Banana Cream Cheesecake Bars is a simple, no bake cheesecake recipe with incredible banana flavor! Easy banana cheesecake recipe that everyone loves!
Banana Cream No Bake Cheesecake
Cheesecake is one of those desserts that seem to elevate any occasion, right? Like, if you want to make anything fancy, serve cheesecake. But let me tell you, it does not have to be hard!! Or keep your oven on heating your house for hours every time you make it! Seriously!
This no bake recipe is perfect, every time. Plus, you can cut and serve it easily. No more messy, sloppy no bake cheesecakes at your house. Only pretty and seriously delicious ones!
For this version, I chose to flavor it Banana Cream. Which my brother-in-law absolutely loves, so I was excited to deliver a few over to him as a surprise. This is like Banana Cream pie, but 10x better. Not even kidding.
The choice is up to you, you can make this into a full cheesecake, with a springform pan and everything, or you could cut into bars or even little bites! This recipe is versatile and perfect for any occasion.
What is in Banana Cream Cheesecake Bars?
- Nilla Wafers: I like to use Nilla Wafers for my crust, but you could definitely substitute for any cookie crumb you like best. Graham crackers, Golden Oreos, or Nutter Butters would all be delicious!
- Butter: I generally use salted butter but if you only have unsalted, that will work well, too!
- Whipping Cream: We are needing heavy whipping cream, unfortunately there is not a good substitute for this. You will need the heavy whipping cream to make this recipe successfully.
- Sugar: Granulated sugar is what we need. This is what will add the sweetness to the cheesecake for us.
- Cream cheese: we need 3 entire blocks of cream cheese for this recipe! They also need to be room temperature to insure a smooth and creamy cheesecake.
- Banana Cream Pudding Mix: We will use two 3 oz boxes of banana cream pudding mix, or you can use one large, 5 oz box. Obviously, the flavor will be a tad stronger with the 2 small boxes of pudding.
How to make Cheesecake
Crust:
To make your crust, we will combine 3 cups of cookie crumbs and 1/2 cup of melted butter. I like to use my blender to get my cookies into a nice, fine crumb. You can place them into a zip top bag and use your rolling pin if you’d like though!
Press your crust into a parchment lined pan. Whether that pan is a 9 inch springform pan or a half sheet pan, that is up to you!
Toss the crust in the freezer to set up while we make the filling.
No Bake Cheesecake Filling
The cheesecake filling is made up of two components made separately and then they are folded together. The two components are whipped cream and the flavored cream cheese mixture.
Let’s start with the whipped cream. To easily do this, you will want either a stand mixer or an electric hand mixer. We will just beat the cream and sugar until the whipped cream is thick, and forms stiff peaks. Think the texture of hair mousse. 😉
We will set that aside for now and work on our flavored cream cheese mixture. First, cream the room temperature cream cheese until is is extremely smooth. Scrape the sides of the bowl and cream again. Now, slowly, add in the pudding mix until all of the powder has been added. Again, scrape the sides and cream.
Now it is time to combine the two components! Now slowly add the whipped cream into the cream cheese mixture while mixing. Add until all of the whipped cream has been added.
Your cheesecake filling is now complete! It is now time to carefully pour and spread the filling onto the crust. Smooth out the filling so it is flat on top.
Now the hardest part, refrigerate overnight before cutting. (Or you can toss it into the freezer for a few hours if you just can’t wait!)
How to store your Banana Cream Cheesecake
Store your cheesecake in the fridge for up to 5 days. If you want your cheesecake to last longer than that, you can freeze your cheesecake for a few months!
Just cut, place on a cookie sheet and then freeze for a few hours. Once the cut pieces are frozen you can then place them in a zip top bag and store in the freezer without the cheesecake pieces freezing together.
Banana Cream Cheesecake Bars
Ingredients
Crust
- 3 cups Nilla Wafer cookie crumbs
- 1/2 cup butter melted
Cheesecake Filling
- 1 pint whipping cream
- 3/4 cup granulated sugar
- 24 oz cream cheese room temperature
- 2 3.4 oz pkg banana cream pudding mix
Instructions
- Combine the melted butter and cookie crumbs to create the crust mixture.
- Press the crust into the bottom of a parchment lined 9 inch springform pan or onto the bottom of a parchment lined half cookie sheet. Place in the freezer while making the cheesecake filling.
- Whip together the cream and sugar until stiff peaks form. Set aside.
- In a separate bowl, mix the cream cheese until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth. Scrape sides and cream agian.
- Add the whipped cream to the cream cheese mixture and beat until smooth.
- Pour and spread into the crust and refrigerate.
- Allow the cheesecake to chill in the fridge overnight before cutting.
Video
Nutrition
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Banana Cream Cheesecake Bars is a simple, no bake cheesecake recipe with incredible banana flavor! Easy banana cheesecake recipe that everyone loves!
Connie says
Am I correct in presuming you are using instant pudding mix?
Connie says
Just saw the photo of the box of pudding! I’m sorry, it looked so good I jumped right to the recipe!
Lisalia says
Yummy! Turned out exactly as promised and so so good.
Jessica says
These were just heavenly and so easy to make. A lot like banana pudding, but in finger food form!
Janet says
What are the dimensions of the pan sheet used?
Kayla says
How much sugar and whipped cream?? I’m not seeing anything lol
Jessica says
You can scroll down to the full recipe or click “Jump to Recipe” at the top.
Carol Jenkins says
Need to cut recipe in half. Could you give me an idea on how much to use. Thank you
Kaylie says
Sure! Here is the recipe halved:
Crust
1 1/2 cups Nilla Wafer cookie crumbs
1/4 cup butter melted
Cheesecake Filling
1 cup whipping cream
6 Tablespoons granulated sugar
12 oz cream cheese room temperature
1 3.4 oz pkg banana cream pudding mix
Mary says
These were way too rich and thick. I only tried it because I recently became allergic to eggs and I love cheesecake, but it’s too heavy and overpowering with the taste and texture of lighty flavored cream cheese.
LaToya King says
Could I just us a Nila pie crust?
Nellie says
Sounds like a great idea!
Cat>^,^ says
I like cheesecake, but it’s not my go to desert…usually! My husband seen this on Facebook when a friend posted it. I looked it over & told him to pick up he ingredients & I would make it for him. He did, I did. I now Love cheesecake! This was so easy to make and was so dee-lish!!! It’s not overly sweet like I thought it might be. The cheesecake I’ve tried in the past seemed too sweet, that’s probably why I didnt care so much for it. This was just tasty! I was looking over the list of other cheesecake recipes & will be trying a couple of them as well ! I’ve been converted, I’m happy to say. Now it’s just picking which one I’m going to try next. Maybe I’ll just start at the top & work my way through all of them! Thank you!!
Alison says
It is an honor to have been able to convert you to the deliciousness that is cheesecake! Hope you continue to enjoy those recipes!
Cleo says
Hey, I like the recipe and want to try it out, but they don’t sell banana cream pudding mix here, what can I use instead or how can I make the mix from scratch? Thanks 🙂
Jessica says
You can use vanilla pudding mix and add banana extract/ flavoring?
Nan says
Could I mix the cheesecake ingredients except the cream, then fold in cool whip instead of the cream
Jessica says
Yes, that sounds like it would work!
Kathy says
Can I use a 9×13 pan? Why do you have to line pans with parchment paper? Shouldn’t the butter mixed with cookie crumbs keep it from sticking?
Jessica says
Yes, a 9×13 pan works well. We use parchment for easy cleanup!
Jo Williams says
I made this yesterday, with a couple changes- used the half recipe with an oreo crust and topped it with ganache. It is amazing- thanks for sharing!
Nellie says
What a great idea to add some chocolate! Thanks for sharing Jo!
Cleo says
What can I use instead of the instant pudding mix? They don’t do that or anything like it here in Aus!
I really want to make this recipe but missing a key ingredient 🙁
Pamela says
Can I use this recipe as a cheesecake versus cheesecake bars
Jessica says
They’re more like banana cake bars with a swirl of cheesecake- so you’ll have to adjust your bake time depending on what size of pan you use!
Tanna Dezarn says
I made these for Easter and will not make again the crust is so crumbly and doesn’t hold even after you put in the freezer and its so so hard to get creamed cheese to be really soft I was not really impressed its as easy to make as it sounds