Banana pudding cheesecake bars combine all your favorite flavors of fresh bananas, vanilla wafers and creamy cheesecake. These easy cheesecake bars are an irresistible decadent treat.
I have a deep love of dessert recipes and believe that you should always save room for dessert! Nutella cheesecake bars and lemon cheesecake bars round out some of my favorite cheesecake squares.
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✨ Here is why this recipe is amazing:
- Banana pudding lovers will savor every bite of these cheesecake bars!
- Perfect portions for when you 'just need a bite'.
- The vanilla wafer crumb crust is just enough crunch to balance the creamy cheesecake.
🍌 Ingredients needed:
- Crust
- Vanilla Wafers crumbs
- Unsalted butter- melted
- Cheesecake Filling
- Cream cheese - room temperature
- Granulated sugar
- Eggs
- Vanilla extract
- Marshmallow fluff
- banana cream pudding mix
- Ripe banana- mashed (roughly 2 bananas)
🔪 How to make banana pudding cheesecake bars, basic instructions
- Make the crust and cool completely after baking.
- Cream together the banana pudding cheesecake batter and spread in the prepared pan.
- Bake according to the to recipe card instructions.
- Chill the baked cheesecake, slice into squares and garnish with sliced bananas, whipped cream and Nilla wafers.
📷 Making banana cheesecake squares, photo instructions
- Make Crust
- Preheat oven to 350 degrees Fahrenheit.
- Start by combining the melted butter and vanilla wafer crumbs.
- Pour into a prepared 9x9 pan.
- Spread evenly and press down with a spoon to compact together.
- Bake the crust for 10 minutes.
- Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
- Make cheesecake batter
- To start the cheesecake filling, place the cream cheese and sugar into a stand mixer or large mixing bowl.
- Beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated.
- Pour over the crust and spread evenly.
- To start the cheesecake filling, place the cream cheese and sugar into a stand mixer or large mixing bowl.
- Bake the cheesecake
- Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Chill the cheesecake
- Remove and allow the cheesecake to come to room temperature.
- Once at room temperature, cover, and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Top with whipped cream and a banana slice and serve.
❄️ Storage Tips
Store in an airtight container in the refrigerator for up to 5 days.
👩🍳 Chef Tip
It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
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Printable Recipe Card
Banana Pudding Cheesecake Bars
There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Ingredients
Crust-
- 2 cups Vanilla Wafers crumbs
- ½ cup Unsalted butter- melted
Cheesecake Filling-
- 16 oz. Cream cheese- room temperature
- ¼ cup Granulated sugar
- 2 Eggs
- 1 tsp. Vanilla extract
- 1 cup Marshmallow fluff
- 1 3.4 oz. Package banana cream pudding mix
- 1 cup Ripe banana- mashed roughly 2 bananas
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Start by combining the melted butter and vanilla wafer crumbs.
- Pour into a prepared 9x9 pan. Spread evenly and press down with a spoon to compact together.
- Bake the crust for 10 minutes.
- Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
- Place the cream cheese and sugar into a stand mixer or large mixing bowl and beat until smooth and creamy.
- Add in the eggs and vanilla extract.
- Once well combined, add in the marshmallow fluff and mix.
- Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated.
- Pour over the crust and spread evenly. Bake for 20 minutes.
- Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
- Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
- Remove and allow the cheesecake to come to room temperature.
- Once at room temperature, cover, and place in the refrigerator for at least 3 hours.
- Once chilled, take out and cut into 16 squares.
- Top with whipped cream and a banana slice and serve.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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👩🏻🍳 Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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