I’ve made a lot of desserts in my kitchen, but these homemade cheesecake banana cream bars? Let me just say, they didn’t last an hour. You know that dreamy moment when you’re halfway between wanting banana pudding and craving cheesecake? That’s exactly where these bars come in. They’re soft and creamy, with a thick, velvety banana flavor that doesn’t feel artificial or overpowering. The crust has that just-right crunch, like graham crackers had a glow-up. And the cheesecake layer? It’s a cloud. A sweet, tangy cloud you’ll want to live on. Whether you’re chasing healthier cheesecake ideas, curious about vegan versions, or just here for a slice of something high-protein and irresistible, this one’s got you. I’ve tested so many banana desserts, but this is the bar that brought everyone back for seconds—and thirds. This recipe blends the joy of healthy cheesecake recipes, the richness of high protein cheesecake, and a bit of raw vegan cheesecake inspiration, all in one incredible dessert. And yes, it totally deserves a spot next to your pumpkin cheesecake recipes too.

1) Key Takeaways
2) Easy Banana Cream Cheesecake Bars Recipe
3) Ingredients for Banana Cream Cheesecake Bars
4) How to Make Banana Cream Cheesecake Bars
5) Tips for Making Banana Cream Cheesecake Bars
6) Making Banana Cream Cheesecake Bars Ahead of Time
7) Storing Leftover Banana Cream Cheesecake Bars
8) Try these Dessert Recipes next!
9) Banana Cream Cheesecake Bars Recipe
10) Nutrition

1) Key Takeaways

These bars combine banana pudding and cheesecake into a dreamy, no-bake dessert.
You’ll only need 25 minutes of prep and a chill time in the fridge.
This recipe features a smooth, creamy texture with a sweet banana finish and crunchy vanilla wafer crust.
Perfect for gatherings, potlucks, or nights when you need something sweet without the hassle.

2) Easy Banana Cream Cheesecake Bars Recipe

If you’re anything like me, when that craving hits for something sweet, creamy, and just a little nostalgic, nothing quite satisfies like homemade cheesecake bars with banana cream. This one hits all the right notes without making you work too hard for it.

They’ve got a silky smooth texture that sits between a banana pudding and a light cheesecake. Add a buttery crust made from vanilla wafers and suddenly you’re transported back to childhood banana pudding cups—except way more grown-up.

This recipe from Healthy Living Mindset is short on hassle but big on payoff. We keep it honest and simple—no water baths, no oven, just layers of flavor stacked and chilled to perfection. These banana cream bars have quickly become a family favorite in my house and I have no doubt they’ll steal the show at your next get-together too.

3) Ingredients for Banana Cream Cheesecake Bars

Vanilla Wafers: These crushed cookies form a crunchy, buttery crust that’s easy to press into your pan and sets up beautifully in the fridge.

Butter: Melted and mixed with the wafer crumbs, this helps bind the crust and brings in that rich, toasty flavor we all love.

Bananas: Ripe bananas (the spottier the better) give the bars their natural banana sweetness without being overpowering.

Cream Cheese: The heart of any homemade cheesecake, this adds the signature tang and creaminess. Soften it first—your mixer will thank you.

Sugar: Just enough to sweeten the filling without drowning out the flavor of the bananas and vanilla.

Vanilla Extract: A splash of this warms the flavor and helps tie everything together. Use the real deal if you can.

Cool Whip: Lightens the filling and gives the bars that mousse-like texture. If you’re going for a vegan cheesecake recipe, try a dairy-free whip alternative.

Instant Banana Pudding: This adds that nostalgic flavor punch and helps the bars set up firmly after chilling.

Milk: Cold milk thickens the pudding and smooths the texture. Don’t skimp—this bit makes a big difference.

4) How to Make Banana Cream Cheesecake Bars

Step 1. Crush the vanilla wafers into fine crumbs. Mix with the melted butter until they feel like wet sand. Press firmly into a 9×13-inch baking dish and set it in the fridge.

Step 2. In a large bowl, beat the cream cheese until it’s smooth and free of lumps. Add in sugar and vanilla extract and keep mixing until everything looks creamy.

Step 3. Stir in your mashed bananas and half of the Cool Whip. Gently fold it all together so the mixture stays fluffy. Spread this layer evenly over your crust.

Step 4. In another bowl, whisk the banana pudding mix with the milk. It should thicken in about two minutes. Spread this over the cream cheese layer.

Step 5. Top everything with the rest of the Cool Whip. Use a spatula to smooth the top and lick the spoon (I always do).

Step 6. Chill the whole dish for at least four hours. Longer is better. Overnight, the flavors deepen and the texture sets perfectly.

5) Tips for Making Banana Cream Cheesecake Bars

Start with room temperature cream cheese. Cold cream cheese doesn’t mix well and can leave you with a lumpy filling. Set it out at least an hour ahead of time and you’ll be golden.

Use ripe bananas. You want that soft texture and natural sweetness. If your bananas aren’t quite ready, pop them in a warm oven for 10 minutes. It’s a trick I swear by.

Don’t skip the chill time. These bars are soft-set and need time to firm up. They slice better and taste better after resting in the fridge for several hours. Patience pays off—trust me.

6) Making Banana Cream Cheesecake Bars Ahead of Time

These bars are perfect for making ahead, especially if you’re hosting or just like having dessert ready to go. I usually prep them the night before and let them rest in the fridge overnight. The flavors meld and the texture becomes that perfect soft-firm balance.

If you’re working in steps, you can make the crust the day before and add the filling layers later. Just wrap the crust in plastic so it doesn’t dry out.

Because these are no-bake, you don’t have to worry about reheating. They’re ready straight from the fridge—slice, serve, and enjoy without fuss.

7) Storing Leftover Banana Cream Cheesecake Bars

Store leftovers in an airtight container in the fridge. I usually layer a piece of parchment between the bars if I’m stacking them to keep them neat.

They keep well for 3 to 4 days. After that, the bananas start to darken and the crust softens a bit. Still tasty, just not as photo-worthy.

If you’re taking them to a picnic or party, keep them chilled in a cooler. These bars like to stay cold—and honestly, they taste better that way too.

8) Try these Dessert Recipes next!

9) Banana Cream Cheesecake Bars Recipe