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Banana Pudding Cheesecake Bars

A thick square slice of Banana Pudding Cheesecake Bars showing graham cracker crust, creamy filling with bananas, and whipped topping.
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A recipe for layered dessert bars combining a vanilla wafer crust, a rich cream cheese filling, sliced 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 ripe bananas, thinly sliced
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup instant vanilla pudding mix
  • 1/2 cup cold milk
  • 1 cup whipped topping, thawed (or homemade whipped cream)
  • 1/4 cup vanilla wafer crumbs 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: Mix the vanilla wafer crumbs, 1/4 cup granulated sugar, and melted butter in a bowl until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove from the oven and let cool slightly.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with 1 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Pour half of the cream cheese mixture over the cooled crust. Arrange half of the sliced bananas evenly over the cream cheese layer. Pour the remaining cream cheese mixture over the bananas. Top with the remaining banana slices.
  5. Bake for 35 to 40 minutes, or until the edges are set and the center has a slight jiggle.
  6. While the cheesecake bakes, prepare the pudding layer: Whisk together the instant vanilla pudding mix, cold milk, and 1/4 cup vanilla wafer crumbs until slightly thickened. Fold in the whipped topping and 1 teaspoon of vanilla extract.
  7. Once the cheesecake is baked, let it cool on a wire rack for 30 minutes. Spread the pudding mixture evenly over the warm cheesecake.
  8. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, until completely firm.
  9. Use the parchment overhang to lift the chilled bars from the pan. Slice into squares and sprinkle the tops with extra vanilla wafer crumbs before serving.

Notes

  • For cleaner slicing, run a large knife under hot water and wipe it dry between each cut.
  • You can substitute graham cracker crumbs for vanilla wafers in the crust if desired.
  • If you prefer a more traditional topping, you can use a stabilized meringue instead of the pudding/whipped topping mixture.

Nutrition

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