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Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars are loaded with flavor and so easy to make. A few minutes is all it takes to make this decadent dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Servings 12 Servings
Calories 296kcal
Author Rob


  • Measuring cups
  • Mixing Bowl
  • Whisk
  • Food processor
  • Baking dish
  • parchment paper



  • 2 ¼ cups Nilla wafers
  • ¼ cup brown sugar
  • ½ cup butter melted


  • 1 3 ounce box of Jello banana cream pudding mix
  • 1 ¼ cups milk
  • 16 ounce cream cheese softened
  • ¼ cup sugar
  • 1 ½ cups cool whip

For Topping:

  • Whipped cream, banana slices, Nilla wafers, and Nilla wafer crumbs



  • Line an 8x8 square baking dish with parchment paper, and set aside.
  • In your food processor, add nilla wafers and pulse until the wafers are reduced to crumbs. Add brown sugar and melted butter, and mix well.
  • Pour the nilla wafer mixture into your baking dish and press down to form your crust. Place this in the freezer while you prepare your cheesecake.
  • To make the cheesecake, in a large mixing bowl, beat cream cheese for about a minute. Add the sugar and pudding mix to the bowl, and mix again until well combined.
  • Add cool whip, mix to combine. Slowly add milk, mixing between each addition. Pour cheesecake mixture over nilla wafer crust, and smooth out the top with a spatula.
  • Freeze cheesecake for about 4 hours.
  • Before serving, thaw for 1-2 hours in the refrigerator.
  • Top with whipped cream, Nilla wafers or crumbs and banana slices. Enjoy!


Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes


Calories: 296kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 230mg | Potassium: 135mg | Fiber: 1g | Sugar: 20g | Vitamin A: 582IU | Calcium: 93mg | Iron: 1mg