These bars take the comforting flavors of banana cream pie and elevate them with a luscious cheesecake layer. They’re easier to make and serve than a traditional pie, and the combination of vanilla wafer crust, creamy banana filling, and whipped topping is pure dessert heaven. Plus, they’re make-ahead friendly and chill beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Vanilla wafer cookies (crushed)
Unsalted butter (melted)
Cream cheese (softened)
Granulated sugar
Eggs
Instant banana cream pudding mix
Milk
Whipped topping (like Cool Whip)
Ripe bananas (sliced)
Vanilla extract
Directions
Preheat your oven to 325°F (163°C).
In a bowl, combine crushed vanilla wafers and melted butter. Press the mixture into the bottom of a greased 9×13-inch baking dish to form the crust.
In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing until just combined. Stir in vanilla extract.
Pour the cheesecake mixture over the crust and spread evenly.
Bake for 30–35 minutes or until the center is set. Remove from oven and let cool to room temperature.
In another bowl, whisk together the banana pudding mix and milk until thickened.
Fold in the whipped topping until smooth and creamy.
Once the cheesecake layer has cooled, layer the sliced bananas over the top, then spread the banana pudding mixture over the bananas.
Chill in the refrigerator for at least 4 hours before slicing into bars and serving.
Servings and timing
This recipe makes about 12–15 bars. Prep time: 20 minutes Bake time: 35 minutes Chill time: 4 hours Total time: 4 hours 55 minutes
Variations
Graham Cracker Crust: Substitute graham crackers for the vanilla wafers for a classic twist.
Chocolate Drizzle: Add a drizzle of melted chocolate or chocolate sauce on top before serving.
Nutty Crunch: Add crushed pecans or walnuts to the crust for a crunchy texture.
Banana-Free Option: Skip the banana slices for a smoother, pudding-only topping.
Homemade Pudding: Use homemade banana pudding if you prefer not to use instant mix.
Storage/Reheating
Store Banana Cream Cheesecake Bars in an airtight container in the refrigerator for up to 4 days. For best results, do not freeze the bars, as the pudding and whipped topping may separate after thawing. Serve chilled; no reheating necessary.
FAQs
Can I make these bars ahead of time?
Yes, these bars are perfect for making a day in advance. Chill overnight for best flavor and texture.
Do I have to use ripe bananas?
Yes, ripe bananas have the best flavor and texture for layering in this dessert.
Can I use homemade whipped cream instead of Cool Whip?
You can, but make sure it’s stabilized whipped cream so it holds up during chilling.
What if I don’t have banana pudding mix?
You can substitute with vanilla pudding and add a little mashed banana, though the texture and flavor may vary.
Can I freeze these bars?
Freezing is not recommended due to the pudding and whipped topping layers, which can become watery when thawed.
How long do these bars need to chill?
At least 4 hours, but overnight is even better for firming up the layers.
Can I use a different crust?
Yes, graham cracker, shortbread, or even a cookie crust like Golden Oreos can be used.
Are these bars overly sweet?
They’re sweet but balanced by the cream cheese layer. You can reduce the sugar slightly in the cheesecake if preferred.
What’s the best way to slice them cleanly?
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Can I leave out the banana slices?
Yes, the pudding layer will still provide banana flavor without the added fruit texture.
Conclusion
Banana Cream Cheesecake Bars offer all the deliciousness of banana cream pie and cheesecake in a fun, convenient bar form. With a buttery crust, rich cheesecake, and silky banana topping, these bars are a crowd-pleasing treat for any occasion. Easy to make and even easier to love, this recipe is sure to become a favorite in your dessert rotation.
Banana Cream Cheesecake Bars combine the flavors of banana pudding, rich cheesecake, and a buttery vanilla wafer crust into an easy-to-serve, creamy dessert. Perfect for gatherings, these bars are sweet, smooth, and irresistibly satisfying.
Ingredients
2 cups vanilla wafer cookies, crushed
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 (3.4 oz) box instant banana cream pudding mix
1 1/2 cups cold milk
8 oz whipped topping (like Cool Whip), thawed
2 ripe bananas, sliced
Instructions
Preheat oven to 325°F (163°C). Grease a 9×13-inch baking dish.
In a bowl, combine crushed vanilla wafers and melted butter. Press into the bottom of the prepared dish to form the crust.
In another bowl, beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing just until combined. Stir in vanilla extract.
Pour cheesecake mixture over crust and spread evenly.
Bake for 30–35 minutes, or until the center is set. Let cool to room temperature.
In a separate bowl, whisk together banana pudding mix and milk until thickened.
Fold in whipped topping until smooth and creamy.
Once cheesecake layer is cooled, layer sliced bananas evenly over the top.
Spread the banana pudding mixture over the bananas.
Chill in the refrigerator for at least 4 hours before slicing and serving.
Notes
Use ripe bananas for the best flavor and texture.Chill overnight for firmer bars and better flavor.Homemade whipped cream can be used if stabilized.For neat slices, use a sharp knife dipped in hot water and wiped between cuts.Not suitable for freezing due to pudding and whipped topping layers.
