Banana Pudding Cheesecake Bars
Serves 12
30 mins prep
180 mins CHILL TIME
210 mins total
These layered Banana Pudding Cheesecake Bars are cheesecake without the hassle. They are no bake, easy to make, only 10 ingredients, and perfect for making ahead of time.
Banana Chip Cookie Crust
Banana Pudding
No Bake Banana Cheesecake
Optional Garnishes
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Prepare an 8x8 baking dish with parchment paper and binder clips. Set aside.
Banana Chip Cookie Crust
In a food processor, chop the Chessman butter cookies and banana chips to sandy crumbs.
In a small bowl add the banana chips and butter cookie crumbs, melted unsalted butter, and granulated sugar. Combine until the mixture is completely saturated.
Pour the crumbs into the 8x8 baking dish. Press the crumbs firmly and evenly into the pan using the back side of a flat measuring cup or bowl.
Place in the freezer.
Banana Pudding
Into a large bowl, pour cold milk and banana cream pudding powder together. Whisk on medium speed until thickened to 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 it becomes light and there are no lumps.
Add ½ cup of prepared banana cream pudding, sour cream, granulated sugar, and vanilla extract. Beat until smooth and everything is well incorporated.
Remove the banana chip cookie crust layer from the freezer and evenly spread the no bake banana cheesecake filling on top.
Spoon the remaining banana pudding over top of the cheesecake and smooth out into an even layer.
Place in the refrigerator to chill for 3 to 4 hours or overnight.
Lift and remove the cheesecake from the pan. Pull away the parchment paper from the outer edge of the cheesecake bars.
Run a large, sharp knife under warm water to gently heat the blade, cut the bars into 12 equal slices. Wipe the blade with a paper towel, repeat heating the blade as needed, until you have 12 equal bars.
Garnish with whipped cream, butter cookies, and banana chips.
