No Bake Banana Pudding Cheesecake Bars
235
18
1.30k
No Bake Banana Pudding Cheesecake Bars are not just another dessert; they are a delightful combination of creamy cheesecake and a classic banana pudding flavor, all nestled atop a buttery vanilla wafer crust. Perfect for summer gatherings, holiday parties, or even just because you’re craving something sweet, these bars are a hit with both kids and adults alike. I’ve had the joy of making these for friends, and nothing beats the response when you watch someone take that first bite – it’s pure bliss!
Why you’ll love this dish
This recipe is a dream for anyone looking for an easy yet impressive dessert. With minimal effort and no baking involved, you can whip up these bars in no time. Not only is this dish budget-friendly, it’s also a great way to use ripe bananas that might otherwise go to waste. They shine as a splendid option for a family brunch, potluck gatherings, or a sweet treat after dinner. The light and fluffy cheesecake filling paired with the crispy crust brings an irresistible texture contrast that everyone will love.
“These No Bake Banana Pudding Cheesecake Bars were a total hit! I served them at our family gathering, and they disappeared in minutes. The creamy filling and crunchy crust were a match made in heaven!” – A happy dessert lover
Preparing No Bake Banana Pudding Cheesecake Bars
Making these delicious bars requires just a few simple steps and ingredients. To start, prepare your crust, then whip up the cheesecake filling, and finally, let these beauties chill in the refrigerator for at least 8 hours. It’s an easy process that results in a show-stopping dessert that’s sure to impress!
What you’ll need
For this recipe, here’s everything you’ll need to gather:
- 1 box (about 11 oz) vanilla wafer cookies, crushed into fine crumbs
- ½ cup unsalted butter, melted
- 2 cups heavy cream
- ¾ cup granulated sugar
- 3 packages (8 oz each) cream cheese, softened to room temperature
- 1 package (3.4 oz) instant banana cream pudding mix
- Whipped topping (for garnish)
- Fresh banana slices (for garnish)
Feel free to experiment! You could swap out the instant banana cream pudding for vanilla or even chocolate for a different twist.
Step-by-step instructions
- Start by lining an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, stir together the crushed vanilla wafers and melted butter until the crumbs are fully moistened. Press this mixture firmly into the bottom of your prepared pan. Put it in the fridge while you prepare the filling.
- In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set this aside.
- In a separate large bowl, mix the softened cream cheese until it’s smooth and creamy. Then, add the dry pudding mix and beat again until fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture until there are no streaks remaining.
- Spread this luscious filling evenly over the chilled crust and smooth the top. Cover and refrigerate for at least 8 hours, allowing it to set completely.
Best ways to enjoy it
When it’s finally time to serve your fabulous No Bake Banana Pudding Cheesecake Bars, consider pairing them with a drizzle of caramel sauce for added sweetness or a sprinkle of chopped nuts for some crunch. Garnish each serving with a dollop of whipped topping and a fresh banana slice to elevate the presentation. These bars can even be enjoyed with a scoop of vanilla ice cream on the side for that extra indulgent treat!
How to store
To keep your dessert fresh, cover the bars tightly with plastic wrap or transfer them to an airtight container. They can last in the refrigerator for about 5-7 days. If you find yourself with leftovers, these bars can also be frozen! Just make sure to wrap them well in plastic wrap and then in aluminum foil. When you’re ready to enjoy, let them thaw in the refrigerator overnight.
Extra advice
Here are a few helpful tips that can elevate your dessert-making game:
- Ensure your cream cheese is truly at room temperature to prevent lumps in the filling.
- For an even firmer texture, let the bars chill overnight instead of just 8 hours.
- Use a hand mixer to whip the heavy cream for the best volume and texture.
Creative twists
Feel free to put your stamp on this recipe! Here are a couple of ideas:
- Nutty Delight: Fold in crushed pecans or walnuts into the filling for added flavor and texture.
- Chocolate Lover’s Dream: Swap the vanilla wafer crust for Oreo crumbs and add a layer of chocolate pudding on top for a chocolate banana pudding cheesecake!
Your questions answered
How long do these bars last in the fridge?
These bars can be stored in the fridge for about 5-7 days. Just keep them covered to maintain freshness.
Can I make this recipe gluten-free?
Absolutely! Substitute the vanilla wafers with gluten-free cookies to make it suitable for your gluten-free guests.
What’s the easiest way to cut the bars?
For clean cuts, use a sharp knife that has been warmed under hot water, then wiped dry. This helps prevent sticking!
With these tips and insights, you’re all set to create a delightful dessert that not only looks stunning but tastes absolutely amazing! Enjoy your No Bake Banana Pudding Cheesecake Bars!
No Bake Banana Pudding Cheesecake Bars
Ingredients
Method
- Start by lining an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
- In a medium bowl, stir together the crushed vanilla wafers and melted butter until the crumbs are fully moistened. Press this mixture firmly into the bottom of your prepared pan.
- Put it in the fridge while you prepare the filling.
- In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set aside.
- In a separate large bowl, mix the softened cream cheese until smooth and creamy. Then, add the dry pudding mix and beat again until fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture until there are no streaks remaining.
- Spread the filling evenly over the chilled crust and smooth the top.
- Cover and refrigerate for at least 8 hours, allowing it to set completely.
