Kitchen Fun With My 3 Sons

Banana Cream Cheesecake Bars

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Banana Cream Cheesecake Bars are a delicious creamy, banana flavor filled treat. You’ll love this easy dessert that you can whip up one day and have them ready for your picnic, potluck, or any occasion dessert the next day!

Banana Cream Cheesecake Squares

Banana Cream Cheesecake Bars

We loved this banana cheesecake for it’s delicious flavor, creamy texture, and also because it is no-bake. This is a really perfect summer dessert! With the Nilla Wafer crumb crust, it will remind you of the classic favorite banana pudding, but in no-bake cheesecake form.

Be sure to also get these great recipes: No Bake Lemon Lasagna, Instant Pot Mint Chocolate Chip Cheesecake, Chocolate Chip Cookie Dip, and Mini Cherry Cheesecakes.

The Ingredients

Here’s what you’ll need to make Banana Cheesecake Bars (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Nilla Wafer cookie crumbs – this is approximately one 11-ounce box of Nilla Wafers. 
  • Butter
  • Heavy whipping cream
  • Sugar
  • Cream cheese – this is three 8-ounce packages
  • Banana cream pudding mix – the packages of instant pudding should be about 3.4 ounces each.

banana cheesecake squares ingredients

Making Banana Cream Cheesecake Bars

Crush the Nilla Wafers, either with a food processor or by placing the cookies in a zip top bag and crushing them with a rolling pin. Mix the cookie crumbs with melted butter and then press into the bottom of an 8×8-inch that has been lined with parchment paper. The paper will make it easier for you to lift the whole cheesecake out of the pan after it chills so you can cut it into bars to serve.

pressing Nilla Wafer cookies and butter into a square pan

In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it’s cold), beat the whipping cream and sugar together until stiff peaks form; set this aside.

In another large mixing bowl (or the bowl of a stand mixer), beat the cream cheese until smooth. Add the instant banana pudding a little at a time, mixing well between each addition. This mixture will become very thick, so this is best done with a good hand-held electric mixer or a stand mixer.

Add the whipped cream and beat until smooth. Scoop the cheesecake mixture over the Nilla Wafer crust and spread out evenly.

Banana Cheesecake filling on graham cracker crust

 

Refrigerate the cheesecake for 8 hours, or overnight. The reason for this is that the chill time will allow the cheesecake flavors to meld together. The Nilla Wafer crust also softens, which is a really nice texture that will remind you of the wafers in a banana pudding dessert.

Lift the chilled cheesecake out of the pan by using the edges of the parchment paper as handles.

Banana Cheesecake

Cut the cheesecake into 9 squares.

cutting the bars with a knife

Top the cheesecake bars with the garnish of your choice (ideas below). We used whipped cream and a banana slice.

Banana Cream Cheesecake Squares

Topping Ideas

  • Whipped Cream
  • Banana Slices
  • Dusting of cinnamon or nutmeg
  • Drizzle of caramel sauce

Banana Cream Cheesecake Squares

How to Store the Banana Cheesecake Bars

Cover the bars with plastic wrap and store in the refrigerator for up to three days. Always serve chilled.

Banana Cream Cheesecake Squares

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Banana Cream Cheesecake Squares

Banana Cheesecake Bars

Published By Jill
Banana Cheesecake Bars are a delicious creamy, banana flavor filled treat. You'll love this easy dessert that you can whip up one day and have them ready for your picnic, potluck, or any occasion dessert the next day!
5 from 19 votes
Prep Time 20 mins
Chilling 8 hrs
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs
  • 1/2 cup butter melted
  • 1 pint heavy whipping cream
  • 3/4 cup sugar
  • 24 ounces cream cheese (3 8-ounce packages) softened
  • 2 packages instant banana cream pudding mix (3.4 ounces each)
  • optional garnish: whipped topping and banana slices

Instructions
 

  • In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8x8-inch baking pan (a 9x9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
  • In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it's cold), with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
  • In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
  • Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
  • Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Banana Cream Cheesecake Squares on Pinterest

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ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

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D5 stars

I will make them next weekend, however, I was disappointed that the only option was INSTANT pudding. We don’t care for the instant, it has a different flavor than the superior cooked pudding. I will prepare the cooked pudding first and chill until it is set. I will add it to the other ingredients and hopefully, it will turn out just fine. When there are options and suggestions for the option (such as cooked pudding) it is helpful to those of us who don’t do everything instant.

I made this, but used a 9×13 pan instead because the crust filled the whole 8×8 pan. 9×13 pan worked way better. It tasted really good aswell. I did doctor it up a bit. I used honey gram cracker crust instead of vanilla wafers and one 5 oz box of banana cream pudding and one 3.4 oz box of vanilla pudding. Yummy yummy

Yes… As well I used a 9 by 13. Way too much for the smaller pan. Next time I will try your idea of half and half of the pudding flavors :).

I don’t see aprint option5 stars

Hi Ruth, there is a Print Button at the top of the Recipe Box.

Just finished making, definitely put in a 9 x13 pan. Couldn’t find instant banana cream pudding in instant or regular. Opted out for instant coconut cream, very good. Will toast coconut and sprinkle on top. Will make again

Easy to make and DELICIOUS! A Crowd Pleaser!5 stars

Looks like something I might try. 

Sounds Alta yummy.  When I was a kid my mother made a cake called “Banana Delight Cake”  it had a graham cracker crust, sliced bananas some rich filling more sliced bananas whipped cream topped with chopped nuts. It didn’t require baking. She has passed and I can’t find the receipt anywhere. This sounds almost as good. I’m definitely going to try this.

That’s a wonderful memory.5 stars

Can’t find instant. Have you done this with the regular box?

Never mind. I actually do have instant. It just was in really small letters and the package looks different. 

I just made this and WOW! I don’t like sweets very much at all, but this one takes the cheesecake! ;p YUM! Easy, quick and delicious! Thank you for sharing your recipe!5 stars

Hi, I made in 9×13 pan and cut sugar back to 1/2 cup. I think that two/8 ounces of cream cheese would have been enough. I put banana slices on top of crust after baking it for 10 minutes and cooling the crust in the fridge. It is chilling in fridge until tomorrow afternoon 

Looks so good !! Thank you for sharing !! Do you have any diabetic dessert recipes ??

Like the receipts that I see

This was easy enough to make !  Made this on the weekend.  It was a hit!  

I just made this and the texture is a bit grainy. Any ideas?

I WAS LOOKING AT THE COMMENTS TO SEE IF ANYONE ASKED IF YOU USE GRANULATED OR POWDERED SUGAR, IN MY OPINION, I THINK THAT USING GRANULATED SUGAR IS WHAT MAKES IT GRAINY, WHEN I MAKE THIS,I’M GOING TO USE POWDERED SUGAR AS THAT IS WHAT MOST OF THESE TYPES OF RECIPES CALL FOR,I HOPE THIS HELPED.

I used powdered sugar, it incorporates a lot better 

I used powdered as well

Has anyone tried to make this with *lowfat* options. Trying to watch carb, cholesterol, and sodium intake..this looks amazing! 

I made this.. I felt that it needed more whipping cream , as I was almost finished mixing it all together, because it felt a little gummy and concentrated , I added another 3/4 of a pint of cream to the mixture..and it was perfect

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