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Layered Banana Pudding Cheesecake Bars with Vanilla Wafer Crust

A close-up of a rich Banana Pudding Cheesecake Bars square with a graham cracker crust, creamy filling, and fresh banana slices on top.
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Make rich, creamy cheesecake bars layered with vanilla wafer crust, banana pudding, and fresh bananas.

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1 1/2 cups cold milk
  • 2 large bananas, sliced
  • 1 cup whipped topping, thawed

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Combine the vanilla wafer crumbs and 1/4 cup sugar in a bowl. Pour in the melted butter and mix until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes. Remove from the oven and let cool slightly.
  4. In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  5. Pour the cream cheese mixture over the slightly cooled crust. Bake for 25 to 30 minutes, or until the edges are set and the center has only a slight jiggle. Let cool completely on a wire rack.
  6. While the cheesecake cools, prepare the instant vanilla pudding according to package directions using the cold milk. Whisk until thickened, about 2 minutes.
  7. Gently stir the prepared pudding into the whipped topping.
  8. Arrange the sliced bananas evenly over the cooled cheesecake layer.
  9. Spread the pudding and whipped topping mixture over the bananas.
  10. Cover the pan and refrigerate for at least 4 hours, or preferably overnight, until the bars are firm.
  11. Use the parchment paper overhang to lift the dessert from the pan. Cut into squares before serving.

Notes

  • For a sturdier crust, you can press the crumbs into the bottom of a 9×9 inch pan instead, adjusting baking time as needed.
  • Use slightly under-ripe bananas; very soft bananas can become mushy in the layers.
  • You can substitute graham cracker crumbs for vanilla wafers if desired.

Nutrition

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