These Banana Pudding Cheesecake Bars are the ultimate dessert mashup, combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding. This dessert is a crowd-pleaser that’s perfect for any occasion. Whether you’re a fan of classic banana pudding or you love cheesecake, these bars will satisfy your sweet tooth and leave you craving more.

A Sweet Family Favorite: How Banana Pudding Cheesecake Bars Became a Household Hit

In our home, banana pudding has always been a beloved dessert, especially for my husband, who could eat it by the bowlful. One day, I decided to surprise him by combining his favorite treat with my personal love for cheesecake, and that’s how these Banana Pudding Cheesecake Bars were born. The first time I made them, they disappeared in minutes! Now, they’re a staple dessert in our household, bringing smiles and sweet moments every time they’re served.

Why You’ll Love Banana Pudding Cheesecake Bars

Two Desserts in One: Enjoy the best of both worlds with the classic flavors of banana pudding and the creamy richness of cheesecake in one bite.
No-Bake Delight: This recipe doesn’t require baking, making it easy and perfect for when you want a quick, delicious dessert without turning on the oven.
Creamy and Dreamy: The smooth, velvety texture of the cheesecake pairs perfectly with the sweet, fruity flavor of bananas.
Perfect for Any Occasion: These bars are a hit at parties, family gatherings, or as a special treat just because.
Make-Ahead Friendly: Prepare these bars in advance and keep them chilled until you’re ready to serve, making them a stress-free dessert option.

Ingredients Notes For Banana Pudding Cheesecake Bars

Bananas: Ripe bananas are key to achieving the perfect sweet flavor and creamy texture in these bars.
Cream Cheese: Ensure your cream cheese is at room temperature to create a smooth, lump-free cheesecake layer.
Vanilla Pudding Mix: This adds that classic banana pudding flavor and sets up beautifully in the fridge.
Whipped Topping: Lightens the cheesecake layer and gives the bars a fluffy, airy texture.
Graham Cracker Crust: The buttery, crunchy crust is the perfect base for these creamy bars.
Nilla Wafers: Crushed and used as a topping, they add a nostalgic crunch and extra banana pudding vibes.

Step-by-Step Recipe for Banana Pudding Cheesecake Bars

Prepare the Crust: Mix graham cracker crumbs with melted butter and press firmly into a lined baking dish. Chill the crust while preparing the filling.

Make the Cheesecake Layer: In a large bowl, beat cream cheese until smooth. Add in vanilla pudding mix and beat until combined. Fold in whipped topping and sliced bananas until well-mixed.

Assemble the Bars: Pour the cheesecake mixture over the chilled crust, spreading it evenly. Top with crushed Nilla Wafers or graham cracker crumbs for added texture.

Chill: Refrigerate the bars for at least 4 hours, or until set. The longer they chill, the better the flavors meld together.

Serve and Enjoy: Cut into squares and serve chilled. These bars are perfect for sharing, but don’t be surprised if they’re gone in no time!

Storage Options

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: These bars can be frozen for up to 1 month. Thaw in the refrigerator before serving.
Make-Ahead: Prepare the bars the day before your event and let them chill overnight for best results.

Variations & Substitutions

Add Caramel: Drizzle caramel sauce over the top for an extra layer of sweetness.
Chocolate Lover’s Version: Add a layer of melted chocolate on top of the crust before adding the cheesecake filling.
Gluten-Free Option: Use gluten-free graham crackers for the crust to make this dessert gluten-free.
Tropical Twist: Add a layer of crushed pineapple in between the crust and cheesecake layer for a tropical flavor.

Frequently Asked Questions

Q1: Can I use instant banana pudding mix instead of vanilla?
A1: Absolutely! It will enhance the banana flavor even more, making the bars even more irresistible.

Q2: How long do these bars need to chill?
A2: For the best texture and flavor, chill the bars for at least 4 hours, but overnight is even better.

Q3: Can I use homemade whipped cream instead of whipped topping?
A3: Yes, homemade whipped cream works wonderfully, just make sure it’s whipped to stiff peaks for the best consistency.

Q4: How do I prevent the bananas from browning?
A4: Toss the sliced bananas in a bit of lemon juice before folding them into the cheesecake mixture to keep them fresh and bright.

Q5: Can I make this recipe dairy-free?
A5: Yes, use dairy-free cream cheese and whipped topping to create a dairy-free version of these delicious bars.

Banana Pudding Cheesecake Bars

Ingredients

Crust

2 cups vanilla wafer crumbs about 50-60 wafers
1/4 cup unsalted butter melted

Cheesecake Layer

16 oz cream cheese softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas about 2 large bananas
1/2 cup sour cream

Pudding Layer

1 3.4 oz package instant banana pudding mix
1 1/2 cups cold milk

Topping

1 1/2 cups whipped topping or whipped cream
Sliced bananas for garnish
Crushed vanilla wafers for garnish

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the Crust: In a medium bowl, combine the vanilla wafer crumbs and melted butter. Stir until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, or until lightly golden. Let it cool slightly.
Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract, mashed bananas, and sour cream until fully combined.
Bake the Cheesecake: Pour the cheesecake mixture over the cooled crust and spread it evenly. Bake in the preheated oven for 30-35 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool to room temperature.
Make the Pudding Layer: While the cheesecake is cooling, prepare the banana pudding by whisking together the instant pudding mix and cold milk in a medium bowl. Whisk for 2 minutes, then let it sit for 5 minutes to thicken.
Assemble the Bars: Once the cheesecake layer has cooled, spread the banana pudding evenly over the top. Cover the pan and refrigerate for at least 4 hours, or until fully set.
Top and Serve: Before serving, spread the whipped topping or whipped cream over the pudding layer. Garnish with sliced bananas and crushed vanilla wafers.
Slice and Enjoy: Use the parchment paper overhang to lift the bars out of the pan. Slice into squares and serve.