Banana Pudding Bars Cheesecake are creamy cheesecake bars topped with a light banana pudding layer and a soft whipped topping finish, all sitting on a vanilla wafer crust. They taste like the best parts of banana pudding and cheesecake in one slice.
I like this version because the layers stay clean and distinct: buttery cookie crust, rich cheesecake, then that fluffy pudding topping that feels a little lighter. It’s sweet, classic, and honestly just easy to serve once it’s chilled.
For me, these are especially good for weekends and holidays, or any time I need a make-ahead dessert that cuts into neat bars. I usually keep the banana garnish simple and add it right before serving.
Why You’ll Love This Recipe
Make-ahead friendly: This one actually gets better after a long chill, which makes it great when you want dessert handled early.
Classic banana pudding flavor: The banana pudding layer gives you that familiar taste without having to cook anything on the stove.
Clean slices: Once it’s fully chilled, it cuts into tidy bars that are easy to plate and easy to share.
Vanilla wafer crust: The crust is simple, sturdy, and exactly right with banana and cheesecake.
No fussy decorating: A smooth whipped topping layer and a sprinkle of crumbs is all it needs to look finished.
Ingredients You’ll Need
Vanilla Wafer Crust
- Vanilla wafer crumbs: I use the classic boxed vanilla wafers and crush them pretty fine so the crust presses in evenly. A few bigger bits are fine, but mostly fine crumbs set up best.
- Unsalted butter: Melted butter is what holds the crust together. Unsalted lets you control the salt, but salted works too—just go easy on the added salt.
- Granulated sugar: Just enough to sweeten the crust and help it set. If your cookies are very sweet, you can keep it on the lighter side.
- Salt: Don’t skip the pinch. It keeps the crust from tasting flat.
Cheesecake Layer
- Cream cheese: Full-fat works best here, and it needs to be truly softened so you don’t end up with little lumps. I usually let it sit out until it’s easy to press with a finger.
- Granulated sugar: This sweetens the cheesecake without changing the texture. I stick to white sugar here for that clean, classic cheesecake taste.
- Eggs: Room temp eggs blend in faster and help you avoid overmixing. Add them gently and stop as soon as the batter comes together.
- Vanilla extract: Vanilla does a lot of heavy lifting with banana pudding flavors. Use real extract if you can.
- Sour cream: This makes the cheesecake a little softer and creamier. Plain Greek yogurt can work in a pinch, but sour cream is my preference.
Banana Pudding Layer
- Instant banana pudding mix: Instant is important here, not cook-and-serve. If you can’t find banana, instant vanilla plus a little banana extract works well.
- Whole milk: Whole milk gives the pudding the best thickness and texture. Lower-fat milk can set a little looser.
- Whipped topping: Folded in, it makes the pudding layer lighter and spreadable. Let it thaw so it blends smoothly.
Topping and Garnish
- Whipped topping: This is the easy, classic finish for banana pudding style desserts. I like a thick layer so the bars look generous.
- Vanilla wafer crumbs: A sprinkle on top adds crunch and makes it look like banana pudding. I usually save some crumbs when I crush the cookies for the crust.
- Bananas: Slice them right before serving so they stay fresh-looking. If you need a little extra time, toss the slices with a tiny bit of lemon juice.
Recipe Instructions
- Preheat the oven: Heat the oven to 325°F. Line a 9×13-inch pan with parchment paper, leaving enough overhang to lift the bars out later.
- Mix the crust: Stir the vanilla wafer crumbs, melted butter, sugar, and salt together until the mixture is evenly moistened.
- Bake the crust: Press the crust firmly into the prepared pan in an even layer. Bake until lightly set, then let it cool slightly while you make the filling.
- Beat the cream cheese: Beat the softened cream cheese and sugar until smooth and creamy, scraping down the bowl as needed.
- Add vanilla and sour cream: Mix in the vanilla extract and sour cream until combined and smooth.
- Add the eggs: Add the eggs one at a time, mixing just until each egg is incorporated. Stop mixing as soon as the batter looks uniform.
- Bake the cheesecake: Pour the cheesecake batter over the crust and smooth the top. Bake until the edges are set and the center is still slightly jiggly.
- Cool and chill: Let the cheesecake cool to room temperature, then refrigerate until fully chilled.
- Make the pudding: Whisk the instant banana pudding mix with cold milk until thickened, then fold in the whipped topping.
- Spread the pudding: Spread the banana pudding layer evenly over the chilled cheesecake.
- Add the topping: Spread whipped topping over the pudding layer, then sprinkle with vanilla wafer crumbs.
- Chill and slice: Chill for at least 4 hours or overnight for the cleanest slices. Top with banana slices right before serving, then cut into bars.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Use room temperature cream cheese and eggs. It’s the easiest way to get a smooth batter without having to mix forever. Cold cream cheese tends to leave little lumps behind.
Don’t overmix after the eggs go in. Mix just until you no longer see streaks. Too much mixing can whip in extra air and makes cracks more likely.
Line the pan with parchment. The overhang makes lifting the whole slab out simple, and it keeps the crust from sticking on the corners.
Chill longer than you think you need to. These slice best when the cheesecake is fully cold and set. Overnight is ideal if you want very clean bars.
Add bananas at the last minute. They brown fast, even in the fridge. If you need a little buffer time, a quick toss with lemon juice helps.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Extra wafer crunch: Sprinkle a little more vanilla wafer crumb on each bar right before serving. I like that extra texture on top.
- Caramel drizzle: A thin drizzle of caramel sauce is really good with banana. Keep it light so it doesn’t take over the pudding flavor.
- Fresh berries: A few strawberries or raspberries on the plate are nice if you want something fresh next to the creamy bars. It also adds color if you’re serving a dessert tray.
- Coffee: These are great with coffee, especially if you’re serving them after dinner. I usually go for plain drip coffee or an iced latte.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. I like to keep them right in the pan with plastic wrap, or move cut bars into a container with a tight lid.
You can make this recipe ahead very easily. I usually bake and chill the cheesecake layer the day before, then add the pudding and whipped topping after it’s fully cold.
If you want to freeze them, freeze individual portions (without the banana slices on top) so they’re easy to grab. Thaw in the fridge overnight before serving.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use vanilla pudding instead of banana pudding?
Yes. Use instant vanilla pudding, then add about 1 teaspoon banana extract to get that banana pudding flavor back. I’d still garnish with fresh banana slices so it reads “banana pudding” when you serve it.
How do I know when the cheesecake layer is done baking?
The edges should look set, but the center should still have a slight jiggle when you gently shake the pan. It will finish setting as it cools and chills.
Why did my cheesecake crack?
Cracks usually come from overmixing (especially after adding the eggs) or baking a little too long. The good news is this recipe covers the top with pudding and whipped topping, so even a cracked cheesecake still serves up nicely.
Can I use homemade whipped cream instead of whipped topping?
You can, but it won’t hold as long as whipped topping, especially for the pudding layer. If you go homemade, stabilize it (for example with a little powdered sugar and a bit of instant pudding mix) and plan to serve within a day.
Can I add the banana slices ahead of time?
I wouldn’t, unless you’re serving soon. They brown quickly; add them right before serving, or toss slices with a little lemon juice to slow it down.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Banana Pudding Bars Cheesecake
INGREDIENTS
Vanilla Wafer Crust
- 2 cups vanilla wafer crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- pinch of salt.
Cheesecake Layer
- 24 oz cream cheese softened
- 3 4 cup granulated sugar
- 3 large eggs room temperature
- 1 tbsp vanilla extract
- 1 2 cup sour cream.
Banana Pudding Layer
- 1 3 oz box instant banana pudding mix
- 1 1 2 cups cold whole milk
- 1 cup whipped topping thawed.
Topping and Garnish
- 1 1 2 cups whipped topping thawed
- 1 2 cup vanilla wafer crumbs
- 2 bananas sliced.
INSTRUCTIONS
Crust
- heat oven to 325 F and line a 9x13 inch pan with parchment leaving overhang
- mix vanilla wafer crumbs butter sugar and salt until evenly moistened then press firmly into pan
- bake until lightly set then cool slightly.
Cheesecake Layer
- beat cream cheese and sugar until smooth then mix in vanilla and sour cream
- add eggs one at a time mixing just until combined
- pour over crust and smooth top
- bake until edges are set and center is slightly jiggly
- cool to room temperature then refrigerate until fully chilled.
Banana Pudding Layer
- whisk pudding mix and cold milk until thickened then fold in whipped topping
- spread pudding evenly over chilled cheesecake.
Topping and Serve
- spread whipped topping over pudding layer and sprinkle wafer crumbs
- chill at least 4 hours or overnight for clean slices
- top with banana slices just before serving and cut into bars.
