Banana Pudding Cheesecake Bars
These NO-BAKE banana pudding cheesecake bars are so easy, fun, and delicious. An extra lusciously rich creamy + flavorful filling piled on top of a crumbled cookie bottom; then finished with banana pudding-inspired toppings. The most perfect sweet treat to enjoy for all occasions and celebrations alike!
Seriously cannot believe that we’re inching closer and closer to summer 2021. I mean, it’s almost like 2020 was one of the slowest yet fastest years there was. As the world begins to “open back up” again- do you have any plans or anything you’re looking forward to? Tell me below. Me? Like the true gemini/free spirit that I am, I don’t have much planned as I like stay open and just go and do whatever I feel, whenever lol.
Oh snap, talk about a recipe being a blast from the delicious past, y’all! These banana pudding cheesecake bars were originally published way back in March 2018 and I’m so excited to freshen up this post and bring it back to life! I went ahead and revamped the recipe, shot some new beauty photos, and rewrote the written instructions to make it all the better for you. These bars are one of my most favorite desserts, ever!
Banana Pudding Cheesecake Bars, Yes Please!
Listen, these banana pudding cheesecake bars are insanely delicious to say the least. This here is a sweet treat that just about everyone will enjoy. If you are a fan of traditional banana pudding with all the fixings like nilla wafers and banana pieces, then you will love these bars! They truly make for such a great dessert.
What You’ll Need For This Dessert Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- for the crust: graham cracker crumbs, brown sugar, cinnamon, and melted butter.
- cheesecake filling: cream cheese, brown sugar, heavy whipping cream, instant banana cream flavored pudding, vanilla bean paste (or vanilla extract), and almond extract.
- optional toppings/garnishes: banana cream pudding, mini nilla wafers, banana coins, fresh mint leaves.
I love this recipe for so many reasons but most of all being how easy it is to make, my friends! It’s a dessert that doesn’t lack in the wow factor department because it’s so fun. Putting it all together is quick and for sure a treat that your whole gang can enjoy making together. >> Additionally, I like using store-bought instant pudding & pie filling for this recipe but you can surely make your own homemade pudding too!
Why You’ll Love These Banana Pudding Cheesecake Bars
- IT’S NO-BAKE(ish): When it comes to making cheesecake, a no-bake cheesecake is one of the greatest things and cannot be beat. You heard correct, these banana pudding cheesecake bars make it even easier for you. The only baking being done is the crust just to make sure it’s set and that’s it!
- SO CREAMY + LUSCIOUS: Thanks to heavy cream along with the pudding combination, these cheesecake bars are so nice, slick, and giving you ample creaminess vibes.
- INCREDIBLY FLAVORFUL: Wowwweeee….the flavor going on here is divine, my friends. That signature banana pudding flavor many of us love is all up and through these banana pudding cheesecake bars. In addition to that, warm vanilla and almond flavors are going on too!
- ON POINT TEXTURE: Just like many other cheesecake recipes, the crunchy and buttery graham cracker crust combined with creamy slick cheesecake is a match-made in heaven- and the nilla wafer/pudding/banana coin garnishes, make this one wildly dreamy texture on the palate.
Other Desserts You’ll Want To Try
- Lemon Poppy Seed Bread
- Mocha Chocolate Cream Pie
- Strawberry Crumb Cake
- Bourbon Pineapple Upside Down Cake
- Skillet Carrot Cake
- Date Night Chocolate Cake
- Lemon Sweet Rolls
- Easy Blueberry Almond Cake
How To Make Banana Pudding Cheesecake Bars
(Note: please see the recipe card directly below for the complete written instructions.)
- Start with making the crust. Stir together the graham cracker crumbs, brown sugar, cinnamon, and melted butter. Mix together until a wet sand-like texture begins to form. Then dump this mixture into a prepared 9×13-inch baking dish and pack it tightly and evenly into the pan. Place it into the oven to bake for just 10 minutes.
- Make the filling. In a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the cream cheese together until nice and smooth. In another bowl, combine the instant pudding and the heavy cream together and whisk until combined. Then pour it into the bowl with the cream cheese and continue beating until well combined. Lastly, add in the vanilla bean paste and the almond extract.
- Let it set. Pour the filling into the prepared baking dish and use an offset spatula to smooth it nicely in the pan. Transfer the pan into the refrigerator to allow the banana pudding cheesecake to set overnight for at least 8 hours or ideally for 12 hours for maximum flavor.
- Serving. Use a large clean knife to slice the cheesecake into squares. Garnish the cheesecake with a spoonful of banana cream pudding, mini nilla wafers, and banana coins- if desired, and enjoy!
Tips + Tricks For These Cheesecake Bars
- Crust options– For these banana pudding cheesecake bars, the options for your crust are not just limited to graham cracker crumbs. Although this is the most traditional choice for cheesecake, there are a few more! I often like to do a mixture of graham cracker crumbs + pure butter shortbread crumbs for an even tastier crust. If you have some biscoff cookies, gingersnap, or other similar cookie-style, go for it!
- How to ensure clean/neat slices– I like to run my large knife under hot water and dry with paper towels/dish towel in between each and every cut that I make to ensure that the crust crumbs/cheesecake sticking is super minimal.
- Make ahead dessert/storing– This is the most perfect make ahead dessert to prep in advance! You can make this banana pudding cheesecake 1-2 days in advance and then keep it stored in the refrigerator for up to one week. Just make sure that it is covered well in plastic wrap without any garnishes. This cheesecake will keep stored in the freezer for up to 3 weeks.
- Extra garnishes– If you wanna get super fancy with your banana pudding cheesecake bars, add a little marshmallow creme/or marshmallow on top and lightly torch it for an extra cozy + elegant touch!
This post was originally published on 3/12/2018 and updated as of 5/20/2021.
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UNTIL NEXT TIME…LOVE AND BUTTER,
These NO-BAKE banana pudding cheesecake bars are so easy, fun, and delicious. An extra lusciously rich creamy + flavorful filling finished with banana pudding-inspired toppings.
For the crust
- 3 cups graham cracker crumbs
- 1/3 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (1 stick) + 5 tablespoons salted butter, melted
- 4 (8 ounce) packages full-fat cream cheese, softened to room temperature
- 1 1/2 cups packed light brown sugar
- 1 (3.4 ounce) package banana cream instant pudding powder
- 2 1/2 cups heavy whipping cream, cold
- 1 teaspoon vanilla bean paste, or vanilla extract
- 1 teaspoon almond extract
- banana cream pudding- optional
- mini nilla wafers- optional
- fresh banana coins- optional
- fresh mint leaves, for garnish- optional
- Make the crust: Preheat the oven to 350°F. Prepare a 9×13-inch baking pan by fitting it with parchment paper with enough paper hanging over the sides to ensure easy lifting; and then spray it with baking spray for extra measure. Then set it aside.
- In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter together. Use your hands (with disposable gloves, if desired) to bring everything together until it begins to feel like wet sand. Empty the crumb mixture into the prepared baking pan and use your hands/bottom of a measuring cup to firmly press the mixture tightly onto the bottom of the pan.
- Bake the crust in the oven for 10 minutes. Then set it aside while you make the filling.
- Prepare the cheesecake filling: In a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the cream cheese together until silky smooth. Then add in the brown sugar and continue beating until well combined.
- In a separate bowl, combine the banana cream instant pudding powder and heavy cream together. Use a whisk to combine the mixture together until the pudding powder dissolves- it’s okay if it is not completely smooth. Pour this mixture into the bowl with the cream cheese and continue beating together until everything is combined with no visible lumps present. Then add in the vanilla bean paste and almond extract, and beat again to fully combine.
- Pour the cheesecake filling directly on top of the cooled crust. The cheesecake batter should be thick, use an offset spatula to smooth the filling out evenly in the pan. Cover the baking pan carefully with plastic wrap or foil and transfer the pan into the refrigerator to let the cheesecake set overnight for at least 8 hours or ideally for 12 hours (for best results).
- Take the cheesecake out of the refrigerator and carefully lift the parchment paper sides out. Place the cheesecake onto a large enough plate or board. Then use a large knife to cut it into squares- I like to run my knife under hot water in between slicing to ensure clean/neat cuts.
- Garnish the cheesecake squares with a dollop of banana cream pudding, mini nilla wafers, banana coins, and fresh mint leaves, if desired. Enjoy!
- Storing: Leftovers can be stored in the refrigerator, covered/without garnishes, for up to one week. You can also freeze the cheesecake bars for 3 weeks.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: cheesecake, desserts, sweets, banana, pudding