Banana Cream Cheesecake Bars

These Banana Cream Cheesecake Bars have a buttery graham cracker crust, a creamy cheesecake filling, and a banana pudding layer. They're no bake and topped with extra whipped cream and fresh banana slices.

This recipe was originally published in May of 2020, but was updated on June 9, 2021 with newer content and fresh pictures.

These banana cream pie cheesecake bars are a perfect dessert to make on warm Summer days. They're no bake, which means you don't even have to turn on your oven.

This is such an easy recipe that uses instant pudding mix and simple ingredients. If you have ripe bananas sitting on your counter right now, you'll definitely want to make these pie bars!

​Here are some more of my favorite banana recipes you should check out: banana bread, banana split cake, and banana cookies with cream cheese frosting.

Why You'll Love This Cheesecake

• The graham cracker crust mixture is buttery and crunchy.
• It's a perfect Summer dessert because it's 100% no-bake.
• The fillings are super smooth, creamy, and fluffy.
• Real bananas are added to the top for even more banana flavor.
• It tastes just like a banana cream pie!

I am a huge fan of classic banana pudding, so these cheesecake bars combine those flavors into one delicious bite!

Fresh whipped cream is folded into both the cheesecake layer and banana pudding layer. Plus, I added more to the banana bars once they were set!

Expert Baking Tips

• Baking Pan: Line an 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.
• Cheesecake Batter: Be very careful when you fold in the whipped cream. If you're too rough, the batter will fall flat and not set up properly.
• Chill Time: Allow the bars to chill in the refrigerator for at least 4 hours before slicing into bars. 
• Perfect Bars: For clean, even cuts, freeze the bars for 40 minutes. Then, use a sharp knife to slice the chilled bars, wiping it clean with a paper towel after each cut.

INGREDIENTS NEEDED

Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

• Graham Crackers: The main component of the crust. Use a food processor to pulse into crumbs (or a rolling pin).
• Brown Sugar: ​Adds sweetness to the crust and helps to bind it together.
• Heavy Whipping Cream: Be sure this ingredient is cold before whipping to stiff peaks. Do not substitute it with heavy cream. They're not the same.
• Cream Cheese: Block-style, NOT the spreadable kind.
• Pudding: One 3.4 ounce box of instant banana cream pudding mix.
• Milk: I used 2 % milk.
• Bananas: ​Fresh bananas are added to the top. This is optional.

Instructions

Here are the step by step instructions on how to make these no bake banana cheesecake bars.

Step 1: Make the crust. In a medium or large bowl, combine the graham cracker crumbs, melted butter, brown sugar, vanilla extract, and salt.

Step 2: Freeze the crust. Pour the crumbs into the bottom of the prepared baking dish, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.

Step 3: Whipped cream: In the bowl of an electric stand mixer using the whisk attachment, beat the heavy whipping cream on high for 2-3 minutes until stiff peaks.

Place the whipped cream in a separate bowl and put it in the refrigerator.

Step 4: Beat the cream cheese. In that same large mixing bowl but using the paddle attachment, beat the cream cheese and sugar until smooth. 

Step 5: Fold in the cream. ​Use a rubber spatula to gently fold in 1 cup of whipped cream. Spread over the top of the chilled crust using an offset spatula.

Step 6: Make the pudding. ​In a medium bowl, whisk together the instant pudding and milk. Then whisk in ½ cup of whipped cream.

Step 7: Assemble. ​Pour the pudding over the cheesecake filling and use an offset spatula to smooth it out. Chill in the refigerator for 4 hours before serving.

Top with extra whipped cream and banana slices.

Storing Tips

Keep any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.

If keeping in the pan, cover with plastic wrap or aluminum foil.

Frequently Asked Questions

If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

It brings me so much joy to see you make my recipes. 🙂

Happy Baking!

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