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!
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!
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.
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.
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.
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.
Yes you can! I'd suggest a vanilla wafer crust or even an Oreo cookie crust.
This is a perfect dessert to make ahead of time. Simply make the cheesecake bars the night before and slice into bars the next day.
You either overmixed the filling when you folded in the whipped cream or they didn't chill long enough in the refrigerator.
Although I prefer homemade whipped cream, you can certainly substitute it for cool whip.
It brings me so much joy to see you make my recipes. 🙂
More Cheesecake Recipes
Banana Cream Cheesecake Bars
- 8x8 inch baking pan
- Electric Stand Mixer
- Mixing Bowls
- Offset Spatula
Graham Cracker Crust
- 9 graham crackers, crumbs (about 1 ½ cups)
- 5 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar
- ¼ teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 8 ounces block-style cream cheese, room temperature (1 package)
- ½ cup sugar
- 1 cup whipped cream
Banana Pudding Layer
- 3.4 ounces banana pudding mix (1 box)
- 1 ½ cups milk
- ½ cup whipped cream
- 1 banana, for topping (optional)
- Line an 8×8-inch baking pan with parchment paper, creating "handles" that hang over the sides. Then spray with non-stick spray.
Graham Cracker Crust
- Place the graham crackers 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, brown sugar, vanilla extract, and salt. Mix together.
- Pour the crumbs into the bottom of the prepared pan, pressing down firmly (use your fingers or a ¼ measuring cup). Place in the freezer while you make the filling.
- In the bowl of an electric stand mixer using the whisk attachment, whisk 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.
- In that same bowl but using the paddle attachment, beat 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 mixer and very gently fold in the whipped cream using a rubber spatula. Transfer the cheesecake mixture over the crust and evenly smooth it out using a rubber or an offset spatula.
Banana Pudding Layer
- Whisk together the banana pudding mix and milk in a medium-sized mixing bowl until combined. Then whisk in ½ cup of the whipped cream and pour over the top of the cream cheese filling. Smooth out.
- Allow the bars to chill in the refrigerator for at least 4 hours to set before slicing into bars. Top with fresh banana slices and the remaining whipped cream (optional).
- Keep any leftovers in the refrigerator in an airtight container for up to 5 days.