My No Bake Banana Pudding Cheesecake Bars are the dessert you want to make when you want to whip up something that tastes fantastic but takes minimal effort. They’re creamy, cool, lightly sweet, and bursting with banana pudding flavor — without you ever turning on the oven. Perfect for warm days, busy weeks, or anytime you want an impressive dessert that requires minimal effort.
These bars have quickly become a go-to in my kitchen for family get-togethers and weekend treats. My 2 kids love the silky cheesecake filling, my husband James loves the buttery vanilla wafer crust, and I love how they can be made ahead of time. Whether you’re serving them for a summer party, an afternoon coffee break, or just because you’re craving something sweet, they’re a guaranteed crowd-pleaser.
What Are No Bake Banana Pudding Cheesecake Bars?
They’re a layered dessert with a buttery vanilla wafer crust, a smooth banana pudding–flavored cheesecake filling, and a garnish of whipped cream and fresh banana slices. The filling gets its banana flavor from instant banana cream pudding mix, which blends beautifully with cream cheese and fresh whipped cream for a texture that’s both light and decadent. Best of all, there’s no baking involved — the refrigerator does all the work.
When to Serve These
- Spring and summer gatherings when you don’t want to heat up the kitchen
- Holidays and potlucks where make-ahead desserts are a lifesaver
- Family dessert nights when you want something special but fuss-free
- Afternoon coffee or tea breaks when you want a creamy bite
- Celebrations like birthdays, showers, or graduations
Why No Bake Banana Pudding Cheesecake Bars Are the Perfect Dessert
If you’re looking for an easy banana dessert recipe that doesn’t require turning on the oven, these No Bake Banana Pudding Cheesecake Bars are it. They check all the boxes: creamy, sweet, refreshing, and totally stress-free. As a busy mom, I love desserts like this because I can prep them during naptime or while James plays with Ariya and Cameron in the backyard, and by the time dinner is over, they’re perfectly chilled and ready to serve.
These bars taste like a cross between classic banana cream pie and rich cheesecake—but with half the effort. The graham cracker crust adds that buttery crunch, while the creamy banana cheesecake layer feels silky and indulgent. It’s the kind of dessert that makes people think you spent hours in the kitchen when, really, it only took a few minutes to put together.
Because they’re a no bake recipe, they’re especially perfect for hot summer days when you don’t want to heat up the kitchen. They also make a great make-ahead holiday dessert—simply chill them overnight and they’re ready to slice and serve the next day. I’ve even taken a pan of these to family gatherings, potlucks, and church socials, and there’s never a crumb left.
Whether you’re searching for a banana cheesecake recipe, easy potluck dessert, or just something sweet to whip up with ingredients you already have on hand, these bars are the kind of recipe you’ll want to keep in your back pocket year-round.
Why You’ll Love This Recipe
- No oven required — the crust sets in the fridge
- Make-ahead friendly — perfect for planning ahead
- Creamy, silky texture that feels like bakery cheesecake
- Banana pudding flavor that’s sweet but not overpowering
- Customizable with different toppings or crusts
Ingredient Breakdown
Vanilla Wafer Cookies – Crushed into fine crumbs for a classic, slightly sweet crust that pairs beautifully with banana pudding flavors.
Unsalted Butter – Melted to bind the crumbs together. Using unsalted gives you full control over flavor.
Heavy Whipping Cream – Whipped to stiff peaks for a light, airy filling.
Granulated Sugar – Sweetens the whipped cream without being cloying.
Cream Cheese – Softened to room temperature so it blends into a smooth, creamy base.
Instant Banana Cream Pudding Mix – Adds banana flavor and helps set the filling without baking.
Whipped Topping & Fresh Banana Slices – Optional but highly recommended for a pretty, bakery-style finish.
Variations
- Different crust – Try graham crackers, shortbread cookies, or chocolate wafers instead of vanilla wafers.
- Add a chocolate drizzle – Melt chocolate chips and drizzle over the top before slicing.
- Make it tropical – Add shredded coconut or a splash of pineapple juice to the filling.
- Use another pudding flavor – Swap banana for vanilla, cheesecake, or even coconut cream pudding.
Troubleshooting
- Crust too crumbly? Add an extra tablespoon of melted butter until the crumbs hold together when pressed.
- Filling too soft? Be sure the whipped cream is beaten to stiff peaks before folding in.
- Bananas browning on top? Add banana slices just before serving or brush them lightly with lemon juice.
- Lumpy filling? Make sure the cream cheese is fully softened before mixing.
Storage and Serving Tips
- Refrigerator: Keep covered in the fridge for up to 3 days.
- Freezer: Freeze (without banana garnish) for up to 2 months. Thaw in the fridge before serving.
- Serving: Cut with a sharp knife wiped clean between slices for neat edges.
- Topping: Add whipped cream and banana slices right before serving for the freshest look.
Make-Ahead and Freezing Tips
You can make these bars up to 24 hours in advance and store them in the fridge until serving. For longer storage, freeze the ungarnished bars, then thaw overnight in the fridge before topping and serving.
Lightened-Up Version Breakdown
- Use reduced-fat cream cheese and light whipped topping.
- Replace half the heavy cream with Greek yogurt for a tangier, lower-calorie version.
- Choose sugar-free pudding mix and reduce added sugar if your diet allows.
Budget Breakdown
Approximate cost based on average U.S. grocery prices:
- Vanilla wafers: $3.50
- Butter: $1.25
- Heavy cream: $3.50
- Sugar: $0.30
- Cream cheese: $6.00 (3 packs)
- Banana pudding mix: $1.50
- Bananas: $0.60
Total: $16.65 (about $1.85 per bar if cut into 9 large bars)
Beginner Mistakes to Avoid
- Not whipping the cream long enough — soft peaks won’t give you a stable filling.
- Overmixing after folding in the whipped cream — this can deflate the filling.
- Skipping the chill time — the bars need at least 8 hours to fully set.
- Using warm cream cheese — this can make the filling runny.
My Personal Kitchen Notes
I’ve made these for summer BBQs, holidays, and even as a midweek treat, and they never last long. Tanah, my 10-year-old dog, isn’t allowed to taste them of course, but she’s always underfoot when I’m crushing cookies for the crust (she knows crumbs might hit the floor!).
One of my favorite things about this dessert is how easy it is to adapt — I’ve swapped in chocolate wafers for a chocolate-banana twist and added toasted coconut for a tropical feel. They’re forgiving, crowd-pleasing, and practically foolproof.
What Makes These Different from Other Banana Cheesecake Bars
While there are many banana cheesecake bar recipes out there, this one has a few unique touches that set it apart:
- Banana pudding mix for flavor – Instead of relying on fresh bananas in the filling (which can turn brown), the instant pudding keeps the flavor bright and consistent.
- No bake convenience – No oven needed, which makes it ideal for summer or busy holiday prep.
- Fresh whipped cream – Using real whipped cream folded into the filling creates an airy, silky texture that’s hard to beat.
- Simple crust with classic cookies – The crushed vanilla wafer base nods to traditional banana pudding desserts, adding both flavor and nostalgia.
- Make-ahead friendly – Holds its shape and flavor even after chilling overnight, making it perfect for entertaining.
Frequently Asked Questions (FAQ)
Can I use Cool Whip instead of whipped cream?
Yes, just skip the step of whipping cream and sugar. Use about 4 cups of thawed Cool Whip and fold it into the cream cheese mixture.
Can I make this in a 9×13 pan?
Yes, but the bars will be thinner. You can increase the filling by 50% for a taller bar.
Can I use homemade pudding instead of instant?
This recipe is designed for instant pudding, which helps set the filling without cooking. Homemade pudding will make the filling softer.
Can I use other cookie crumbs for the crust?
Absolutely! Graham crackers, Biscoff cookies, or even shortbread work well.
How do I prevent banana slices from browning?
Brush them lightly with lemon juice before adding them to the bars.
Final Thoughts
No Bake Banana Pudding Cheesecake Bars are the kind of dessert you’ll make once and then crave again and again. They’re creamy, cool, and full of nostalgic banana pudding flavor, all wrapped up in a buttery vanilla wafer crust. With no baking and minimal prep, they’re perfect for busy weeks, summer gatherings, or whenever you want a dessert that looks as good as it tastes. then crave again and again. They’re creamy, cool, and full of nostalgic banana flavor, all wrapped up in a buttery vanilla wafer crust. With no baking and minimal prep, they’re perfect for busy weeks, summer gatherings, or whenever you want a dessert that looks as good as it tastes.
More Banana Recipes
No Bake Banana Pudding Cheesecake Bars
Ingredients
- 1 box about 11 oz vanilla wafer cookies, crushed into fine crumbs
- ½ cup unsalted butter melted
- 2 cups heavy cream
- ¾ cup granulated sugar
- 3 packages 8 oz each cream cheese, softened to room temperature
- 1 package 3.4 oz instant banana cream pudding mix
- Whipped topping for garnish
- Fresh banana slices for garnish
Instructions
- Use the parchment to lift the chilled bars out of the pan. Cut into squares, then top each piece with a dollop of whipped topping and a slice of banana just before serving.
- Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, stir together the cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan. Place in the refrigerator while you make the filling.
- In a chilled mixing bowl, beat the heavy cream and sugar together until stiff peaks form. Set aside.
- Make the cheesecake base: In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the dry pudding mix and beat again until fully incorporated.
- Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spread the filling evenly over the chilled crust, smoothing the top. Cover and refrigerate for at least 8 hours, or until fully set.
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