If your dessert dreams involve creamy layers, buttery crunch, and a taste that hits the memory button in your brain like a sugar-powered time machine—then buckle up. These No Bake Banana Pudding Cheesecake Bars are about to become your new obsession.
And here’s the kicker: no oven. Zero baking. Just a fridge, a little patience, and the kind of flavor that makes you do that slow blink-and-nod thing after the first bite.
This is banana pudding all grown up—smoothed out with a cheesecake swirl and stacked into firm, sliceable bars that somehow feel both indulgent and light at the same time. (Magic? No. It’s just smart layering.)
Let’s get into the good stuff.
What You’ll Need
Here’s a quick look at everything you’ll need to make these bars. You probably already have most of it sitting in your kitchen, quietly judging you for ignoring them.
For the crust:
| Ingredient | Amount |
|---|---|
| Vanilla wafer crumbs | 1 ½ cups (about 45 wafers) |
| Granulated sugar | ¼ cup |
| Unsalted butter, melted | ½ cup |
For the filling:
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 16 oz |
| Granulated sugar | ½ cup |
| Vanilla extract | 1 tsp |
| Instant banana pudding mix | 1 package (3.4 oz) |
| Cold milk | 1 ½ cups |
| Heavy whipping cream | 1 cup |
For the topping:
| Ingredient | Amount |
|---|---|
| Whipped cream | As much as your heart says |
| Fresh banana slices | Optional, but perfect |
| Extra vanilla wafers | For decorating (and snacking) |
Tools You’ll Need
- 8×8-inch square baking dish
- Parchment paper
- Mixing bowls (at least 2)
- Hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Plastic wrap
Pro Tips
If this is your first time making no-bake layered desserts, these little gems of wisdom will help make it smooth sailing:
- Let that cream cheese soften
Cold cream cheese straight from the fridge? It’ll fight you. Leave it out for 30 minutes before using, or give it a quick microwave zap (no more than 15 seconds) to avoid a lumpy filling. - Chill time is non-negotiable
This isn’t one of those “set it for 20 minutes and hope for the best” situations. Give it at least 4 hours, but overnight is where the real magic happens. It firms up and cuts like a dream. - Add banana slices last
They brown fast. Slice and add just before serving for that perfect pop of fresh. - Press that crust like you mean it
Loose crust = bar disaster. Use the bottom of a glass or a measuring cup to firmly press it into the pan. - Want clean slices?
Run your knife under hot water, dry it off, then slice. Wipe between each cut. (Yes, it’s a little extra, but so worth it.)
Substitutions and Variations
- Wafer swap: Graham crackers or digestive biscuits work fine. Golden Oreos also make a ridiculously good crust.
- No banana pudding? Use vanilla or cheesecake flavor. Toss in half a mashed banana if you still want that banana hint.
- Dairy-free option: Sub in plant-based cream cheese, coconut whipped cream, and almond or oat milk. Choose a vegan pudding mix.
- Add some crunch: Crushed pecans or walnuts mixed into the crust give a toasty, nutty undertone.
- Elevate it: Layer sliced bananas inside the filling for a twist on texture and a little extra surprise in every bite.
Make-Ahead Tips
This dessert is basically made to be prepped ahead of time.
- You can make the full thing up to 2 days in advance. Just keep it covered in the fridge.
- Leave the banana slices off until just before serving.
- You can even prep the crust and filling separately the day before and assemble in the morning.
Instructions
Step 1: Make the crust
- Line your 8×8-inch pan with parchment paper, leaving a little overhang on two sides (this makes it easier to lift the bars out later).
- In a medium bowl, mix the vanilla wafer crumbs and sugar.
- Add melted butter and stir until it looks like damp sand.
- Dump the mixture into your pan and press it down firmly and evenly.
- Pop it in the fridge to set while you work on the filling.
Step 2: Make the filling
- In a large bowl, beat the cream cheese until smooth and fluffy.
- Add sugar and vanilla extract. Beat again until fully combined and creamy.
- In a separate bowl, whisk the banana pudding mix with cold milk until thickened (about 2 minutes).
- In another bowl, whip the heavy cream until stiff peaks form. Don’t skip this—it adds airiness.
- Fold the banana pudding into the cream cheese mixture. Then gently fold in the whipped cream until everything is light, fluffy, and fully combined.
Step 3: Assemble
- Pour the filling over the crust and spread evenly with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best).
Step 4: Decorate and serve
- Just before serving, top with whipped cream, fresh banana slices, and extra vanilla wafers for crunch.
- Use the parchment overhang to lift the dessert from the pan.
- Slice, serve, and prepare for silence at the table because everyone’s busy eating.
Nutrition Breakdown (per serving, based on 9 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~340 |
| Protein | 4g |
| Fat | 24g |
| Carbohydrates | 27g |
| Sugar | 18g |
| Fiber | 1g |
| Sodium | 180mg |
This is an estimate and can vary depending on ingredient brands used.
Meal Pairing Suggestions
- Drinks: Cold brew coffee, iced chai latte, or mint tea work perfectly to balance the richness.
- Main course: These bars are a refreshing finish after something like BBQ chicken, grilled veggie skewers, or a big summer salad.
- Other desserts? Nope. This one stands alone.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Don’t freeze—it’ll mess with the texture.
- If you must store with banana slices on top, toss them lightly in lemon juice to delay browning.
FAQ
Can I make these in a larger pan?
Yes, you can double the recipe and use a 9×13 pan. Just know the layers may be a bit thinner.
Do I have to use instant pudding?
For this specific no-bake style, yes. Cook-and-serve pudding will throw off the texture and won’t set properly.
Can I use Cool Whip instead of whipped cream?
You can, but it’ll change the flavor slightly. Homemade whipped cream is worth the two minutes of whipping.
Can I add real bananas to the filling?
You can! Just slice thin and layer them in the middle of the cheesecake layer before chilling.
How long will they stay firm at room temp?
About 30–45 minutes, depending on the temp. They’ll start to soften, so keep them cold until ready to serve.
Wrap Up
So, here’s your mission: Grab some cream cheese, mash those wafers, and make these Banana Pudding Cheesecake Bars happen. They’re easy, nostalgic, and have that cozy-summer-dessert vibe that feels right for everything from casual brunches to birthday treats.
If you try this recipe, let me know how it turned out! Leave a comment with your thoughts, any swaps you made, or questions you have. I read every one and love hearing what you come up with.
Until next time, happy chilling (and snacking).
