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Banana Pudding Cheesecake Bars

Total Time: 12 hrs 30 mins

These no bake Banana Pudding Cheesecake Bars are three layers of creamy deliciousness. Best part, there is banana in every single layer! Butter cookie banana chip crust, topped with a layer of rich banana cheesecake, and then luscious banana pudding. Oh so good!

Banana Pudding Cheesecake Bars

Why You’ll LOVE these Banana Pudding Cheesecake Bars

  1. The butter cookie crust has banana chips in it to amplify the banana flavor.
  2. They are made with only 10 ingredients and they are simple ones too.
  3. You get irresistible cheesecake without the hassle. No need to turn on your oven or prepare a water bath.
  4. You can make these ahead of time which makes them the perfect dish to pass for pot lucks and parties.

For more delicious cheesecake bars check these out: Brownie Cookie Cheesecake Bars!

Banana Pudding Cheesecake Bars cut in 9 slices topped with whipped cream and banana chips.

10 Ingredients Is All You Need

Butter Cookie Crust: butter cookie crumbs, banana chips, melted butter, and sugar.

Banana Pudding: banana cream instant pudding, and cold milk.

No Bake Banana Cheesecake: cream cheese, sour cream, sugar, vanilla extract, and prepared banana cream pudding (just 1/2 cup of it).

Optional Garnishes: whipped cream, butter cookies, and banana chips.

The easiest banana pudding cheesecake bars. Butter cookie and banana chip crust, no bake cheesecake filling, and banana pudding.

Easy Banana Pudding Cheesecake Bars (basic steps)

  1. Make The Butter Cookie Banana Chip Crust and press into your baking dish.
  2. Freeze.
  3. Whisk Together The Banana Pudding. Don’t forget to set aside 1/2 cup of the banana pudding to put in the no bake cheesecake.
  4. Whip Up The No Bake Banana Cheesecake Filling and spread over the crust. Spoon the banana pudding on top of that.
  5. Refrigerate until set or overnight.
  6. Slice and garnish with whipped cream, butter cookies, and banana chips.

Note: The full ingredients list, measurements, and directions are located in the recipe card below.

Don’t Skip The Chill Time

My biggest recommendation with these cheesecake bars is to leave yourself enough time to chill these cheesecake bars in the refrigerator. I recommend chilling them overnight but usually 3 hours is enough. I do not recommending freezing them to speed up the process (except the butter cookie crust in the beginning).

Three layers of delicious. Banana pudding cheesecake bars.

Frequently Asked Questions (FAQ’s)

Why is my no bake banana cheesecake layer lumpy? This could have happened for two reasons. (1) Your cream cheese and sour cream was not at room temperature. (2) The cream cheese was not whipped long enough in the beginning steps. Or it could have been a combination of the two.

What is the best way to cut cheesecake bars? The goal is to keep the corners crisp and the layers in tact. So, you will want to make sure you are using a really sharp knife and your dessert is cold. When you cut the bars start by running your knife under warm water to gently heat the blade, cut the bars, wipe the blade with a paper towel, and repeat until you have 12 equal bars.

Can I make these ahead of time? Yes! And honestly these are so perfect to prep ahead of time. I recommend making them no more than 2 days in advance. Make sure they are refrigerated, in an airtight container, and the top is covered in plastic wrap. Add the garnishes right before you are about to serve them.

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Easy, sliced, and decorated cheesecake bars.

Banana Pudding Cheesecake Bars

Elizabeth Swoish
These Banana Pudding Cheesecake Bars are three layers of creamy deliciousness. Butter cookie banana chip crust, no bake banana cheesecake, and banana pudding. They are easy, made with 10 ingredients, and can be made ahead of time!
Prep Time 30 mins
Total Time 12 hrs 30 mins
Course Dessert
Servings 12
Calories 275 kcal


  • 8×8 inch baking pan


Butter Cookie Banana Chip Crust

  • ½ cup butter cookie crumbs
  • ½ cup banana chips; ground to crumbs
  • 4 tablespoons unsalted butter; melted
  • 2 tablespoons granular sugar

Banana Pudding

  • 1 3.4 ounce banana cream instant pudding powder
  • 1 ¼ cups milk; cold

No Bake Banana Cheesecake

  • 8 ounces cream cheese; room temperature
  • ¼ cup sour cream; room temperature
  • cup granular sugar
  • 1 teaspoon vanilla extract
  • ½ cup banana cream pudding; taken from above

Optional Garnishes

  • 1 cup whipped cream
  • 12 butter cookies
  • 12 banana chips


  • Prepare an 8×8 baking dish with parchment paper and set aside.

Butter Cookie Banana Chip Crust

  • In a small bowl add the butter cookie crumbs and ground down banana chips, melted unsalted butter, and granular sugar. Combine well.
  • Pour the crumbs into a prepared 8×8. Press the crumbs firmly and evenly into the pan.
  • Place in the freezer.

Banana Pudding

  • Into a large bowl pour cold milk and banana cream pudding powder together. Whisk on medium speed until soft set.
  • Remove ½ cup of the pudding and set aside for the no bake banana cheesecake filling.

No Bake Banana Cheesecake

  • In a large bowl beat the cream cheese until light and there are no lumps.
  • Add the sour cream, granular sugar, and vanilla extract. Beat on high speed for 2-3 minutes.
  • Using a spatula, lightly fold the whipped cream and prepared banana cream pudding into the cream cheese mixture.
  • Remove the butter cookie crust layer from the refrigerator and evenly spread the cheesecake filling on top.
  • Spoon the banana pudding over top of the cheesecake filling and smooth out.
  • Place in the refrigerator to chill for three to four hours or overnight.
  • Slice into 9 or 12 slices. Garnish with whipped cream, butter cookies, and banana chips.



Storing Information:
  • In the refrigerator, covered, for up to 7 days.
  • In the freezer, wrapped in saran wrap and in a freezer bag, for up to two months.

If you make my Banana Pudding Cheesecake Bars, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on April 8th, 2022

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