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Banana Pudding Cheesecake Bars

A rich, layered slice of Banana Pudding Cheesecake Bars topped with whipped cream, banana slices, and cookie crumbs.
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A recipe for layered dessert bars combining a vanilla wafer crust, a rich cream cheese filling, bananas, and a whipped topping, mimicking classic banana pudding flavors.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 2 medium bananas, sliced
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped topping (like Cool Whip), thawed, for topping
  • Extra vanilla wafer crumbs or banana slices for garnish

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Combine the vanilla wafer crumbs, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes. Set aside to cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese with 1 cup of sugar until smooth. Beat in 1 teaspoon of vanilla extract and the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cheesecake batter over the cooled crust. Arrange half of the sliced bananas evenly over the batter. Pour the remaining cheesecake batter over the bananas. Arrange the remaining banana slices on top of the cheesecake layer.
  5. Bake for 30 to 35 minutes, or until the edges are set and the center has only a slight jiggle.
  6. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes. Remove from the oven and cool completely on a wire rack. Then, chill in the refrigerator for at least 4 hours, or preferably overnight.
  7. Prepare the pudding layer: Whisk the instant vanilla pudding mix and cold milk together in a medium bowl until thickened, about 2 minutes. Let it sit for 5 minutes.
  8. Prepare the whipped topping: In a separate bowl, beat the heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the prepared pudding into the whipped cream mixture.
  9. Spread the pudding/whipped cream mixture evenly over the chilled cheesecake layer. Top with the thawed whipped topping.
  10. Chill the bars for at least 1 hour before slicing. Garnish with extra crumbs or banana slices before serving.
  11. Use the parchment paper overhang to lift the bars out of the pan before cutting into squares.

Notes

  • For cleaner slices, run your knife under hot water and wipe it dry between each cut.
  • You can use store-bought vanilla pudding instead of instant mix if you prefer a cooked pudding base, but you must cool it completely before layering.
  • This dessert tastes best when made a day ahead to allow the flavors to meld.

Nutrition

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