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
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Easy to Make: Simple layers that come together effortlessly.
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Perfect for Any Occasion: Ideal for potlucks, BBQs, birthdays, and baby showers.
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Incredibly Creamy: Layers of creamy cheesecake and banana pudding melt in your mouth.
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Make-Ahead Friendly: Prepares beautifully a day in advance.
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Crowd-Pleasing Flavors: Everyone loves banana pudding, especially when paired with cheesecake!
Ingredients Breakdown
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Vanilla Wafer Crumbs (2 cups): Sweet, buttery base that gives a classic banana pudding feel.
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Coconut Oil (½ cup, melted): Binds the crumbs together while adding a subtle richness.
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Cream Cheese (16 oz, softened): Forms the smooth, tangy cheesecake layer.
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Granulated Sugar (¾ cup): Sweetens the cheesecake without overpowering the banana flavor.
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Large Eggs (2): Help set and stabilize the cheesecake layer.
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Vanilla Extract (1 tsp): Enhances the warm flavors in both the cheesecake and pudding layers.
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Banana Pudding Mix (1 box, 3.4 oz): Brings that classic banana pudding taste and a light texture.
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Cold Milk (1½ cups): Activates the pudding mix for a silky banana layer.
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Heavy Cream (1 cup, whipped to soft peaks): Lightens the banana pudding, making it extra fluffy.
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Ripe Bananas (2, thinly sliced): Add fresh banana flavor and a tender bite between layers.
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Whipped Cream or Dairy-Free Whipped Topping: For an airy, sweet finish on top.
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Crushed Vanilla Wafers & Banana Slices: Fun and flavorful garnish that ties everything together.
Tips and Tricks
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Use ripe bananas for the best natural sweetness.
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Cool the cheesecake layer completely before adding pudding to prevent melting.
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Line your pan with parchment paper so you can easily lift out and slice the bars.
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Whip your own cream if you prefer a homemade touch instead of store-bought topping.
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Garnish just before serving to keep bananas from browning.
Variations and Customizations
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Use vanilla pudding if you want a more neutral flavor.
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Add crushed pineapple to the banana pudding layer for a tropical twist.
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Make it dairy-free by using dairy-free cream cheese, almond milk, and coconut whipped topping.
Pairing Suggestions
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Serve alongside iced coffee, sweet tea, or a refreshing lemonade.
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Pair with a scoop of vanilla ice cream for an ultra-decadent treat.
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Perfect addition to brunch buffets, baby showers, or Easter celebrations.
Storage Instructions
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Refrigerator: Store tightly covered in the fridge for up to 5 days.
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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.
