Indulge in the creamy, dreamy delight of No-Bake Banana Cream Cheesecake Bars. This easy-to-make dessert combines the rich flavors of banana cream and cheesecake, all layered over a buttery Nilla Wafer crust. Perfect for summer gatherings, picnics, or a cozy night in, these cheesecake bars are sure to be a hit with everyone.
3cupsNilla Wafer cookie crumbsabout one 11-ounce box
1/2cupunsalted buttermelted
1pintheavy whipping cream
3/4cupgranulated sugar
24ouncescream cheesesoftened
2packages instant banana cream pudding mix3.4 ounces each
Optional garnish: whipped topping and banana slices
Instructions
Prepare the Crust: In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter. Press the mixture firmly into the bottom of an 8x8-inch baking pan lined with parchment paper. Chill in the refrigerator while preparing the filling.
Whip the Cream: In a large bowl, use an electric mixer to whip the heavy cream and sugar until stiff peaks form. Set aside.
Mix the Filling: In another large bowl, beat the cream cheese until smooth. Gradually add the banana cream pudding mix, beating until well combined. Fold in the whipped cream until the mixture is smooth.
Assemble: Spread the filling evenly over the prepared crust. Cover and refrigerate for at least 8 hours, or overnight, until set.
Serve: Lift the cheesecake out of the pan using the parchment paper edges. Cut into 9 squares and garnish with whipped topping and banana slices, if desired.
Notes
Alternative Crusts: For a twist, try using graham cracker crumbs or crushed Oreos instead of Nilla Wafers for the crust.
Serving Tip: For clean cuts, dip your knife in hot water and wipe it dry before slicing the cheesecake bars.
Storage: Store leftovers covered in the refrigerator for up to 3 days. For longer storage, freeze the bars for up to 3 months and thaw in the refrigerator before serving.
Vegan Options: Substitute the cream cheese and heavy whipping cream with vegan alternatives and use a dairy-free pudding mix to make this recipe vegan-friendly.