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Banana Pudding Cheesecake Bars

A close-up of a square slice of Banana Pudding Cheesecake Bars topped with whipped cream and fresh banana slices.
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A recipe for sliceable dessert bars featuring a vanilla wafer crust, a creamy cheesecake layer, and a banana pudding element, topped with whipped cream.

Ingredients

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  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 1/2 cup heavy cream, whipped
  • 2 ripe bananas, sliced
  • Extra vanilla wafers, for garnish

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: Mix the vanilla wafer crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the sour cream and vanilla extract. Add the eggs one at a time, mixing well after each addition. Pour this mixture evenly over the cooled crust.
  4. Bake the cheesecake layer for 25 to 30 minutes, or until the edges are set but the center still has a slight wobble. Remove from the oven and let cool completely on a wire rack.
  5. Prepare the pudding: Whisk the instant vanilla pudding mix and cold milk together in a medium bowl until thickened, about 2 minutes. Let it sit for 5 minutes.
  6. Assemble the pudding layer: Gently fold the whipped heavy cream into the thickened pudding. Spread this mixture evenly over the cooled cheesecake layer.
  7. Chill the bars in the refrigerator for at least 4 hours, or preferably overnight, until firm.
  8. Before serving, top the chilled bars with sliced bananas and garnish with extra vanilla wafers. Use the parchment overhang to lift the bars out of the pan, then slice into squares.

Notes

  • Use cold milk when mixing the instant pudding for the best texture.
  • For cleaner slices, run your knife under hot water and wipe it dry between cuts.
  • You can substitute the whipped cream with stabilized whipped topping if making ahead of time.

Nutrition

Find it online: https://spoonfulsnap.com/banana-pudding-cheesecake-bars-recipe/