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Banana Pudding Cheesecake Bars

These banana pudding cheesecake bars are one of those easy desserts that are mildly sweet and irresistible! They have layers of crumbly cookie crust and creamy banana pudding cheesecake, topped with whipped cream, vanilla wafer, and banana slices.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
5 hrs 10 mins
Servings: 16 squares
Calories: 289 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cookie Crust:
  • 2 cups vanilla wafers crumbs Measure after crumbling the cookies in a food processor! Use gluten-free cookies for making this dessert gluten-free!
  • ½ cup unsalted butter melted (1 stick)
For the Cheesecake Filling:
  • 16 oz. cream cheese at room temperature
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 3.4 oz package banana cream pudding mix
  • 1 cup ripe banana mashed (roughly 2 bananas)
For the Toppings:
  • Whipped Cream
  • vanilla wafers Use gluten-free cookies for making this dessert gluten-free!
  • Banana slices

Instructions

    Cup of Yum
  1. Preheat oven to 350° F (180° C).
  2. Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
  3. Pour into a prepared 9x9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
  4. Bake the crust for 10 minutes. Transfer to a rack to cool.
  5. But leave the oven turn on.
  6. Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
  7. Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
  8. Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
  9. Turn the oven off, leaving the cheesecake inside for 10 minutes.
  10. Remove and place it on a rack to come to room temperature.
  11. Once at room temperature, cover and chill in the fridge for at least 3 hours.
  12. Serve: Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!

Notes

  • How to Store
  • Store in an airtight container in the fridge for up to 5 days.
  • If freezing, place the squares apart (without the toppings) onto a baking sheet lined with parchment paper and freeze for at least 3 hours or until frozen. Then transfer them to a large sealable plastic bag, arranging them in a single layer, or freeze them in an airtight container. They freeze well for up to 1 month.
  • Thaw them in the fridge overnight and serve with the toppings.
  • The nutritional information doesn't include the toppings!
  • Make sure to follow the baking and cooling instructions to insure no cracks are formed. 

Nutrition Information

Calories 289kcal (14%) Carbohydrates 29g (10%) Protein 3g (6%) Fat 18g (28%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Cholesterol 64mg (21%) Sodium 243mg (10%) Potassium 93mg (3%) Sugar 19g (38%) Vitamin A 594IU (12%) Vitamin C 1mg (1%) Calcium 33mg (3%)

Nutrition Facts

Serving: 16squares

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 29g 10%
Protein 3g 6%
Fat 18g 28%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 5g 25%
Cholesterol 64mg 21%
Sodium 243mg 10%
Potassium 93mg 2%
Sugar 19g 38%
Vitamin A 594IU 12%
Vitamin C 1mg 1%
Calcium 33mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.