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Banana Pudding Cheesecake Bars

A layered slice of Banana Pudding Cheesecake Bars featuring a graham cracker crust, cheesecake layer, pudding, and whipped topping.
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Make layered dessert bars combining a vanilla wafer crust, a creamy cheesecake layer, and a rich banana pudding topping.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 ripe bananas, sliced
  • 1/2 cup whipped topping, thawed (for garnish)
  • 1/4 cup crushed vanilla wafers (for garnish)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine the vanilla wafer crumbs and melted butter. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake the crust for 8 minutes. Remove and let cool slightly.
  3. In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Beat in the eggs one at a time until just combined. Do not overmix.
  4. Pour the cream cheese mixture over the cooled crust. Bake for 25 to 30 minutes, or until the edges are set and the center has only a slight jiggle. Let the cheesecake cool completely on a wire rack.
  5. While the cheesecake cools, prepare the instant vanilla pudding according to package directions using the cold milk. Whisk until thickened, about 2 minutes.
  6. Gently fold the sliced bananas into the prepared pudding.
  7. Spread the banana pudding mixture evenly over the cooled cheesecake layer.
  8. Cover the pan loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, until firm.
  9. Before serving, top the chilled bars with the thawed whipped topping and sprinkle with crushed vanilla wafers. Lift the bars out using the parchment overhang and cut into squares.

Notes

  • For a no-bake version, skip the crust baking step and chill the cheesecake layer for 2 hours before adding the pudding.
  • Use firm, slightly underripe bananas for the best texture in the pudding layer.
  • To prevent the cheesecake from cracking, do not open the oven door during the first 20 minutes of baking.

Nutrition

Find it online: https://savorandpin.com/banana-pudding-cheesecake-bars/