Okay, buckle up buttercups, because we are about to dive headfirst into what might just be the most ridiculously good dessert you’ve ever made: **Banana Pudding Cheesecake Bars**! Seriously, if you’re a fan of creamy, dreamy banana pudding AND rich, tangy cheesecake, prepare to have your mind blown. This isn’t one of those fussy, complicated recipes that takes all day. We’re talking easy peasy, mostly no-bake (only the crust and cheesecake need oven time!) goodness that’s guaranteed to disappear faster than you can say “seconds.”
I first whipped these up for a potluck last summer, and let me tell you, they were the star of the show! Every single person asked for the recipe. That’s when I knew I had to share this magic with you. I’ve made countless cheesecakes and puddings over the years, but combining them like this? Pure genius, if I do say so myself. These Banana Pudding Cheesecake Bars hit all the right notes – the crunchy crust, the smooth cheesecake, the sweet bananas, and that classic pudding layer. It’s like a party in your mouth, and everyone’s invited!
Why You’ll Love These Banana Pudding Cheesecake Bars
Okay, so besides the fact that they are *insanely* delicious, here are a few more reasons why these Banana Pudding Cheesecake Bars are going to become your new go-to dessert:
- They’re way easier than a whole cheesecake: No water baths, no cracking worries! We’re baking it in a pan, which is much more forgiving.
- Hello, Flavor Combo! It’s the best of both worlds – that classic banana pudding comfort meets the creamy tang of cheesecake. It’s a match made in dessert heaven.
- Perfect for sharing: Cut them into neat bars, and they’re instantly ready for a party, a picnic, or just sharing (or not sharing, I don’t judge!) with your favorite people.
- That texture though: You get the crunch from the crust, the smooth, dense cheesecake, the soft banana, and the creamy pudding. Every bite is a textural delight.
- They look pretty darn impressive: Even though they’re easy, the layers make them look like you spent hours slaving away. (Your secret’s safe with me!)
Seriously, these bars are a winner on all fronts. Get ready for compliments!
Gathering Your Ingredients for Banana Pudding Cheesecake Bars
Alright, let’s get our ducks in a row! You won’t need anything fancy for these Banana Pudding Cheesecake Bars, just some good old pantry staples and a few fresh bits. You’ll need 1 ½ cups of graham cracker crumbs (you can buy them pre-crushed or blitz up some full crackers yourself!), ⅓ cup of granulated sugar for the crust, and ½ cup of unsalted butter, melted. For that gorgeous cheesecake layer, grab two 8-ounce packages of cream cheese, make sure they’re lovely and soft, plus 1 cup of granulated sugar, a teaspoon of pure vanilla extract, and two large eggs. The banana pudding layer calls for one 3.4-ounce box of instant banana pudding mix and 2 cups of *cold* milk – that cold part is key! And of course, the star of the show, about 3 ripe bananas, sliced up. Don’t forget some whipped cream for topping later!
Step-by-Step Guide to Making Banana Pudding Cheesecake Bars
Okay, ready to get your hands a little messy? Making these Banana Pudding Cheesecake Bars is really quite straightforward, broken down into three main parts: the crust, the cheesecake, and the glorious banana pudding topping. Just follow along, and you’ll be chilling these beauties before you know it!
Preparing the Graham Cracker Crust
First things first, let’s get that foundation ready. Preheat your oven to a comfy 350°F (175°C). Grab a 9×13 inch baking pan and give it a good greasing – this helps everything slide out nicely later! In a medium bowl, stir together your graham cracker crumbs, that ⅓ cup of sugar, and the melted butter. Mix it up until it looks like wet sand. Now, dump that mixture into your prepared pan and press it down firmly and evenly. I like to use the bottom of a glass or measuring cup for this. Pop it in the oven for just 8-10 minutes, or until it’s just starting to look lightly golden. Let it cool *completely* on a wire rack. Patience is key here!
Creating the Creamy Cheesecake Layer
While the crust is chilling out, we can tackle the cheesecake layer. Make sure your cream cheese is properly softened – this is super important for getting a smooth, lump-free filling! In a large bowl, beat the softened cream cheese and the 1 cup of sugar together until it’s perfectly smooth and creamy. Add in the vanilla extract, and then beat in the eggs, one at a time. Make sure you scrape down the sides of the bowl after each addition to get everything incorporated. Once the crust is completely cool, pour this gorgeous, creamy mixture right over the top. Pop the pan back into the 350°F (175°C) oven for 30-35 minutes. You’ll know it’s done when the edges look set but the very center might still have a slight jiggle. Let it cool *completely* on that wire rack again. Seriously, step away and let it cool!
Assembling the Banana Pudding Cheesecake Bars
Now for the grand finale! While your cheesecake is doing its cooling thing, whisk together the instant banana pudding mix and the cold milk in a medium bowl. Whisk it really well, according to the package directions, and then let it sit for about 5 minutes to thicken up nicely. Once the cheesecake layer is totally, completely cooled, arrange your sliced bananas in a single layer over the top. Try to cover as much surface area as you can! Now, pour that prepared, slightly thickened pudding gently over the bananas. Smooth it out with a spatula so it covers everything. This is where the magic really happens! Now, the absolute most crucial step: you HAVE to refrigerate these bars for at least 4 hours, or ideally until they are completely firm and set. This chilling time is non-negotiable for perfect bars. Once they’re set solid, slice them into bars and top each one with a dollop of whipped cream right before serving. Enjoy the delicious layers you created!
Tips for Perfect Banana Pudding Cheesecake Bars
Okay, so you’ve got the steps down, but here are a few little secrets and reminders to make sure your Banana Pudding Cheesecake Bars turn out absolutely perfect, every single time! First off, remember how I mentioned softening the cream cheese? Don’t skip that! Cold cream cheese means lumps, and nobody wants lumpy cheesecake. Just set it out on the counter for an hour or two before you start.
Also, be patient with the cooling! Letting the crust and the cheesecake layers cool completely before adding the next step is SO important. If they’re warm, the pudding will just melt and everything will get messy. And finally, that chilling time? Essential! Seriously, don’t rush it. At least 4 hours, but overnight is even better. It lets all those layers set up beautifully, making them easy to slice into nice, clean bars. For the neatest slices, wipe your knife clean between each cut. Little things, but they make a big difference!
Variations and Serving Suggestions for Your Bars
Okay, so the classic Banana Pudding Cheesecake Bars are amazing as they are, but don’t be afraid to play around a little! If you’re not a huge banana fan (gasp!), you could totally swap them out for sliced strawberries or even canned peaches (drained well, of course!). You could also try a different crust – maybe Nilla Wafers for a super traditional banana pudding vibe? Or even chocolate cookie crumbs if you’re feeling adventurous!
When it comes to serving, these bars are pretty much perfect on their own, especially with that dollop of whipped cream. But they’d also be a fantastic ending to a casual summer BBQ, a potluck gathering, or just because it’s a Tuesday and you deserve a treat! They’re easy to transport, so they’re great for sharing. Just try not to eat the whole pan yourself on the way!
Frequently Asked Questions About Banana Pudding Cheesecake Bars
Got a few questions buzzing around your head about these amazing Banana Pudding Cheesecake Bars? Totally understandable! Here are some common ones I get:
Q: How long do Banana Pudding Cheesecake Bars last?
A: These bars are best enjoyed within 3-4 days when stored properly in the refrigerator. The bananas will start to soften over time, but they’ll still be delicious!
Q: Can I use a different type of pudding mix?
A: Absolutely! While banana pudding is classic, you could totally experiment with vanilla pudding or even a chocolate pudding mix for a fun twist on these cheesecake bars.
Q: How do I store leftover Banana Pudding Cheesecake Bars?
A: Keep any leftovers stored in an airtight container in the refrigerator. This helps keep them fresh and prevents them from picking up any fridge smells. They also freeze pretty well before adding the whipped cream topping, just thaw in the fridge before serving.
Q: Can I make these ahead of time for a party?
A: Yes! These bars are perfect for making ahead. Since they need a good chilling time anyway, you can easily assemble them the day before your event. Just wait to add the whipped cream until right before serving.
Estimated Nutritional Information
Just a quick heads-up! The nutritional information provided for these Banana Pudding Cheesecake Bars is just an estimate. It can vary depending on the specific brands of ingredients you use and how you portion them out. So, think of it as a good general idea rather than an exact science!
Enjoy Your Homemade Dessert
So there you have it! My absolute favorite way to make Banana Pudding Cheesecake Bars. They’re a little slice of heaven, if you ask me. I really hope you give this recipe a try in your own kitchen. I promise, they’re worth every single bite. If you make them, please let me know how they turn out! Drop a comment below and tell me what you thought, or even better, leave a rating! Happy baking, friends!
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3 Keys to Amazing Banana Pudding Cheesecake Bars
- Total Time: 5 hours 5 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Delicious bars featuring layers of banana pudding and creamy cheesecake.
Ingredients
- 1 ½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 box (3.4 ounces) instant banana pudding mix
- 2 cups cold milk
- 3 bananas, sliced
- Whipped cream, for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Press mixture evenly into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until lightly browned. Let cool completely.
- In a large bowl, beat cream cheese and 1 cup sugar until smooth. Beat in vanilla and eggs one at a time, scraping down the sides of the bowl. Pour mixture over the cooled crust.
- Bake for 30-35 minutes, or until the center is set. Let cool completely on a wire rack.
- In a medium bowl, whisk together banana pudding mix and milk according to package directions. Let stand for 5 minutes.
- Arrange sliced bananas over the cooled cheesecake layer. Pour the prepared pudding over the bananas.
- Refrigerate for at least 4 hours, or until firm.
- Cut into bars and top with whipped cream before serving.
Notes
- Ensure cream cheese is fully softened for a smooth cheesecake layer.
- Cool the crust and cheesecake completely before adding the pudding and bananas.
- Chilling time is essential for the bars to set properly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg
Keywords: banana pudding, cheesecake, bars, dessert, graham cracker crust