Banana Cream Cheesecake Bars—layers of Nilla Wafer crust, creamy banana cheesecake, and fluffy whipped topping. Pure no-bake bliss!
Okay, let’s talk about Banana Cream Cheesecake Bars. Imagine if banana cream pie and classic cheesecake had a baby — a super creamy, no-bake baby that’s ridiculously easy to make and even easier to devour. That’s exactly what you’re getting here.
I first made these bars on a rainy Sunday when I was craving something sweet but didn’t want to, you know, actually bake anything. I spotted a box of Nilla Wafers in the pantry, a couple of ripe bananas on the counter, and a light bulb moment happened. And let me tell you—this recipe didn’t just hit the spot. It crushed it.
The best part? These bars are a total crowd-pleaser. I brought them to a family BBQ, and they disappeared faster than you can say “banana cream.” Even my cousin, who swears she “doesn’t like bananas,” went back for seconds. (Yeah, I’m still confused too.)
Why You’ll Love This Banana Cream Cheesecake Bars Recipe?
- No Bake = No Hassle. Perfect for those days when turning on the oven feels like too much.
- Banana Cream & Cheesecake—Together at Last. A mash-up you didn’t know you needed.
- Ridiculously Creamy, Slightly Crunchy. That Nilla Wafer crust adds the perfect texture.
- Ideal for Sharing (Or Not). These bars cut into neat squares, perfect for potlucks, picnics, or midnight snacking.
- Simple Ingredients. Nothing fancy—just pantry staples with a little magic.
Ingredient Notes:
Every layer in these Banana Cream Cheesecake Bars plays a part in making them next-level delicious. Here’s what you’ll need:
- Nilla Wafers: Sweet, vanilla-flavored cookies that give the crust its perfect crunch. Graham crackers work in a pinch, but Nilla Wafers? Chef’s kiss.
- Unsalted Butter: Because what’s a crumb crust without butter? It holds everything together and adds that melt-in-your-mouth factor.
- Heavy Whipping Cream: Whipped into stiff peaks to create that light, airy texture in the cheesecake filling.
- Sugar: Just enough to sweeten the whipped cream and give it that classic cheesecake flavor.
- Cream Cheese: The creamy foundation of the bars. Make sure it’s softened for a super smooth texture.
- Banana Cream Pudding Mix: Packs in that banana flavor without needing overly ripe bananas.
- Whipped Topping: Adds another layer of creamy goodness and makes these bars look bakery-fancy.
- Banana Slices: The final touch. Plus, they make it look like you tried harder than you actually did.
How To Make Banana Cream Cheesecake Bars?
Step 1. Build That Buttery Crust
First up, crush those Nilla Wafers. You can blitz them in a food processor or go old-school with a zip-top bag and a rolling pin. It’s oddly therapeutic, I promise. Mix the crumbs with melted butter until it resembles damp sand. Then press it into a parchment-lined 8×8″ pan.
Pro tip: Use the bottom of a measuring cup to really pack the crust down—it helps keep the bars from crumbling when you slice them.
Step 2. Whip That Cream
Grab a chilled bowl and whisk together the heavy whipping cream and sugar until stiff peaks form. If you’re using a hand mixer, it takes about 3 minutes. No mixer? Get ready for a mini arm workout.
Step 3. Make the Cheesecake Filling
Want To Save This Recipe?
In another bowl, beat the softened cream cheese until smooth. Add the banana cream pudding mix and blend until combined. Now gently fold in that fluffy whipped cream. Don’t overmix—you want to keep things light and airy.
Step 4. Assemble & Chill
Pour the creamy banana cheesecake filling over your chilled crust and smooth it out. Cover with plastic wrap and let it chill in the fridge for at least 8 hours. (I know waiting is hard, but trust me—totally worth it.)
Step 5. Slice & Serve
Once chilled and set, lift the bars out using the
Storage Options:
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. The crust stays crisp, and the flavors meld even more.
- Freezer-Friendly: Want to save some for later? Freeze the bars without the banana slices. Wrap individual squares in plastic wrap and store for up to a month. Thaw overnight in the fridge before serving.
- Banana Hack: To stop the banana slices from browning, brush them lightly with lemon juice before adding them on top.
Variations and Substitutions:
- Graham Cracker Crust: Classic and just as tasty if you don’t have Nilla Wafers.
- Chocolate Twist: Swap the Nilla Wafers for crushed Oreos and drizzle melted chocolate over the top.
- Go Nutty: Add crushed pecans or walnuts to the crust for extra crunch.
- Tropical Vibes: Mix shredded coconut into the crust and top with pineapple chunks.
- Gluten-Free Option: Use gluten-free vanilla wafers or graham crackers for a celiac-friendly version.
- Banana-Free? Sub in vanilla pudding and top with berries instead. Still delicious.
What to Serve with Banana Cream Cheesecake Bars?
- Hot Coffee or Espresso: Balances the sweetness perfectly.
- Iced Tea or Lemonade: Light, refreshing, and a perfect pairing.
- A Scoop of Ice Cream: Because more dessert is always a good idea.
- Caramel Drizzle or Chocolate Syrup: If you’re feeling extra fancy.
Frequently Asked Questions:
Can I use store-bought whipped topping instead of making my own?
Totally! Cool Whip works great here if you’re in a pinch or just love that nostalgic taste.
How do I keep the banana slices from turning brown?
Brush them with a little lemon juice before adding them on top. It won’t mess with the flavor and keeps them looking fresh.
What if I can’t find banana cream pudding mix?
Vanilla pudding works as a great substitute. Just layer fresh banana slices between the crust and filling for that classic flavor.
These Banana Cream Cheesecake Bars are creamy, dreamy, and just the right amount of sweet. They’re the kind of dessert that looks super impressive but is secretly easy to make—perfect for potlucks, BBQs, or, honestly, when you just want something really good with minimal effort.
If you give them a try, I’d love to know how they turn out! Snap a pic, tag me, or drop a comment below. I’m always here for the dessert chat.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Banana Cream Cheesecake Bars
Ingredients
- 1 11- ounce box Nilla Wafer crushed into crumbs
- 1/2 c unsalted butter melted
- 2 c heavy whipping cream
- 3/4 c sugar
- 3 8- ounce packages cream cheese softened
- 1 3.4- ounce package instant banana cream pudding mix
- Whipped topping
- Banana slices
Instructions
- Start by lining an 8×8" baking dish, with parchment paper.
- For the crust, combine crushed Nilla Wafers with butter. Press the mixture into the dish. Let it chill.
- To make the whipped cream, whisk heavy cream with sugar in a chilled bowl until it forms stiff peaks.
- For the filling, beat softened cream cheese and mix in banana cream pudding. Gently fold in the whipped cream.
- Now pour the filling over the crust. Refrigerate for 8 hours.
- Once chilled cut into 9 squares. For garnish add some whipped topping and banana slices, on top of each square. Now you're ready to enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
