These banana pudding cheesecake bars are one of those easy desserts that are mildly sweet and irresistible! They have layers of crumbly cookie crust and creamy banana pudding cheesecake, topped with whipped cream, vanilla wafer, and banana slices.

Course:Dessert

Cuisine:American

Prep Time20minutes minutes

Cook Time50minutes minutes

Chilling time4hours hours

Total Time5hours hours 10minutes minutes

Servings16 squares

Calories289 kcal

Equipment

  • 1 Baking pan
  • 1 Food processor
  • 1 Stand mixer
  • 1 spatula

Ingredients

For the Cookie Crust:

  • 2 cups vanilla wafers crumbs Measure after crumbling the cookies in a food processor! Use gluten-free cookies for making this dessert gluten-free!
  • ½ cup unsalted butter melted (1 stick)

For the Cheesecake Filling:

  • 16 oz. cream cheese at room temperature
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup marshmallow fluff
  • 3.4 oz package banana cream pudding mix
  • 1 cup ripe banana mashed (roughly 2 bananas)

For the Toppings:

  • Whipped cream
  • Vanilla Wafers Use gluten-free cookies for making this dessert gluten-free!
  • Banana slices

Instructions

  • Preheat oven to 350° F (180° C).
  • Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
  • Pour into a prepared 9×9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
  • Bake the crust for 10 minutes. Transfer to a rack to cool.
  • But leave the oven turn on.
  • Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
  • Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
  • Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
  • Turn the oven off, leaving the cheesecake inside for 10 minutes.
  • Remove and place it on a rack to come to room temperature.
  • Once at room temperature, cover and chill in the fridge for at least 3 hours.
  • Serve: Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!

Nutrition

Calories: 289kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 243mg | Potassium: 93mg | Sugar: 19g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 33mg