Banana Pudding Cheesecake Bars 😋🍌 – Creamy, Dreamy & No-Bake Perfection
If you’re a fan of banana pudding and cheesecake, then buckle up—these Banana Pudding Cheesecake Bars are about to become your favorite new dessert. They’re no-bake, layered with a buttery Nilla wafer crust, and filled with creamy banana cheesecake fluff that sets perfectly in the freezer.
Each bite is cold, creamy, nostalgic, and downright addictive.
Why I Love This Recipe
There’s nothing fussy or fancy about this dessert—and that’s exactly why it’s so perfect. It combines two Southern classics (banana pudding + cheesecake) into a no-bake dessert bar that’s easy to prep ahead and always a hit.
These are ideal for potlucks, parties, or a random Tuesday when you need a little banana bliss.
Ingredients
For the Crust:
- 1½ cups crushed Nilla Wafers
- 5 tbsp butter, melted
- 2 tbsp sugar
- Pinch of sea salt
For the Filling:
- 1½ blocks (12 oz) cream cheese, softened
- ½ cup sugar
- 1½ cups whipped topping (like Cool Whip)
- 1 package (3.4 oz) instant banana pudding mix
- 1¾ cups whole milk
For the Topping:
- Extra whipped topping
- ½ banana, sliced
- 9 Nilla Wafers
Substitutions & Tips
- Whipped Topping: You can swap in homemade whipped cream if preferred—just make sure it’s stabilized.
- Milk: Whole milk gives the best texture, but 2% will also work.
- Pudding Mix: Make sure to use instant banana pudding, not cook-and-serve.
How to Make Banana Pudding Cheesecake Bars
1️⃣ Prepare the Crust
Line an 8×8-inch baking pan with parchment paper.
In a medium bowl, combine crushed Nilla wafers, melted butter, sugar, and salt. Mix until the texture is like wet sand.
Press firmly into the bottom of the pan to form an even crust. Place in the freezer while you make the filling.
2️⃣ Make the Cheesecake Layer
Using a hand mixer or stand mixer, beat cream cheese until smooth and fluffy. Add sugar and mix until fully combined.
Fold in whipped topping gently and set aside.
3️⃣ Prepare the Banana Pudding
In a separate bowl, whisk banana pudding mix with cold milk. Let it sit in the fridge for 3 minutes until thickened.
Fold pudding into the cheesecake mixture until well combined.
4️⃣ Assemble & Freeze
Pour the filling over the chilled crust and spread into an even layer.
Freeze for at least 6 hours, or overnight, until firm.
5️⃣ Slice & Garnish
Once firm, lift the bars out of the pan and slice into 9 squares. Top each bar with a dollop of whipped topping, a banana slice, and a whole Nilla wafer.
Serve immediately and enjoy!
Tips for Success
- Don’t skip the freezer—these bars need time to set or they’ll be too soft to slice.
- Garnish just before serving to keep the bananas from browning and the wafers from softening.
- Use parchment paper for easy lifting and clean slicing.
What to Serve with These Bars
These bars are rich and cool, so balance them with lighter, no-bake goodies:
- Big Family Banana Pudding – the OG inspiration
- Brownie Batter Dip – for chocolate fans
- Edible Cookie Dough – another spoonable fave
- Cake Mix Cookies – easy cookies to go with your bars
- Chocolate Chip Cookie Dough Brownie Bombs – over-the-top goodness
Storage Tips
- Freezer: Best stored in the freezer, tightly wrapped or in an airtight container, for up to 5 days.
- Serving Tip: Let bars sit at room temp for 5 minutes before slicing for best texture.
More Recipes You’ll Love
- Big Family Banana Pudding
- Brownie Batter Dip
- Edible Cookie Dough
- Cake Mix Cookies
- Chocolate Chip Cookie Dough Brownie Bombs
Final Thoughts
These Banana Pudding Cheesecake Bars are the ultimate blend of Southern charm and creamy cheesecake comfort. They’re easy, impressive, and downright irresistible.
👇 Try them out, snap a pic, and tag @chefmaniac! We’d love to see how you make them your own—extra whipped cream? More banana slices? Go wild!
