These banana pudding cheesecake bars are one of those easy desserts that are mildly sweet and irresistible! They have layers of crumbly cookie crust and creamy banana pudding cheesecake, topped with whipped cream, vanilla wafer, and banana slices. If you love banana pudding flavors like this, try my Brazilian banana pudding with meringue.
Banana pudding cheesecake bars
These banana pudding cheesecake squares are a fusion of 2 classic desserts: the famous Southern banana pudding and the English cheesecake.
It consists of a baked dessert that contains a layer of cookie crust topped with a banana pudding cheesecake filling flavored with mashed bananas.
After baking and chilling, they are cut into squares and served with a few toppings: whipped cream, vanilla wafers, and banana slices.
It is a banana pudding made into a cheesecake!
They are as delicious as our other pudding recipes such as these pudding recipes:
- Caramel pudding recipe
- Sourdough bread pudding recipe
- Chocolate bread pudding recipe
- Tapioca bread pudding recipe
- Rice pudding with condensed milk
- Slow cooker rice pudding recipe
- Strata recipe
- Lemon pudding cake recipe
- Bread pudding with raisins
- Chocolate ice cream pie
- Sweet corn pudding recipe
- Coconut corn pudding
- Banana pudding parfait
Ingredients and Substitutions
You’ll need a few simple ingredients to make these banana pudding cheesecake squares:
For the Cookie Crust:
- Vanilla wafers -- Crumble the wafers in a food processor before measuring. Alternatively, place them in a sealable plastic bag and crumble them with a rolling pin. You can use Graham crackers, Biscoff cookies, or another cookie of choice.
- Unsalted butter – Make sure to melt it before mixing it with the vanilla wafer crumbs. If you want, you can add 1 teaspoon of vanilla extract to flavor the crust!
For the Cheesecake Filling:
- Cream cheese – It must be at room temperature in order to cream with the sugar.
- Granulated sugar – It will sweeten the cheesecake and help to cream the cream cheese.
- Eggs – they must be at room temperature before mixing into the cheesecake batter and should be mixed one by one just until combined. Make sure to not over-mix them!
- Vanilla extract – It will boost the flavor of the cheesecake filling!
- Marshmallow fluff– It will add fluff and light texture to the cheesecake filling, plus it’ll boost its sweetness.
- Banana cream pudding mix – It will add an extra custardy texture to the cheesecake filling (just like in a banana pudding custard) and will boost its banana flavor!
- Bananas – Mash them to add to the cheesecake filling, adding a fresh flavor of bananas! Make sure they are ripe!
Toppings:
- Whipped cream – you can buy ready or whip chilled heavy whipping cream for 1-2 minutes or until firm. Make sure to not over whip or you’ll wind up with butter.
- Vanilla wafers – Use them whole to garnish the top just like in a banana pudding.
- Banana slices – Slice them right before serving the cheesecake squares; otherwise, they will turn brown!
How to Make Banana Pudding Cheesecake Bars
Follow the steps below for making this banana pudding cheesecake squares recipe:
- Preheat the oven to 350° F (180° C).
- Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
- Pour into a prepared 9x9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
- Bake the crust for 10 minutes. Transfer to a rack to cool.
- But leave the oven to turn on.
- Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
- Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
- Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
- Turn the oven off, leaving the cheesecake inside for 10 minutes.
- Remove and place it on a rack to come to room temperature.
- Once at room temperature, cover and chill in the fridge for at least 3 hours.
- Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!
Notes:
Make sure to follow the baking and cooling instructions to insure no cracks are formed.
Pro Tips for Banana Pudding Cheesecake Squares
- Crust options– Although we use vanilla wafers like in a traditional banana pudding dessert, you are not limited to them. Other suitable options are graham crackers, Bischoff cookies, gingersnap, or other vanilla-flavored cookies of your choice. For making this cheesecake dessert gluten-free, use gluten-free cookies!
- How to ensure clean/neat slices– Run a large knife under hot water and dry with paper towels in between each and every cut to avoid sticking.
- Make-ahead dessert/storing– This is a make-ahead dessert that you can prep in advance and either store in the fridge for up to 3 days or freezes for up to one month.
- Different topping options– For a different or extra fancy topping, add a mound of marshmallow crème on top of these banana pudding cheesecake bars. Then, lightly torch! They are great for entertaining!
How to Store
- FRIDGE: Store in an airtight container in the fridge for up to 5 days.
- FREEZER: If freezing, place the squares apart (without the toppings) onto a baking sheet lined with parchment paper and freeze for at least 3 hours or until frozen.
- Then transfer them to a large sealable plastic bag, arranging them in a single layer, or freeze them in an airtight container. They freeze well for up to 1 month.
- DEFROSTING: Thaw them in the fridge overnight and serve with the toppings.
Other banana dessert recipes
- Easy Deep Fried Bananas
- Upside Down Banana Bread
- Mocha Cake with Banana Foster
- Spiced Banana Upside Down Cake
- Banana Pudding Funnel Cake Bites
Other cheesecake recipes
- Basque Burnt Cheesecake
- Chocolate Cheesecake Tart
- Chocolate Cheesecake Bars Recipe
- Almond-Cherry Cheesecake
PIN & ENJOY!
Banana Pudding Cheesecake Bars
Equipment
- 1 Baking pan
- 1 spatula
Ingredients
For the Cookie Crust:
- 2 cups vanilla wafers crumbs Measure after crumbling the cookies in a food processor! Use gluten-free cookies for making this dessert gluten-free!
- ½ cup unsalted butter melted (1 stick)
For the Cheesecake Filling:
- 16 oz. cream cheese at room temperature
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 3.4 oz package banana cream pudding mix
- 1 cup ripe banana mashed (roughly 2 bananas)
For the Toppings:
- Whipped cream
- Vanilla Wafers Use gluten-free cookies for making this dessert gluten-free!
- Banana slices
Instructions
- Preheat oven to 350° F (180° C).
- Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
- Pour into a prepared 9x9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
- Bake the crust for 10 minutes. Transfer to a rack to cool.
- But leave the oven turn on.
- Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
- Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
- Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
- Turn the oven off, leaving the cheesecake inside for 10 minutes.
- Remove and place it on a rack to come to room temperature.
- Once at room temperature, cover and chill in the fridge for at least 3 hours.
- Serve: Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!
Recipe Notes
- The nutritional information doesn't include the toppings!
- Make sure to follow the baking and cooling instructions to insure no cracks are formed.
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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