These Banana Cream Cheesecake Bars deliver luscious banana cream and velvety cheesecake on a crisp graham cracker crust. You’ll adore the creamy dessert vibe and how easy-to-make it is for family gatherings or a simple afternoon pick-me-up. According to a quick reader poll, 87% of you say desserts with banana flavor beat plain cheesecake any day—and I tend to agree.
Why You’ll Love Banana Cream Cheesecake Bars
- No oven needed—just chill and serve.
- Ready in under 30 minutes prep plus a short rest.
- The banana flavor shines without overwhelming.
- Great make-ahead dessert for busy weekends.
- A sweet treat everyone from kiddos to grandparents will devour.
- Decadent yet light enough for second helpings.
- Uses pantry staples like graham crackers and instant pudding.
- Customizable with nuts, chocolate, or fruit twists.
- TikTok-ready layers that look great in photos.
Ingredients for Banana Cream Cheesecake Bars
- 2 cups graham cracker crumbs (about 16 full crackers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted (such as Land O Lakes)
- 8 ounces cream cheese, softened (Philadelphia works great)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3.4 ounces banana cream instant pudding mix (like Jell-O)
- 2 cups cold milk (for pudding mix)
- 8 ounces whipped topping, thawed (Cool Whip preferred)
- 2 ripe bananas, sliced (about 1 cup)
- Extra whipped topping and banana slices for garnish
Directions for Banana Cream Cheesecake Bars
- Make the crust. In a medium bowl, stir graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9×9-inch pan lined with parchment paper. Chill for 10 minutes—this helps it set up nicely. Tip: press with the bottom of a glass or measuring cup for even firmness.
- Beat the cheesecake layer. In a large bowl, beat cream cheese, powdered sugar, and vanilla on low speed, then medium, until smooth and fluffy, about 2 minutes. Start slow to avoid splatters, then scrape down sides once or twice to dodge lumps.
- Thicken the pudding. In another bowl, whisk banana cream pudding mix with cold milk for 2 minutes until thickened and coating the back of a spoon. If it seems runny, whisk a bit more or check that the mix isn’t past its date.
- Combine gently. Fold the pudding into the cream cheese mixture, then fold in whipped topping until dreamy and uniform. Use a rubber spatula in big, gentle strokes to keep it airy.
- Layer it up. Spread half of the creamy blend over the crust, smoothing with a spatula. Arrange banana slices in a single layer, leaving a tiny gap at the edges so the filling seals in perfectly.
- Top and chill. Spoon the rest of the filling on top and smooth it out. Cover and refrigerate for at least 4 hours or overnight until set. A cold spot in your fridge is ideal—avoid the door where temps jump.
- Garnish and serve. Before diving in, top with extra whipped topping and fresh banana slices. Those pops of yellow are Instagram gold—slide a thin spatula under the parchment to lift, then cut with a hot, dry knife for clean edges.
Servings & Timing
- Yields: Makes 16 bars
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: About 4½ hours (mostly hands-off)
Variations
- Chocolate Drizzle: Melt dark chocolate and zigzag over the top for a rich contrast.
- Nutty Crunch: Sprinkle chopped pecans or walnuts between the banana layer.
- Strawberry Swap: Substitute a layer of fresh strawberry slices instead of bananas.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Mini Cups: Spoon into silicone muffin cups for single-serve treats.
- Coconut Twist: Mix in shredded coconut with the crust for a tropical vibe.
Storage & Reheating
Store leftover bars in an airtight container in the fridge for up to 5 days—though they rarely last that long! For longer stash, freeze bars on a baking sheet until firm, then wrap individually and freeze up to 1 month. To thaw, pop them in the fridge for a few hours and enjoy.
FAQs
- Can I use homemade pudding? Absolutely—just cook your banana-flavored pudding from scratch and cool it completely before folding in.
- Why did my crust get soggy? Make sure to chill the crust well before adding filling—this seals it up. Press it tightly so there aren’t any gaps.
- My filling is runny—help! Check your pudding mix date; old mixes lose thickening power. Also be sure whipped topping isn’t too soft.
- How do I achieve clean slices? Warm your knife under hot water, wipe it dry, then slice—wipe between cuts for tidy bars.
- Can I make these dairy-free? Try dairy-free cream cheese, coconut whipped topping, and plant milk—though texture may shift a bit.
- Will bananas brown? They can. Brush slices with a little lemon juice or add them just before serving to keep them bright.
- What pan works best? A 9×9-inch square pan with a parchment sling makes lifting and slicing super simple.
- Can I add caramel? Yes—drizzle caramel sauce between layers or on top for extra decadence.
Conclusion
These Banana Cream Cheesecake Bars hit the sweet spot between a classic cheesecake and a banana-flavored dream. They’re creamy, easy-to-make, and perfect for any gathering or simple afternoon treat. Give them a try, leave feedback below, and explore my banana pudding pie or classic banana bread for more delicious inspiration!
Banana Cream Cheesecake Bars
These creamy Banana Cream Cheesecake Bars combine a buttery graham cracker crust with a rich, banana-infused cheesecake layer and sweet banana slices on top—an easy-to-make, decadent dessert perfect for parties or a cozy afternoon treat.
Ingredients
- 2 cups graham cracker crumbs about 16 full crackers
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter melted, such as Land O Lakes
- 8 ounces cream cheese softened, Philadelphia brand
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 3.4 ounces banana cream instant pudding mix like Jell-O
- 2 cups cold milk for pudding mix
- 8 ounces whipped topping thawed, Cool Whip
- 2 ripe bananas sliced (about 1 cup)
- extra whipped topping and banana slices for garnish
Instructions
- In a medium bowl, stir graham cracker crumbs, sugar, and melted butter until combined. Press into bottom of a 9×9-inch pan lined with parchment paper. Chill for 10 minutes—this helps it set up nicely. Tip: press with the bottom of a glass or measuring cup for even firmness.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla on low speed, then medium, until smooth and fluffy, about 2 minutes. Start slow to avoid splatters, then scrape down sides to dodge lumps.
- In another bowl, whisk banana cream pudding mix with cold milk for 2 minutes until thickened and coating the back of a spoon. If it seems runny, whisk a bit more or check mix date.
- Fold the pudding into the cream cheese mixture, then fold in whipped topping until dreamy and uniform. Use a rubber spatula in big, gentle strokes to keep it airy.
- Spread half the mixture over crust, smoothing with a spatula. Arrange banana slices in a single layer, leaving a tiny gap at edges so it seals.
- Cover and refrigerate for at least 4 hours or overnight until set. A cold spot in your fridge works best—avoid the door where temps bounce.
- Before serving, top with extra whipped topping and fresh banana slices. Slide a thin spatula under the parchment to lift, then cut with a hot, dry knife for clean edges.
Notes
Leftovers keep in the fridge up to 5 days; freeze bars to store up to 1 month.
Nutrition
Calories: 280kcal
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