Banana Cream Cheesecake Bars
235
18
1.30k
I’ve been making these Banana Cream Cheesecake Bars for years, and they never last long at family gatherings — they’re creamy, banana-forward, and just sweet enough without being cloying. Think of a tart, slightly tangy cheesecake layer sitting on a buttery cookie crust, finished with silky banana pastry cream or pudding and a sprinkle of crushed vanilla wafers. They’re perfect when you want an approachable dessert that looks impressive but doesn’t take all day.
If you want the printable version and measurements, the full recipe page has everything laid out step by step.
Why you’ll love this dish
Why make these bars? They marry two crowd-pleasers — banana pudding and cheesecake — into a portable, sliceable bar that’s great for potlucks, birthdays, and weekend baking. They keep well for a few days and can be made a day ahead, which reduces stress on party day.
“Creamy, nostalgic, and dangerously easy to eat — my kids begged for seconds and I couldn’t blame them.” — a quick Sunday-morning test
Beyond nostalgia, here are a few practical reasons:
- They’re make-ahead friendly: chill overnight to let flavors meld.
- Kid-approved and easy to cut into portions.
- Uses pantry staples (cream cheese, bananas, vanilla wafers) — no fancy equipment.
- Scales well for a crowd when you double the pan.
How this recipe comes together
Step-by-step overview
- Prepare a buttery cookie crust and press it into a 9×13 pan.
- Beat a smooth, slightly sweetened cream cheese layer and spread it over the cooled crust.
- Layer sliced ripe bananas on the cheesecake, then pour or spread chilled banana pastry cream (or instant banana pudding) on top.
- Chill until set, then top with crushed wafers or whipped cream before slicing.
This is mostly an assembly recipe with one mixing step for the cheesecake layer and an optional quick stovetop pastry cream if you prefer homemade banana pudding over instant.
What you’ll need
Ingredient list
- Crust: crushed vanilla wafers (or Graham crackers), melted butter, a touch of sugar and salt.
- Cheesecake layer: full-fat cream cheese (room temperature), granulated sugar, large egg, vanilla extract, and a tablespoon of sour cream or heavy cream for silkiness.
- Banana layer: 3–4 ripe bananas, sliced.
- Banana cream: instant banana pudding mix prepared with milk or a quick homemade banana pastry cream (egg yolk, sugar, cornstarch, mashed banana, butter, and vanilla).
- Optional toppings: whipped cream, crushed vanilla wafers, toasted nuts, or a caramel drizzle.
Ingredient notes/substitutions:
- For a lighter bar, use Neufchâtel (reduced-fat cream cheese) but expect slightly less richness.
- If you don’t have vanilla wafers, Graham crackers or digestive biscuits work well for the crust.
- Want a stronger banana flavor? Fold 1–2 tablespoons of banana puree into the cheesecake layer before baking.
If you want inspiration for cream cheese finishes, check this cream cheese frosting guide that shows different textures and stabilizers.
Directions to follow
Step-by-step instructions
- Preheat oven to 325°F (160°C). Line a 9×13 pan with parchment, leaving an overhang for easy removal.
- Make the crust: pulse vanilla wafers to fine crumbs, mix with melted butter and a pinch of salt. Press firmly into the pan and bake 8–10 minutes. Cool while you make the filling.
- Cheesecake layer: beat room-temperature cream cheese until smooth. Add sugar, then the egg, then vanilla and sour cream; beat just until combined — overmixing traps air and causes cracks.
- Spread cheesecake mixture over the cooled crust in an even layer. Bake 18–22 minutes until the center barely jiggles. Cool on a rack, then chill 30 minutes.
- Layer banana slices evenly over the chilled cheesecake.
- Prepare banana cream: whisk instant banana pudding with milk until slightly thickened, or make a stovetop banana pastry cream and cool. Pour over the bananas and smooth the top.
- Chill at least 4 hours, ideally overnight, until fully set.
- Before serving, top with whipped cream and crushed wafers or a light caramel drizzle. Use the parchment overhang to lift the slab and slice into bars with a hot, clean knife for clean edges.
Short, active verbs keep things simple: press, beat, bake, cool, layer, chill, slice.
Best ways to enjoy it
Serving suggestions
- Serve chilled with a dollop of lightly sweetened whipped cream and a thin banana slice for garnish.
- Pair with strong coffee, espresso, or a bright late-harvest Riesling to balance the creaminess.
- For a party, plate bars on a tray with bite-size forks and sprinkle extra crushed wafers for texture contrast.
- Make mini versions in a muffin tin for grab-and-go dessert bites at picnics.
Pro plating tip: warm your knife under hot water and wipe it dry between cuts for glossy, clean slices.
How to store & freeze
Keeping leftovers fresh
- Refrigerator: Store in an airtight container or cover the pan tightly with plastic wrap for up to 4 days. Because this contains fresh bananas, quality declines after that.
- Freezing: You can freeze uncut bars for up to 1 month. Wrap the chilled slab tightly in plastic and foil, or freeze individual slices between parchment. Thaw overnight in the fridge before serving.
- Food safety: Always chill cheesecake bars within 2 hours of assembly and do not leave perishable desserts at room temperature for extended periods.
If using whipped topping, add it just before serving; it will soften in the fridge.
Helpful cooking tips
Pro chef tips
- Room-temperature cream cheese is essential for a lump-free filling — let it sit 30–60 minutes before mixing.
- Don’t overbake: the center should still have a slight wobble; it will firm as it cools. Overbaking causes a dry, crumbly texture.
- Use ripe but firm bananas. Overripe bananas can break down and bleed too much moisture into the banana cream.
- For a silkier homemade pastry cream, strain it through a fine mesh before chilling to remove any cooked egg bits.
- If you want extra banana flavor without sogginess, brush banana slices with a thin layer of lemon-sugar syrup (1 tbsp lemon juice + 1 tbsp sugar) to slow browning and reduce moisture.
If you want to see a different banana + cheesecake combo for inspiration, take a look at this take on banana bread cheesecake bars.
Creative twists
Flavor swaps
- Chocolate-hazelnut: add a thin Nutella swirl into the cheesecake layer and top with chopped toasted hazelnuts.
- Salted caramel banana: drizzle salted caramel between the banana and banana cream layers.
- Tropical: swap some of the banana slices with thin mango or toasted coconut for a summer vibe.
- Dairy-free: use vegan cream cheese and coconut cream for the topping; use a gluten-free cookie crust for a GF version.
For more ideas using cream cheese in different desserts, check these moist carrot cake cupcakes to see how textures and flavors change with small swaps.
Common questions
Q: Can I use instant banana pudding instead of homemade pastry cream? A: Yes. Instant pudding is a quick, stable option and sets reliably in the fridge. For deeper flavor, whisk in 1–2 tablespoons of real banana puree or a splash of vanilla.
Q: How ripe should the bananas be? A: Use bananas that are ripe with some yellow and a few brown flecks — sweet but still firm. Overripe bananas turn mushy and can make the bars watery.
Q: Can I make these ahead for a party? A: Absolutely. Make them a day ahead and chill overnight. Add whipped cream or delicate toppings just before serving.
Q: Why did my cheesecake layer crack? A: Most cracks come from overmixing (too much air) or baking at too high a temperature. Bake at a moderate temperature and avoid rapid cooling; let the pan cool gradually on a rack, then refrigerate.
Q: Is there a gluten-free option? A: Swap the vanilla wafers for a gluten-free cookie crumb in the crust and ensure your pudding mix is labeled GF.
Conclusion
These Banana Cream Cheesecake Bars are a dependable crowd-pleaser — easy to assemble, make-ahead friendly, and endlessly adaptable. If you enjoy banana-forward desserts, you might also like this banana bourbon caramel cake recipe for a boozy caramel twist. For more banana-inspired dessert ideas and inspiration, see the delightful banana bourbon caramel cake inspiration and another take on bananas in cakes with this banana caramel recipe.
Enjoy these bars chilled, slice them neatly, and don’t be surprised when everyone asks for the recipe.
Banana Cream Cheesecake Bars
Ingredients
Method
- Preheat oven to 325°F (160°C). Line a 9×13 pan with parchment, leaving an overhang for easy removal.
- Make the crust: pulse vanilla wafers to fine crumbs, mix with melted butter and a pinch of salt. Press firmly into the pan and bake for 8–10 minutes. Cool while making the filling.
- Beat room-temperature cream cheese until smooth, then add sugar, egg, vanilla, and sour cream; beat just until combined.
- Spread cheesecake mixture over the cooled crust in an even layer. Bake for 18–22 minutes until the center barely jiggles. Cool on a rack, then chill for 30 minutes.
- Layer banana slices evenly over the chilled cheesecake.
- Prepare banana cream: whisk instant banana pudding with milk until slightly thickened, or make a stovetop banana pastry cream and cool. Pour over the bananas and smooth the top.
- Chill for at least 4 hours or ideally overnight until fully set.
- Before serving, top with whipped cream and crushed wafers or a light caramel drizzle.
- Use the parchment overhang to lift the slab and slice into bars with a hot, clean knife for clean edges.
