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No Bake Banana Pudding Cheesecake Bars

Delightful combination of creamy cheesecake and classic banana pudding flavor, all atop a buttery vanilla wafer crust. A hit for summer gatherings and holiday parties.
Print it Pin Recipe
Prep Time 30 minutes
Total Time 8 hours
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 box vanilla wafer cookies, crushed into fine crumbs About 11 oz
  • ½ cup unsalted butter, melted
For the filling
  • 2 cups heavy cream
  • ¾ cup granulated sugar
  • 3 packages cream cheese, softened to room temperature 8 oz each
  • 1 package instant banana cream pudding mix 3.4 oz
For garnish
  • Whipped topping
  • Fresh banana slices

Method
 

Preparation
  1. Start by lining an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal later.
  2. 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.
  3. Put it in the fridge while you prepare the filling.
Making the filling
  1. In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set aside.
  2. 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.
  3. Gently fold the whipped cream into the cream cheese mixture until there are no streaks remaining.
Assembly
  1. Spread the filling evenly over the chilled crust and smooth the top.
  2. Cover and refrigerate for at least 8 hours, allowing it to set completely.

Notes

For best results, ensure your cream cheese is truly at room temperature to prevent lumps. To enjoy the best texture, let the bars chill overnight instead of just 8 hours. You can also use a hand mixer to whip the heavy cream for the best volume and texture.