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Homemade Banana Pudding Cheesecake Bars photo

Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars are a creamy, dreamy blend of banana pudding and rich cheesecake with a buttery vanilla wafer crust.
Print Recipe Save it
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowls
  • Electric Mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Plastic wrap or foil

Ingredients
  

  • 2 cups crushed vanilla wafers
  • 9 wafers vanilla wafers for garnish
  • 2 tablespoons granulated sugar
  • 0.75 cup salted sweet cream butter melted and cooled
  • 16 ounces cream cheese softened
  • 0.75 cup granulated sugar
  • 3.4 ounces banana cream instant pudding mix any brand
  • 16 ounces whipped topping thawed
  • 1 cup half and half cream
  • 2 tablespoons crushed vanilla wafer crumbs optional garnish
  • 9 slices ripe bananas garnish

Instructions
 

  • In a medium bowl, combine the crushed vanilla wafers and 2 tablespoons of granulated sugar. Pour in the melted and cooled butter, mixing until the crumbs are evenly coated. Press this mixture firmly into the bottom of a greased 9x13 inch baking dish to form a solid crust. Bake at 350°F (175°C) for about 10 minutes until lightly golden. Allow it to cool completely while you prepare the filling.
  • In a large mixing bowl, beat the softened cream cheese with ¾ cup of granulated sugar until smooth and creamy, about 2-3 minutes on medium speed.
  • Add the banana cream instant pudding mix to the cream cheese mixture and blend until fully incorporated.
  • Gently fold in 1½ cups of the thawed whipped topping into the cream cheese mixture until well combined for a light and airy texture.
  • Spread the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
  • Cover the baking dish with plastic wrap and place it in the refrigerator for at least 4 hours, or preferably overnight, so the filling can set properly.
  • Once set, spread the remaining whipped topping generously over the cheesecake layer. Garnish with sliced bananas and sprinkle with optional crushed vanilla wafer crumbs.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth filling.
  • Chill the bars for at least 4 hours or overnight to allow proper setting.
  • Gently fold in the whipped topping to maintain a light texture.
  • Press the crust firmly to prevent crumbling when cutting.
  • Store covered in the refrigerator for up to 5 days or freeze for up to 2 months.
Keyword Banana, Cheesecake, Easy, Make Ahead, No Bake