May 15, 2023
Review RecipeBanana Cheesecake Bars
These banana cheesecake bars boast a sublime combination of creamy sweetness with a hint of tangy cream cheese that will make your taste buds dance.
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If you’re looking for the perfect dessert that’s divinely delicious and utterly indulgent, look no further than these decadent no bake banana cheesecake bars. With just the right combination of creaminess and tangy sweetness, they offer rich flavors that you won’t want to miss out on!
Banana Cheesecake Bars Ingredients
Banana cheesecake bars are a unique and delicious twist on classic cheesecake. Their subtle banana flavor adds an interesting layer of sweetness to the classic creaminess.
With layers of sweet cream cheese filling that bursts with banana flavor in every bite nestled between a buttery vanilla wafer crust and whippe cream, your tastebuds will thank you for treating them to this indulgent treat.
For these dessert bars, you’ll need:
For the Vanilla Wafer Crust
- 2 cups crushed vanilla (Nilla) wafers (plus 9 wafers for garnish)
- 2 tablespoons granulated sugar
- ½ cup salted sweet cream butter, melted and cooled
For the Banana Cheesecake Filling
- 2 (8-ounce) packages of cream cheese, softened
- ⅓ cup granulated sugar
- 1 (3.4-ounce) package of instant banana cream pudding mix (any brand; I used Great Value)
- 2 (8-ounce) containers of whipped topping, thawed (divide out 1¼ cups for the filling, the remainder of the container will be for the optional swirl garnish. The second container will top the filling)
- 1¼ cups half and half cream
- 2 tablespoons crushed vanilla wafer crumbs, optional garnish
- 9 slices of ripe bananas, garnish
Substitutions and Additions
SUGAR: You can substitute light brown sugar for the granulated sugar in the crust for this easy recipe.
How to Make This Banana Cheesecake Bars Recipe
To make these yummy no-bake banana pudding cheesecake bars, all you need is cream cheese, ripe bananas, banana pudding, whipped cream, and a few pantry staples.
You’ll create each layer, from the crust to the pudding and cheesecake layer to the fluffy whipped topping and fresh banana slices. Chill, and you’ll have a delicious dessert with no baking required!
STEP ONE: Line a 9×9 baking dish with parchment paper.
STEP TWO: Add the crushed nilla wafer crumbs and granulated sugar to a small mixing bowl. Stir to combine. Add the melted butter and stir to coat the crumbs completely.
OUR RECIPE DEVELOPER SAYS
For the wafer crumbs, you can crush the wafers using a food processor or a Ziploc and rolling pin.
STEP THREE: Press the buttered crumbs into the bottom of the prepared pan. Chill the crust in the refrigerator while you prepare the banana cheesecake filling.
STEP FOUR: Using a stand mixer or a large bowl and an electric hand mixer on medium-high speed, beat the cream cheese and granulated sugar for 1 to 1½ minutes until smooth.
PRO TIP:
Make sure your cream cheese is at room temperature, or it may leave lumps in the cheesecake mixture.
STEP FIVE: Add the instant banana pudding mix and continue to beat just until combined.
STEP SIX: Lower the mixer speed to low. Add 1¼ cups of thawed whipped topping and continue mixing on low speed.
STEP SEVEN: Drizzle in the half and half. Continue mixing just until the half and half is well incorporated.
STEP EIGHT: Evenly spread the cheesecake layer over the chilled crust.
PRO TIP:
You can layer fresh banana slices over the crust before layering the banana cheesecake filling. Just remember that bananas will turn brown the longer they sit.
STEP NINE: Spread 1 full container of whipped topping over the filling layer. Chill in the refrigerator for at least 6 hours to overnight.
STEP TEN: Just before serving, lift the cheesecake bars out of the baking dish with the parchment paper. Use a large sharp knife to slice the banana cheesecake into 3 slices x 3 slices (9 slices total). Sprinkle the 2 tablespoons of crushed vanilla wafers over the top of the bars.
STEP ELEVEN: Add the remaining container of whipped topping to a piping bag fitted with a large open star decorator’s tip (I used the Wilton 1M tip). Hold the piping bag about ½ inch from the surface of the center of the individual bar. Use even pressure and squeeze a center star-swirl of whipped topping. Repeat for the remaining bars. Add a slice of banana and 1 vanilla wafer to the top of the star-swirl of whipped topping. Serve immediately.
PRO TIP:
Wait until just before serving to slice the banana for garnishing. Bananas will turn brown if they are not used right away.
How To Serve
For an even more decadent experience, serve these delicious banana cream cheesecake bars with a scoop of vanilla ice cream. To keep things light, accompany them with fresh berries or a fruity compote to cut through the richness and bring out all the flavors of this delightful dessert.
For the perfect complement, serve them with freshly brewed coffee, hot chocolate, or a pumpkin spice latte.
Our snickerdoodle cheesecake bars and lemon cheesecake bars are two more scrumptious desserts to make for friends and family.
MORE CHEESECAKE BAR RECIPES
Storage
IN THE FRIDGE: Store any leftover banana cream pie cheesecake bars in an airtight container or covered with plastic wrap in the refrigerator for up to 3 days.
IN THE FREEZER: You can freeze the untopped bars for up to 1 month. Tightly cover with aluminum foil before freezing and label them and the date they were made.
Allow the banana cheesecake bars to thaw in the refrigerator for 1 to 2 hours before slicing and garnishing before serving.
You won’t believe how creamy, sweet and flavorful these heavenly banana cheesecake bars are! Not only do they contain layers of crumbly vanilla crust on the bottom, but also a luscious layer of rich cream cheese topped with sweet bananas and finished off with more irresistible cookie crumbles and whipped cream.
FREQUENTLY ASKED QUESTIONS
Can I freeze these easy cheesecake bars?
These easy bars can be frozen in an airtight container for up to three months.
Do I have to store these creamy cheesecake bars in the fridge?
Because they contain cream cheese, it is best to keep these banana cream pie bars in the fridge to keep them fresh.
Can I use a different crust for these banana pudding cheesecake squares?
If you prefer to use a different crust, such as a graham cracker crust, you can certainly make this substitution.
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Banana Cheesecake Bars
These banana cheesecake bars boast a sublime combination of creamy sweetness with a hint of tangy cream cheese that will make your taste buds dance.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 9
Ingredients
Vanilla Wafer Crust
- 2 cups crushed vanilla wafers, plus 9 wafers for garnish
- 2 tablespoons granulated sugar
- ½ cup salted sweet cream butter, melted and cooled
Banana Cheesecake Filling
- 16 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 3.4 ounces banana cream instant pudding mix (any brand; I used Great Value)
- 16 ounces whipped topping, thawed (divide out 1¼ cups for the filling, the remainder of the container will be for the optional swirl garnish. The second container will top the filling)
- 1¼ cups half and half cream
- 2 tablespoons crushed vanilla wafer crumbs, optional garnish
- 9 slices ripe bananas, garnish
Instructions
- Line a 9×9 baking dish with parchment paper.
- Add the crushed vanilla wafers and granulated sugar to a small mixing bowl. Stir to combine. Add the melted butter and stir to coat the crumbs completely.
- Press the buttered crumbs into the bottom of the prepared baking dish. Chill the crust in the refrigerator while you prepare the banana cheesecake filling.
- Using a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and granulated sugar for 1 to 1½ minutes until smooth.
- Add the instant banana pudding mix and continue to beat just until combined.
- Lower the mixer speed to low. Add 1¼ cups of thawed whipped topping and continue mixing on low speed.
- Drizzle in the half and half. Continue mixing just until the half and half is well incorporated.
- Evenly spread the filling over the chilled crust.
- Spread 1 full container of whipped topping over the filling layer. Chill in the refrigerator for at least 6 hours to overnight.
- Just before serving, lift the cheesecake bars out of the baking dish with the parchment paper. Use a large sharp knife to slice the banana cheesecake into 3 slices x 3 slices (9 slices total). Sprinkle the 2 tablespoons of crushed vanilla wafers over the top of the bars.
- Add the remaining container of whipped topping to a piping bag fitted with a large open star decorator’s tip (I used the Wilton 1M tip). Hold the piping bag about ½ inch from the surface of the center of the individual bar. Use even pressure and squeeze a center star-swirl of whipped topping. Repeat for the remaining bars. Add a slice of banana and 1 vanilla wafer to the top of the star-swirl of whipped topping. Serve immediately.
Notes
- For the wafer crumbs, you can crush the wafers using a food processor or a Ziploc and rolling pin.
- Make sure your cream cheese is at room temperature, or it may leave lumps in the cheesecake mixture.
- You can layer fresh banana slices over the crust before layering the banana cheesecake filling. Just remember that bananas will turn brown the longer they sit.
- Wait until just before serving to slice the banana for garnishing. Bananas will turn brown if they are not used right away.
Nutrition
Calories: 645kcal | Carbohydrates: 60g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 476mg | Potassium: 248mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1159IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 0.2mg
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Comments
Amy kelley says
These are super easy to make and delicious! My dad ate three bars at one sitting! If you want a quick and easy dessert that tastes amazing, this is the one!! Its a light dessert for those who dont like alot of sweetness!