Banana Pudding Cheesecake Bars

why make this recipe

If you love the creamy tang of cheesecake paired with the nostalgic sweetness of banana pudding, Banana Pudding Cheesecake Bars deliver both in an easy, crowd-pleasing bar. They’re simple to assemble, make-ahead friendly, and perfect for potlucks, parties, or an indulgent weeknight dessert.

introduction

These bars combine a buttery vanilla wafer crust, a smooth cream cheese-pudding filling, and fresh banana slices for a layered treat that tastes like banana pudding and cheesecake had the best possible baby. No baking required for the filling, and chilling sets everything into perfectly sliceable bars.

how to make Banana Pudding Cheesecake Bars

Follow the steps below to assemble these bars — the process is mostly mixing, folding, and chilling, so it’s quick and forgiving.

Ingredients :

• 2 cups crushed vanilla wafers
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 cups banana pudding mix
• 3 cups milk
• 2-3 ripe bananas, sliced
• 1 cup whipped topping
• Additional vanilla wafers for garnish

Directions :

1. In a bowl, combine crushed vanilla wafers and melted butter, then press into the bottom of a greased 9×13 inch pan to form the crust.
2. In a large mixing bowl, beat together cream cheese and powdered sugar until smooth.
3. In another bowl, whisk together banana pudding mix and milk until thick.
4. Fold the pudding mixture into the cream cheese mixture until well combined.
5. Gently fold in sliced bananas and whipped topping.
6. Pour the filling over the crust and spread evenly.
7. Refrigerate for at least 4 hours or until set.
8. Before serving, garnish with additional vanilla wafers and banana slices.

how to serve Banana Pudding Cheesecake Bars

Chill the bars completely, then cut into squares using a sharp knife (wipe the blade between cuts for cleaner edges). Serve cold, garnished with extra vanilla wafers, banana slices, or a dollop of whipped topping. These are delicious straight from the fridge and pair well with coffee or a light dessert wine.

how to store Banana Pudding Cheesecake Bars

Store leftovers covered in the refrigerator for up to 3–4 days. Because the bananas can brown over time, press a piece of plastic wrap directly onto the surface to minimize air exposure. These bars are not well-suited for long-term freezing because the whipped topping and banana slices can change texture when thawed.

tips to make Banana Pudding Cheesecake Bars

• Soften the cream cheese to room temperature for a lump-free filling.
• Use ripe but firm bananas to prevent overly mushy filling.
• For an extra crunchy crust, briefly bake the pressed crust at 350°F (175°C) for 8–10 minutes, then cool before adding the filling.
• Chill at least 4 hours, preferably overnight — the texture improves as the pudding sets.
• Slice with a warm, clean knife for neater squares (dip the knife in hot water, then dry before cutting).

variation (if any)

• Swap vanilla pudding for banana cream or French vanilla pudding for a slightly different flavor.
• Stir in a handful of chopped toasted pecans or walnuts to the crust for extra texture.
• For a rum-kissed version, add 1–2 teaspoons of banana liqueur or rum extract to the filling.

FAQ

Q: Can I use homemade pudding instead of instant mix?
A: Yes. Prepare a thick homemade pudding and allow it to cool before folding into the cream cheese mixture so it doesn’t loosen the filling.

Q: Can I make this ahead for a party?
A: Absolutely. Make the bars a day in advance and keep refrigerated until serving.

Q: What if my filling is too soft after chilling?
A: Make sure you used the recommended amount of pudding mix and that pudding was fully set before folding. Additional chilling time often helps.

Conclusion

For a similar take and visual inspiration, see this Banana Pudding Cheesecake Bars recipe on Grandbaby Cakes: Banana Pudding Cheesecake Bars – Grandbaby Cakes