October 1, 2024
Review RecipeBanana Pudding Cheesecake Bars
These banana pudding cheesecake bars boast a sublime combination of creamy sweetness with a hint of tangy cream cheese.
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Table of Contents
- Let’s Dish: About This Recipe
- Banana Cheesecake Bars Ingredients
- Substitutions And Additions for Banana Cream Cheesecake Bars
- How To Make This Banana Cheesecake Bars Recipe
- How To Serve Banana Cream Cheese Bars
- When To Serve Banana Cheesecake Bars
- Storage Tips for Banana Pudding Cheesecake Bars
- Why We Love This Banana Pudding Cheesecake Bars Recipe
- More Amazing Recipes You’ll Love
- JUMP TO RECIPE
- Even More Recipes You’ll Love
If you want a dessert that’s simple yet packed with flavor, this banana cheesecake bars recipe is the one to try. The smooth, rich layers sit atop a buttery vanilla wafer crust, offering just the right amount of crunch. Each bite is a delicious blend of light banana sweetness and velvety cheesecake.
Let’s Dish: About This Recipe
Main Ingredients: Vanilla wafers, cream cheese, banana pudding, whipped topping, bananas.
Quick Steps: Prepare and chill crust, mix filling, spread over crust, top with whipped cream and chill.
Total Time & Yield: 6 hours 20 minutes; yields 9 bars.
Why This Recipe
- This banana cheesecake bar recipe simplifies the cooking process with shortcuts that save time but don’t skimp on flavor. This makes it perfect for busy home bakers or those who need a quick dessert fix.
- It’s ideal for those looking to elevate the classic combination of cheesecake and bananas without adding unnecessary complexity.
- With its no-bake method, it’s also incredibly convenient while still delivering a satisfying dessert
Banana Cheesecake Bars Ingredients
For these dessert bars, you’ll need:
For The Vanilla Wafer Crust:
- 2 cups of crushed vanilla (Nilla) wafers (plus 9 wafers for garnish)
- 2 tablespoons of granulated sugar
- ½ cup of salted sweet cream butter, melted and cooled
For The Banana Cheesecake Filling:
- 2 (8-ounce) packages of cream cheese, softened
- ⅓ cup of granulated sugar
- 1 (3.4-ounce) package of instant banana cream pudding mix
- 2 (8-ounce) containers of whipped topping, thawed (divide out 1¼ cups for the filling, the remainder of the container will be for the optional swirl garnish. The second container will top the filling)
- 1¼ cups of half-and-half cream
- 2 tablespoons of crushed vanilla wafer crumbs, optional garnish
- 9 slices of ripe bananas, garnish
Substitutions And Additions for Banana Cream Cheesecake Bars
UNSALTED BUTTER: If you don’t have salted sweet cream butter, you can use unsalted butter. Add ¼ teaspoon of salt to the crust if you use unsalted butter.
CRUST: Experiment with different types of cookies or crackers for the crust, like gingersnaps, graham cracker crumbs, chocolate graham crackers, or gluten-free alternatives.
EXTRACT: You can add a teaspoon of vanilla extract to the pudding.
INSTANT PUDDING MIX: We recommend banana cream instant pudding mix for this recipe. You can’t beat the banana pudding flavor!
How To Make This Banana Cheesecake Bars Recipe
STEP ONE: Line a 9×9 baking dish with parchment paper.
STEP TWO: Add the crushed nilla wafer crumbs and granulated sugar to a small mixing bowl. Stir to combine. Add the melted butter and stir to coat the crumbs completely.
For the wafer crumbs, you can crush the wafers using a food processor or a Ziploc and rolling pin.
STEP THREE: Press the buttered crumbs into the bottom of the prepared pan. Chill the crust in the refrigerator while you prepare the banana cheesecake filling.
Make sure your cream cheese is at room temperature, or it may leave lumps in the cheesecake mixture.
STEP FOUR: Beat the cream cheese and granulated sugar for 1 to 1½ minutes until smooth.
Use a stand mixer or a large bowl and an electric hand mixer on medium-high speed.
STEP FIVE: Add the instant banana pudding mix and continue to beat just until combined.
STEP SIX: Lower the mixer speed to low. Add 1¼ cups of thawed whipped topping and continue mixing on low speed.
STEP SEVEN: Drizzle in the half and half. Continue mixing just until the half and half is well incorporated.
STEP EIGHT: Evenly spread the cheesecake layer over the chilled crust.
STEP NINE: Spread one full container of whipped topping over the filling layer. Chill in the refrigerator for at least six hours to overnight.
STEP TEN: Just before serving, lift the cheesecake bars out of the baking dish with the parchment paper.
Use a large sharp knife to slice the banana cheesecake into three slices by three slices for nine slices total.
Sprinkle the two tablespoons of crushed vanilla wafers over the top of the bars.
STEP ELEVEN: Add the remaining container of whipped topping to a piping bag fitted with a large open star decorator’s tip. We used the Wilton 1M tip to pipe the whipped topping.
Hold the piping bag about a half inch from the surface of the center of the individual bar. Use even pressure and squeeze a center star-swirl of whipped topping. Repeat for the remaining bars.
How To Serve Banana Cream Cheese Bars
Add a slice of banana and one vanilla wafer to the top of the star-swirl of whipped topping. Serve immediately.
Note – Wait until just before serving to slice the banana for garnishing. Bananas will turn brown if they are not used right away.
For the perfect complement, serve these bars with freshly brewed coffee, hot chocolate, or a pumpkin spice latte.
For a more indulgent experience, serve these delicious banana cream cheesecake bars with a scoop of vanilla ice cream.
Make them even more decadent with a dollop of chocolate whipped cream, hot fudge, and chocolate shavings on top. Can’t satisfy your sweet tooth? Try caramel sauce on top as well.
To keep things light, accompany them with fresh berries or a fruity compote to cut through the richness and bring out all the flavors of this dessert.
When To Serve Banana Cheesecake Bars
SPECIAL OCCASIONS: Enjoy the delicious banana flavor and perfect texture at an important event. These no-bake banana cheesecake bars are always a crowd-pleasing favorite.
FAMILY GATHERINGS: Whether it’s a birthday party, a family reunion, or a holiday celebration, these bars are a classic dessert everyone enjoys.
PICNICS: Pack these bars for a picnic in the park or at the beach. They’re easy to transport and can be enjoyed outdoors as a sweet snack or dessert.
POTLUCK PARTIES: Bring a batch of banana cheesecake bars to a potluck dinner or a neighborhood BBQ.
MORE CHEESECAKE BAR RECIPES
Our snickerdoodle cheesecake bars and lemon cheesecake bars are two more scrumptious desserts to make for friends and family.
Storage Tips for Banana Pudding Cheesecake Bars
MAKE AHEAD: You can make these bars up to 24 hours in advance. Prepare the recipe and cover the bars with plastic wrap or foil.
Store them in the fridge until you are ready to serve them.
IN THE FRIDGE: Store any leftover banana cream pie cheesecake bars in an airtight container or covered with plastic wrap in the refrigerator for up to three days.
IN THE FREEZER: You can freeze the untopped bars for up to one month.
Tightly cover them with aluminum foil before freezing and label them and the date they were made.
Allow the banana cheesecake bars to thaw in the refrigerator for one to two hours before slicing and garnishing.
Why We Love This Banana Pudding Cheesecake Bars Recipe
FLAVOR FUSION: These bars bring together the creaminess of cheesecake with the sweet, comforting flavor of ripe bananas.
FAMILY FRIENDLY: They’re a great choice for family gatherings and events where you need a dessert that appeals to all generations.
NO BAKE: Skip the baking with this straightforward take on a classic banana cheesecake. The best part is you don’t have to crack the oven door, worry about a hot water bath, a springform pan, or the top cracking!
You won’t believe how creamy, sweet, and flavorful these heavenly banana pudding cheesecake bars are!
Not only do they contain layers of crumbly vanilla crust on the bottom, but also a luscious layer of cream cheese topped with sweet bananas and finished off with more cookie crumbles and whipped cream.
Banana Cream Cheesecake Bars Frequently Asked Questions
Do I have to store these creamy cheesecake bars in the fridge?
Because they contain cream cheese, it is best to keep these banana cream pie bars in the fridge to keep them fresh.
Can I use a different crust for these banana pudding cheesecake squares?
If you prefer to use a different crust, such as a graham cracker crust, you can certainly make this substitution.
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- Cream Cheese Chocolate Chip Cookies
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Banana Pudding Cheesecake Bars
These banana pudding cheesecake bars boast a sublime combination of creamy sweetness with a hint of tangy cream cheese.
Prep Time 20 minutes
Total Time 6 hours 20 minutes
Servings 9
Ingredients
Vanilla Wafer Crust
- 2 cups crushed vanilla wafers, plus 9 wafers for garnish
- 2 tablespoons granulated sugar
- ½ cup salted sweet cream butter, melted and cooled
Banana Cheesecake Filling
- 16 ounces cream cheese, softened
- ⅓ cup granulated sugar
- 3.4 ounces banana cream instant pudding mix (any brand; I used Great Value)
- 16 ounces whipped topping, thawed (divide out 1¼ cups for the filling, the remainder of the container will be for the optional swirl garnish. The second container will top the filling)
- 1¼ cups half and half cream
- 2 tablespoons crushed vanilla wafer crumbs, optional garnish
- 9 slices ripe bananas, garnish
Instructions
- Line a 9×9 baking dish with parchment paper.
- Add the crushed vanilla wafers and granulated sugar to a small mixing bowl. Stir to combine. Add the melted butter and stir to coat the crumbs completely.
- Press the buttered crumbs into the bottom of the prepared baking dish. Chill the crust in the refrigerator while you prepare the banana cheesecake filling.
- Using a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and granulated sugar for 1 to 1½ minutes until smooth.
- Add the instant banana pudding mix and continue to beat just until combined.
- Lower the mixer speed to low. Add 1¼ cups of thawed whipped topping and continue mixing on low speed.
- Drizzle in the half and half. Continue mixing just until the half and half is well incorporated.
- Evenly spread the filling over the chilled crust.
- Spread 1 full container of whipped topping over the filling layer. Chill in the refrigerator for at least 6 hours to overnight.
- Just before serving, lift the cheesecake bars out of the baking dish with the parchment paper. Use a large sharp knife to slice the banana cheesecake into 3 slices x 3 slices (9 slices total). Sprinkle the 2 tablespoons of crushed vanilla wafers over the top of the bars.
- Add the remaining container of whipped topping to a piping bag fitted with a large open star decorator’s tip (I used the Wilton 1M tip). Hold the piping bag about ½ inch from the surface of the center of the individual bar. Use even pressure and squeeze a center star-swirl of whipped topping. Repeat for the remaining bars. Add a slice of banana and 1 vanilla wafer to the top of the star-swirl of whipped topping. Serve immediately.
Notes
- For the wafer crumbs, you can crush the wafers using a food processor or a Ziploc and rolling pin.
- Make sure your cream cheese is at room temperature, or it may leave lumps in the cheesecake mixture.
- You can layer fresh banana slices over the crust before layering the banana cheesecake filling. Just remember that bananas will turn brown the longer they sit.
- Wait until just before serving to slice the banana for garnishing. Bananas will turn brown if they are not used right away.
Nutrition
Calories: 645kcal | Carbohydrates: 60g | Protein: 7g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 476mg | Potassium: 248mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1159IU | Vitamin C: 2mg | Calcium: 125mg | Iron: 0.2mg
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Comments
Amy kelley says
These are super easy to make and delicious! My dad ate three bars at one sitting! If you want a quick and easy dessert that tastes amazing, this is the one!! Its a light dessert for those who dont like alot of sweetness!