Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars are the ultimate dessert, combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding. With a buttery graham cracker crust, a smooth banana-infused cheesecake filling, fresh banana slices, and a whipped topping with crunchy cookie crumbs, this dessert is irresistibly delicious. Perfect for potlucks, family gatherings, or a weekend treat!

Ingredients

For the Crust:

• 2 cups graham cracker crumbs (or vanilla wafer crumbs)
• ½ cup unsalted butter (melted)
• 2 tablespoons sugar

For the Cheesecake Filling:

• 16 oz (2 packages) cream cheese (room temperature)
• ¾ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup mashed ripe bananas (about 2 medium bananas)
• ½ cup sour cream

For the Banana Pudding Layer:

• 1 package (3.4 oz) instant banana pudding mix
• 1 ½ cups cold milk
• 2-3 fresh bananas (sliced)

For the Whipped Topping:

• 1 ½ cups heavy whipping cream
• ½ cup powdered sugar
• 1 teaspoon vanilla extract

For the Topping:

• ½ cup crushed vanilla wafer cookies or graham crackers
• Fresh banana slices (optional)
• Dollop of whipped cream (for garnish)

Instructions

Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C). Grease or line an 8×8-inch baking pan with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the texture is like wet sand.
3. Press the mixture firmly into the bottom of the pan.
4. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Cheesecake Filling

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract, mashed bananas, and sour cream, and blend until fully combined.
4. Pour the cheesecake batter over the cooled crust and spread evenly.

Step 3: Bake the Cheesecake

1. Bake for 30-35 minutes, or until the center is set but slightly jiggly.
2. Let the cheesecake cool completely at room temperature, then refrigerate for at least 2 hours.

Step 4: Make the Banana Pudding Layer

1. In a bowl, whisk banana pudding mix with cold milk until thickened (about 3-5 minutes).
2. Spread the pudding evenly over the cooled cheesecake layer.
3. Arrange sliced bananas on top of the pudding.

Step 5: Prepare the Whipped Topping

1. In a mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the banana pudding layer.

Step 6: Add the Final Toppings

1. Sprinkle crushed vanilla wafers or graham cracker crumbs over the top.
2. Garnish with fresh banana slices and a dollop of whipped cream.

Step 7: Chill & Serve

1. Refrigerate for at least 2 more hours before slicing into bars.
2. Serve chilled and enjoy!

Conclusion & Tips

• Best Bananas: Use just-ripe bananas (not overripe) for fresh slices that hold their shape.
• Prevent Browning: Lightly coat banana slices with lemon juice to keep them from turning brown.
• Storage: Store in an airtight container in the refrigerator for up to 3 days.
• No-Bake Option: Skip the cheesecake layer and use banana pudding with layers of cookies and whipped cream for a quicker version.

These Banana Pudding Cheesecake Bars are a dreamy combination of creamy, crunchy, and fruity goodness.  They’re the perfect no-fail treat for banana lovers