Banana Pudding Cheesecake Bars have a nilla wafer crust and a creamy banana flavored cheesecake. This banana dessert is a handheld version of a southern favorite.
My dad makes the best banana pudding. It is so good that makes you want to lick the bowl when you are finished eating. Combine that creamy banana pudding with rich cheesecake, then make it handheld and you've got a home run! These Roasted Strawberry Cheesecake Bars are another home run cheesecake bar!
If you're looking for more delicious cheesecake recipes check out these Mini Cinnamon Roll Cheesecakes, Strawberry Crunch Cheesecake, or Mini Strawberry Cheesecakes.
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Why You'll Love This Recipe
- The creamy banana pudding cheesecake filling and the crunchy nilla wafer crust are the perfect bite.
- The bars are much quicker than a traditional cheesecake without lacking any of the flavor. I can say the same thing for these Mini Lemon Cheesecakes.
- These bars make cheesecake handheld and great for parties.
- It is a fun twist on a classic southern dessert. Much like this Toasted Coconut Bread Pudding!
Ingredients
Ingredient Notes
- Nilla Wafers will be finely crushed to make the crust.
- The cream cheese needs to be at room temperature to prevent lumps in your cheesecake.
- Banana Cream Pudding Mix will add the banana flavoring while also helping to make these cheesecake bars extra creamy.
- Vanilla Extract is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can add diced fresh bananas to the cheesecake filling. Fresh bananas are also used in my Chocolate Chip Banana Bread Recipe.
- The nilla wafers can be replaced with graham crackers for a more traditional cheesecake taste. Like the crust used in my Blueberry Crumble Cheesecake Bars.
- Add a dollop of whipped cream on top to balance out the sweetness.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
Nilla Wafer Crust
STEP 1: Preheat the oven to 375 degrees (F). Line an 8×8 pan with parchment paper or foil. Set aside.
STEP 2: In a medium bowl mix the nilla wafer crumbs, melted butter, salt, and sugar until well combined. The mixture should be the texture of wet sand.
STEP 4: Press the mixture into the bottom and up the sides of the prepared pan. It can help to use a cup to press the crumbs tightly.
STEP 5: Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow it to cool completely.
Banana Pudding Cheesecake Filling
STEP 1: Preheat oven to 325 degrees (F).
STEP 2: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese, sugar, and banana cream Jell-O mix together on low speed until fully combined and smooth. You don’t want to beat the mixture at a high speed and add too much air into it.
STEP 3: Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
STEP 4: Add the heavy cream and vanilla. Mix until fully combined.
STEP 5: Gently pour the cheesecake filling into the nilla wafer crust.
STEP 6: Bake cheesecake bars for 30-40 minutes. The filling should be set, but still a bit jiggly in the center.
STEP 7: Turn the oven off and prop the oven door open and allow the cheesecake bars to cool like this for 30 minutes. Transfer to the fridge until ready to serve.
Expert Baking Tips
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, they will set up and be a perfect consistency.
Recipe FAQs
The ingredients weren't at room temperature when you mixed the batter. It won't affect the taste of the cheesecake bars, but the texture will be off.
Yes, these bars should freeze and thaw very well.
Room Temperature: The cheesecake bars shouldn't be held at room temperature for too long because they are cream cheese based. I wouldn't recommend longer than a few hours.
Refrigerator: If stored correctly in an airtight container the cheesecake will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Banana Pudding Cheesecake Bars or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Banana Pudding Cheesecake Bars
Ingredients
For Nilla Wafer Crust:
- 5 tablespoons (71 grams) unsalted butter melted
- 2 cups nilla wafers finely crushed
- 4 tablespoons (50 grams) granulated sugar
- ¼ teaspoon salt
For Banana Pudding Cheesecake:
- 3 packages (681 grams) cream cheese room temperature
- 1 ½ cups (297 grams) granulated sugar
- 1 3.4 ounce box banana cream pudding mix
- 3 large eggs room temperature
- ⅓ cup (75 grams) heavy cream
- 2 teaspoons vanilla extract
Instructions
For Nilla Wafer Crust:
- Preheat the oven to 375 degrees (F). Line an 8×8 pan with parchment paper or foil. Set aside.
- In a small bowl combine the nilla wafer crumbs, salt, sugar, and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Press the mixture into the bottom and up the sides of prepared pan.
- Bake the crust for 8-10 minutes or until golden brown. Remove the crust from the oven and allow to cool completely.
For Banana Pudding Cheesecake Filling:
- Preheat oven to 325 degrees (F).
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese, sugar, and banana cream pudding mix together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream and vanilla. Mix until fully combined.
- Gently pour the cheesecake filling into the crust.
- Bake the cheesecake bars for 30-40 minutes or until the filling is set, but still a bit jiggly in the center.
- Turn the oven off, prop the oven door open, and allow the cheesecake bars to cool like this for 30 minutes. Transfer to the fridge until ready to serve.
Notes
-
- Beat at a low speed. Beating your cheesecake filling at a low speed will prevent air bubbles from forming. It takes a bit longer, but it is worth it in the end.
- Make sure your ingredients are at room temperature. If all of your ingredients are at room temperature they will combine a lot easier and it will prevent lumps from forming.
- Scrape down the bowl. I scrape down the bowl often while making the cheesecake filling. This ensures that everything is getting well combined.
- Don’t over-bake. A lot of times we think cheesecake isn’t done baking because it is still jiggly, but this is when we want to stop the baking process. If you let the cheesecake cool in the oven and then in the fridge, they will set up and be a perfect consistency.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
Angie says
Could I make these in a muffin tin?
Ellie Haley says
For sure! I have several mini cheesecake recipes that are made in muffin tins. I would just look at one of those for baking times/instructions.