Banana pudding cheesecake bars combine all your favorite flavors of fresh bananas, vanilla wafers and creamy cheesecake. These easy cheesecake bars are a 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.
Jump to:
✨ 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.
related recipes
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.
Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®
👩🏻🍳 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.
Leave a Reply