Banana Cream Cheesecake Bars

There’s something about banana desserts that feels like home. For many of us who grew up in the South—or simply in kitchens where family came first—banana cream desserts were the go-to comfort food. Sunday potlucks, holiday dinners, and even birthdays often featured banana pudding in some form. That unmistakable blend of creamy vanilla pudding, ripe bananas, and soft cookies brought more than just sweetness; it carried a sense of tradition.

Years later, I found myself craving that same comfort but with a twist—something a little richer, a little more indulgent. That’s how these Banana Cream Cheesecake Bars were born. They combine the beloved flavors of banana cream pie with the luscious texture of cheesecake, all layered on a crunchy vanilla wafer crust. It’s no-bake, easy to assemble, and has become one of the most requested desserts in my house.

Whether you’re serving them at a summer gathering or simply treating yourself on a quiet evening, these bars are a bite of nostalgic joy.

Why You’ll Love This Recipe:

• No oven needed – Perfect for warmer months when baking isn’t ideal.
• Rich and creamy texture – A beautiful cross between banana pudding and cheesecake.
• Family-friendly and nostalgic – A comforting dessert that brings back sweet memories.
• Make-ahead dessert – Easy to chill overnight, so it’s ready when you are.

INGREDIENTS YOU’LL NEED:

For the Crust:

• 3 cups crushed Nilla Wafer cookies
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 1 pint heavy whipping cream
• 3/4 cup granulated sugar
• 24 oz cream cheese, softened
• 2 (3.4 oz) packages instant banana cream pudding mix

Optional Toppings:

• Whipped topping
• Fresh banana slices

How to Make Banana Cream Cheesecake Bars

This creamy dessert is surprisingly simple and deeply rewarding. It’s the kind of recipe you’ll reach for when you want something crowd-pleasing but don’t have hours to spend in the kitchen.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Crust

Start by crushing your Nilla Wafers into fine crumbs. I like using a food processor, but if you’re working without one, a zip-top bag and a rolling pin do the trick. Mix the crumbs with melted butter until every bit is moistened. Then press the mixture into a parchment-lined 9×9 inch pan. Place it in the refrigerator while you prepare the filling.

Step 2: Whip the Cream

In a chilled bowl, whip the heavy cream with the sugar until stiff peaks form. If you’ve never done this before, don’t worry—it just takes a few minutes with a hand mixer. Once it holds peaks that stand up when you lift the beaters, you’re there. Set it aside.

Step 3: Make the Cheesecake Base

Beat the softened cream cheese until smooth. Add in the banana cream pudding mix, one packet at a time. The filling will start to thicken, and you’ll smell that wonderful banana aroma filling the kitchen. Fold in the whipped cream gently—don’t overmix, just enough to get everything combined.

Step 4: Assemble the Bars

Spoon the banana cheesecake mixture over your chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 8 hours, or overnight if possible.

Step 5: Slice and Serve

Once set, lift the bars from the pan using the parchment. Slice into 9 squares. Top each with a swirl of whipped topping and a fresh banana slice right before serving for a picture-perfect finish.

Helpful Tips:

• Chill Time Matters: Don’t skimp on the refrigeration. The bars need a full 8 hours to firm up properly.
• Use Ripe Bananas for Topping: Yellow with a few brown spots is perfect—sweet and flavorful without being mushy.
• Customize the Crust: Graham crackers or shortbread cookies make tasty alternatives if Nilla Wafers aren’t your favorite.
• Avoid Browning: Add fresh bananas just before serving to prevent them from turning brown.

DETAILS:

• Prep Time: 20 minutes
• Chill Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 9 bars
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

Notes:

• Make sure the cream cheese is at room temperature before mixing—it will blend much more smoothly.
• These bars can be frozen before adding toppings. Wrap tightly and freeze for up to 3 months.
• If you want extra banana flavor, you can add a few mashed bananas to the cheesecake filling—just reduce the whipped cream slightly to adjust for moisture.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: ~250
• Total Fat: 22g
• Saturated Fat: 14g
• Carbohydrates: 14g
• Sugar: 14g
• Protein: 2g
• Sodium: 13mg

Note: Nutrition values are estimates and can vary based on brands used.

FREQUENTLY ASKED QUESTIONS:

Can I make Banana Cream Cheesecake Bars ahead of time?
Yes! They’re even better when made the day before. Just store them in the refrigerator until ready to serve.

Can I freeze these bars?
Absolutely. Freeze the bars (without toppings) for up to 3 months. Thaw in the fridge overnight before serving.

What can I use instead of Nilla Wafers?
Graham crackers, shortbread cookies, or Biscoff cookies all work well and add a different flavor spin.

How do I keep the banana slices from browning?
Add them right before serving. You can also dip them briefly in lemon juice to slow browning, but this may alter the taste slightly.

STORAGE INSTRUCTIONS:

• Refrigerator: Store covered for up to 3 days.
• Freezer: Freeze before topping with bananas or whipped cream. Thaw in fridge overnight.

Related Recipes:

If you liked these Banana Cream Cheesecake Bars, you’ll definitely enjoy these other creamy delights:

• Banana Peanut Butter Overnight Oats
• Strawberry Yogurt Overnight Oats
• Orange Jello Creamsicle Pie
• 3-Ingredient Creamy Yogurt Cake

CONCLUSION:

These Banana Cream Cheesecake Bars are a dream come true for banana lovers and cheesecake fans alike. They offer all the comfort of a banana cream pie with the richness of cheesecake, all without turning on the oven. Whether you’re bringing dessert to a family barbecue or indulging in a treat just for yourself, this recipe delivers that perfect blend of tradition and decadence.

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