Go Back
–+ servings

Banana Cream Cheesecake Bars

Please rate us
These creamy Banana Cream Cheesecake Bars marry banana pudding and cheesecake into a sliceable dessert perfect for gatherings.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 4 hours 35 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 2 cups crushed vanilla wafers Alternatively, use Graham crackers.
  • 1/2 cup melted butter For binding the crust.
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt Enhances flavor.
For the cheesecake layer
  • 16 ounces cream cheese Full-fat, at room temperature.
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon sour cream Or heavy cream for silkiness.
For the banana layer
  • 3-4 ripe bananas Sliced.
For the banana cream
  • 1 box instant banana pudding mix Prepared with milk; or use homemade pastry cream.
  • 2 cups milk For instant pudding preparation.
Optional toppings
  • whipped cream For serving.
  • crushed vanilla wafers For garnish.
  • toasted nuts Optional.
  • caramel drizzle Optional.

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Line a 9×13 pan with parchment, leaving an overhang for easy removal.
  2. 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.
Cheesecake Layer
  1. Beat room-temperature cream cheese until smooth, then add sugar, egg, vanilla, and sour cream; beat just until combined.
  2. 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.
Assembly
  1. Layer banana slices evenly over the chilled cheesecake.
  2. 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.
  3. Chill for at least 4 hours or ideally overnight until fully set.
  4. Before serving, top with whipped cream and crushed wafers or a light caramel drizzle.
  5. Use the parchment overhang to lift the slab and slice into bars with a hot, clean knife for clean edges.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gSodium: 120mgFiber: 1gSugar: 15g

Notes

Store in an airtight container for up to 4 days. Can freeze uncut bars for up to 1 month. For best results, make a day ahead and chill overnight.
Tried this recipe?Let us know how it was!