No Bake Banana Pudding Cheesecake Bars
What Makes These Bars So Special?
| Layer | What You Get | Why It Works |
|---|---|---|
| Crunchy Vanilla Wafer Crust | Sweet, buttery base | Holds everything together without getting soggy |
| Creamy Banana Cheesecake | Fluffy, rich filling | That signature banana pudding flavor in every bite |
| Fresh Banana Slices | Natural sweetness | Adds texture and authentic banana taste |
| Whipped Cream Cloud | Light, airy topping | Cuts through the richness perfectly |
The creamy cheesecake layer sits on top of a crunchy vanilla wafer crust, all topped with fresh banana slices and a cloud of whipped cream.
Every bite has that perfect contrast of textures that makes you immediately reach for another piece.
What You’ll Need
For the Crust
- 2 cups vanilla wafer cookies, crushed (about 60 cookies)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Also Read: Gordon Ramsay Buttercream Frosting Recipe
For the Cheesecake Layer
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 3.4 oz instant banana pudding mix (1 box)
- 1 cup whole milk, cold
For the Topping
- 3-4 ripe but firm bananas, sliced
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Crushed vanilla wafers for garnish (optional)
- Lemon juice (to prevent browning)
Tools You’ll Need
Here’s your checklist:
✓ 9×13 inch baking pan
✓ Parchment paper
✓ Food processor or rolling pin + zip-top bag
✓ Electric mixer (hand or stand)
✓ 2 large mixing bowls
✓ 1 medium mixing bowl
✓ Rubber spatula
✓ Measuring cups and spoons
✓ Sharp knife for slicing
Pro Tips From My Kitchen
1. Room Temperature = Everything
Your cream cheese needs to be actually soft, not just out of the fridge for five minutes.
I usually leave mine out for about an hour.
If you’re impatient like me, cut it into chunks and microwave for 10 seconds at a time.
Why it matters: Rock-hard cream cheese equals lumpy cheesecake, and nobody wants that.
2. The Parchment Paper Hack
Line your pan with parchment paper leaving some overhang on the sides.
This creates little handles that make lifting the bars out so much easier.
I learned this the hard way after trying to scoop out mangled pieces with a spatula. Not cute.
3. Fresh Bananas Are Non-Negotiable
Add the banana slices right before serving, not hours ahead.
Bananas oxidize and turn brown even with lemon juice.
Party Tip: Prep everything else ahead and slice the bananas at the last minute. Your bars will look Instagram-worthy instead of like they’ve been sitting out for days.
4. Patience Pays Off
Give these at least 4 hours in the fridge, preferably overnight.
The layers need time to set properly.
What happens if you rush it: Melty mess instead of clean, pretty bars. Trust me.
5. Gentle Spreading Technique
When spreading the cheesecake mixture over the crust, start from the center and work your way out gently.
Too aggressive? You’ll lift up chunks of the crust and mix them into your creamy layer.
Not the end of the world, but not as pretty.
Substitutions and Variations
Cookie Base Options
| Instead of Vanilla Wafers | Use This | Flavor Profile |
|---|---|---|
| Graham crackers | Classic, slightly honey-sweet | Works perfectly |
| Nilla wafers | Basically the same | Go for it |
| Shortbread cookies | Richer, butterier | Delicious variation |
| Biscoff cookies | Spiced, caramelized | Takes it up a notch |
Pudding Flavor Swaps
Vanilla pudding → More subtle banana flavor, lets the fresh bananas shine
Cheesecake pudding → Extra creamy vibe, almost like double cheesecake
Butterscotch pudding → Adds a caramel note that’s incredible
Dairy-Free Adaptations
- Heavy cream → Full-fat coconut cream (texture will be slightly different)
- Cream cheese → Dairy-free cream cheese (haven’t tested all brands, so results may vary)
Also Read: Easy Pecan Pralines
Creative Toppings
🍫 Drizzle with chocolate ganache
🍮 Add a layer of caramel sauce
🥥 Sprinkle with toasted coconut
🍬 Top with toffee bits
🍓 Fresh strawberry slices alongside bananas
You know what’s funny? I used to think banana pudding was just for potlucks and church dinners.
Then I made it into cheesecake bars and realized I’d been sleeping on one of the most genius dessert combinations ever.
These no bake banana pudding cheesecake bars are ridiculously creamy, perfectly sweet, and they taste like childhood nostalgia met grown-up sophistication at a dessert bar.
The best part? You don’t even need to turn on your oven.
I made these last month when my sister visited, and she ate three pieces before dinner. No shame, just pure happiness.
And honestly, I get it.
Make Ahead Timeline
| When to Make | What to Do | Storage |
|---|---|---|
| 2 days ahead | Make crust + cheesecake layer | Cover tightly, refrigerate |
| 1 day ahead | Complete assembly except banana topping | Keep covered in fridge |
| Day of serving | Add whipped cream + fresh bananas | Serve within 4 hours |
| For freezing | Crust + cheesecake layer only (no toppings) | Freeze up to 2 months |
These bars are actually better the next day after everything’s had time to set and the flavors marry.
Step-by-Step Instructions
Step 1: Prep Your Pan (2 minutes)
Line your 9×13 inch pan with parchment paper, leaving about 2 inches of overhang on each side.
This is your ticket to easy removal later.
Step 2: Make the Crust (5 minutes)
Crush the cookies → Fine crumbs using food processor (30 seconds) or rolling pin method
Mix with butter + sugar → Should look like wet sand
Press firmly into pan → Use the bottom of a measuring cup for even pressure
Chill → Pop in fridge while making filling
Step 3: Beat the Cream Cheese (3 minutes)
In a large bowl, beat the softened cream cheese until smooth and fluffy (2-3 minutes).
Scrape down the sides halfway through.
Add powdered sugar and vanilla extract.
Beat until completely combined and smooth.
Also Read: Gordon Ramsay Cauliflower Puree Recipe
Step 4: Whip the Cream (4 minutes)
In a separate bowl, whip cold heavy cream until stiff peaks form (3-4 minutes on medium-high).
How to know it’s ready: Lift the beaters and the cream stands up in peaks
Gently fold half into the cream cheese mixture.
Use a rubber spatula, folding from bottom up.
Key move: Don’t deflate those air bubbles you just created!
Step 5: Mix the Pudding (5 minutes)
Whisk pudding mix + cold milk for 2 minutes until it starts to thicken.
Let it sit for another 3 minutes.
Step 6: Combine Everything (3 minutes)
Pudding mixture → Add to cream cheese mixture → Fold gently Remaining whipped cream → Fold in → Mix until smooth
The mixture should be thick, creamy, and light.
Step 7: Assemble (2 minutes)
Pour cheesecake mixture over chilled crust.
Spread evenly with a spatula, smoothing the top.
Cover with plastic wrap.
Refrigerate: Minimum 4 hours, overnight is better
Step 8: Make the Topping (5 minutes)
Whip remaining heavy cream + powdered sugar + vanilla until stiff peaks form.
Slice bananas and toss gently with lemon juice.
Spread whipped cream over cheesecake layer.
Arrange banana slices on top in whatever pattern makes you happy.
Sprinkle with crushed vanilla wafers if you’re feeling fancy.
Step 9: Slice and Serve (5 minutes)
Use parchment overhang to lift entire thing onto cutting board.
Pro trick: Run knife under hot water, dry it, then slice. Wipe clean between cuts.
Quick Reference: Active Time vs. Chill Time
| What You’re Doing | Time Required |
|---|---|
| Active prep + assembly | 30 minutes |
| Chilling time (minimum) | 4 hours |
| Chilling time (recommended) | Overnight |
| Final topping | 10 minutes |
| Total time to serve | 4.5 hours to overnight |
Nutrition Breakdown
Per bar (based on 16 servings)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 340 | – |
| Total Fat | 22g | 28% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 65mg | 22% |
| Sodium | 280mg | 12% |
| Total Carbs | 32g | 12% |
| Fiber | 1g | 4% |
| Sugars | 22g | – |
| Protein | 4g | 8% |
Keep in mind these are dessert bars, so they’re not exactly a health food.
But they’re absolutely worth every single calorie.
Leftovers and Storage Guide
Refrigerator Storage
Duration: Up to 3 days, covered
What happens: Bananas will brown after day one, but flavor stays good
Fix: Scrape off top banana layer, add fresh slices when serving again
Freezer Storage
What to freeze: Crust + cheesecake layer only (no whipped cream or bananas)
Duration: Up to 2 months in airtight container
Thawing: Overnight in fridge
Before serving: Add fresh whipped cream and bananas
Food Safety
⚠️ Always keep refrigerated
⚠️ Don’t leave at room temp for more than 2 hours
⚠️ These are dairy-heavy and will go bad quickly
Perfect Pairings
What to Drink
| Beverage | Why It Works |
|---|---|
| Strong dark roast coffee | Cuts through the sweetness perfectly |
| Iced coffee | Great for summer, same balancing effect |
| Cold milk | Classic pairing, can’t go wrong |
| Dessert wine | Moscato or late harvest Riesling complement the banana |
When to Serve
After a light meal → Grilled chicken and salad
At parties → Cut into smaller squares for easy grabbing
With contrast → Fresh berries on the side for tart balance
Extra indulgent → Scoop of vanilla ice cream
Also Read: Easy Cheeseburger Sliders
Troubleshooting Common Issues
Problem: Runny Cheesecake Layer
Likely causes:
- Cream cheese wasn’t soft enough
- Overmixed trying to smooth lumps
- Didn’t chill long enough
Fix: Make sure cream cheese is room temp, fold gently, and give it the full 4+ hours
Problem: Falling Apart Crust
What went wrong: Not enough butter or didn’t press firmly
Solution: Add another tablespoon melted butter and really pack it down
Problem: Brown Bananas
Why it happens: Oxidation over time
Prevention:
- Add bananas right before serving
- Toss in lemon juice
- Accept that they’ll eventually brown anyway
Problem: Too Sweet
Quick fix: Add a pinch of salt to the cheesecake layer next time
Serving trick: Pair with unsweetened whipped cream and tart berries
FAQ
Can I use homemade pudding instead of instant?
You can, but instant works better for no bake desserts because it sets up firmer. Homemade cooked pudding is more liquid and might make your bars too soft.
Why is my cheesecake layer runny?
This usually happens when the cream cheese wasn’t soft enough and you overmixed. It can also mean you didn’t chill long enough. Give it the full 4 hours minimum, overnight is better.
How do I keep the bananas from turning brown?
Toss them in lemon juice right before adding. But honestly, even with lemon juice, bananas will eventually brown. Add them right before serving for best appearance.
Can I make these gluten-free?
Absolutely. Just swap the vanilla wafers for gluten-free cookies. There are some great options out there now.
Do I have to use instant pudding mix?
The instant pudding gives that classic banana pudding flavor and helps the filling set. You could skip it and do a plain cheesecake layer, but then it’s not really banana pudding cheesecake bars anymore.
Also Read: Leftover Bread Recipes
Can I use low-fat cream cheese?
You can, but full-fat tastes way better and has a creamier texture. Low-fat versions can make the layer grainy and less rich. If you’re trying to lighten these up, focus on smaller portions instead of swapping ingredients.
How far in advance can I make these?
Make them 1-2 days ahead, but add the banana topping the day you’re serving. The longer bananas sit, the more they’ll brown and get mushy.
Can I double this recipe?
Yes! Use two 9×13 pans or one large sheet pan. Just make sure your pan is deep enough for all the layers.
Wrapping Up
Look, I could tell you these bars are impressive enough for a dinner party but easy enough for a random Tuesday.
And they are.
But mostly they’re just really, really good.
The kind of good that makes you text your friend the recipe unprompted. The kind that disappears from the fridge in 24 hours flat.
The creamy cheesecake, the banana pudding flavor, the crunchy wafer crust—it all works together in a way that feels both nostalgic and new at the same time.
So grab your ingredients, skip the oven, and make these bars.
Your future self will thank you when you’re eating one straight from the pan at midnight.
Not that I’ve done that or anything. 😏
Drop a comment below after you make them! I want to know if you added any fun toppings or if you ate three pieces before dinner like my sister. No judgment here, just pure dessert appreciation.
