Sometimes you simply have a craving for two desserts and cannot decide which one to have, why not combine them and have both! Banana pudding is a classic American dessert dating as far back as 1921. In this this recipe, we combine the classic banana pudding with a creamy cheesecake. These no bake banana pudding cheesecake bars are the perfect way to enjoy the flavor of banana pudding and banana cheesecake.
The bars are smooth and creamy (thanks to cream cheese and whipped topping), with just the right amount of banana flavor, all thanks to the banana pudding. This is a delightful dessert, and it’s easy to make too!
Crust: use vanilla flavored biscuits for the crust, our favorite is Nilla wafers.
Cream: use Philadelphia cream cheese for the best, creamiest result. If you can’t find banana pudding mix, you can use vanilla, but the banana flavor will be muted. Use full-fat milk—there’s no place for fat free milk in desserts!
Garnish: Use whipped topping (or fresh cream), banana slices, and whole biscuits.
This Banana Pudding Cheesecake Bars consists of three components. To make the crust, the crushed biscuits are mixed with melted butter and sugar. Make sure to press it firmly into the cake pan.
Now prepare the filling. First, the cream cheese is whisked with the sugar until smooth, and then the whipped topping is added. The banana pudding is prepared by mixing it with the milk and allowing it to set. It’s then mixed with the remaining cream ingredients.
The filling is poured onto the prepared crust and transferred to the freezer for a few hours. Garnish with whole biscuits, fresh banana slices, dollops of cream, and enjoy!
For a creamy, smooth filling, make sure all your filling ingredients are at room temperature.
If you’re using salted butter in the crust, don’t add more salt.
If you can’t find Nilla wafers, use Graham Crackers for the crust, or shortbread.
When slicing the cheesecake into squares, clean the knife between each to ensure clean slices.
Store the cheesecake bars in the fridge for up to 3 days, or pack into an airtight container and store in the freezer for up to 3 weeks.
Line an 8″ x 8″ pan with parchment paper. Make crust by combining all ingredients from the list.
Stir it well, then press in an even layer into the prepared pan.
Now make cream. In a large bowl using a hand mixer beat cream cheese until fluffy, then add sugar and beat until combined.
Fold in whipped topping and set aside.
In another bowl, whisk together pudding mix and milk. Let it sit for 3 minutes in the fridge until thickened.
Add it to cheesecake mixture and stir until well combined.
Pour filling onto prepared crust. Freeze for at least 6 hours.
Slice the cake into 9 bars.
Top with a dollop of whipped topping, banana slice, and a biscuit.
If you cannot find banana pudding mix, use vanilla, but add banana extract to the filling.