No Bake Banana Cheesecake Bars

No bake banana pudding cheesecake bars are my answer to sweltering summer days when you crave something luscious and creamy but just cannot bear to turn on the oven. The classic combination of banana pudding and cheesecake becomes even better when served in neat little bars with a buttery vanilla wafer crust.

I first made these bars for a family barbecue when I absolutely did not want to bake but wanted to bring something special. They disappeared long before the main course made it to the table and now they are requested for birthdays and holidays alike.

Ingredients

• Vanilla wafer cookies: crushed into fine crumbs for a classic sweet crust and choose a fresh box for best flavor
• Unsalted butter: melted to bring the crust together this is best with quality butter
• Heavy cream: whipped for rich and airy texture pick cream with no additives
• Granulated sugar: to sweeten but not overpower the filling
• Cream cheese: should be full fat and well softened for true cheesecake richness
• Instant banana cream pudding mix: delivers all the banana flavor in a foolproof way
• Whipped topping: for garnish look for a stable one that holds its shape
• Fresh banana slices: for garnish use ripe bananas free from brown spots

Instructions

Line the Pan:

Line an eight inch square baking dish with parchment paper leaving enough overhang to lift the bars out later for easy and clean slicing

Make the Crust:

Mix the vanilla wafer crumbs and melted butter together in a medium bowl until all the crumbs are moistened the mixture should resemble wet sand. Firmly press the crumb mixture into the pan to form an even base then refrigerate while preparing the filling so it sets up nicely

Whip the Cream:

In a chilled mixing bowl beat the heavy cream and sugar together using electric beaters until stiff peaks form set this aside as it will be folded in later for lightness

Beat the Cheesecake Base:

In a large separate bowl beat the softened cream cheese until completely smooth and creamy then add the dry banana pudding mix and beat again until everything is fully combined and looks fluffy

Combine Filling:

Using a spatula gently fold the whipped cream mixture into the banana cheesecake base take your time to keep the mixture airy and combine until you see no more streaks

Fill and Set:

Spread the banana cheesecake filling evenly over the chilled crust using an offset spatula to create a smooth top cover the pan with plastic and refrigerate at least eight hours or overnight so the bars are fully set

Serve:

Use the parchment paper overhang to lift the chilled bars out of the pan onto a cutting board slice into nine neat squares and just before serving top each bar with a dollop of whipped topping and a slice of banana for the perfect finish

I adore how the instant banana pudding gives nostalgic childhood flavor that blends seamlessly into the rich cheesecake. My kids always fight over the bars with the biggest slice of banana on top and sometimes I sneak one before they catch me.

Storage Tips

These bars store best tightly covered in the refrigerator and are just as creamy on day three as they are on day one. If you want to make them further ahead wait to add the banana garnish until just before serving to prevent browning. You can also freeze the bars without decoration by wrapping each slice well and thawing in the fridge before serving.

Ingredient Substitutions

If you only have graham crackers swap them for the vanilla wafers in the crust for a similar result. For a lighter filling try using Neufchatel cheese in place of regular cream cheese. Not a fan of banana flavor use instant vanilla or cheesecake pudding mix and layer sliced strawberries or other fruit on top.

Serving Suggestions

These taste best chilled right from the fridge. For a party display slice them into smaller bites and top each with a swirl of whipped topping and a sprinkle of crushed cookies. They pair beautifully with iced coffee or sweet tea on a summer day.

Cultural and Seasonal Notes

Inspired by classic Southern banana pudding this dessert crosses boundaries and generations. While most baked cheesecakes require precision and patience this one invites everyone to join in since it is forgiving and relaxed. In spring and summer serve with fresh berries or peaches alongside the bananas for a sunny twist.

Seasonal Adaptations

Swap in fresh strawberries or peaches for a different fruit topping. Use lemon pudding mix and lemon wafer cookies for a sunny citrus version. Mix a little ground cinnamon into the crust for a hint of warmth in fall.

Success Stories

One friend made these bars for her book club and said they vanished before the first chapter discussion began. Another reader doubled the batch for a church bake sale and had several people ask for the recipe hoping to make it for their own families.

Freezer Meal Conversion

You can make these bars well ahead by freezing the whole unsliced cheesecake tightly wrapped in plastic and foil. Allow to thaw in the fridge overnight before slicing and serving. Leave off the banana and whipped topping until ready to serve for the freshest look.

Let the bars chill overnight for the best creamy texture and clean slices. Everyone will love this easy, crowd-pleasing dessert at your next gathering.

Common Recipe Questions

→ Can I use graham crackers instead of vanilla wafers?

Yes, graham crackers can be substituted for vanilla wafers, but it will alter the flavor slightly. The result will still be delicious with a subtle difference in taste and texture.

→ How long should I chill before serving?

For best results, allow the bars to chill for at least 8 hours, or overnight, to ensure the filling is fully set and easy to slice.

→ Is fresh whipped cream necessary for the topping?

Freshly whipped cream adds a light, airy finish, but store-bought whipped topping can also be used for convenience.

→ Can these bars be frozen for later?

You can freeze the bars (without the whipped topping and banana slices) for up to one month. Thaw in the refrigerator before serving and add toppings fresh.

→ How can I prevent the crust from crumbling?

Be sure to press the crumb mixture firmly and evenly into the pan, and allow ample chill time so the crust holds together when slicing.

→ What alternatives can be used for banana pudding mix?

If banana pudding mix isn't available, vanilla pudding with added banana extract can be used to mimic the flavor.