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Creamy Banana Pudding Cheesecake Bars

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These Creamy Banana Pudding Cheesecake Bars are the perfect fusion of classic banana pudding and rich cheesecake. With a buttery vanilla wafer crust, a creamy banana cheesecake layer, and whipped topping, this dessert is irresistible and easy to make for any occasion.

Ingredients

Scale

For the Crust:

  • 2 cups vanilla wafer crumbs (about 50 wafers)
  • ½ cup unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz (2 blocks) cream cheese, softened
  • ½ cup granulated sugar
  • 2 large eggs
  • ½ cup mashed ripe bananas (about 1 medium banana)
  • 1 tsp vanilla extract

For the Banana Pudding Layer:

  • 1 package (3.4 oz) instant banana pudding mix
  • 1 ¾ cups cold milk
  • 1 cup whipped topping (like Cool Whip)

For Garnish:

  • 1 cup whipped topping
  • Sliced bananas
  • Crushed vanilla wafers

Instructions

Prepare the Crust:

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine the vanilla wafer crumbs and melted butter. Press the mixture firmly into the bottom of the prepared dish. Bake for 8–10 minutes. Let cool.

Make the Cheesecake Layer:

  1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
  2. Add the eggs, one at a time, mixing until just combined. Stir in the mashed banana and vanilla extract.
  3. Pour the cheesecake mixture over the cooled crust and spread evenly. Bake for 25–30 minutes, or until the center is set. Let cool completely.

Prepare the Banana Pudding Layer:

  1. In a medium bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Fold in the whipped topping until smooth.
  2. Spread the pudding mixture evenly over the cooled cheesecake layer.

Chill and Serve:

  1. Refrigerate the bars for at least 4 hours, or until fully set.
  2. Before serving, top with whipped topping, sliced bananas, and crushed vanilla wafers.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3 days. Add fresh banana slices just before serving to prevent browning.
  • Variations: Use graham crackers for the crust or substitute banana pudding with vanilla pudding for a milder flavor.
  • Freezing Option: Freeze the bars without toppings for up to 1 month. Thaw in the refrigerator before garnishing and serving.

Find it online: https://ukfinda.com/creamy-banana-pudding-cheesecake-bars/