No-Bake Boston Cream Dessert Bars are the perfect solution for those who crave a rich, decadent dessert without turning on the oven. These bars combine the creamy custard, buttery cookie crust, and luxurious chocolate ganache of the classic Boston cream pie—all in an easy, no-bake format. Whether you need a quick dessert for a gathering or just want a cool treat on a warm day, this recipe delivers big on flavor with minimal effort.
Why You’ll Love This No-Bake Boston Cream Dessert Bars Recipe
You’ll fall head over heels for these no-bake Boston cream pie bars because they capture everything you love about the traditional dessert—without the hassle. The cookie crust offers a satisfying crunch, the pudding layer is rich and velvety, and the glossy chocolate ganache on top adds a decadent finish. Plus, it’s a stress-free, make-ahead dessert that’s ideal for summer parties, holidays, or everyday indulgence.
Ingredients
For the Crust and Custard Layers:
- Non-stick cooking spray
- 6 ounces vanilla wafer cookies (about 50 cookies)
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
- 2 (3.4-ounce) boxes of vanilla instant pudding mix
- 2 1/2 cups cold heavy cream
For the Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped (or 1 cup semi-sweet chocolate chips)
- 2/3 cup cold heavy cream
Step-by-Step: How to Make No-Bake Boston Cream Dessert Bars
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal. Lightly grease with cooking spray.
- Make the Crust: In a food processor, pulse vanilla wafers and sugar until finely ground. Add melted butter and pulse to combine. Firmly press the mixture into the base of the lined pan. Place it in the freezer for 15 minutes to allow it to set.
- Prepare the Custard Layer: Whisk together the pudding mix and cold heavy cream until smooth and thick. Spread evenly over the chilled crust. Refrigerate while preparing the ganache.
- Make the Ganache: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate and let sit for one minute. Stir until smooth and glossy.
- Assemble the Bars: Pour the ganache over the custard layer and spread evenly. Let sit for a few minutes to set. Create swirls or patterns if desired.
- Chill and Serve: Refrigerate for at least 2 hours until set. Lift out using parchment overhang and slice into 12 to 16 bars, cleaning the knife between cuts for neat pieces.
Helpful Tips
- Use a flat-bottomed cup to press the crust evenly.
- Chill the pudding layer thoroughly to prevent mixing with the ganache.
- Let the ganache cool slightly before pouring to avoid melting the custard.
- Wipe the knife clean between cuts for professional-looking bars.
Substitutions And Variations
- Swap vanilla wafers for graham crackers or digestive biscuits for a twist on the crust.
- Use chocolate or banana pudding instead of vanilla for a different flavor profile.
- Add a touch of espresso powder to the ganache for a mocha variation.
- Garnish with fresh berries or whipped cream for extra flair.
Storage Instructions
Keep the bars in a sealed container in the refrigerator for up to three days. For the best texture and flavor, allow them to sit at room temperature for a few minutes before serving.
Nutritional Information
Per serving (based on 14 servings):
- Calories: 358
- Fat: 29.3 g
- Saturated Fat: 17.8 g
- Carbohydrates: 24.7 g
- Fiber: 0.7 g
- Sugars: 23.0 g
- Protein: 2.1 g
- Sodium: 213 mg
Serving Suggestions
Serve these bars chilled for maximum flavor and contrast between layers. Pair with a cup of coffee, iced latte, or even a scoop of vanilla ice cream for an indulgent treat. They’re also perfect for potlucks, BBQs, or as an elegant finish to a summer meal.
Frequently Asked Questions About No-Bake Boston Cream Dessert Bars
Can I make these bars ahead of time? Yes! These bars are perfect for making in advance. Just keep them covered in the fridge until you’re ready to serve.
Can I use homemade pudding instead of instant? You can, but ensure it’s very thick to maintain structure. The instant version works best for no-bake stability.
Can I freeze these bars? Freezing is not recommended as the texture of the custard and ganache may change.
What if I don’t have a food processor? If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin, then stir in the sugar and butter by hand.
How do I cut the bars neatly? For sharp, bakery-style slices, use a sharp knife and wipe it clean with a damp cloth between each cut.
Conclusion
Thank you so much for joining me in making these delightful No-Bake Boston Cream Pie Bars! I absolutely love how simple yet incredibly satisfying they are—each bite offers a heavenly mix of crunchy crust, creamy custard, and silky chocolate ganache. Whether you’re a seasoned home baker or just getting started, this no-fuss dessert is sure to impress. I hope it brings as much joy to your kitchen as it does to mine. Happy no-baking, and thank you for being a cherished part of our food-loving community!
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No-Bake Boston Cream Dessert Bars Recipe
- Total Time: 2 hours 35 minutes
- Yield: 12 to 16 servings 1x
Description
No-Bake Boston Cream Dessert Bars are a cool, creamy dessert with layers of vanilla custard, buttery crust, and smooth chocolate ganache. Quick to assemble and perfect for parties—save this easy no-bake treat to try today!
Ingredients
Crust & Custard Layers:
Cooking spray
6 oz vanilla wafer cookies (about 50)
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
2 (3.4 oz) boxes vanilla instant pudding mix
2 1/2 cups cold heavy cream
Chocolate Ganache:
6 oz semi-sweet chocolate, chopped or 1 cup chocolate chips
2/3 cup cold heavy cream
Instructions
- Prepare the Pan: Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal. Lightly grease with cooking spray.
- Make the Crust: In a food processor, pulse vanilla wafers and sugar until finely ground. Add melted butter and pulse to combine. Firmly press the mixture into the base of the lined pan. Place it in the freezer for 15 minutes to allow it to set.
- Prepare the Custard Layer: Whisk together the pudding mix and cold heavy cream until smooth and thick. Spread evenly over the chilled crust. Refrigerate while preparing the ganache.
- Make the Ganache: Warm the heavy cream in a small saucepan over medium heat until it begins to simmer. Pour over the chopped chocolate and let sit for one minute. Stir until smooth and glossy.
- Assemble the Bars: Pour the ganache over the custard layer and spread evenly. Let sit for a few minutes to set. Create swirls or patterns if desired.
- Chill and Serve: Refrigerate for at least 2 hours until set. Lift out using parchment overhang and slice into 12 to 16 bars, cleaning the knife between cuts for neat pieces.
Notes
Chill each layer well before the next step for clean, neat bars. Use a clean, sharp knife for professional presentation. Store in the fridge for up to 3 days.
- Prep Time: 35 minutes
- Cook Time: 0 minutes Additional Time: 2 hours
- Category: Dessert
- Method: No-Bake
Nutrition
- Serving Size: 1 bar (based on 14 servings)
- Calories: 358
- Sugar: 23g
- Carbohydrates: 24.7 g
- Protein: 2.1 g