How can I make banana pudding cheesecake bars easier?

To simplify your banana pudding cheesecake bars, use instant banana pudding mix and a store-bought graham cracker crust. These shortcuts save time without sacrificing flavor. Make the bars a day ahead to chill overnight, ensuring perfect texture. For clean, sharp slices, use a hot knife and wipe it clean between each cut.

How do I soften my cream cheese quickly for banana pudding cheesecake bars?

Soft cream cheese is key for smooth banana pudding cheesecake bars. Let it sit at room temperature for 30 minutes, or submerge the sealed package in warm water for about 10 minutes. This ensures your filling turns out creamy and lump-free.

How do I get my eggs to room temperature quickly?

Some banana pudding cheesecake bar recipes include eggs, especially if baked. To bring them to room temperature fast, soak them in lukewarm water for 5–10 minutes. This helps the eggs incorporate evenly into your filling for a smooth consistency.

How do I get rid of lumps in my banana pudding cheesecake bar filling?

Make sure to beat the cream cheese until completely smooth before mixing in any other ingredients to prevent lumps. When mixing banana pudding with cream, whisk gently until combined. For an extra-smooth filling in your banana pudding cheesecake bars, strain the mixture if needed.

What kind of bananas should I use in banana pudding cheesecake bars?

Use ripe but firm bananas for topping your banana pudding cheesecake bars too ripe and they’ll get mushy. For layering inside the bars, choose bananas with a few spots for that rich, sweet banana flavor without being overly soft.

Can I use instant pudding in banana pudding cheesecake bars?

Yes, instant banana cream pudding is perfect for these banana pudding cheesecake bars. It thickens quickly and adds that nostalgic flavor, making the bars even easier and faster to assemble no cooking required.

Banana Pudding Cheesecake Bars: 6 Steps to Irresistible, Creamy Bliss

Name: Banana Pudding Cheesecake Bars
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 bars
Cuisine: American
Ingredients: 3 cups graham cracker crumbs; 1/3 cup packed light brown sugar; 1 tsp ground cinnamon; 1/2 cup + 5 tbsp salted butter, melted; 4 (8 oz) packages full-fat cream cheese, softened; 1 1/2 cups packed light brown sugar; 1 (3.4 oz) box banana cream instant pudding mix; 2 1/2 cups cold heavy whipping cream; 1 tsp vanilla bean paste (or vanilla extract); 1 tsp almond extract; Banana cream pudding (optional); Mini Nilla wafers (optional); Banana coins (optional); Fresh mint leaves (optional)

Description

These no-bake banana pudding cheesecake bars are rich, creamy, and full of nostalgic banana flavor. Perfect for summer parties or cozy nights in, they combine a buttery crust with smooth cheesecake filling and classic banana pudding toppings.

Ingredients

For the Crust:

3 cups graham cracker crumbs

1/3 cup packed light brown sugar

1 tsp ground cinnamon

1/2 cup + 5 tbsp salted butter, melted

For the Cheesecake Filling:

4 (8 oz) packages full-fat cream cheese, softened

1 1/2 cups packed light brown sugar

1 (3.4 oz) box banana cream instant pudding mix

2 1/2 cups cold heavy whipping cream

1 tsp vanilla bean paste (or vanilla extract)

1 tsp almond extract

Optional Garnishes:

Banana cream pudding

Mini Nilla wafers

Banana coins

Fresh mint leaves

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Instructions

1. Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment and spray with baking spray.

2. In a large bowl, mix graham cracker crumbs, brown sugar, cinnamon, and melted butter until it resembles wet sand.

3. Press mixture into the prepared pan to form a tight, even crust. Bake for 10 minutes, then cool completely.

4. In a large bowl, beat cream cheese until smooth. Add brown sugar and mix well.

5. In a separate bowl, whisk pudding mix with heavy cream until combined. Add to the cream cheese and beat until thick and velvety.

6. Add vanilla bean paste and almond extract. Mix to combine.

7. Pour filling over the cooled crust. Smooth the top with a spatula.

8. Cover and refrigerate at least 8 hours or overnight until set.

9. Slice into bars with a hot knife for clean cuts.

10. Top each bar with banana cream pudding, mini Nilla wafers, banana coins, and mint before serving.

Notes

Make ahead: Prepare bars 1–2 days in advance and refrigerate without toppings.

Storage: Keep in fridge up to 1 week or freeze (ungarnished) up to 3 weeks.

Substitutions: Use Biscoff or shortbread cookies for the crust. Add caramel drizzle or white chocolate for extra flair.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Desserts and Sweets
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 420
Sugar: 28g
Sodium: 240mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg