If you’ve ever found yourself daydreaming about the perfect fusion of creamy cheesecake and nostalgic banana pudding, let me introduce you to the Banana Pudding Cheesecake Bars Recipe. This delightful dessert combines the velvety richness of cheesecake with the fun, comforting flavors of banana pudding, all layered over a buttery graham cracker crust. Each bite is a wonderful dance of textures and tastes that’s guaranteed to become your new favorite indulgence. Whether you’re making a treat for family, friends, or simply because you deserve something special, this recipe brings pure joy in every bar.
Ingredients You’ll Need
These ingredients are deceptively simple but each one plays a star role in bringing the Banana Pudding Cheesecake Bars Recipe to life. From the crunchy graham cracker crust to the luscious banana-infused cheesecake filling, every element adds essential flavor or texture that makes this dessert so irresistible.
- Graham cracker crumbs (1 ½ cups): Provides the perfect crunchy and buttery base for the bars.
- Butter (½ cup, melted): Binds the crust together and adds a rich, golden flavor.
- Cream cheese (16 oz, softened): The creamy foundation of the cheesecake layer, ensuring a smooth texture.
- Sugar (1 cup): Sweetens the cheesecake filling just right without overpowering the banana flavors.
- Eggs (3 large): Help set the cheesecake and give it structure with a silky consistency.
- Vanilla extract (1 teaspoon): Enhances the overall flavor and adds a warm aromatic touch.
- Ripe bananas (2 medium, mashed): The star ingredient, infusing the cheesecake with natural banana sweetness and moisture.
- Banana pudding mix (1 package, 3.4 oz): Brings that unmistakable banana pudding flavor and thickens the filling beautifully.
- Whipped cream (2 cups, for topping): Adds a light, airy finish that contrasts perfectly with the dense bars.
How to Make Banana Pudding Cheesecake Bars Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Mix the graham cracker crumbs with the melted butter until the crumbs are fully coated. Press this mixture evenly into the bottom of your baking dish to form the crust; this will bake for about 10 minutes until it turns a lovely golden color and becomes firm enough to hold the filling.
Step 2: Make the Cheesecake Filling
In a separate bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. Gradually add in the sugar to sweeten, then incorporate the eggs one at a time for even distribution. Mix in the vanilla extract, which really elevates the flavor, followed by the mashed bananas for that natural banana sweetness throughout.
Step 3: Add the Banana Pudding Mix
Sprinkle the banana pudding mix over the cream cheese and banana combination. Gently fold it in to avoid deflating your mixture, yet making sure it’s uniformly combined. This step is what brings that nostalgic banana pudding taste into the cheesecake layer, making it truly unique.
Step 4: Bake the Cheesecake Bars
Pour your cheesecake filling right over the cooled crust and smooth it out for an even top. Bake for 30 to 35 minutes until the edges are set but the center still has a slight jiggle to it — that’s the sweet spot for perfect texture. Avoid over-baking to keep the bars creamy and luscious.
Step 5: Cool and Chill
Once out of the oven, let the bars cool at room temperature for about 30 minutes. Then place them in the refrigerator for at least 4 hours, or ideally overnight, to fully set and develop those deep, comforting flavors before slicing and serving.
How to Serve Banana Pudding Cheesecake Bars Recipe
Garnishes
These bars are delightful on their own, but topping them with a generous layer of fresh whipped cream adds an extra light creaminess that complements the richness. For a bit of crunch and color, sprinkle crushed vanilla wafers or chopped toasted pecans on top. A few thin banana slices or a drizzle of caramel sauce can also elevate the presentation and flavor.
Side Dishes
Pair these bars with a scoop of cold vanilla bean ice cream or a fresh berry salad to balance the dessert’s dense texture and sweet banana tones. A hot cup of coffee or a chilled glass of milk is also a classic match that beautifully contrasts the creamy bars.
Creative Ways to Present
Try serving your Banana Pudding Cheesecake Bars Recipe in a trifle dish for a visually stunning layered effect — crumble some bars at the bottom, alternate with whipped cream and fresh banana slices, and repeat. You can also cut them into bite-sized squares for parties, piercing them with a small decorative fork or toothpick to make a fuss-free finger food.
Make Ahead and Storage
Storing Leftovers
These cheesecake bars keep wonderfully in the refrigerator for up to 4 days when covered tightly with plastic wrap or stored in an airtight container. Keeping them chilled helps maintain that perfect creamy texture without drying out.
Freezing
You can freeze the bars to enjoy later by wrapping each piece individually in plastic wrap and placing them in a freezer-safe container or bag. They will stay fresh for up to 2 months. Just thaw them slowly in the refrigerator overnight before serving to preserve their texture and flavor.
Reheating
This dessert is best enjoyed cold or at room temperature, so reheating is generally not recommended. However, if you prefer a slightly softer texture, you can let the bars sit at room temperature for 15 to 20 minutes before serving.
FAQs
Can I use instant pudding mix instead of regular?
Yes! The recipe calls for a 3.4 oz package of banana pudding mix, which is typically instant pudding. It blends perfectly into the cheesecake filling, giving it that authentic banana pudding flavor without needing to cook separately.
What type of bananas work best for the filling?
Use ripe bananas that have started to brown slightly. They’re sweeter and softer, which enhances the flavor and texture of the cheesecake bars significantly.
Can I swap the graham cracker crust for something else?
Absolutely! While the graham cracker crust is traditional and adds a lovely flavor, you can experiment with crushed vanilla wafers, gingersnaps, or even digestive biscuits to suit your taste.
Is it necessary to refrigerate the bars overnight?
While you can eat them after 4 hours of chilling, refrigerating overnight really helps the flavors meld and the texture to set just right, making your bars even more delicious.
Can I make this recipe gluten free?
Yes! Simply use gluten-free graham cracker crumbs or gluten-free cookies for the crust and double-check that your banana pudding mix is gluten free too. The rest of the ingredients are naturally gluten free.
Final Thoughts
There’s something truly special about this Banana Pudding Cheesecake Bars Recipe that just wraps indulgence and nostalgia into one fantastic dessert. It’s perfect for sharing with loved ones or treating yourself after a busy day. I can’t recommend it enough — once you try it, I bet it will become a go-to recipe in your kitchen that you’ll want to make again and again.
Print
Banana Pudding Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Pudding Cheesecake Bars blend creamy cheesecake with the sweet, nostalgic flavor of banana pudding atop a buttery graham cracker crust. Perfectly baked and topped with whipped cream, these bars offer a deliciously smooth texture and a delightful banana twist in every bite.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ½ cup butter (melted)
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 medium ripe bananas (mashed)
- 1 package (3.4 oz) banana pudding mix
Topping
- 2 cups whipped cream
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture is well blended. Press this mixture firmly into the bottom of a baking dish to form an even crust. Bake for 10 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Make the cheesecake filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the sugar, mixing well to incorporate. Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract and then fold in the mashed bananas gently until evenly combined.
- Add banana pudding mix: Sprinkle the banana pudding mix over the cream cheese mixture. Carefully fold the pudding mix into the batter until just combined, making sure not to overmix to keep the texture light.
- Bake the cheesecake: Pour the cheesecake filling evenly over the pre-baked graham cracker crust. Return the baking dish to the oven and bake for 30-35 minutes. The edges should be set while the center remains slightly jiggly. This ensures a creamy cheesecake texture after cooling.
- Cool and chill: Remove the cheesecake bars from the oven and let them cool at room temperature for about 30 minutes. After cooling, refrigerate the bars for at least 4 hours or preferably overnight to fully set and develop flavors.
- Serve with whipped cream: Before serving, spread or pipe the 2 cups of whipped cream over the top of the chilled bars for a light, fluffy finish that complements the creamy banana flavor.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use ripe bananas for the best flavor and natural sweetness.
- Do not overbake the cheesecake filling; the center should remain slightly jiggly to prevent a dry texture.
- Allow sufficient chilling time to help the cheesecake bars firm up and enhance the flavor profile.
- Graham cracker crust can be made gluten-free by using gluten-free graham crackers.
