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Banana Pudding Cheesecake Bars

A decadent slice of Banana Pudding Cheesecake Bars topped with creamy layers and fresh banana slices.
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A layered dessert bar combining a vanilla wafer crust, creamy cheesecake filling, and a banana pudding topping.

Ingredients

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  • 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
  • 1/4 cup sour cream
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 medium ripe bananas, sliced
  • 1 cup whipped topping (thawed)
  • Optional: Extra vanilla wafers or meringue for topping

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: Mix vanilla wafer crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese and 1 cup sugar until smooth. Mix in the vanilla extract, eggs, and sour cream until just combined. Do not overmix.
  4. Pour the cheesecake filling over the cooled crust. Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle.
  5. Remove the cheesecake from the oven. Let it cool completely on a wire rack, about 1 hour. Then, chill in the refrigerator for at least 2 hours.
  6. Prepare the pudding layer: Whisk the instant vanilla pudding mix with cold milk according to package directions until thickened, about 5 minutes.
  7. Gently fold the whipped topping into the prepared pudding.
  8. Arrange the sliced bananas evenly over the chilled cheesecake layer. Spread the pudding mixture over the bananas.
  9. Chill the bars for an additional 2 hours before slicing. Garnish with extra vanilla wafers or meringue before serving.

Notes

  • To prevent bananas from browning quickly, lightly toss the slices with a small amount of lemon juice before layering them onto the cheesecake.
  • For a richer crust flavor, use slightly more butter if the crumbs seem too dry.
  • If you prefer a baked meringue topping, spread it over the pudding layer and bake for 5 minutes until lightly browned, then cool completely.

Nutrition

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