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!
Caramel Apple Butter Cheesecake Bars
Imagine sinking your teeth into a creamy, no bake cheesecake with layers of luscious apple butter and caramel, nestled between buttery graham cracker crumbs. These Caramel Apple Butter Cheesecake Bars are the ultimate fall-inspired dessert—simple to make and irresistible to eat. Let’s dive into why you’re going to love this recipe.
Why You’re Going to Love This Recipe
• No-Bake Convenience: No need to turn on the oven. This cheesecake comes together beautifully without baking, perfect for when you want an easy yet show-stopping treat.
• Fall Flavor Fusion: The rich, spiced apple butter adds a layer of warmth to each bite, balanced perfectly by creamy caramel.
• Perfect Make-Ahead Dessert: These bars need time to chill, making them ideal for prepping ahead for gatherings or just to have a sweet treat ready in the fridge.
• Decadent Layers: Each bite has a bit of everything—crunchy graham cracker crust, silky cheesecake filling, and swirls of apple butter and caramel.
Ingredients
Graham Cracker Crust
• Crushed graham crackers
• Butter, melted and cooled
• Dark brown sugar
• Ground cinnamon
• Salt
No-Bake Cheesecake Base
• Cream cheese, softened
• Powdered sugar
• Heavy cream
• Vanilla extract
Apple Butter & Caramel Layers
• Caramel sauce
Instructions
Step 1: Make the Graham Cracker Crust
1. Place graham crackers, brown sugar, cinnamon, and salt in a food processor. Pulse until a medium-fine powder forms.
2. Add melted butter and pulse until the mixture resembles wet sand. It should clump together when pressed.
Step 2: Prepare the No-Bake Cheesecake Base
1. In a large bowl or stand mixer, add the cream cheese, powdered sugar, heavy cream, and vanilla extract.
2. Whisk until the mixture is smooth and forms stiff peaks. Set aside.
Step 3: Assemble the Cheesecake Bars
1. Line an 8×4 loaf pan with parchment paper for easy removal. Add half of the graham cracker crust and press firmly into an even layer. Chill in the fridge for 10–15 minutes.
2. Once the crust is firm, spread half of the cheesecake base evenly on top. Add a few tablespoons of apple butter and drizzle with caramel. Swirl gently to mix.
3. Layer the remaining cheesecake base, more o apple butter, and caramel, repeating the swirl effect.
4. Add the final layer of graham cracker crust on top, pressing down firmly to help it adhere.
Step 4: Chill and Serve
1. Place the assembled bars in the fridge for 1–2 hours or until completely set.
2. Once firm, remove from the loaf pan and cut into bars. Drizzle with extra caramel before serving for that ultimate fall-inspired finish.
Storage Suggestions
Store these Caramel Apple Butter Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. They’re best enjoyed cold but can be softened slightly at room temperature if desired.
To freeze these Caramel Apple Butter Cheesecake Bars, follow these steps:
1. Chill First: Allow the bars to fully set in the refrigerator for 1–2 hours.
2. Slice and Wrap: Once set, slice the bars and wrap each piece individually in plastic wrap to prevent freezer burn.
3. Store in an Airtight Container: Place the wrapped bars in an airtight container or freezer bag. This adds an extra layer of protection and helps prevent odors from affecting the flavor.
4. Freeze: Store in the freezer for up to 2 months.
To Thaw: Remove the bars from the freezer and let them sit in the refrigerator for a few hours or overnight until fully thawed. For best texture, enjoy them chilled.
With every bite of these Caramel Apple Butter Cheesecake Bars, you’ll experience creamy cheesecake, buttery crumbs, and autumn flavors in perfect harmony.
No Bake Caramel Apple Butter Cheesecake Bars
Equipment
- 1 loaf pan 8×4
Ingredients
- 1 cup apple butter
- 1/4 caramel plus more for garnish
No Bake Cheesecake Base
- 16 oz cream cheese softened
- 1/4 cup sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
Graham Cracker Crust
- 3 cups graham crackers crushed
- 8 tbsp butter melted and cooled
- 1 tbsp dark brown sugar
- 1 tsp cinnamon ground
- 1/4 tsp salt
Instructions
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 forms stiff peaks and set aside.
Graham Cracker Crust
- To a food processor, add all ingredients listed under “Graham Cracker Crust” except for the melted butter.
- Once crushed into a medium fine powder, add the melted butter and pulse until thoroughly mixed.
- Should clump together like wet sand.
Assemble
- Line an 8×4 loaf pan with parchment paper for easy release and add half of the graham cracker crust.
- Pat down to a firm layer and place in the fridge for 10-15 minutes.
- Once chilled, add half of the cheesecake base and spread out evenly. Add a few tablespoons of apple butter and a good drizzle of caramel. Swirl to mix into the cheesecake base.
- Repeat with the remaining cheesecake base, apple butter and caramel.
- Top with what’s left of the graham cracker crust and spread out evenly.
- Pat down firmly to help adhere to the cheesecake filling.
- Place in the fridge for 1-2 hours until completely firm.
- Once set, remove from the loaf pan and cut into bars.
- Drizzle with some warmed caramel and enjoy!