These dreamy no-bake bars have three layers: graham cracker crust, cheesecake filling, and banana cream pudding! I combined the flavors of a cheesecake and banana cream pie to create these outrageously delicious Banana Cream Cheesecake Bars!
This recipe was originally published in May of 2020, but was updated on June 9, 2021 with newer content and fresh pictures.
It is no secret by now that I love almost everything banana. I don't mean to post so many banana recipes, but I can't help myself. 🙂
I can't tell you enough how delicious these bars are. It's like eating both a cheesecake and a banana cream pie, all in one bite. This very well could be the best dessert combination!
And what's even better is that these bars are no-bake, which means you do not have to turn on your oven. That's perfect for the summertime heat that's slowly approaching.
Why You'll Love These Cheesecake Bars:
- They are 100% no bake.
- They taste like a banana cream pie.
- There is both a cheesecake layer and banana cream layer.
- The graham cracker crust is buttery, sweet, and salty.
- You can easily make these bars ahead of time!
The homemade graham cracker crust pairs so well with these banana bars. Just picture buttery and salty combined with sweet and creamy. It truly is an irrisistable bite!
I used just one box of instant banana pudding to bring out such an incredible banana flavor. Not only is it easy but it tastes great too!
Fresh whipped cream is folded into both the cheesecake layer and banana pudding layer. Since there was a little bit of whipped cream leftover I decided to top each bar with some, including a slice of banana.
Have I convinced you yet that you need to try these banana cream bars?! 🙂
Baking Tips Before Starting:
- Baking Pan: Line your 8x8-inch baking pan with parchment paper and then non-stick spray. This will make it way easier to remove the bars once they are set.
- Cream Cheese: You will need one 8-ounce brick-style cream cheese, not the spreadable kind. Be sure to use room temperature cream cheese.
- Chill Time: Allow the bars to chill in the refrigerator for at least 4 hours before slicing into bars.
- Perfect Bars: Use a non-serrated knife to slice the chilled bars, wiping it clean with a paper towel after each cut.
- Graham Crackers: The main component of the crust. Use a food processor to pulse into crumbs.
- Unsalted Butter: Used for flavor and binding the crust ingredients together.
- Powdered Sugar: Adds sweetness to the crust.
- Vanilla Extract: Adds flavor. Be sure to use real vanilla extract, not imitation.
- Salt: Enhances all of the other flavors.
- Heavy Whipping Cream: Used to make whipped cream for both the cheesecake layer and banana pudding layer.
- Sugar: Used for sweetness.
- Cream Cheese: Brick-style, NOT the spreadable kind.
- Banana Pudding: One 3.4 ounce box of banana pudding.
- Milk: I used 2 % milk.
How To Make Banana Cheesecake Bars:
- Graham Cracker Crust: Combine the graham cracker crumbs, melted butter, powdered sugar, vanilla extract, and salt and mix until combined. Press into the bottom of your prepared pan and place into the freezer.
- Whipped Cream: Using an electric stand mixer with the whisk attachment, whisk the heavy cream, sugar, and vanilla extract on high for 3-4 minutes until thick. Place the whipped cream in a separate bowl and put it in the refrigerator.
- Cheesecake: Beat the cream cheese and sugar on med-high speed until smooth and creamy. Fold in 1 cup of the whipped cream using a silicone spatula. Pour over the graham cracker crust and smooth out.
- Banana Cream Pudding: Whisk together the banana pudding and milk in a medium-sized bowl. Then whisk in 1/2 a cup of whipped cream and pour over the top of the cheesecake layer, smoothing it out.
- Chill: Place the cheesecake into the refrigerator to chill for 4 hours before cutting into bars
Frequently Asked Questions:
Yes, you can. Simply make the cheesecake bars the night before and slice into bars the next day.
Keep the bars in an airtight container in the refrigerator for up to 4 days.
Although I prefer homemade whipped cream, you can certainly substitute it for cool whip.
If you made this recipe, please leave a comment and star rating below. I love hearing from you!
I hope these banana cheesecake bars will help keep you cool all Summer long. Happy baking!
More Cheesecake Recipes:
Banana Cream Cheesecake Bars
- 8x8 inch baking pan
- Stand Mixer
- Mixing Bowl
Graham Cracker Crust:
- 9 graham crackers, crumbs (about 1 1/2 cups)
- 5 tbsp unsalted butter, melted
- 3 tbsp powdered sugar
- 1/4 tsp vanilla extract
- 1/8 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp sugar
- 1/2 tsp vanilla extract
- 8 ounces cream cheese, room temperature (1 package)
- 1/2 cup sugar
- 1 cup whipped cream
Banana Cream Layer:
- 3.4 ounces banana pudding mix (1 box)
- 1 1/2 cups milk
- 1/2 cup whipped cream
- 1 banana, for topping (optional)
- Graham Cracker Crust: Line an 8x8 inch baking pan with parchment paper and non-stick spray. Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, powdered sugar, vanilla extract, and salt. Mix together with a wooden spoon and press the crust into the prepared pan using the bottom of a measuring cup or your hands. Place in the freezer while making the whipped cream and cream cheese filling.
- Whipped Cream: Using an electric stand mixer with the whisk attachment, whisk the heavy whipping cream, sugar, and vanilla extract on high for 3-4 minutes until thick. Place the whipped cream in a seperate bowl and put it in the refrigerator.
- Cheesecake Layer: In the bowl of an electric stand mixer using the paddle attachment, cream together the cream cheese and sugar on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process. Remove the bowl from the stand and fold in 1 cup of the whipped cream with a silicone spatula.
- Take your graham cracker crust out of the freezer and pour the cheesecake layer over it. Smooth out with your silicone spatula.
- Banana Cream Layer: Whisk together the banana pudding mix and milk in a medium-sized mixing bowl until combined. Then whisk in 1/2 cup of the whipped cream and pour over the top of the cream cheese filling. Smooth out.
- Place into the refrigerator for 4 hours to chill and set up before slicing them into bars. Top with fresh banana slices and remaining whipped cream (optional).