Combining two beloved desserts into one indulgent treat that feels like winning the dessert lottery. Banana pudding and cheesecake have always held special places in my heart, but one day, I decided to marry the two and create a mash-up that I now can’t stop making: Banana Pudding Cheesecake Bars.
Imagine the silky smoothness of a classic cheesecake, the comforting flavors of banana pudding, and the satisfying crunch of a cookie crust. What’s not to love?
It all started with a random craving one afternoon when I had a bit of leftover cream cheese and a few bananas that were just about to ripen. With a bit of creativity and a sprinkle of nostalgia, I decided to get baking, and the result? Pure bliss.
These bars are the perfect treat for anyone who loves layered desserts with a bit of everything – creamy, crunchy, and banana-y! What’s even better is how easy they are to prepare. No need for a water bath or complicated techniques—just a handful of ingredients and a bit of patience as they chill in the fridge.
Short Description
These Banana Pudding Cheesecake Bars combine a crisp vanilla wafer crust, a creamy cheesecake layer, a banana pudding filling, and a dollop of whipped cream on top. Perfect for banana pudding lovers looking for a fun twist!
Key Ingredients
For the Crust:
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups crushed vanilla wafer cookies (or graham crackers)
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
For the Banana Pudding Layer:
- 1 cup cold milk
- 1 package (3.4 oz) instant banana pudding mix
- 1 banana, sliced
For the Topping:
- Whipped cream or whipped topping
- Additional crushed vanilla wafers or graham crackers
- Caramel drizzle (optional)
Tools Needed
- 8×8-inch baking pan
- Parchment paper
- Medium mixing bowls
- Large mixing bowl
- Hand mixer or stand mixer
- Spatula
- Whisk
Cooking Instructions
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper for easy removal of the bars. In a medium-sized bowl, combine the crushed vanilla wafers, granulated sugar, and melted butter.
Stir until everything is evenly mixed. Press the mixture firmly into the bottom of your prepared pan. Bake the crust for 8-10 minutes or until golden and slightly crisp. Let it cool while you move on to the next layers.
Step 2: Make the Cheesecake Layer
In a large bowl, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Add in the eggs, one at a time, beating well after each addition.
Stir in the vanilla extract and sour cream, mixing until everything is fully incorporated and smooth. Pour the cheesecake mixture over the cooled crust, spreading it evenly with a spatula. Set it aside while you prepare the banana pudding layer.
Step 3: Prepare the Banana Pudding Layer
In a separate bowl, whisk together the cold milk and the instant banana pudding mix. Continue whisking for about 2 minutes, or until the pudding starts to thicken. Slice the banana and layer the slices over the cheesecake layer.
Once the banana is arranged, gently spread the banana pudding mixture over the banana slices. You should have a smooth, even layer of pudding on top.
Step 4: Bake the Bars
Place the pan in the oven and bake for 30-35 minutes. The center should be set, and the edges slightly golden.
Let the bars cool to room temperature. Once cooled, refrigerate for at least 2 hours to allow the layers to firm up and fully set.
Step 5: Serve and Garnish
Before serving, top the bars with a generous layer of whipped cream and sprinkle with additional crushed vanilla wafers or graham crackers for that extra crunch.
For an added touch of indulgence, drizzle with caramel if desired. Cut into squares and serve!
Why You’ll Love This Recipe
These Banana Pudding Cheesecake Bars are a dream come true for anyone who enjoys layered desserts. The crust adds the perfect crunch, while the cheesecake layer is smooth and creamy.
The banana pudding layer ties everything together with a familiar and comforting flavor. Plus, they’re simple to make, and you don’t need to be an expert baker to impress your friends or family.
Mistakes to Avoid & Solutions
1. Crust is too crumbly
If the crust isn’t sticking together well, it might be that there’s too much dry ingredient or not enough butter. Try adding a little more melted butter until the mixture is moist enough to hold together when pressed.
2. Cheesecake layer is too runny
If your cheesecake layer is too runny, make sure that your cream cheese is softened and that you’re mixing it well before adding the eggs. If it’s still not thick enough, you can try reducing the sour cream slightly.
3. Banana pudding layer doesn’t thicken
Ensure that you whisk the pudding mix and milk for the full 2 minutes. If it’s still runny, you can refrigerate it longer to allow it to firm up.
Serving and Pairing Suggestions
These bars are perfect for a family get-together, a picnic, or a casual dinner party. Serve them chilled with a side of fresh fruit, like strawberries or raspberries, for a refreshing contrast.
For a more indulgent treat, pair with a scoop of vanilla ice cream or a drizzle of chocolate syrup.
Storage and Reheating Tips
Storage: Keep the Banana Pudding Cheesecake Bars in an airtight container in the fridge for up to 3 days.
Reheating: These bars are best served chilled, but if you prefer them at room temperature, remove them from the fridge about 20 minutes before serving.
FAQs
1. Can I use a different type of cookie for the crust?
Yes, you can substitute graham crackers or even crushed shortbread cookies for a different flavor profile.
2. Can I use fresh bananas instead of the banana pudding mix?
The instant banana pudding mix helps thicken the layer and gives a consistent flavor. Using fresh bananas won’t give the same creamy consistency, but you can use both fresh bananas and the pudding mix for extra banana flavor!
3. Can I make these bars ahead of time?
Absolutely! These bars need to be refrigerated for at least 2 hours to set, so they’re great for making ahead the night before.
4. Can I freeze Banana Pudding Cheesecake Bars?
Yes, you can freeze the bars for up to 2 months. Just wrap them tightly in plastic wrap and aluminum foil before freezing.
5. Can I use a sugar substitute in the crust or cheesecake layer?
Yes, you can substitute sugar with a sugar alternative, such as Stevia or erythritol, if you prefer a lower-sugar option. Just make sure to check the conversion chart on the product to ensure it’s the correct amount.
Tips & Tricks
For a lighter version: Try using reduced-fat cream cheese and sour cream. You can also use a sugar substitute for fewer calories.
Make it festive: Top with a sprinkle of cinnamon or nutmeg for a seasonal twist.
Banana ripeness: If your bananas are overripe, they’ll be extra sweet, making your bars even more delicious!
Recipe Variations
Banana Nut Cheesecake Bars:
Add some chopped walnuts or pecans to the crust mixture for a nutty crunch. You can also add a handful to the banana pudding layer for added texture.
Chocolate Banana Pudding Cheesecake Bars:
For a chocolate twist, add 1/4 cup of cocoa powder to the cheesecake layer or drizzle chocolate sauce over the bars before serving. You can also add mini chocolate chips on top!
Final Thoughts
Banana Pudding Cheesecake Bars are one of those recipes that truly blend the best of both worlds—comfort food and decadence. From the rich, creamy cheesecake to the sweet, banana pudding layer, these bars deliver the nostalgic taste of banana pudding, but with a sophisticated twist.
The crunchy crust adds texture, while the whipped cream and caramel drizzle bring that extra touch of indulgence. I hope this becomes one of your go-to desserts—it’s a showstopper, and I promise it will quickly win a place in your recipe rotation.
Banana Pudding Cheesecake Bars
Ingredients
For the Crust:
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 2 cups crushed vanilla wafer cookies or graham crackers
For the Cheesecake Layer:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Banana Pudding Layer:
- 1 cup cold milk
- 1 package 3.4 oz instant banana pudding mix
- 1 banana sliced
For the Topping:
- Whipped cream or whipped topping
- Additional crushed vanilla wafers or graham crackers
- Caramel drizzle optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper. In a bowl, mix crushed vanilla wafers, sugar, and melted butter. Press the mixture into the pan and bake for 8-10 minutes, until golden. Let cool.
- Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, then stir in vanilla and sour cream. Pour the mixture over the cooled crust and spread evenly.
- Whisk together cold milk and pudding mix until thickened, about 2 minutes. Layer sliced bananas over the cheesecake, then spread the pudding mixture on top.
- Bake for 30-35 minutes, until the center is set and edges are golden. Cool to room temperature, then refrigerate for at least 2 hours.
- Top with whipped cream, crushed vanilla wafers, and a caramel drizzle. Cut into squares and serve!
