Description

Experience the ultimate fusion of banana pudding and cheesecake with our irresistible Banana Pudding Cheesecake Bars. These decadent bars feature a luscious vanilla wafer crust and a creamy filling infused with banana cream pudding mix and mashed bananas. Perfect for any occasion, these bars are sure to become a favorite dessert among family and friends.

Ingredients

For the crust:

2 cups vanilla wafer crumbs
½ cup unsalted butter, melted

For the cheesecake filling:

16 ounces cream cheese, at room temperature
¼ cup granulated white sugar
2 large eggs
1 teaspoon vanilla extract
1 cup marshmallow fluff
3.4 ounces banana cream pudding mix
1 cup mashed banana (roughly 2 bananas)

Instructions

To make the crust:

Preheat the oven to 350°F (175°C) and line the bottom of a 9×9 baking dish with parchment paper. Set aside.
In a medium bowl, combine the vanilla wafer crumbs and melted butter. Stir until well combined, then press evenly into the prepared pan. Use the back of a spoon or a glass to press the crust evenly.
Bake the crust for 10 minutes. Once baked, remove from the oven and set aside, keeping the oven temperature at 350°F (175°C).

To make the cheesecake filling:

In a large mixing bowl, or the bowl of a stand mixer, beat the room temperature cream cheese and sugar on medium speed until smooth and creamy.
Add the eggs and vanilla extract, and continue mixing until well combined.
Mix in the marshmallow fluff until fully incorporated.
Add the banana cream pudding mix and mashed banana to the cheesecake mixture, and mix until well combined.
Pour the filling over the crust and spread it evenly.
Bake for 20 minutes at 350°F (175°C).
After 20 minutes, without opening the oven door, reduce the heat to 200°F (95°C) and bake for an additional 30 minutes.
Once baked, turn off the oven and let the cheesecake remain inside for 10 minutes.
Remove the cheesecake from the oven and allow it to cool to room temperature on the counter.
Once cooled, cover the cheesecake and refrigerate for at least 3 hours, or until fully chilled.
After chilling, cut the cheesecake into 16 squares.
Top each square with whipped cream, a slice of banana, and a mini (or regular size) vanilla cookie before serving.

Notes

Serving Tips:

For an elegant presentation, dust the top of each Banana Pudding Cheesecake Bar with a sprinkle of ground cinnamon or cocoa powder before serving.
Add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra indulgent treat.
Garnish each serving with a slice of fresh banana or a drizzle of caramel sauce to enhance the banana flavor and add visual appeal.
Serve these cheesecake bars as a delightful dessert at parties, potlucks, or family gatherings to impress your guests with their delicious taste and creamy texture.

Storage Tips:

Store any leftover Banana Pudding Cheesecake Bars in an airtight container in the refrigerator for up to 3-4 days to maintain freshness.
To freeze, wrap the individual bars tightly in plastic wrap and aluminum foil before placing them in a freezer-safe container. They can be stored in the freezer for up to 1-2 months.
Thaw frozen cheesecake bars in the refrigerator overnight before serving for the best texture and flavor.
To enjoy a refreshing twist, serve the chilled cheesecake bars with sliced fresh fruit such as strawberries, blueberries, or kiwi.
For a decadent dessert option, crumble the cheesecake bars into parfait glasses and layer them with whipped cream and sliced bananas for a delightful banana pudding parfait.
Before serving, allow the cheesecake bars to come to room temperature for a few minutes to soften slightly and enhance their creamy texture.