Banana Pudding Cheesecake Bars
Banana Pudding Cheesecake Bars bring together two iconic desserts in one irresistible bite. Think creamy banana pudding layered with silky no-bake cheesecake, all on top of a buttery vanilla wafer crust. Each bar is chilled to perfection, creating a dessert that’s rich, refreshing, and perfect for any occasion.
Why You’re Going to Love This Recipe
- No-bake convenience – No oven needed, just mix, layer, and chill.
- Two desserts in one – Combines the classic comfort of banana pudding with the creamy decadence of cheesecake.
- Make-ahead friendly – Perfect for prepping ahead of time for parties, holidays, or weeknight cravings.
- Beautiful presentation – Swirls of banana pudding and cheesecake with crushed wafer topping look as good as they taste.
- Crowd-pleaser – Familiar flavors with a fun twist that everyone will love.
Ingredients You’ll Need
Wafer Crust
- Nilla wafers
- Unsalted butter, melted
No Bake Cheesecake Base
- Cream cheese, softened
- Granulated sugar
- Vanilla extract or vanilla bean paste
Whipped Cream
- Heavy whipping cream, cold
- Sugar (fine or powdered)
- Salt
Banana Pudding Mix
- Instant banana cream pudding mix
- Cold milk
Garnish
- Crushed Nilla wafers
- Whipped cream (reserved from above)
How to Make Banana Pudding Cheesecake Bars
Step 1: Prepare the Wafer Crust
Pulse Nilla wafers and melted butter in a food processor until fine crumbs form. Press firmly into the bottom of an 8×8 baking dish to create an even layer. Chill in the fridge while you prepare the filling.
Step 2: Make the Banana Pudding
Whisk instant banana cream pudding mix with cold milk until smooth. Set aside to thicken slightly.
Step 3: Whip the Cream
Beat cold heavy cream, sugar, and salt until stiff peaks form. Store in the fridge until ready to use.
Step 4: Make the Cheesecake Base
Beat softened cream cheese, sugar, and vanilla until smooth. Gently fold in half of the whipped cream to create a light, fluffy filling.
Step 5: Assemble the Layers
Spread half of the cheesecake mixture over the crust. Add dollops of banana pudding and sprinkle with crushed Nilla wafers. Repeat with the remaining cheesecake and pudding. Swirl the layers with a chopstick or spatula for a marbled effect. Sprinkle more crushed wafers on top.
Step 6: Chill and Serve
Cover with plastic wrap and refrigerate for at least 2 hours until firm. Slice into bars, top with the reserved whipped cream, and enjoy.
Storage Tips
- Refrigerator: Store bars covered in the fridge for up to 4 days.
- Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.
Reheating Instructions
These bars are best enjoyed chilled and do not require reheating. If frozen, simply thaw before serving for the best texture.
No Bake Banana Pudding Cheesecake Bars
Ingredients
- 1 cup nella wafers crushed
- caramel optional
Wafer Crust
- 3 cups nella wafers
- 1/2 cup melted butter unsalted
No Bake Cheesecake Base
- 16 oz cream cheese softened
- 1 cup granulated sugar
- 1 tsp vanilla extract or vanilla bean paste
Whipped Cream
- 1 cup heavy whipping cream cold
- 1/4 cup sugar fine or powdered
- 1/4 tsp salt
Banana Pudding Mix
- 1 3 oz box banana cream instant pudding
- 2 cups cold milk
Instructions
Wafer Crust
- In a food processor, add all ingredients listed under “Wafer Crust.” Pulse until the wafer turn into crumbs.
- Transfer the crumbs to 8×8 baking dish, spread out evenly, pat down to a firm layer and place in the fridge until ready to use.
Banana Pudding Mix
- In a bowl, add all ingredients listed under “Banana Pudding Mix.” Whisk until smooth and set aside.
Whipped Cream
- In a bowl or stand mixer, add all ingredients listed under “Whipped Cream.” Whisk until smooth and forms stiff peaks. Place in the fridge until you’re ready to serve.
No Bake Cheesecake Base
- In a large bowl or stand mixer add all ingredients listed under “No Bake Cheesecake Base.” Whisk until fully combined and smooth.
- Fold in half of the whipped cream that was made previously. And set aside.
Assemble
- To the 8×8 pan with the formed crust, add half of the no bake cheesecake base, scoops of the banana pudding and crushed up nella wafer cookies.
- Add another layer of the no bake cheese and banana pudding.
- Using a chopstick and spatula, swirl and spread out evenly.
- Top with more crushed wafers.
- Cover with plastic wrap and place in the fridge to chill all the way through. About 2 hours.
- Once firm, slice into equal pieces and top with the left over whipped cream. Enjoy!
