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Banana Pudding Cheesecake Bars
These banana pudding cheesecake bars combine the flavors of classic banana pudding with creamy cheesecake. Made with a vanilla wafer crust, a rich banana cheesecake filling, and a fluffy whipped cream topping, they’re an easy make-ahead dessert that’s perfect for sharing.
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 9x13-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.
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