Here’s a Banana Pudding Cheesecake Bars recipe—creamy, nostalgic, and perfect for slicing 🍌🍰
Banana Pudding Cheesecake Bars
Ingredients
Crust
- 2 cups vanilla wafer crumbs (about 60 wafers)
- ½ cup unsalted butter, melted
Cheesecake Layer
- 16 oz (450 g) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup mashed ripe bananas (about 1–2 bananas)
- ½ cup sour cream or heavy cream
Banana Pudding Layer
- 1 (3.4 oz / 96 g) box instant banana pudding mix
- 1½ cups cold milk
Topping (optional but recommended)
- Whipped cream or whipped topping
- Crushed vanilla wafers
- Fresh banana slices (add just before serving)
Instructions
- Prep
- Preheat oven to 325°F (165°C).
- Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.
- Make the Crust
- Mix vanilla wafer crumbs with melted butter.
- Press firmly into the bottom of the pan.
- Bake for 10 minutes, then let cool slightly.
- Cheesecake Layer
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Mix in vanilla, mashed bananas, and sour cream until just combined.
- Pour over the crust and smooth the top.
- Bake
- Bake for 35–40 minutes, until edges are set and center slightly jiggles.
- Cool completely at room temperature, then refrigerate at least 3 hours.
- Banana Pudding Layer
- Whisk pudding mix with cold milk for 2 minutes.
- Let thicken for 5 minutes.
- Spread evenly over chilled cheesecake.
- Chill Again
- Refrigerate for 1–2 hours until fully set.
- Finish & Serve
- Top with whipped cream, crushed wafers, and banana slices.
- Slice into bars and serve cold.
Tips & Variations
- Extra banana flavor: Add ¼ tsp banana extract to the cheesecake.
- No-bake shortcut: Skip baking and use a chilled crust with gelatin-stabilized cheesecake.
- Cleaner slices: Wipe knife clean between cuts.
If you want, I can also give you a no-bake version, mini bars, or a Southern-style ultra-sweet twist 😄
