235

1.30k

Jump to Recipe Print Recipe

I first made these Banana Cream Cheesecake Bars on a humid summer afternoon when ripe bananas were begging to be used. They marry a buttery Nilla wafer crust with a silky, banana-pudding–infused cheesecake layer — no baking required beyond chilling. The result is a creamy, sliceable bar that’s perfect for potlucks, family dessert nights, or whenever you want banana pudding with a touch of cheesecake luxury. If you like mashups of banana desserts, you might also enjoy a denser, baked version like these banana bread cheesecake bars for another take on banana + cream cheese.

Why you’ll love this dish

This recipe checks a lot of boxes: quick to assemble, fridge-set (no oven), crowd-pleasing, and adaptable. The instant banana pudding mix gives bright banana flavor and structure without cooking, while whipped cream folded into cream cheese keeps the filling airy so you can cut neat squares after chilling.

"Creamy, nostalgic banana pudding with the richness of cheesecake — every bite tastes like summer at grandma’s." — happy tester

When to make it:

Summer potlucks, when you don’t want to turn on the oven.
Weeknight desserts that feel special with minimal fuss.
Kid-friendly gatherings — they’ll love the Nilla wafer crust and banana slices.

Step-by-step overview

Make a quick Nilla wafer crust by mixing crushed cookies with melted butter and pressing it into an 8×8" pan. Chill to set.
Whip heavy cream with sugar to stiff peaks and set aside.
Beat softened cream cheese until smooth, then fold in instant banana pudding mix.
Gently fold the whipped cream into the cream cheese mixture to keep it light.
Pour onto the chilled crust, cover, and refrigerate at least 8 hours (overnight is best).
Cut into 9 squares and garnish with whipped cream and fresh banana slices right before serving.

What you’ll need

1 (11 oz) box Nilla Wafers, crushed to crumbs (about 2 to 2½ cups crumbs)
1/2 cup unsalted butter, melted
2 cups heavy whipping cream
3/4 cup granulated sugar
3 (8 oz) packages cream cheese, softened (24 oz total)
1 (3.4 oz) package instant banana cream pudding mix
Whipped topping (optional extra)
Banana slices, for garnish

Ingredient notes and swaps:

If you prefer a less sweet crust, use graham crackers or half Nilla + half graham crumbs.
For a lighter option, substitute one cup of heavy cream with stabilized whipped topping, but the texture will be slightly different. For a fully no-dairy swap, try a vegan cream cheese and coconut whipped topping—results will vary.
For more pronounced banana flavor, fold in 1/2 cup mashed ripe banana (note: fresh banana shortens shelf life); you can also add a teaspoon of banana extract for intense flavor without extra moisture. See another no-bake banana pudding cheesecake variant here: no-bake banana pudding cheesecake bars.

Step-by-step instructions

Homemade Banana Cream Cheesecake Bars with whipped cream topping

Line an 8×8" baking dish with parchment paper, leaving an overhang for easy removal.
In a medium bowl, combine the crushed Nilla Wafer crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan in an even layer. Refrigerate the crust until chilled, about 15–30 minutes.
Chill a mixing bowl and beaters for the whipped cream if possible. In the chilled bowl, whip 2 cups heavy cream with 3/4 cup sugar on medium-high speed until stiff peaks form; set aside.
In a large bowl, beat the softened cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Scrape the bowl as needed.
Add the instant banana cream pudding mix to the cream cheese and beat until fully incorporated and smooth.
Gently fold the whipped cream into the cream cheese-pudding mixture using a rubber spatula. Use slow, sweeping motions to keep the mixture light and airy.
Pour the filling evenly over the chilled crust and smooth the top. Cover tightly with plastic wrap. Refrigerate at least 8 hours or overnight to set fully.
Lift the set bars from the pan using the parchment overhang. Cut into 9 squares. Top each square with additional whipped topping and fresh banana slices just before serving.

Best ways to enjoy it

Plate each square with a few banana slices and a dusting of crushed Nilla crumbs for texture contrast.
Pair with a small scoop of vanilla bean ice cream for an indulgent dessert combo.
For a brunch spread, serve alongside fresh berries and coffee — the creamy bars act as a sweet centerpiece.
If transporting, keep cool in a cooler with ice packs; garnish with bananas at the last minute to avoid browning.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 4–5 days. Place parchment between layers to prevent sticking.
Do not leave out at room temperature for more than 2 hours due to the cream cheese and heavy cream.
Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw overnight in the fridge before serving. Texture may be slightly softer after freezing.
To refresh slices that are a bit chilled and firm, let them sit at room temperature for 10–15 minutes before serving so flavors open up.

Pro chef tips

Use room-temperature cream cheese to avoid lumps and to reduce mixing time. Cold cream cheese will create a grainy filling.
Beat the cream cheese until completely smooth before adding pudding mix — this prevents streaks and lumps.
Whip the heavy cream to stiff peaks but stop as soon as you reach them. Overbeating turns cream grainy and can start to separate.
When folding, use a light hand to preserve air in the whipped cream; that air is what makes the filling sliceable but still light.
For clean slices, dip a sharp knife in hot water, wipe dry, and slice in a single steady motion, wiping the knife between cuts.
For another dessert that combines fruit and cheesecake elements, try a different pastry-style bar like this apple cheesecake danish bars.

Creative twists

Chocolate banana: Add a thin layer of melted semi-sweet chocolate over the crust before chilling, or fold 1/2 cup cocoa powder into the crust mixture.
Salted caramel: Drizzle homemade or store-bought salted caramel over each square before serving.
Tropical: Fold in 1/2 cup crushed pineapple (well-drained) and top with toasted coconut.
Gluten-free: Use gluten-free vanilla cookies for the crust.
Reduced sugar: Use a sugar substitute formulated for baking in the whipped cream and choose a sugar-free instant pudding mix.

Helpful answers

Q: Can I make these the day before serving?
A: Yes — in fact, chilling overnight (8–12 hours) yields the best texture and easiest slicing.

Q: Can I use whipped topping instead of freshly whipped cream?
A: Yes, stabilized whipped topping can be used and will hold longer, but fresh whipped cream gives the lightest texture. If using Cool Whip or similar, fold it in gently and consider using slightly less sugar.

Q: How do I keep banana slices from browning?
A: Toss slices in a little lemon juice (about 1/2 tsp per banana) just before placing them on the bars, or add them right before serving for the freshest look.

Q: Is this recipe safe for kids?
A: Yes — there’s no egg or alcohol. Keep refrigerated and follow safe food handling (don’t leave at room temp more than 2 hours).

Conclusion

If you want another approachable version with similar flavors, check the original Banana Cream Cheesecake Bars recipe at Kitchen Fun With My 3 Sons for inspiration. For a slightly different easy take, see the step-by-step notes on Butter with a Side of Bread. And if you’re curious about banana bars topped with cream cheese frosting (a baked option), Taste of Home has a solid recipe worth comparing at Taste of Home.