Layered Banana Pudding Cheesecake Bars with Vanilla Wafer Crust
Make rich, layered dessert bars combining a vanilla wafer crust, a creamy cheesecake layer, and a topping inspired by classic banana pudding.
- Prep Time: 25 min
- Cook Time: 40 min
- Total Time: 5 hours 5 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup cold milk
- 1 cup whipped topping, thawed
- 2 ripe bananas, sliced
- 1/4 cup vanilla wafer crumbs for topping
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- Prepare the crust: Mix the 1 1/2 cups vanilla wafer crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Let cool slightly.
- Prepare the cheesecake layer: In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth. Beat in the vanilla extract and eggs one at a time, mixing just until combined after each addition. Do not overmix.
- Pour the cheesecake batter over the cooled crust. Bake for 25 to 30 minutes, or until the edges are set but the center still has a slight jiggle. Let the cheesecake cool completely on a wire rack.
- Prepare the pudding layer: Whisk the instant vanilla pudding mix and cold milk together for 2 minutes until it begins to thicken. Gently fold in the thawed whipped topping.
- Spread the pudding mixture evenly over the cooled cheesecake layer. Arrange the sliced bananas over the pudding layer.
- Chill the bars in the refrigerator for at least 4 hours, or until firm.
- Before serving, sprinkle the remaining 1/4 cup vanilla wafer crumbs over the top. Use the parchment paper overhang to lift the bars from the pan, then cut into squares.
Notes
- You can use a no-bake cheesecake base by chilling the crust for 30 minutes and then proceeding with the pudding layer after the cheesecake layer has chilled for 2 hours.
- For a Southern style topping, substitute the whipped topping with homemade whipped cream stabilized with a little powdered sugar.
- Chill the bars overnight for the cleanest cuts when slicing.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25
- Sodium: 210
- Fat: 19
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 1
- Protein: 5
- Cholesterol: 55