Banana Pudding Cheesecake Bars are a delightful twist on two beloved desserts: banana pudding and cheesecake. These bars bring together the creamy richness of cheesecake with the sweet, nostalgic flavors of banana pudding, all topped with a crunchy vanilla wafer crust. They are perfect for gatherings, picnics, or just a sweet treat at home.
Why Make This Recipe
Making Banana Pudding Cheesecake Bars is a great idea for several reasons. First, they are easy to prepare and don’t require any complicated techniques. Second, they appeal to both cheesecake lovers and banana pudding fans. Lastly, these bars can be made ahead of time, making them an excellent choice for busy days or special occasions.
How to Make Banana Pudding Cheesecake Bars
Ingredients:
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup sugar
- 1/4 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (3.4 oz) box of instant banana pudding mix
- 1/2 cup milk
- 1/2 cup vanilla wafer crumbs (for garnish)
- 1/4 cup powdered sugar (for glaze)
- 1 tablespoon milk (for glaze)
Directions:
- Preheat your oven to 325°F (163°C). Grease a 9×13-inch baking dish or line it with parchment paper.
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sour cream until smooth. Add the powdered sugar and vanilla extract, then mix in the instant pudding mix and milk. Add the eggs one at a time, beating well after each addition.
- Pour the filling over the cooled crust and smooth it with a spatula. Bake for 35-40 minutes until set.
- Let the bars cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
- For the glaze, whisk together the powdered sugar and milk. Drizzle over the cheesecake bars and sprinkle with vanilla wafer crumbs.
- Slice and serve chilled, optionally topped with fresh banana slices.
How to Serve Banana Pudding Cheesecake Bars
These bars are best served chilled. You can slice them into squares and place them on a serving platter. For a fun touch, you can top each bar with a slice of fresh banana or whipped cream. They make a delicious dessert for any occasion!
How to Store Banana Pudding Cheesecake Bars
Store any leftover bars in the refrigerator. Make sure to cover them well to prevent them from drying out. They will stay fresh for up to 4-5 days.
Tips to Make Banana Pudding Cheesecake Bars
- Make sure your cream cheese is softened to room temperature for easy mixing.
- If you want a stronger banana flavor, you can add a mashed banana to the filling.
- For added texture, you can mix some chopped nuts into the crust or the filling.
Variation
You can try using different flavored pudding mixes, such as vanilla or chocolate, for a twist on the original flavor. You can also incorporate layers of sliced bananas or a fruit topping to customize your bars.
FAQs
1. Can I use homemade vanilla wafer crumbs?
Yes, you can make homemade crumbs using plain vanilla cookies. Just crush them finely in a food processor.
2. Can I freeze Banana Pudding Cheesecake Bars?
Yes, you can freeze them. Wrap them well in plastic wrap and aluminum foil before freezing. They can last up to 2 months in the freezer.
3. What if I don’t have sour cream?
You can substitute sour cream with Greek yogurt or cream cheese. Both can work well in this recipe.
Now you’re all set to make delicious Banana Pudding Cheesecake Bars! Enjoy your baking!
Banana Pudding Cheesecake Bars
Ingredients
Crust
- 1.5 cups vanilla wafer crumbs
- 0.25 cups sugar
- 0.25 cups unsalted butter, melted
Filling
- 3 packages cream cheese, softened
- 1 cups sour cream
- 1 cups powdered sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 box instant banana pudding mix (3.4 oz)
- 0.5 cups milk
Garnish
- 0.5 cups vanilla wafer crumbs For garnish
- 0.25 cups powdered sugar For glaze
- 1 tablespoon milk For glaze
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a medium bowl, combine the vanilla wafer crumbs, sugar, and melted butter. Press this mixture into the bottom of the prepared baking dish. Bake for 10 minutes, then let it cool.
Making the Filling
- In a large bowl, beat the cream cheese and sour cream until smooth.
- Add the powdered sugar and vanilla extract, then mix in the instant pudding mix and milk.
- Add the eggs one at a time, beating well after each addition.
Baking
- Pour the filling over the cooled crust and smooth it with a spatula.
- Bake for 35-40 minutes until set.
- Let the bars cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
Glazing and Serving
- For the glaze, whisk together the powdered sugar and milk. Drizzle over the cheesecake bars and sprinkle with vanilla wafer crumbs.
- Slice and serve chilled, optionally topped with fresh banana slices.
