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
Scale
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.
