Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars are rich, creamy, and full of that classic banana pudding flavor. You get a buttery vanilla wafer crust, smooth cheesecake, and layers of banana goodness in every bite. It’s comfort food turned into the perfect handheld dessert.

I made them for a family dinner, and they were gone in no time. The texture is silky, the flavor is sweet and mellow, and those cookie crumbles on top? Total game changer. It’s like banana pudding and cheesecake teamed up to make something even better.

Perfect for potlucks, holidays, or just a little treat after dinner. I’ll walk you through each easy step. These bars are simple, nostalgic, and always a crowd favorite.

Why You’ll Love This Recipe

• Layered Flavor and Texture: These bars combine three distinct elements — a crisp, buttery crust, a soft banana pudding cheesecake layer, and optional creamy toppings for contrast.
• Crowd-Pleasing Familiarity: Banana pudding and cheesecake are both popular favorites. Together, they appeal to a wide range of tastes and ages.
• Prep-Friendly and Portable: You can make these ahead of time, chill them overnight, and serve cold or slightly softened. They transport well in a pan and don’t require last-minute assembly.
• No Unusual Ingredients: Everything can be found in a standard grocery store. The pudding mix enhances banana flavor without requiring fresh bananas.
• Elegant but Simple: The finished bars have a clean look and are easy to cut and plate, but they don’t require complicated techniques.

What You Need to Know Before You Start

Prep and Bake Timeline:

• Prep Time: About 25 minutes (10 minutes for crust, 15 for filling)
• Bake Time: 45–50 minutes
• Chill Time: 4–6 hours minimum, overnight preferred
• Total Time: 5.5 to 6.5 hours (mostly hands-off)

Servings:

This recipe makes 16 square bars, each about 2×2 inches. Perfect for a small party or family dessert throughout the week. You can also cut them into smaller bite-sized squares if you’re serving alongside other desserts.

Difficulty:

Beginner to Intermediate. The steps are straightforward, but the filling needs gentle handling, and it’s important not to overbake. The recipe doesn’t require water baths or fussy techniques, but attention to temperature and timing will make a difference.

Required Kitchen Tools

9×9-inch Square Pan: Metal pans work best for even baking. Glass will require a few extra minutes.

• Parchment Paper: For clean removal; leave extra paper over the sides to lift bars out easily.
• Hand or Stand Mixer: For creaming the filling smoothly.
• Mixing Bowls: At least one medium and one large.
• Rubber Spatula and Whisk: For combining and scraping without overmixing.
• Measuring Cups and Spoons: For accuracy in ingredients.
• Food Processor or Rolling Pin: For turning graham crackers into fine crumbs.

Ingredients for the Crust and Filling

Here’s a detailed breakdown of what each ingredient does in the recipe.

For the Graham Cracker Crust:

• 1 and 1/2 cups (150g) graham cracker crumbs
  Use finely crushed crumbs. A food processor helps, or you can place crackers in a sealed bag and crush with a rolling pin. Too coarse, and the crust won’t hold.
• 1/4 cup (50g) light brown sugar
  Adds moisture and mild molasses flavor that balances the sweet filling.
• 1/2 teaspoon ground cinnamon (optional)
  Enhances the flavor of the graham crackers and adds warmth.
• 6 tablespoons (85g) salted butter, melted
  Binds the crust. Salted butter adds depth. If using unsalted, add a pinch of salt.

For the Banana Cheesecake Filling:

• 2 (8-ounce) blocks full-fat cream cheese, softened
  Let it come to room temperature to avoid lumps. Don’t substitute with low-fat.
• 1 (3.4-ounce) box instant banana cream pudding mix
  This thickens the filling and gives it classic banana flavor without needing fresh bananas.
• 1/2 cup (120ml) heavy cream
  Whipped into the batter for a silkier, lighter cheesecake texture.
• 1/2 cup (100g) granulated sugar
  Sweetens the cheesecake. The amount balances the pudding mix without overpowering.
• 1 teaspoon pure vanilla extract or vanilla bean paste
  Deepens the flavor. Vanilla bean paste adds a visual speckle and richer flavor if used.
• 1/4 teaspoon almond extract (optional)
  Just a touch boosts the banana flavor and adds a bakery-style complexity.
• 2 large eggs, room temperature
  Bind the filling. Room temp eggs incorporate better and help prevent cracking.

Optional Toppings/Garnishes

You can keep the bars plain or dress them up once they’ve chilled:

• Fresh banana slices (add right before serving to prevent browning)
• Crushed Nilla wafers or whole mini wafers
• Whipped cream or stabilized whipped topping
• Fresh mint leaves for presentation

How to Make Banana Pudding Cheesecake Bars – Step-by-Step Instructions

Step 1: Prepare the Graham Cracker Crust

1. Preheat the oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving a 1-inch overhang on two opposite sides. This helps lift the bars out easily after chilling.
2. Make the crust mixture:
   In a medium bowl, combine the graham cracker crumbs, brown sugar, cinnamon (if using), and melted butter. Use a fork to mix until all crumbs are evenly moistened. The texture should resemble damp sand and clump slightly when pressed together.
3. Press and parbake:
   Pour the crumb mixture into the prepared pan and press it firmly into an even layer. Use the bottom of a flat measuring cup or glass to compact it tightly, especially into the corners.
   Bake for 10 minutes. Remove from the oven and set aside to cool slightly while you make the filling.

Step 2: Make the Banana Cheesecake Filling

1. Beat the cream cheese:
   In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth — about 2 to 3 minutes. Scrape down the sides of the bowl as needed.
2. Add sugar and pudding mix:
   Mix in the granulated sugar and banana cream instant pudding powder. Beat on medium speed until combined. The mixture will start to thicken slightly.
3. Mix in vanilla and almond extracts:
   Add the vanilla bean paste or extract and almond extract (if using). Blend just until incorporated.
4. Add the cream:
   Slowly drizzle in the heavy cream while mixing on low speed. Increase to medium-high and beat until the mixture is creamy and slightly thickened, about 1 to 2 minutes. Avoid overbeating, which can make the cheesecake dense.
5. Add eggs gently:
   Beat in the eggs one at a time on low speed, just until fully combined. Do not overmix once eggs are added — this helps prevent cracking.

Step 3: Assemble and Bake

1. Pour filling over crust:
   Gently pour the cheesecake mixture over the pre-baked crust. Smooth the top with a spatula to even it out.
2. Tap out air bubbles:
   Tap the pan gently on the countertop 2–3 times to release any trapped air.
3. Bake:
   Bake on the center rack for 45–50 minutes. The edges should be set, and the center should jiggle just slightly when you gently shake the pan. Avoid opening the oven door during baking.
4. Cool gradually:
   Remove from the oven and place the pan on a wire rack. Let it cool to room temperature, about 1–2 hours.
5. Chill thoroughly:
   Transfer the cooled bars to the refrigerator and chill for at least 4 hours or overnight. The filling will firm up and become easy to slice.

How to Serve Banana Pudding Cheesecake Bars

• For clean slices: Use a sharp knife dipped in hot water and wiped dry between cuts.
• Plain or topped: Enjoy the bars as-is or top with fresh banana slices, crushed mini Nilla wafers, and a swirl of whipped cream.
• Perfect for gatherings: Serve on a dessert platter or tray for potlucks, showers, or birthdays.
• Mini versions: Slice into smaller 1×1-inch squares for bite-sized dessert options.

Storing Banana Pudding Cheesecake Bars

• Refrigerator: Store in an airtight container in the fridge for up to 5 days. Add banana slices and toppings just before serving.
• Freezer: Freeze the bars without toppings for up to 2 months. Wrap the entire block (or individual bars) tightly in plastic wrap, then foil. Thaw overnight in the fridge before serving.

Tips and Tricks for Success

• Use full-fat ingredients for best texture. Low-fat cream cheese and light cream can result in a runnier or grainy texture.
• Don’t overbake. The center should jiggle slightly when it’s done. It’ll firm up while cooling and chilling.
• Line the pan properly. Parchment paper with overhang ensures easy removal and cleaner slices.
• Chill long enough. The bars need time to set fully. If cut too early, they’ll be too soft.
• Avoid fresh banana in the filling. It can brown or weep moisture into the bars. Use the pudding mix for consistent banana flavor.

Nutrition

Here’s an approximate nutritional breakdown per serving (based on 1 of 16 bars). These values are estimates and may vary based on specific ingredients and portion sizes.

Nutrient	Amount (per bar)
Calories	285 kcal
Total Fat	20 g
Saturated Fat	12 g
Cholesterol	85 mg
Sodium	210 mg
Total Carbohydrate	22 g
Dietary Fiber	<1 g
Sugars	14 g
Protein	4 g
Calcium	6% DV
Iron	4% DV

Banana Pudding Cheesecake Bars FAQs

1. Can I use fresh bananas in the filling?

It’s not recommended. Fresh bananas can release moisture and discolor after baking. The banana pudding mix gives consistent banana flavor and texture without the risk.

2. What can I substitute for banana pudding mix?

If banana pudding mix is unavailable, you can use vanilla pudding mix and add 1/2 teaspoon banana extract. However, flavor and consistency may vary.

3. Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Bake time may increase slightly — check around 55–60 minutes.

class="wp-block-heading">4. How do I keep the topping bananas from browning?

Slice fresh bananas just before serving. To slow browning, lightly brush them with lemon juice or fruit preservative.

5. Can I freeze these bars?

Yes. Wrap the cooled, unsliced bars tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before slicing and serving.

Conclusion

Banana Pudding Cheesecake Bars offer a layered dessert experience that’s creamy, nostalgic, and easy to serve. With a buttery graham cracker crust and a thick banana cheesecake filling, these bars hold their shape well after chilling and deliver consistent flavor in every slice. Whether you’re making them for a party or a weekend treat, they come together with basic ingredients and no fuss.

T

hey store beautifully, slice cleanly, and can be dressed up with fresh banana slices or whipped cream just before serving. This recipe is a great go-to when you want something that feels familiar but still special.