recipe a try and let us know what you think!
Banana Pudding Cheesecake Bars
Ingredients
CRUST
- 2 cups crushed Nilla wafers
- 2 tablespoon brown sugar
- pinch of salt
- 1/2 cup unsalted butter, melted
FILLLING
- 16 ounces cream cheese, softened
- 3/4 cup powdered sugar
- 3 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 ( 3.4 oz ) package instant banana pudding mix
- 1 cup heavy whipping cream
TOPPING AND GARNISH
- Whipped cream
- sliced bananas
- Nilla wafers
Instructions
TO MAKE THE CRUST
- Line a 9x9 inch baking dish with parchment paper. In a medium-sized bowl, combine the crushed Nilla wafers, brown sugar, salt, and melted butter. Stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared dish, forming an even, compact layer. Chill the crust in the fridge while you prepare the filling.
TO MAKE THE FILLING
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and powdered sugar until smooth. Add the sour cream and vanilla extract, and mix until well combined.
- Then add the instant banana pudding mix and continue beating on medium speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Finally, add the heavy whipping cream and beat until the mixture becomes smooth and starts to thicken.
- Spread the filling evenly over the crust. Chill in the fridge for at least 6 hours, preferably overnight.
SLICING AND DECORATION
- Before serving, remove the dessert from the dish and cut it into squares. Decorate with whipped cream, slices of fresh banana, and Nilla wafers.
Notes
- Don’t skip lining the dish with parchment paper! It makes it much easier to lift the dessert out of the dish - just be sure to leave the edges long enough so you can get a firm grip with your hands.
- For the crust, I used Nilla wafers that were finely crushed in a food processor. However, if you prefer a bit more texture, you can crush the Nilla wafers in a plastic bag using a rolling pin. Personally, I prefer the finely crushed version—the crust turns out firmer and more compact that way.
- For the filling, use softened cream cheese at room temperature. This makes it easier and quicker to beat, resulting in a smooth, lump-free texture. Don’t forget to chill the heavy whipping cream—it’s very important that it’s cold so that you can beat it more easily.
- How to store it? Keep it covered in the fridge for 3–4 days. In the freezer, it can last up to 2 months. Thaw overnight in the fridge.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving:Calories: 702Total Fat: 48gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 117mgSodium: 403mgCarbohydrates: 63gFiber: 1gSugar: 38gProtein: 7g