You know those desserts that instantly transport you back to childhood? For me, it’s always been banana pudding – that creamy, dreamy Southern classic my grandma used to make in her big glass bowl. But let me tell you, when I first combined those nostalgic flavors with rich cheesecake in convenient bar form? Wow! These creamy banana pudding cheesecake bars became my new obsession.
Imagine: a buttery graham er crust, velvety banana cheesecake layer, and that signature pudding topping we all love – all in one perfect bite. They’re easier to serve than traditional cheesecake, but just as decadent. The best part? You get that wonderful banana pudding taste without needing to layer a million cookies!
Why You’ll Love These Creamy Banana Pudding Cheesecake Bars
Trust me, once you try these bars, you’ll wonder how you ever lived without them! Here’s what makes them so special:
- The easiest “fancy” dessert: That gorgeous pudding layer? No baking required – just mix and spread!
- Banana flavor that actually tastes like bananas: Using super ripe bananas means real, intense banana taste in every bite.
- Perfect for feeding a crowd: Unlike finicky round cheesecakes, these bars cut cleanly and transport like a dream to potlucks.
- Two desserts in one: You get the creamy luxury of cheesecake AND the nostalgic comfort of banana pudding.
- Make-ahead magic: They actually taste better after chilling overnight – perfect for stress-free entertaining!
My neighbor Karen still talks about how I “won” the church bake-off with these last spring. But really, the recipe does all the work – I just get to take the credit!
Ingredients for Creamy Banana Pudding Cheesecake Bars
Gather these simple ingredients – you might already have most in your kitchen! I always line them up before starting so I don’t forget anything mid-bake (learned that lesson the hard way).
- 2 cups graham er crumbs – about 15 full sheets crushed fine (or buy pre-crushed to save time!)
- 1/2 cup melted butter – unsalted works best so you control the saltiness
- 1/4 cup sugar – for the crust’s perfect sweet crunch
- 16 oz cream cheese – full-fat, softened to room temp (this is crucial for smooth blending)
- 1 cup sugar – granulated works perfectly here
- 2 large eggs – at room temperature like the cream cheese
- 1 tsp pure vanilla extract – the good stuff makes a difference!
- 1 cup mashed ripe bananas – about 2 medium, with brown speckles for maximum sweetness
- 1 cup whipped topping – thawed if frozen
- 1 box (3.4 oz) instant banana pudding mix – the secret to that nostalgic flavor
- 1 1/2 cups cold milk – whole milk makes the creamiest pudding
Ingredient Notes & Substitutions
Those brown-speckled bananas aren’t just pretty – they’re sweeter and mash easier than yellow ones! In a pinch, you could use vanilla pudding plus extra banana extract, but it won’t be quite the same. For the whipped topping, Greek yogurt works (though less fluffy), and gluten-free graham ers make an easy swap for the crust. Just promise me you won’t skip softening that cream cheese – lumpy cheesecake is no one’s friend!
Equipment You’ll Need for Creamy Banana Pudding Cheesecake Bars
Don’t worry – no fancy gadgets required! Here’s what I always grab from my kitchen:
- 9×13 inch baking pan – metal or glass both work great
- Hand mixer or stand mixer – for that perfectly smooth cheesecake batter
- Spatula – both rubber and offset metal ones prove handy
- Measuring cups and spoons – eyeballing won’t cut it here
- Mixing bowls – one for dry ingredients, one for wet
That’s it! Unless you count the spoon for taste-testing – my most-used “tool” of all.
How to Make Creamy Banana Pudding Cheesecake Bars
Okay, let’s dive into the fun part – making these dreamy bars! I’ll walk you through each step just like I would if we were baking together in my kitchen. Don’t let the layers intimidate you – it’s actually super straightforward when you take it one step at a time.
Step 1: Prepare the Graham er Crust
First things first – preheat that oven to 350°F! While it’s heating up, grab your graham er crumbs, melted butter, and sugar. Mix them together until it looks like wet sand – that’s when you know it’s perfect. Now here’s my little secret: I use the bottom of a measuring cup to press the mixture firmly into my 9×13 pan. You want it packed tight so it doesn’t crumble when you slice the bars later. Pop it in the oven for 10 minutes – just until it smells toasty and looks slightly golden. Let it cool completely before adding the next layer (patience is hard, I know!).
Step 2: Make the Banana Cheesecake Layer
Now for the good stuff! In your mixing bowl, beat the softened cream cheese and sugar until it’s completely smooth – no lumps allowed! Add the eggs one at a time, mixing well after each (this prevents the batter from breaking). Then stir in that beautiful vanilla. Here comes the star: gently fold in your mashed bananas just until combined. Overmixing makes the cheesecake dense, so be gentle! Pour this creamy dream over your cooled crust and smooth the top with a spatula.
Step 3: Bake and Cool the Cheesecake
Into the oven it goes for 25-30 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle – like Jell-O when you nudge it. This is crucial: let it cool completely on a wire rack before adding the pudding layer. I usually wait about an hour, sometimes longer if my kitchen is warm. Rushing this step means runny pudding – and nobody wants that!
Step 4: Add the Creamy Banana Pudding Topping
Now for the magic that makes these creamy banana pudding cheesecake bars so special! Whisk the pudding mix with cold milk for 2 minutes until thick, then gently fold in the whipped topping. Spread this cloud-like mixture over your cooled cheesecake layer. Here’s where the patience really pays off – cover and chill for at least 4 hours (overnight is even better). The wait is torture, but trust me, it’s worth it for those perfect clean slices!
Tips for Perfect Creamy Banana Pudding Cheesecake Bars
After making these bars more times than I can count, here are my hard-earned secrets for flawless results every single time:
- Chill like you mean it: That 4-hour wait isn’t just a suggestion – it’s what gives you those Instagram-perfect clean slices. I like to make mine the night before serving.
- Bananas should look “ugly”: When the peels are covered in brown spots, they’re at peak sweetness and mash beautifully into the cheesecake layer.
- Gentle folding is key: Overmixing the banana into the cheesecake batter makes it dense. I stir just until no white streaks remain.
- Room temp ingredients matter: Cold cream cheese = lumpy batter. I take mine out 2 hours before baking.
- Use warm water for slicing: Dip your knife in hot water and wipe between cuts for bakery-worthy presentation.
Oh, and one more thing – always make extra! These disappear faster than you can say “banana pudding.”
Serving and Storing Creamy Banana Pudding Cheesecake Bars
Now for the best part – showing off your beautiful bars! I love topping mine with fresh banana slices (dipped in lemon juice to prevent browning) and a sprinkle of crushed graham ers for texture. For parties, I’ll pipe little whipped cream rosettes on each square – looks fancy but takes seconds! These keep wonderfully in the fridge covered tightly with plastic wrap for up to 3 days (if they last that long in your house!). Pro tip: The pudding layer might soften slightly after day 2, so for perfect presentation, serve within 48 hours. Just try not to eat them all in one sitting – I dare you!
Nutritional Information for Creamy Banana Pudding Cheesecake Bars
Let’s be real – you’re not eating these for the health benefits! But because I’m frequently asked, here’s the nutritional breakdown per bar:
- Calories: 280
- Total Fat: 16g (9g saturated)
- Carbohydrates: 30g
- Sugar: 22g
- Protein: 4g
- Sodium: 240mg
*Nutritional values are estimates and may vary based on specific ingredients used. That said, my philosophy? Life’s too short not to enjoy every creamy, banana-packed bite of these cheesecake bars!
FAQs About Creamy Banana Pudding Cheesecake Bars
Can I use vanilla pudding instead of banana pudding?
Sure, download.html – but you’ll lose that classic banana pudding flavor! If you must swap, add 1/2 teaspoon banana extract to the vanilla pudding. Still, I highly recommend tracking down banana pudding mix – it makes all the difference!
How do I prevent a soggy crust?
Two tricks: 1) Make sure your crust is COMPLETELY cooled before adding cheesecake batter (I wait a full hour). 2) Bake that crust for the full 10 minutes – it needs to be lightly golden to stay crisp under all those creamy layers.
Can I freeze these banana pudding cheesecake bars?
Absolutely! Freeze them before adding the pudding topping (the cheesecake layer freezes beautifully). Thaw overnight in the fridge, then add fresh pudding topping before serving. The texture stays perfect!
Why did my cheesecake layer ?
Overbaking is usually the culprit – remember, you want that slight jiggle in the center at 25-30 minutes. Also, avoid opening the oven door during baking. But hey, even if it s, that pudding topping hides all sins!
How ripe should the bananas be?
Think “banana bread ripe” – lots of brown spots! The darker the peel, the sweeter and more flavorful your bars will be. Green-tipped bananas? Save those for smoothies. For more smoothie ideas.
Ready to Make These Creamy Banana Pudding Cheesecake Bars?
Honestly, what are you still doing reading? Your bananas are getting riper by the minute, just waiting to become part of these incredible bars! I can practically smell that graham er crust toasting in your oven already. The first time I made these, my husband ate three pieces before I even got the pudding layer on – and that’s when I knew this recipe was something special. If you need a lighter dessert option.
When you give them a try (because you will – resistance is futile), I’d love to hear how they turn out! Did your family go nuts for them like mine does? Maybe you discovered a brilliant tweak we should all know about? Drop me a note and tell me all about your banana pudding cheesecake adventure. Just don’t blame me when everyone starts begging you to make these every week – I warned you they’re addictive!
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Irresistible Creamy Banana Pudding Cheesecake Bars Recipe
- Total Time: 4 hours 50 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Delicious creamy banana pudding cheesecake bars combine the flavors of banana pudding and cheesecake in a convenient bar form.
Ingredients
- 2 cups graham er crumbs
- 1/2 cup melted butter
- 1/4 cup sugar
- 16 oz cream cheese, softened
- 1 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
- 1 cup whipped topping
- 1 box instant banana pudding mix
- 1 1/2 cups cold milk
Instructions
- Preheat oven to 350°F.
- Mix graham er crumbs, melted butter, and 1/4 cup sugar. Press into a 9×13 pan.
- Bake crust for 10 minutes. Let cool.
- Beat cream cheese and 1 cup sugar until smooth.
- Add eggs one at a time, then vanilla.
- Fold in mashed bananas.
- Pour over crust and bake 25-30 minutes.
- Cool completely.
- Mix pudding with milk and fold in whipped topping.
- Spread over cooled cheesecake layer.
- Chill 4 hours before serving.
Notes
- Use ripe bananas for best flavor.
- Chill thoroughly before cutting.
- Store covered in refrigerator.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22g
- Sodium: 240mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Keywords: banana pudding cheesecake bars, banana dessert, easy cheesecake recipe