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Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars combine creamy cheesecake and nostalgic banana pudding on a buttery graham cracker crust. Easy, delicious, and perfect for any occasion!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Keyword: Banana, Bars, Cheesecake, Easy, Quick
Servings: 9 servings

Ingredients

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup ripe bananas mashed
  • 1 cup banana pudding mix
  • 1 1/2 cups whipped topping
  • Extra banana slices for garnish

Instructions

  • Preheat your oven to 350°F (175°C). In a medium bowl, combine 1 cup of graham cracker crumbs with 1/4 cup melted unsalted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press the mixture firmly into the bottom of your greased 9x9-inch baking pan to form an even layer. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
  • In a large bowl, beat the softened cream cheese and 1/2 cup granulated sugar together until creamy and smooth. Add 1 teaspoon vanilla extract and mix well. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Fold in the mashed bananas and banana pudding mix until just combined.
  • Gently fold in 1 1/2 cups of whipped topping to the cheesecake mixture. This step lightens the filling, giving it a fluffy texture that balances the richness of the cream cheese.
  • Pour the cheesecake filling over the baked crust and spread evenly with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Don’t overbake—this ensures a creamy texture.
  • Remove the bars from the oven and allow them to cool completely on a cooling rack. Once cooled, refrigerate for at least 3 hours or overnight for best results. Before serving, garnish with extra banana slices for a fresh, decorative touch.

Equipment

  • 9x9-inch baking pan
  • Mixing Bowls
  • Electric mixer or hand mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling Rack

Notes

  • Use ripe bananas with brown spots for the best natural sweetness and flavor.
  • To avoid cracks, don’t overmix the batter and cool bars gradually after baking.
  • Refrigerate bars for at least 3 hours or overnight for optimal texture and flavor.
  • Substitute sugar with erythritol or stevia for a lower-calorie version.
  • Swap whipped topping for homemade whipped cream to add fresh flavor and texture.