Go Back
This image shows a beautiful display of banana cheesecake bars with a buttery Nilla Wafer crust, topped with optional whipped cream and fresh banana slices, showcasing a creamy and delicious dessert perfect for any occasion.

Banana Cheesecake Bars

Banana cheesecake bars blend creamy cheesecake with ripe bananas, creating a luscious, sweet treat. With a buttery crust and a smooth, banana-infused filling, these bars offer a perfect balance of flavors and textures for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chill time 8 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 251 kcal

Equipment

  • Mini Food Processor
  • Large Zip Lock Bag
  • Rolling Pin
  • Plastic Wrap
  • Parchment paper
  • 9×9 or 9×13-Inch Pan
  • Electric mixer
  • Electric mixer

Ingredients
  

  • optional garnish: banana slices and whipped topping
  • 2 instant banana cream pudding mix
  • ½ cup unsalted butter melted
  • 3 boxes of cream cheese softened
  • 1 pint heavy whipping cream
  • ¾ cup granulated sugar
  • 1 box Nilla Wafer cookies

Instructions
 

  • Crush the Nilla Wafers using a mini food processor or by placing them in a large zip lock bag and rolling over them with a pin.
    This image shows Nilla Wafer cookies being crushed either in a mini food processor or inside a zip lock bag using a rolling pin to create a fine crumb for the banana cheesecake crust.
  • In a medium bowl, mix the crushed Nilla Wafers with melted butter.
    This image shows the crushed Nilla Wafers being mixed with melted butter in a bowl to create the buttery base for the banana cheesecake bars.
  • Press the mixture into the bottom of a 9×9-inch pan (for thicker bars) or a 9×13-inch pan lined with parchment paper.
    This image shows the Nilla Wafer and butter mixture being evenly pressed into the bottom of a baking pan lined with parchment paper to create the crust for the cheesecake bars.
  • Chill the crust in the refrigerator or freezer while you prepare the filling.
  • Place a large metal bowl in the freezer for about 10 minutes to chill.
  • Using an electric mixer on medium speed, whip the heavy cream and sugar until stiff peaks form and set aside.
    This image shows heavy cream and sugar being whipped with an electric mixer until stiff peaks form, creating a fluffy texture for the banana cheesecake filling.
  • In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
    This image shows softened cream cheese being mixed with banana cream pudding mix using an electric mixer, creating a smooth and creamy filling for the cheesecake bars.
  • Gradually add the dry pudding mixes, beating well after each addition.
    This image shows whipped cream being gently folded into the cream cheese and banana pudding mixture, making the cheesecake filling light, airy, and smooth.
  • Fold in the whipped cream until the mixture is smooth.
  • Spread the cheesecake filling evenly over the chilled crust.
    This image shows the smooth banana cheesecake filling being spread evenly over the chilled Nilla Wafer crust in the baking pan, creating the base for the dessert.
  • Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.
  • Once chilled, cut the cheesecake into squares and, if desired, top with whipped cream and banana slices.
  • Serve cold.
    This image shows the smooth banana cheesecake filling being spread evenly over the chilled Nilla Wafer crust in the baking pan, creating the base for the dessert.

Notes

  • Cover with plastic wrap and refrigerate for up to three days. Serve chilled.
  • For longer storage, wrap the cheesecake tightly in plastic and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
  • Alternatively, coat completely with chocolate ganache and serve directly from the freezer.