Best Creamy Banana Pudding Cheesecake Bars – Ready in 30 Minutes

Did You Know 73% of Cheesecake Lovers Crave a Lighter, Creamier Twist?

I used to think cheesecake had to be dense, rich, and strictly vanilla or chocolate—until I stumbled upon the magic of Creamy Banana Pudding Cheesecake Bars. Imagine the nostalgic comfort of Southern banana pudding cradled in a velvety cheesecake filling, all perched atop a buttery vanilla wafer crust. It’s the dessert mashup that’s been missing from your life, and today, I’m sharing why this recipe has become my most-requested treat at potlucks and family gatherings.

There’s something undeniably special about the way ripe bananas melt into the tangy cream cheese filling, creating a texture so lush it practically floats on your tongue. And let’s be honest—who can resist those golden Nilla wafer layers that add just the right amount of crunch? This isn’t just another cheesecake variation; it’s a love letter to two classic desserts that somehow taste even better when combined.

What makes these bars truly extraordinary is how they solve the eternal dessert dilemma: satisfying both cheesecake enthusiasts and banana pudding devotees in one irresistible bite. The secret lies in…

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Creamy Banana Pudding Cheesecake Bars

There’s something magical about the marriage of banana pudding and cheesecake—creamy, dreamy, and just a little nostalgic. These bars are the perfect dessert for potlucks, family gatherings, or when you simply need a sweet pick-me-up. Let’s gather our ingredients and get started!

Ingredients You’ll Need

• 1 ½ cups vanilla wafer crumbs – The buttery base that gives these bars their signature crunch. I love using Nilla Wafers for that classic banana pudding flavor.
• 6 tablespoons melted butter – This binds our crust together and adds richness. Unsalted is best so you can control the saltiness.
• 2 ripe bananas – The star of the show! Make sure they’re speckled—those sweet spots mean maximum banana flavor.
• 16 oz cream cheese, softened – Full-fat is non-negotiable here for that luscious, creamy texture.
• ½ cup granulated sugar – Just enough to sweeten without overpowering the bananas.
• 1 teaspoon vanilla extract – A warm, fragrant touch that ties everything together.
• 2 large eggs – Room temperature eggs blend smoother into the filling.
• ½ cup sour cream – The secret to a velvety cheesecake layer that doesn’t crack.
• 1 (3.4 oz) box instant banana pudding mix – This little packet packs a punch of nostalgic flavor.
• 1 ½ cups cold whole milk – For the pudding layer—whole milk makes it extra creamy.
• 1 cup whipped topping (plus extra for garnish) – Light and fluffy, it balances the richness of the cheesecake.

Step-by-Step Instructions

1. Prep the crust. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later. In a bowl, mix the vanilla wafer crumbs and melted butter until they resemble wet sand. Press firmly into the bottom of the pan—I like using the back of a measuring cup to get it even. Bake for 8 minutes, then let it cool slightly while you prepare the filling.
2. Make the cheesecake layer. In a large bowl, beat the cream cheese and sugar until smooth and fluffy—about 2 minutes. Scrape down the sides of the bowl, then add the vanilla, eggs (one at a time), and sour cream, mixing well after each addition. Pour this over the slightly cooled crust and smooth the top with a spatula. Bake for 25-30 minutes, until the edges are set but the center still has a slight jiggle. Let it cool completely on a wire rack.
3. Slice the bananas. While the cheesecake cools, thinly slice your ripe bananas. A little trick: toss them with a teaspoon of lemon juice to keep them from browning too quickly. Layer them evenly over the cooled cheesecake.
4. Whip up the pudding. In a separate bowl, whisk the banana pudding mix and cold milk for 2 minutes until thickened. Let it sit for 5 minutes to set, then gently fold in the whipped topping. Spread this fluffy cloud of goodness over the banana layer.

Now, the hardest part—waiting! Pop these beauties in the fridge for at least 4 hours (overnight is even better) to let all those layers meld into perfection. Trust me, it’s worth the patience.

Conclusion

These Creamy Banana Pudding Cheesecake Bars are the ultimate dessert mashup—combining the nostalgic flavors of banana pudding with the rich decadence of cheesecake. With layers of vanilla wafer crust, velvety banana cheesecake filling, and fluffy whipped cream topping, every bite is pure bliss. Whether you’re serving them at a summer picnic, potluck, or just indulging in a sweet treat at home, these bars are sure to impress.

Ready to whip up this dreamy dessert? Gather your ingredients and let’s get baking! Don’t forget to snap a photo of your creation and share it with us—we’d love to see your masterpiece. And if you’re craving more delicious dessert mashups, check out our recipes for Strawberry Shortcake Cheesecake or Lemon Blueberry Cheesecake Bars next!

FAQs

Can I use fresh bananas instead of banana pudding mix?

Absolutely! For a more natural banana flavor, you can mash 2 ripe bananas and mix them into the cheesecake filling. Just note that the texture may be slightly softer, and the banana flavor will be more subtle than with the pudding mix.

How long do these cheesecake bars last in the fridge?

Stored in an airtight container, they’ll stay fresh for up to 4 days. For best texture, add the whipped cream topping just before serving.

Can I freeze these bars?

Yes! Freeze them (without the whipped cream topping) for up to 2 months. Thaw overnight in the fridge and add fresh whipped cream before serving.

What can I use instead of vanilla wafers for the crust?

Graham crackers or shortbread cookies make great substitutes. Just pulse them into crumbs and follow the same crust instructions.

My cheesecake cracked—what went wrong?

Overmixing the batter or baking at too high a temperature can cause cracks. To prevent this, mix just until ingredients are combined and bake in a water bath if possible. But don’t worry—even cracked cheesecake tastes amazing once topped with whipped cream!