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Banana Pudding Cheesecake Bars

A single serving of Banana Pudding Cheesecake Bars topped with whipped cream and crumbs on a white plate.
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Make these creamy, layered bars combining a vanilla wafer crust, a rich cheesecake layer, and a banana pudding topping.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/2 cup unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 large ripe bananas, mashed
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy cream, whipped
  • 1/4 cup powdered sugar (for whipped cream)
  • Optional: Caramel sauce for drizzling

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang 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. Let it cool slightly.
  3. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the egg and vanilla extract until just combined.
  4. Spread the cream cheese mixture evenly over the cooled crust. Bake for 15 to 18 minutes, or until the edges are set but the center still has a slight jiggle. Cool completely on a wire rack.
  5. While the cheesecake cools, prepare the banana pudding layer. In a bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes until it starts to thicken. Let it stand for 5 minutes.
  6. Gently fold the mashed bananas into the thickened pudding mixture. Spread this banana pudding mixture over the cooled cheesecake layer.
  7. Chill the bars in the refrigerator for at least 4 hours, or until the pudding layer is firm.
  8. Prepare the topping by whipping the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the chilled bars.
  9. If desired, drizzle with caramel sauce before slicing into bars. Cut into 16 squares before serving.

Notes

  • For a firmer crust, chill the buttered crumbs for 10 minutes before the initial bake.
  • Use slightly overripe bananas for the best flavor in the pudding layer.
  • If you prefer a no-bake option, skip step 1 and 4, and chill the crust for 30 minutes before adding the cheesecake filling (made without the egg and baked time).

Nutrition

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