Banana Pudding Cheesecake Bars
I just want to start by saying- this is one of my top 10 all time favorite recipes I made. I mean, I love a good cheesecake, but this recipe is a cross between cheesecake and banana pudding and well, that just combines two of my favorite things into one little square of deliciousness, am I right? These banana pudding cheesecake bars are amazing and so easy to make, your family will just gobble them up. They yell out spring is here to me, but can definitely be enjoyed any time of year. Let’s talk about how to make them.
How to Make Banana Pudding Cheesecake Bars
This is a pretty simple recipe, you’ll just need a few ingredients, and the banana cream pudding mix makes them super simple.
For the crust you’ll need-
- 2 ¼ cups. Nilla wafers
- ¼ cup brown sugar
- ½ cup butter, melted
Then, for the cheesecake-
- (1) 3 oz. box of Jello banana cream pudding mix
- 1 ¼ cups milk
- 16 oz. cream cheese, softened
- ¼ cup sugar
- 1 ½ cups cool whip
Now, let’s start by making the crust. I do recommend a food processor for making this. We have this food processor/blender combo that we love, but you can always do this the old fashioned way by smashing up your graham crackers, and mixing with the sugar and melted butter.
However, if you have a food processor, you’ll just add the graham crackers to the processor and pulse for a bit to reduce them down to crumbs. You’ll melt your butter in a microwave safe bowl, microwaving for about 20 seconds, and once you have your graham crumbs, just add the butter and sugar to the food processor and blend them up together. So easy!
Once you press that mixture down into your 8×8 or 9×9 square dish, pop that into the freezer and you’ll be ready to make the cheesecake. Here’s how to do that.
- In a large mixing bowl, beat cream cheese for about a minute.
- Add the sugar and pudding mix to the bowl, and mix again until well combined.
- Add cool whip, mix to combine.
- Slowly add milk, mixing between each addition.
- Pour cheesecake mixture over nilla wafer crust, and smooth out the top with a baking spatula.
- Freeze cheesecake for about 4 hours.
- Before serving, thaw for 1-2 hours in the refrigerator.
- Top with whipped cream, nilla wafers or crumbs, banana slices, whatever you prefer.
- Enjoy!
For a printable version of this recipe, see below. Also, these supplies might come in handy for making this recipe-
Banana Pudding Cheesecake Bars
Delicious banana pudding cheesecake bars. A super easy no bake recipe.
Ingredients
- 2 ¼ cups. Nilla wafers
- ¼ cup brown sugar
- ½ cup butter, melted
- (1) 3 oz. box of Jello banana cream pudding mix
- 1 ¼ cups milk
- 16 oz. cream cheese, softened
- ¼ cup sugar
- 1 ½ cups cool whip
- Whipped cream, banana slices, nilla wafers, and nilla wafer crumbs, for topping.
Instructions
- Line an 8x8 square baking dish with parchment paper, and set aside.
- In your food processor, add nilla wafers and pulse til the wafers are reduced to crumbs.
- Add brown sugar and melted butter, and mix well.
- Pour the nilla wafer mixture into your baking dish and press down to form your crust.
- Place this in the freezer while you prepare your cheesecake.
- To make the cheesecake, in a large mixing bowl, beat cream cheese for about a minute.
- Add the sugar and pudding mix to the bowl, and mix again until well combined.
- Add cool whip, mix to combine.
- Slowly add milk, mixing between each addition.
- Pour cheesecake mixture over nilla wafer crust, and smooth out the top with a baking spatula.
- Freeze cheesecake for about 4 hours.
- Before serving, thaw for 1-2 hours in the refrigerator.
- Top with whipped cream, nilla wafers or crumbs, banana slices, whatever you prefer. Enjoy!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 312
Nutrition information isn’t always accurate.
I hope you enjoy these banana pudding cheesecake bars as much as we did. They are definitely a new family favorite!
