Banana Pudding Cheesecake Bars: The Dessert Mashup That Breaks the Internet (and Your Self-Control)

You want a dessert that gets people quiet at the table? This is it. Banana Pudding Cheesecake Bars are creamy, crunchy, nostalgic, and frankly dangerous if you’re “just having one.” Think silky cheesecake meets Southern-style banana pudding with a buttery vanilla wafer crust—aka the trifecta of comfort.

Make a pan and your group chat will suddenly “drop by.” You’ve been warned.

Why You’ll Love This Recipe

• Two classics, one pan: It’s banana pudding and cheesecake in bar form. No springform pan, minimal drama, maximum wow.
• Texture perfection: Buttery, crisp crust + ultra-smooth cheesecake + whipped topping + tender banana slices.
• Make-ahead friendly: These bars actually taste better after chilling, so you can prep them the day before.
• Party-proof: Easy to slice, easy to serve, easy to disappear from the dessert table.
• Customizable: Swap cookies, add caramel, or spike the whipped cream. Your kitchen, your rules.

What You’ll Need (Ingredients)

• For the crust:
  • 2 cups vanilla wafer crumbs (about 60 wafers)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of kosher salt
• For the cheesecake layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon banana extract (optional but clutch for flavor)
  • 1/2 cup sour cream
  • 1 tablespoon cornstarch
  • 2 ripe bananas, mashed until smooth
• For the pudding layer:
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 cup cold whole milk
  • 1 cup cold heavy cream
  • 1 teaspoon vanilla extract
• For the topping:
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2–3 ripe but firm bananas, sliced
  • Extra vanilla wafers, crushed, for garnish

Step-by-Step Instructions

1. Prep the pan and oven: Heat the oven to 325°F (163°C).

   Line a 9×13-inch baking pan with parchment, leaving overhang for easy lifting.

2. Make the crust: Stir wafer crumbs, melted butter, sugar, and salt until the texture resembles damp sand. Press evenly into the pan. Bake for 8–10 minutes until fragrant.

   Cool slightly.

3. Beat the cheesecake base: In a large bowl, beat cream cheese until smooth and fluffy, about 2 minutes. Add granulated and brown sugars; beat until creamy.
4. Add eggs and flavor: Mix in eggs one at a time. Add vanilla, banana extract (if using), sour cream, and cornstarch; beat just until combined.

   Fold in the mashed bananas gently.

5. Bake the cheesecake layer: Pour the batter over the crust and smooth the top. Bake 25–32 minutes, until the edges are set and the center has a slight wobble. Do not overbake unless you enjoy cracks (you don’t).
6. Cool it down: Let the pan cool at room temp for 1 hour, then chill in the fridge until fully cold, about 2 hours.

   Patience here = clean layers.

7. Make the pudding layer: Whisk pudding mix with cold milk until thick, 1–2 minutes. In a separate bowl, whip the heavy cream with vanilla to soft peaks. Fold the whipped cream into the pudding to make it cloud-like.
8. Assemble the pudding layer: Spread the pudding mixture over the chilled cheesecake in an even layer.

   Return to fridge for 30 minutes to set.

9. Whip the topping: Beat heavy cream with powdered sugar and vanilla to medium peaks. Spread over the pudding layer.
10. Garnish and chill: Arrange banana slices on top and shower with crushed wafers. Chill at least 1 hour (or overnight) before slicing into bars.
11. Slice like a pro: Lift using parchment, wipe your knife between cuts, and slice into 16–20 bars.

    Serve cold.

How to Store

• Refrigerate: Cover tightly and keep in the fridge for up to 4 days. Add fresh banana slices right before serving to avoid browning.
• Freeze (without bananas on top): Freeze bars on a sheet tray until firm, then wrap and store up to 2 months. Thaw overnight in the fridge.

  FYI, the pudding layer softens slightly after freezing, but it’s still elite.

• Make-ahead: Bake the cheesecake layer a day ahead; add pudding and topping the day of serving for best texture.

Why This is Good for You

• Bananas bring potassium: Great for muscles and hydration balance. Your body says thanks, your taste buds say encore.
• Protein from dairy: Cream cheese and cream add some protein and calcium. It’s dessert, not a kale salad—but it’s not a total nutritional villain either.
• Controlled portions: Bars help you serve smart slices.

  Theoretically, anyway.

• Mood benefits: Comfort food can reduce stress. Science-ish and soul-approved.

Don’t Make These Errors

• Using warm ingredients: Room-temp cream cheese and eggs prevent lumps. Cold dairy equals clumpy chaos.
• Overbaking the cheesecake: Look for a slight jiggle in the center.

  Overbaked = dry and cracked.

• Skipping the chill time: Layers need time to set. If you rush, the bars will squish and you’ll cry.
• Adding bananas too early: Top with bananas right before serving or brush with lemon juice to slow browning.
• Watery pudding: Use cold milk and whisk completely. If it’s thin, give it 5 minutes to thicken before folding in whipped cream.

Recipe Variations

• Caramel Drizzle: Swirl salted caramel into the cheesecake layer before baking and drizzle more on top.

  Sweet-salty magic.

• Chocolate Twist: Add 1/2 cup mini chocolate chips to the cheesecake layer or dust cocoa on the topping. Banana + chocolate = yes.
• Cookie Swap: Use Biscoff or graham crackers for the crust. Each brings its own vibe.
• Peanut Butter Banana: Beat 1/3 cup creamy peanut butter into the cheesecake layer.

  Elvis would approve.

• Lightened Up: Use Neufchâtel (1/3 less fat cream cheese), Greek yogurt instead of sour cream, and reduced-fat wafers. Flavor stays, guilt chills.
• Boozy Brunch: Add 1 tablespoon banana liqueur to the pudding layer. Adults-only and dangerously smooth, IMO.

FAQ

Can I use banana pudding mix instead of vanilla?

Yes, but it can overpower the cheesecake’s subtle banana notes.

Vanilla pudding with banana in the cheesecake layer keeps the balance on point.

What if I don’t have banana extract?

Skip it. Use very ripe bananas for deeper flavor. A pinch of cinnamon or a teaspoon of brown butter in the crust also boosts warmth.

How do I prevent the crust from crumbling?

Press it firmly with the bottom of a measuring cup and bake it briefly to set.

If it’s still crumbly, add 1–2 more tablespoons of melted butter.

Can I make this gluten-free?

Yes. Use gluten-free vanilla wafers and verify your pudding mix is GF. The rest of the ingredients are naturally gluten-free.

My cheesecake cracked—now what?

No panic.

Cracks get covered by pudding and whipped topping. Next time, avoid overbaking and let it cool gradually.

How ripe should the bananas be?

Speckled and sweet, but not liquid-level mushy. You want robust flavor without extra water content.

Can I use whipped topping instead of whipped cream?

You can.

It’s more stable, less rich. For best flavor, real whipped cream wins, but do what works for your schedule.

What size pan works best?

A 9×13-inch pan yields crowd-friendly bars. For thicker bars, use a 9×9 and extend the bake time 5–8 minutes.

My Take

These Banana Pudding Cheesecake Bars are the dessert equivalent of a mic drop—comforting, familiar, and secretly sophisticated.

The layers make you look like a pastry pro without needing a culinary degree or a water bath. If you’re feeding a crowd, double the recipe and pretend you “just whipped something up.” It’s nostalgic, it’s modern, it’s dangerously snackable—basically, the bar that turns dessert haters into believers.