Our no-bake Banana Pudding Cheesecake Bars are always a hit 🍌. They’re so simple and smooth. Good luck eating just one!
Tips for Perfect Cheesecake Bars
For easy slicing and neat presentation, freeze the bars. There’s no quick way to firm them up, so we recommend making these the night before and adding the toppings just before serving.
Banana Pudding Bars
Ingredients
**Crust:**
- – 1 1/2 cups crushed Nilla Wafers
- – 5 tablespoons unsalted butter melted
- – 2 tablespoons granulated sugar
- – Pinch of flaky sea salt
**Filling:**
- – 1 1/2 8-ounce blocks cream cheese, softened
- – 1/2 cup granulated sugar
- – 1 1/2 cups whipped topping
- – 1 3/4 cups whole milk
- – 1 3.4-ounce package instant banana pudding mix
**Topping:**
- – Whipped topping for dolloping
- – 1/2 banana sliced
- – 9 Nilla Wafers
Instructions
#### Crust
- Line an 8″ x 8″ pan with parchment paper. In a medium bowl, combine crushed Nilla Wafers, melted butter, granulated sugar, and a pinch of salt. Press the mixture evenly into the prepared pan. Freeze until ready to use.
#### Filling
- In a large bowl, use a handheld mixer on medium-high speed to beat the cream cheese until fluffy and smooth. Add the sugar and beat until combined. Gently fold in the whipped topping.
- In a separate medium bowl, whisk together the milk and banana pudding mix. Refrigerate until thickened, about 5 minutes. Fold this mixture into the cream cheese mixture until well combined.
- Pour the filling over the prepared crust and smooth into an even layer. Freeze until firm, at least 6 hours or overnight.
#### Topping
- Slice the cheesecake into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.
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