No-Bake Banana Pudding Cheesecake Bars: The Ultimate Dessert Recipe
Introduction to No-Bake Banana Pudding Cheesecake Bars
No-Bake Banana Pudding Cheesecake Bars are the perfect dessert for any occasion. They combine the rich flavors of cheesecake with the nostalgic taste of banana pudding, all without needing to turn on the oven. This delightful treat is easy to prepare and is sure to impress your family and friends. Whether it’s a summer picnic or a cozy gathering, these bars will be the star of the show!
A Personal Story Behind My No-Bake Banana Pudding Cheesecake Bars Journey
Growing up, banana pudding was a staple dessert at family gatherings. I loved the creamy texture and sweet banana flavor. As I got older, I wanted to elevate that classic dessert into something even more special. After many trials in the kitchen, I created these no-bake cheesecake bars that incorporate everything I loved about banana pudding while adding a rich cheesecake layer. It’s a recipe that brings back fond memories and creates new ones with every bite!
What Makes This No-Bake Banana Pudding Cheesecake Bars Recipe Special?
What sets these bars apart is their creamy texture and the combination of flavors. The Nilla wafer crust perfectly complements the rich cheesecake filling, while the banana pudding adds a delightful twist. Plus, this recipe is incredibly easy to make; there’s no baking required, making it a hassle-free dessert option. With just a few ingredients, you can create a show-stopping dessert that looks and tastes gourmet.
The Full No-Bake Banana Pudding Cheesecake Bars Recipe
Ingredients
- For the crust:
- 1 ½ cups (180 g) Nilla wafer crumbs (about 50 cookies)
- 3 tablespoons light brown sugar
- 6 tablespoons (85 g) unsalted butter, melted
- For the Cheesecake Filling:
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (57 g) sour cream
- 1 teaspoon vanilla extract
- 1 cup (240 ml) heavy whipping cream
- 3.4 ounces banana pudding mix
- Garnish: sliced bananas, Nilla wafers, whipped cream
Instructions
- Grease or line an 8-inch square pan with parchment paper. This will help you easily lift the bars out once they are set.
- In a food processor, pulse the Nilla wafers until they become fine crumbs. This should take about 30 seconds.
- Add the light brown sugar and melted butter to the crumbs, then pulse to combine until everything is evenly mixed.
- Pour the crumb mixture into the prepared pan and press it firmly into the bottom using the bottom of a measuring cup. Freeze for 20 minutes or refrigerate for 30-40 minutes to set.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 2 minutes. Make sure your cream cheese is at room temperature to avoid lumps.
- Add the sour cream and vanilla extract, and beat until well combined.
- In a separate bowl, mix the heavy cream and pudding mix until dissolved. Then, beat this mixture into the cream cheese mixture in three additions until fully incorporated.
- Pour the cheesecake filling over the cookie crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 8 hours or overnight until set.
- Once set, slice into bars and serve, topping each slice with sliced bananas, whipped cream, and a Nilla wafer for an extra touch of sweetness.
Serving Suggestions and Variations for No-Bake Banana Pudding Cheesecake Bars
These bars are delicious as is, but you can easily customize them to suit your tastes. Consider adding a layer of caramel or chocolate sauce between the crust and filling for an extra indulgent twist. Serving them with a scoop of vanilla ice cream or drizzling some chocolate sauce on top will elevate the dessert even more. For a fun presentation, try arranging the sliced bananas in a decorative pattern on top before serving.
Frequently Asked Questions About No-Bake Banana Pudding Cheesecake Bars
Can I make these bars ahead of time?
Absolutely! These cheesecake bars need to chill for at least 8 hours, making them a perfect make-ahead dessert. Just keep them covered in the refrigerator until you’re ready to serve.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you add bananas on top, consider adding them fresh just before serving to prevent browning.
Can I use a different type of cookie for the crust?
Yes! While Nilla wafers are traditional, you can substitute with graham crackers or any other cookie you prefer for a different flavor profile.
Follow these steps, and you will have a delicious dessert that everyone will love!
Recipe Stats
- Prep Time: 30 minutes
- Chill Time: 8 hours
- Total Time: 8 hours 30 minutes
- Calories per Serving: 350
- Servings: 9
No-Bake Banana Pudding Cheesecake Bars
Equipment
- Food processor For crushing Nilla wafers.
- 8-inch square pan For setting the bars.
- Mixing bowls For mixing the cheesecake filling.
Ingredients
Main Ingredients
- 1.5 cups Nilla wafer crumbs (about 50 cookies)
- 3 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3.4 ounces banana pudding mix
- 1 cup sliced bananas
- 1 cup whipped cream
- 1 cup Nilla wafers
Instructions
- Grease or line an 8-inch square pan with parchment paper.
- In a food processor, pulse the Nilla wafers until they become fine crumbs.
- Add the light brown sugar and melted butter to the crumbs, pulse to combine.
- Pour the crumb mixture into the prepared pan and press it into the bottom using the bottom of a measuring cup.
- Freeze for 20 minutes or refrigerate for 30-40 minutes.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and vanilla, beat until combined.
- In a separate bowl, mix the heavy cream and pudding mix until dissolved.
- Beat the heavy cream mixture into the cream cheese mixture in three additions.
- Pour the cheesecake filling over the cookie crust, smooth the top, cover with plastic wrap, and refrigerate for at least 8 hours.
- Slice and serve, topping each slice with sliced bananas, whipped cream, and a Nilla wafer.