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Banana Pudding Cheesecake Bars

Two stacked squares of Banana Pudding Cheesecake Bars showing graham cracker crust, creamy filling, and whipped topping.
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Make creamy, layered dessert bars that combine 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, cold
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 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 in a bowl. Press this mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes. Let cool slightly.
  3. In a medium bowl, beat the softened cream cheese and granulated sugar until smooth. Beat in the egg and 1 teaspoon vanilla extract until just combined. Do not overmix.
  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 wobble. Cool completely on a wire rack, then chill in the refrigerator for at least 1 hour.
  5. While the cheesecake chills, prepare the banana pudding layer. In a large bowl, whisk together the instant vanilla pudding mix, cold milk, and mashed bananas for 2 minutes until the mixture thickens. Let it stand for 5 minutes.
  6. In a separate bowl, beat the cold heavy cream, powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Gently fold the whipped cream into the thickened banana pudding mixture until just combined.
  7. Spread the banana pudding mixture evenly over the chilled cheesecake layer.
  8. Chill the bars for at least 4 hours, or preferably overnight, before slicing.
  9. Before serving, drizzle with caramel sauce if desired. Lift the bars out of the pan using the parchment overhang and cut into squares.

Notes

  • Use firm, ripe bananas for the best flavor in the pudding layer.
  • For a more Southern style, you can substitute Nilla Wafers for the crust.
  • If you prefer a no-bake option, skip steps 1, 2, and 4, and press the crust mixture into the pan, then top with the chilled cheesecake mixture (made with softened cream cheese, powdered sugar, and whipped topping instead of egg/baking), and then the banana pudding layer.

Nutrition

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