Creamy Banana Pudding Cheesecake Bars Recipe

Introduction

These Creamy Banana Pudding Cheesecake Bars combine the nostalgic flavor of banana pudding with the rich, smooth texture of cheesecake in an easy, no-bake dessert. Perfect for using ripe bananas, this simple recipe delivers incredible flavor with minimal effort. For another great way to use ripe bananas, try this The best way to use up those ripe bananas is these delicious Peanut Butter Banana Chocolate Chip Cookies or this This one-bowl Chocolate Banana Applesauce Cake is made without oil or butter and is perfect for snacking.

Ingredients

These Creamy Banana Pudding Cheesecake Bars combine a moist banana blondie crust with a lusciously smooth banana pudding cheesecake layer that melts in your mouth.

• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 large egg yolk
• 1/2 cup all-purpose flour
• Pinch of salt
• 1/4 cup mashed ripe banana
• 1 teaspoon pure vanilla extract
• 2/3 cup heavy whipping cream
• 16 ounces cream cheese (2 blocks), softened
• 1 cup granulated sugar
• 3.4 ounces instant banana pudding powder (1 box)
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Optional: powdered sugar for extra sweetness
• Garnish: Nilla wafers

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour (plus chilling)

Context: These Creamy Banana Pudding Cheesecake Bars require about 20% less active time compared to many layered banana pudding or traditional cheesecake recipes.

Step-by-Step Instructions

Step 1 — Prepare the Crust

Combine crushed vanilla wafers, melted butter, and a pinch of salt in a bowl. Press the mixture firmly into the bottom of a parchment-lined 9×13-inch baking pan. Bake at 350°F for 8–10 minutes until lightly golden and fragrant. Let it cool completely before adding the filling.

Step 2 — Make the Cheesecake Layer

In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in vanilla extract and mashed ripe bananas. Avoid overmixing to prevent air bubbles.

Step 3 — Prepare the Pudding Mixture

Whisk together instant banana pudding mix and cold milk until thick. Gently fold the pudding into the cheesecake batter until fully combined. This creates the signature creamy texture of the Creamy Banana Pudding Cheesecake Bars.

Step 4 — Assemble the Layers

Pour the banana cheesecake filling over the cooled crust. Spread evenly with a spatula. For extra flavor, sprinkle a layer of sliced bananas or additional crushed wafers between the crust and filling if desired.

Step 5 — Bake to Perfection

Bake at 325°F for 35–40 minutes. The edges should be set, but the center will still jiggle slightly when shaken. This ensures a creamy, not dry, texture. Overbaking can cause cracking.

Step 6 — Cool Gradually

Turn off the oven and crack the door open, letting the bars cool inside for 1 hour. Then transfer to a wire rack to cool completely. Gradual cooling prevents sudden temperature changes that can lead to sinking.

Step 7 — Chill Thoroughly

Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling allows the flavors to meld and the bars to firm up for clean slicing.

Step 8 — Add Toppings

Before serving, top with whipped cream, extra banana slices, and crumbled vanilla wafers. For best results, add fresh banana slices just before serving to prevent browning.

Step 9 — Slice and Serve

Use a sharp knife dipped in hot water to slice the chilled Creamy Banana Pudding Cheesecake Bars into neat squares. Wipe the blade clean between cuts for picture-perfect edges. Serve chilled.

Nutritional Information

Calories	385
Protein	6g
Carbohydrates	42g
Fat	22g
Fiber	1g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Greek yogurt for cream cheese — Adds protein and tang while reducing fat, keeping the creamy texture.
• Almond flour crust — A gluten-free, lower-carb base that adds nutty flavor to your Creamy Banana Pudding Cheesecake Bars.
• Coconut cream for heavy cream — Provides a rich, dairy-free alternative with a subtle tropical note.
• Monk fruit sweetener for sugar — Cuts carbs and calories without sacrificing sweetness in these cheesecake bars.
• Vanilla protein powder in the filling — Boosts protein content and enhances the vanilla pudding flavor.
• Reduced-sodium vanilla wafers — Lowers sodium while maintaining the classic banana pudding crust texture.
• Unsweetened applesauce for some butter — Reduces fat in the crust while adding natural moisture.
• Lite coconut milk in the pudding layer — Creates a lighter, dairy-free option that still delivers creaminess.

Serving Suggestions

• Pair with a scoop of vanilla bean ice cream for a classic dessert combination.
• Serve alongside a hot cup of coffee or chai tea to balance the sweetness.
• Perfect for potlucks, picnics, and family gatherings where easy serving is key.
• Garnish with fresh banana slices and a sprinkle of vanilla wafer crumbs for visual appeal.
• Offer as a delightful finish to Southern-style or comfort food dinners.
• Chill thoroughly before slicing for clean, neat bars that hold their shape.

These Creamy Banana Pudding Cheesecake Bars are versatile enough for casual weeknight treats or dressed up for special occasions with elegant plating.

Common Mistakes to Avoid

• Mistake: Using underripe bananas. Fix: Select fully yellow bananas with brown spots for maximum sweetness and flavor.
• Mistake: Overmixing the cheesecake filling. Fix: Mix just until ingredients are combined to prevent a dense, cracked texture.
• Mistake: Not pre-baking the crust. Fix: Always bake the crust for 8-10 minutes to ensure it stays crisp and doesn’t become soggy.
• Mistake: Adding hot ingredients to the cream cheese. Fix: Ensure all ingredients are at room temperature for a smooth, lump-free filling.
• Mistake: Skipping the chilling time. Fix: Chill the bars for at least 4 hours, preferably overnight, for perfect slicing.
• Mistake: Using instant pudding mix without proper adjustment. Fix: Whisk the dry pudding mix directly into the filling ingredients for ideal consistency.
• Mistake: Overbaking the bars. Fix: Bake until the edges are set but the center still has a slight jiggle.
• Mistake: Slicing with a dull knife. Fix: Use a sharp knife dipped in hot water for clean, professional-looking cuts.
• Mistake: Storing at room temperature. Fix: Always refrigerate your Creamy Banana Pudding Cheesecake Bars to maintain food safety and texture.

Storing Tips

• Fridge: Store Creamy Banana Pudding Cheesecake Bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap individual bars tightly in plastic wrap and place in a freezer-safe container for up to 3 months.
• Reheat: Thaw frozen bars in the refrigerator overnight. Serve chilled; do not microwave as this will compromise the creamy texture.

Always refrigerate promptly after serving, and ensure your refrigerator maintains a safe temperature below 40°F (4°C) to prevent spoilage.

Conclusion

These Creamy Banana Pudding Cheesecake Bars are the ultimate no-bake dessert, combining creamy cheesecake with classic banana pudding flavors. If you love these, try our Sweet Potato Honeybun Cake with Pecan Icing Recipe next. Give this recipe a try and share your results in the comments!

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FAQs

Can I make these Creamy Banana Pudding Cheesecake Bars ahead of time?

Yes, these bars are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 3 days. This allows the flavors to meld and the texture to set perfectly.

What is the best way to achieve a creamy texture in these bars?

For the creamiest Creamy Banana Pudding Cheesecake Bars, ensure your cream cheese is at room temperature before mixing. Beat the filling ingredients until completely smooth and lump-free. Chilling the bars thoroughly after baking is also essential for the perfect creamy set.

Can I use overripe bananas for this recipe?

Absolutely. Overripe bananas with brown spots are ideal as they are sweeter and have a more intense banana flavor. They mash easily and incorporate smoothly into the creamy filling of your Creamy Banana Pudding Cheesecake Bars.