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Creamy Banana Pudding Cheesecake Bars

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These creamy banana pudding cheesecake bars combine a buttery graham cracker crust with a smooth cheesecake layer infused with banana pudding flavor, creating a comforting and addictive dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 package (3.4 oz / 96 g) instant banana pudding mix
  • ½ cup whole milk
  • 2 ripe bananas, sliced thinly
  • Optional: whipped cream or homemade whipped topping for serving
  • Optional: additional banana slices or crushed vanilla wafers for garnish

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until crumbs are evenly coated and resemble wet sand.
  2. Press the crust mixture firmly into the bottom of a 9×9-inch baking pan, ensuring even distribution and compactness. Bake for 8-10 minutes until golden and fragrant. Remove and let cool slightly.
  3. In a large bowl, beat softened cream cheese with sugar until smooth and creamy, about 2-3 minutes on medium speed.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. In a separate small bowl, whisk instant banana pudding mix with milk until smooth and thickened, about 2 minutes. Gently fold pudding mixture into cream cheese batter without overmixing.
  6. Fold in sliced bananas gently, distributing evenly without breaking them up.
  7. Pour cheesecake filling over cooled crust and smooth the top with a spatula.
  8. Bake at 350°F (175°C) for 35-40 minutes, until edges are set and center is slightly jiggly. Avoid overbaking.
  9. Remove from oven and cool to room temperature, then refrigerate for at least 4 hours or overnight to set.
  10. Before serving, top with whipped cream and extra banana slices or crushed vanilla wafers if desired.

Notes

Use softened cream cheese for a smooth batter. Fold pudding mix gently to avoid deflating the batter. Chill bars overnight for best slicing and flavor. Toss bananas in lemon juice to prevent browning. For gluten-free crust, substitute graham crackers with gluten-free crumbs or almond flour. Vegan variations possible with appropriate substitutions.

Nutrition

Keywords: banana pudding, cheesecake bars, creamy dessert, graham cracker crust, easy dessert, homemade dessert, banana dessert

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