These Banana Cream Cheesecake Bars are the perfect combination of creamy, rich cheesecake and sweet banana flavor — all layered over a buttery vanilla wafer crust. They taste like banana cream pie and cheesecake had a baby! Easy to make and ideal for potlucks, birthdays, or a simple family dessert.
They’re best served chilled and can be made ahead, making them a fantastic no-stress treat.
Ingredients:
For the crust:
- 2 cups vanilla wafer crumbs (or graham cracker crumbs)
- 6 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the cheesecake layer:
- 16 oz (450g) cream cheese, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mashed ripe banana (about 1 large banana)
- 1 tablespoon all-purpose flour
For the banana cream topping:
- 1 box (3.4 oz / 96g) instant banana pudding mix
- 1½ cups (360ml) cold milk
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- Sliced bananas, for garnish (optional)
- Whipped cream or crushed wafers, for topping (optional)
Instructions:
1. Prepare the crust:
- Preheat oven to 175°C (350°F). Line a 9×9 inch (23×23 cm) baking dish with parchment paper.
- In a bowl, mix wafer crumbs, melted butter, and sugar until combined.
- Press the mixture firmly into the bottom of the baking dish.
- Bake for 8–10 minutes, then let cool slightly.
2. Make the cheesecake layer:
- In a large bowl, beat the cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, then mix in vanilla, mashed banana, and flour.
- Pour the batter over the crust and smooth the top.
3. Bake:
- Bake for 30–35 minutes, or until the center is set.
- Let cool at room temperature, then refrigerate for at least 3 hours or overnight.
4. Make the banana cream topping:
- In one bowl, whisk banana pudding mix and cold milk until thick (about 2 minutes).
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold whipped cream into the banana pudding gently.
5. Assemble:
- Spread the banana cream topping over the chilled cheesecake layer.
- Chill for at least 1 hour before slicing.
- Garnish with sliced bananas, whipped cream, or crushed cookies if desired.
Tips:
- Use ripe bananas for more flavor in the cheesecake base.
- To prevent browning, add sliced bananas just before serving.
- You can swap banana pudding with vanilla if you prefer a milder flavor.
Storage:
- Store in the refrigerator for up to 4 days, covered.
- These bars do not freeze well due to the pudding layer.