A creamy cheesecake filling, a layer of fresh bananas, and a vanilla wafer crust come together in these easy banana pudding cheesecake bars. They’re everything you love about classic banana pudding in a sliceable, make-ahead dessert.
If you love banana pudding, these banana pudding cheesecake bars are about to become a new favorite.
They take all the familiar flavors of the classic dessert — sweet bananas, plenty of vanilla, fluffy whipped cream, and vanilla wafers — and turn them into a rich, creamy cheesecake bar that’s easy to make and even easier to share.
The bars start with a buttery vanilla wafer crust and a smooth cheesecake filling flavored with ripe banana and vanilla. A layer of fresh banana slices bakes right into the center, adding even more banana flavor and giving each slice that unmistakable banana pudding feel. Finished with a layer of whipped cream and a sprinkle of crushed vanilla wafers, they’re a simple but impressive dessert for potlucks, family gatherings, and anytime you’re craving a little nostalgia.
Why You’ll Love These Banana Pudding Cheesecake Bars
- All the flavors of banana pudding. Vanilla wafers, fresh bananas, whipped cream, and vanilla cheesecake create a dessert that’s instantly recognizable.
- Easy to make ahead. The bars need plenty of chilling time, making them a great make-ahead dessert for parties and gatherings.
- Rich and creamy. The cheesecake filling is smooth and luscious without being overly dense.
- Easy to serve. Slice into squares and serve — no scooping or assembling individual portions.
Key Ingredients
- Vanilla wafer crumbs — These create a buttery crust and bring one of the signature flavors of classic banana pudding.
- Cream cheese — The foundation of the cheesecake filling and stabilized whipped cream topping.
- Bananas — You’ll use both mashed banana in the filling and sliced bananas layered over the crust for plenty of fresh banana flavor.
- Sour cream — Helps keep the filling creamy and smooth.
- Heavy cream — Whipped with a little cream cheese for a topping that holds its shape beautifully.
How to Make Banana Pudding Cheesecake Bars
Make the crust.
Combine vanilla wafer crumbs with butter and sugar, then press firmly into the pan and bake briefly to help it set.
Mix the filling.
Beat the cream cheese until smooth, then mix in the remaining filling ingredients. Be careful not to over-mix after adding the eggs.
Add the banana layer.
Arrange sliced bananas in a single layer over the crust before pouring the filling on top. This simple step helps create the classic banana pudding flavor throughout the bars.
Bake and chill.
Bake just until the center still has a slight jiggle. Then let the bars cool and chill thoroughly before serving.
Finish with whipped cream.
Spread the stabilized whipped cream topping over the chilled bars and sprinkle with crushed vanilla wafers just before serving.
Tips for Success
- Use the right bananas. You’ll need two kinds of bananas for this recipe. Use ripe bananas with brown speckles for mashing into the filling, and firmer bananas for the sliced layer. The firmer bananas hold their shape better during baking.
- Pat the banana slices dry. Before arranging the sliced bananas over the crust, gently blot them with a paper towel. This helps remove excess moisture and keeps the cheesecake filling from becoming too soft.
- Don’t over-mix the filling. After adding the eggs, mix on low speed just until combined. Over-mixing can incorporate excess air, which may lead to cracks or a less creamy texture.
- Bake just until set. The edges should look set while the center still has a slight jiggle. The cheesecake will continue to set as it cools and chills.
- Give the bars plenty of chilling time. An overnight chill is ideal for the best flavor and texture. It also makes slicing much easier.
- Add fresh banana garnish just before serving. If you’re using banana slices for garnish, wait until serving time to add them so they stay fresh and attractive.
- Make it extra nostalgic. Sprinkle additional crushed vanilla wafers over individual servings for even more classic banana pudding flavor.
How to Store
These bars keep well covered in the refrigerator for up to 3 days. For the best appearance, add any fresh banana garnish just before serving.
Banana Pudding Meets Cheesecake
If you’re looking for a dessert that captures all the flavors of classic banana pudding in a sliceable, make-ahead treat, these banana pudding cheesecake bars are sure to fit the bill. With a buttery vanilla wafer crust, creamy banana cheesecake filling, and a fluffy whipped cream topping, they’re a fun twist on a familiar favorite. Whether you’re serving them for a family gathering, a potluck, or simply because you’re craving banana pudding, these bars are always a welcome addition to the dessert table.
If you enjoy these banana cheesecake bars, be sure to try my go-to banana pudding, too. It’s a creamy, no-bake dessert made with shortbread cookies that’s always a crowd favorite.
More Cheesecake Bar Recipes
Banana Pudding Cheesecake Bars
Ingredients
For the crust:
- 2 ½ cups (283 g) vanilla wafer crumbs
- 2 tablespoons (25 g) granulated sugar
- pinch salt
- 6 tablespoons (85 g) unsalted butter, melted
For the filling:
- 24 ounces (680 g) cream cheese, at room temperature
- ¾ cup (150 g) granulated sugar
- 2 tablespoons (25 g) firmly packed light brown sugar
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 3 large eggs, at room temperature
- ½ cup (113 g) sour cream, at room temperature
- 2 teaspoons vanilla extract
- ⅔ cup (160 g) mashed ripe banana, about 1 1/2 large bananas
- 2 tablespoons (30 ml) heavy cream
- 1 to 2 firm bananas, sliced 1/4-inch thick (lightly pat dry before layering)
For the topping:
- 2 ounces (56 g) cream cheese, softened
- 1 ¼ cups (300 ml) heavy cream
- 3 tablespoons (20 g) confectioners’ sugar
- 1 ½ teaspoons vanilla extract
For garnish:
- vanilla wafer crumbs
- sliced bananas
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Instructions
To make the crust:
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and line with parchment paper to form a sling for easy removal.
- Stir together the crumbs, sugar, and salt. Mix in the butter until evenly moistened.
- Press firmly and evenly into the bottom of the pan. Bake 10 minutes.
- Cool slightly.
To make the filling, assemble, and bake:
- Reduce oven temperature to 325°F (160°C).
- Using an electric mixer on medium speed, beat the cream cheese until completely smooth.
- Add both sugars, and mix on low just until combined. Mix in the cornstarch and salt.
- Add the eggs one at a time, mixing gently on low speed. Mix in the sour cream and vanilla.
- Stir in the mashed banana and heavy cream just until incorporated.
- Arrange a single layer of sliced firm bananas over the crust. (Slight overlap is fine.)
- Pour the cheesecake batter over the top. Smooth evenly.
- Bake for 45-55 minutes, or until the edges are set and the center has a slight jiggle but doesn’t look wet.
- Cool for an hour at room temperature, then refrigerate at least 6 hours. (Overnight is ideal.)
- Carefully lift the cheesecake from the pan using the parchment sling. Slice into bars and top with the whipped cream before serving.
To make the topping:
- Using an electric mixer on medium speed, beat the cream cheese until smooth.
- Add the sugar and vanilla, and mix until creamy.
- With the mixer on low speed, slowly add the cream while continuing to mix. Then gradually increase the speed to high and whip to medium peaks.
- Spread over the top before serving. Sprinkle with crushed vanilla wafers. If you like, top with fresh sliced bananas when serving.
Notes
- For the best banana flavor, use ripe bananas for the mashed banana in the filling and firmer bananas for the sliced layer.
- Pat the sliced bananas dry before layering them over the crust. This helps remove excess moisture and keeps the filling from becoming too soft.
- Don’t over-mix after adding the eggs. Mix just until combined to help maintain a smooth, creamy texture.
- For the cleanest slices, chill overnight before serving.
- You can cut the bars smaller or larger as you like. The serving size here reflects how I usually cut them.
- Add fresh banana slices for garnish just before serving. This helps prevent browning and keeps the bars looking their best.
- Store covered in the refrigerator up to 3 days.
