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Homemade Banana Pudding Cheesecake Bars is easy and everyone will be impressed with this Recipe. The secret to a perfect Banana Pudding Cheesecake Bars is to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.


  • 1½ c. crushed Nilla Wafers
  • 5 tbsp. butter, melted
  • 2 tbsp. sugar
  • Pinch sea salt
  • 1½ (8-oz.) blocks cream cheese, softened
  • ½ c. sugar
  • 1½ c. whipped topping
  • 1 (3.4-oz.) package instant banana pudding mix
  • 1¾ c. whole milk
  • Whipped topping
  • ½ banana, sliced
  • 9 Nilla Wafers


1 ) Line an 8″-x-8″ pan with parchment paper. Make the crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in the freezer while making the filling.

2 ) Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.

 ) In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge, until thickened. Fold into cheesecake mixture until well combined.

4 ) Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.

5 ) When firm, remove from freezer and slice 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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