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If you’re a fan of classic banana pudding and creamy cheesecake, you’re going to fall head-over-heels for these Banana Pudding Cheesecake Bars!
This crowd-pleasing dessert combines a buttery vanilla wafer crust, a luscious cheesecake layer, fresh bananas, and a fluffy banana pudding topping.

Why You’ll Love These Banana Pudding Cheesecake Bars

• Easy to Make: Simple layers that come together effortlessly.

• Perfect for Any Occasion: Ideal for potlucks, BBQs, birthdays, and baby showers.

• Incredibly Creamy: Layers of creamy cheesecake and banana pudding melt in your mouth.

• Make-Ahead Friendly: Prepares beautifully a day in advance.

• Crowd-Pleasing Flavors: Everyone loves banana pudding, especially when paired with cheesecake!

Ingredients Breakdown

• Vanilla Wafer Crumbs (2 cups): Sweet, buttery base that gives a classic banana pudding feel.

• Coconut Oil (½ cup, melted): Binds the crumbs together while adding a subtle richness.

• Cream Cheese (16 oz, softened): Forms the smooth, tangy cheesecake layer.

• Granulated Sugar (¾ cup): Sweetens the cheesecake without overpowering the banana flavor.

• Large Eggs (2): Help set and stabilize the cheesecake layer.

• Vanilla Extract (1 tsp): Enhances the warm flavors in both the cheesecake and pudding layers.

• Banana Pudding Mix (1 box, 3.4 oz): Brings that classic banana pudding taste and a light texture.

• Cold Milk (1½ cups): Activates the pudding mix for a silky banana layer.

• Heavy Cream (1 cup, whipped to soft peaks): Lightens the banana pudding, making it extra fluffy.

• Ripe Bananas (2, thinly sliced): Add fresh banana flavor and a tender bite between layers.

• Whipped Cream or Dairy-Free Whipped Topping: For an airy, sweet finish on top.

• Crushed Vanilla Wafers & Banana Slices: Fun and flavorful garnish that ties everything together.

Tips and Tricks

• Use ripe bananas for the best natural sweetness.

• Cool the cheesecake layer completely before adding pudding to prevent melting.

• Line your pan with parchment paper so you can easily lift out and slice the bars.

• Whip your own cream if you prefer a homemade touch instead of store-bought topping.

• Garnish just before serving to keep bananas from browning.

Variations and Customizations

• Use vanilla pudding if you want a more neutral flavor.

• Add crushed pineapple to the banana pudding layer for a tropical twist.

• Make it dairy-free by using dairy-free cream cheese, almond milk, and coconut whipped topping.

Pairing Suggestions

• Serve alongside iced coffee, sweet tea, or a refreshing lemonade.

• Pair with a scoop of vanilla ice cream for an ultra-decadent treat.

• Perfect addition to brunch buffets, baby showers, or Easter celebrations.

Storage Instructions

• Refrigerator: Store tightly covered in the fridge for up to 5 days.

• Freezer: Wrap individual bars and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Popular Questions

Can I use homemade banana pudding instead of instant?

Yes! If you prefer, make a stovetop banana pudding and let it cool before folding in whipped cream.

How do I prevent bananas from browning?

Brush banana slices lightly with lemon juice before layering to help retain their color.

Can I substitute coconut oil in the crust?

Absolutely. You can swap coconut oil for unsalted butter for a more traditional flavor.

Banana Pudding Cheesecake Bars

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• Author: easysweetmeal
• Total Time: 5 hours (includes chilling)
• Yield: 16 bars 1x

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Description

A heavenly mix of creamy cheesecake and classic banana pudding! Layers of buttery vanilla wafer crust, fresh bananas, silky pudding, and rich cheesecake make every bite irresistible. Perfect for parties or when you crave a sweet, nostalgic treat.

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Ingredients

Scale 1x2x3x

• 2 cups vanilla wafer crumbs

• ½ cup coconut oil, melted

• 16 oz cream cheese, softened

• ¾ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 box (3.4 oz) instant banana pudding mix

• 1½ cups cold milk (regular or almond milk)

• 1 cup heavy cream, whipped to soft peaks

• 2 ripe bananas, thinly sliced

• Extra whipped cream or dairy-free whipped topping

• Crushed vanilla wafers

• Banana slices (optional garnish)

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Instructions

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).

2. Line a 9×13-inch baking pan with parchment paper for easy removal.

3. In a medium bowl, combine vanilla wafer crumbs and melted coconut oil.

4. Press the mixture firmly and evenly into the bottom of the prepared pan.

5. Bake for 10 minutes; set aside to cool completely.

Step 2: Make the Cheesecake Layer

1. In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

2. Add eggs one at a time, mixing thoroughly after each addition.

3. Stir in the vanilla extract.

4. Spread the cheesecake mixture over the cooled crust.

5. Bake for 25–30 minutes or until the cheesecake is just set.

6. Remove from the oven and let it cool to room temperature.

Step 3: Prepare the Banana Pudding Layer

1. In another bowl, whisk together the banana pudding mix and cold milk until it thickens.

2. Gently fold the whipped heavy cream into the pudding mixture.

3. Arrange a layer of sliced bananas over the cooled cheesecake.

4. Carefully spread the banana pudding mixture on top of the bananas.

Step 4: Chill and Garnish

1. Refrigerate the bars for at least 4 hours, preferably overnight, to set fully.

2. Before serving, top with extra whipped cream, crushed vanilla wafers, and additional banana slices if desired.

Step 5: Slice and Serve

• Cut into bars and serve chilled for the ultimate creamy banana dessert experience!

Notes

• These Banana Pudding Cheesecake Bars are best served chilled and freshly garnished.

• Always use ripe but firm bananas to maintain texture.

• Customize with extra toppings like white chocolate chips, chopped nuts, or even caramel drizzle for more indulgence.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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