Why You’ll Love This Recipe
- A delightful combination of two classic desserts.
- Easy to prepare and perfect for sharing.
- Make-ahead friendly for stress-free entertaining.
- Creamy texture with a banana-infused twist.
- Versatile toppings to customize your presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Vanilla wafer crumbs: 1 ½ cups
- Melted butter: ½ cup
- Cream cheese (softened): 16 oz
- Granulated sugar: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Sour cream: ½ cup
- Ripe bananas (mashed): 2
- Instant banana pudding mix (3.4 oz): 1 package
- Cold milk: 2 cups
- Whipped cream: optional
- Additional vanilla wafers for garnish: optional
Directions
- Preheat your oven to 350°F (175°C) and prepare an 8×8-inch baking pan by lining it with parchment paper or greasing it.
- In a medium bowl, mix the vanilla wafer crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of the pan to form the crust. Bake for 10 minutes and set aside to cool.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract and sour cream until incorporated.
- Spread the cream cheese mixture evenly over the prepared crust.
- Bake in the preheated oven for 25-30 minutes or until the cheesecake layer is set. Allow it to cool completely, then refrigerate for at least 2 hours.
- In a separate bowl, whisk the banana pudding mix with cold milk until thickened. Spread this layer evenly over the chilled cheesecake.
- Optional: Top with whipped cream and additional vanilla wafers for garnish.
- Slice into bars and enjoy!
Servings and Timing
- Servings: 12 bars
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 50 minutes
Variations
- Chocolate Twist: Swap the vanilla wafer crust with chocolate wafer crumbs.
- Caramel Banana: Drizzle caramel sauce over the top for added decadence.
- Gluten-Free: Use gluten-free wafer crumbs for the crust.
- Nutty Crunch: Sprinkle crushed pecans or walnuts on top for extra texture.
- Fruit Layer: Add a thin layer of sliced bananas or strawberries under the pudding.
Storage/Reheating
- Refrigeration: Store the bars in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap the bars individually in plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.
- Reheating: These bars are best served chilled and do not require reheating.
FAQs
1. Can I use a different crust?
Yes, graham cracker crumbs or even a cookie crust would work well as an alternative.
2. Can I use fresh bananas instead of pudding mix?
Fresh bananas can replace some pudding mix, but the texture and structure may change slightly.
3. What type of milk works best for the pudding layer?
Whole milk is ideal for a rich and creamy texture, but you can also use 2% or non-dairy alternatives.
4. Can I make this recipe without eggs?
You can use an egg substitute like applesauce or flaxseed meal for the cheesecake layer, but the texture may differ.
5. Can I double the recipe?
Absolutely! Use a 9×13-inch pan and adjust the baking time slightly.
6. Is it necessary to chill the cheesecake?
Yes, chilling helps the cheesecake set properly and enhances the flavors.
7. Can I add other toppings?
Certainly! Try chocolate shavings, caramel sauce, or chopped nuts.
8. How do I prevent the crust from crumbling?
Ensure you press the crust firmly into the pan and bake it before adding the cheesecake layer.
9. Can I use frozen bananas?
Frozen bananas can be used, but thaw them first and drain any excess liquid.
10. Can I make this dessert ahead of time?
Yes, this dessert can be prepared a day in advance and stored in the refrigerator until serving.
Conclusion
Banana Pudding Cheesecake Bars are a must-try for anyone who loves the flavors of banana pudding and cheesecake. With their creamy layers, crunchy crust, and endless variations, these bars are sure to become a favorite dessert in your home. Whether you’re entertaining guests or simply indulging in a sweet treat, this recipe delivers on taste and presentation every time. Give it a try and delight your taste buds!
Banana Pudding Cheesecake Bars
- Total Time: 2 hours 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Creamy and indulgent, Banana Pudding Cheesecake Bars combine the rich tang of cheesecake with the sweet comfort of banana pudding. Topped with whipped cream and crunchy vanilla wafers, this dessert is perfect for gatherings or a delightful treat anytime.
Ingredients
- Vanilla wafer crumbs: 1 ½ cups
- Melted butter: ½ cup
- Cream cheese (softened): 16 oz
- Granulated sugar: 1 cup
- Large eggs: 2
- Vanilla extract: 1 tsp
- Sour cream: ½ cup
- Ripe bananas (mashed): 2
- Instant banana pudding mix (3.4 oz): 1 package
- Cold milk: 2 cups
- Whipped cream: optional
- Additional vanilla wafers for garnish: optional
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper or grease it.
- Mix vanilla wafer crumbs with melted butter and press firmly into the pan to form the crust. Bake for 10 minutes and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla extract and sour cream.
- Spread cheesecake mixture over crust. Bake for 25–30 minutes until set. Cool completely, then refrigerate for at least 2 hours.
- Whisk pudding mix with milk until thick. Spread over chilled cheesecake.
- Top with whipped cream and vanilla wafers if desired. Slice into bars and serve.
Notes
- To customize, try chocolate crusts, caramel drizzles, or fresh banana slices.
- For gluten-free, use gluten-free vanilla wafers.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
