Banana Pudding Cheesecake Bars

a close up shot of a piece of Banana Cheesecake Bars with a bite taken out of it

Print Recipe

5 from 1 vote

These banana pudding cheesecake bars boast a sublime combination of creamy sweetness with a hint of tangy cream cheese.

Prep Time20

Chill Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: Banana Cheesecake Bars Recipe

Servings:

Calories: 645kcal

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 9x9 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