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Banana Pudding Cheesecake Bars bake up ultra‑creamy with a crisp vanilla‑wafer crust, real banana flavor, and clean slices that hold at room temp for serving, thanks to a low‑and‑slow bake and a brief chill under a banana‑pudding whipped layer. Aim for a barely‑set center that jiggles slightly and an internal temp of about 65–66°C (149–150°F) to prevent cracks and dryness for that plush, custardy bite.​

Why you’ll love these bars

These bars merge two classics: a buttery Nilla wafer crust and silky cheesecake, finished with a light banana‑pudding cream for nostalgic flavor without artificial aftertaste. They’re designed to slice neatly, hold their structure, and keep wafers crisp beneath, ideal for potlucks or make‑ahead desserts. Pro tip: pull the cheesecake when the center hits 65–66°C (149–150°F) and still wobbles slightly—carryover heat finishes the set without cracking.​

Why this recipe works

• Gentle bake to 65–66°C sets egg proteins just enough to slice cleanly while keeping water bound in the custard, avoiding weeping and graininess from over‑coagulation above ~71°C. This temperature target minimizes cracking and dryness.​
• Starch in the pudding layer stabilizes water and adds body, so the whipped topping sits light yet sliceable without slumping after chilling. This mimics pastry‑cream reinforcement.​
• Vanilla wafer crust pre‑bake locks fat with crumbs to resist sogginess under a moist filling, preserving a faint crunch for textural contrast. Visual doneness cues prevent overset centers.​

Ingredients with weights and purpose

Crust

• Vanilla wafer crumbs — 280 g — 7 cups crumbs loosely packed (~340 g whole cookies) — buttery, aromatic base that stays crisp after pre‑bake.​
• Unsalted butter, melted — 115 g — 1/2 cup — binds crumbs and toasts flavor.​
• Fine sea salt — 1 g — 1/4 tsp — balances sweetness.​

Cheesecake filling

• Cream cheese, full‑fat, room temp — 680 g — 3 bricks (8 oz each) — creamy structure; room temp prevents lumps.​
• Granulated sugar — 180 g — 3/4 cup + 2 tbsp — sweetness; helps tenderize by competing for water.​
• Sour cream — 120 g — 1/2 cup — acidity for tang; smooths texture.​
• Ripe banana, mashed very smooth — 120 g — about 1 medium — natural banana flavor without excess water.​
• Large eggs, room temp — 3 (150 g without shells) — structure and emulsification.​
• Vanilla extract — 6 g — 1 1/2 tsp — rounds banana notes.​
• Fine sea salt — 1 g — 1/4 tsp — balances flavor.​

Banana‑pudding cream (topping)

• Instant banana cream pudding powder — 34 g — 1 small box — light banana flavor and starch stabilization.​
• Heavy cream, cold — 240 g — 1 cup — whips to soft peaks to lighten topping.​
• Powdered sugar — 20 g — 2 tbsp — gentle sweetness; stabilizes cream.​
• Vanilla bean paste or extract — 3 g — 3/4 tsp — aroma lift.​

Garnish

• Sliced ripe bananas — optional, add just before serving to avoid browning — fresh flavor.​
• Crushed vanilla wafers — optional — crunch.​

Notes: Instant banana pudding strengthens topping texture; avoid over‑ripe brown bananas in batter for cleaner flavor and less wateriness.​

Equipment

Required: 9×9‑inch (23×23 cm) square pan, parchment, mixing bowls, hand mixer or whisk, rubber spatula, digital scale, oven/OTG, instant‑read thermometer.​
Nice‑to‑have: Offset spatula, fine sieve, metal bench scraper for clean slices, food processor for crumbs.​

Step‑by‑step instructions with timing and visual cues

Prep and preheat

• Line pan with parchment sling. Preheat oven to 160°C (325°F), middle rack, 15 minutes.​

Crust

1. Pulse wafers to fine crumbs; mix crumbs, butter, salt until damp sand that clumps when squeezed (no dry patches).​
2. Press firmly into lined pan with flat cup; compact corners. Bake 10 minutes until edges just deepen in color; crust smells toasty. Cool 5 minutes. Visual cue: surface looks set, not greasy‑wet.​

Cheesecake filling

3) Beat cream cheese and sugar on low just until smooth, scraping bowl; no lumps, no aeration. Visual cue: glossy, ribbony, no visible curds.​
4) Mix in sour cream, mashed banana, vanilla, salt on low until homogeneous. Batter should flow in a thick ribbon.​
5) Add eggs one at a time on low, just to combine; avoid whipping air. Visual cue: batter smooth and pourable, no bubbles collecting on top.​

Bake
6) Pour onto warm crust. Tap pan gently to release surface bubbles. Bake at 160°C (325°F) for 28–35 minutes. Start checks at 28 minutes. Doneness tests: edges set 2–3 cm in; center has a 5–7 cm gentle jiggle, and thermometer in center reads 65–66°C (149–150°F). Avoid exceeding ~71°C (160°F) to prevent cracks.​
7) Turn oven off, crack door, rest 15 minutes to reduce thermal shock. Visual cue: residual jiggle diminishes but center remains slightly supple.​
8) Cool on rack until barely warm, then chill uncovered 1 hour; cover and chill at least 4 hours (preferably overnight) for clean cuts. Visual cue: top matte with slight sheen, no sweating.​

Banana‑pudding cream

9) Whisk pudding powder with cold heavy cream until it thickens to soft peaks and tracks from the whisk hold briefly; blend in powdered sugar and vanilla. Visual cue: topping should mound softly, not runny.​
10) Spread over chilled cheesecake in an even layer; chill 30–60 minutes to set. Garnish with wafer crumbs; add banana slices just before serving.

Slicing

11) Lift with sling; warm a sharp knife under hot water, wipe dry, and make straight down cuts, wiping between slices for tidy edges.​

Yield: 16 bars (approx. 5×5 cm each). Active time: ~35 minutes; total with chill: 6–12 hours.​

Troubleshooting: common failures and fixes

• Cracks on top
  Likely causes: overbaked center above ~71°C, rapid temperature change. Fix: remove at 65–66°C with slight jiggle; rest in turned‑off oven briefly before cooling.​
• Gummy or wet center
  Likely causes: underbaked below ~65°C, sliced before fully chilled. Fix: bake to 65–66°C; chill minimum 4 hours, ideally overnight.​
• Dry, grainy texture
  Likely causes: high bake temp/time, overmixing eggs. Fix: keep to low speed, gentle bake, pull at temp; avoid exceeding 71°C.​
• Soggy crust
  Likely causes: under‑compacted crumbs, skipped pre‑bake. Fix: press firmly and pre‑bake 10 minutes until set and aromatic.​
• Topping too loose
  Likely causes: cream not cold, under‑thickened pudding. Fix: keep cream cold; whisk to soft peaks; allow 30–60 minutes chill to set.​
• Browning bananas on top
  Likely causes: early garnish, air exposure. Fix: add banana slices right before serving; limit storage once topped.​

Substitutions and variations

Dietary

• Egg‑free: Use egg‑free baked cheesecake methods cautiously; for this bar, use a no‑bake approach by omitting the eggs and replacing the baked filling with a cream‑cheese + pudding stabilized filling, set 8–12 hours. Texture is softer but sliceable.​
• Dairy‑free: Use plant‑based cream cheese and dairy‑free whipping cream; instant pudding must be compatible with non‑dairy; setting may be softer.​
• Gluten‑free: Swap gluten‑free vanilla sandwich cookies or GF wafers for the crust at equal weight; pre‑bake as directed.​

Flavor

• Banana boost: Fold a few wafer crumbs into topping for nostalgic flavor and texture.​
• Vanilla‑bean: Use paste in both layers for specks and aroma.​
• Brûléed banana slices: Torch just before serving for caramel notes; serve immediately to avoid weeping.​

Scaling (9×9 base; for 8×8 multiply by 1.25; for 9×13 multiply by 1.8)

• The internal temp and jiggle cues remain the same; extend bake as thickness changes and still target 65–66°C.​

Storage, make‑ahead, and freezing

• Make‑ahead: Bake cheesecake base 1 day ahead; add topping day of serving for best texture and banana freshness.​
• Counter: Keep bars out no more than 1–2 hours during serving due to dairy and eggs.​
• Fridge: 2–3 days for best quality; bananas on top are best within 24–48 hours before they brown and soften. Keep airtight.​
• Freezer: Freeze bars without topping, well wrapped, up to 1–2 months; thaw overnight in the fridge, then add topping fresh. Avoid freezing fresh banana slices or wafer garnish to prevent mushiness.​

What not to freeze: Topped bars with bananas and wafer garnish; bananas discolor and wafers lose structure on thaw.​

Serving suggestions and pairings

• Serve chilled with extra wafer crumbs and just‑cut banana slices for freshness and crunch; add a drizzle of lightly salted caramel to balance sweetness.​
• For a lighter finish, omit banana slices and add a whisper of cinnamon on top for aroma without extra moisture.​

FAQs

• Can cornstarch replace instant pudding in the topping?
  Yes, but texture differs; pudding adds flavor and quick set. If swapping, cook a light pastry cream and fold into whipped cream, but expect a softer set.​
• How to prevent cracks without a water bath?
  Bake low, pull at 65–66°C with a slight jiggle, and cool gradually in the turned‑off oven with the door cracked.​
• How to double or halve?
  Keep thickness similar; use multiple pans rather than overly deep bakes. Doneness is by jiggle and 65–66°C internal center, not time alone.​
• Best cream cheese type?
  Full‑fat blocks at room temp for smoothness; avoid whipped tubs which contain more air and stabilizers.​
• Can this bake in an OTG?
  Yes; use middle rack, an oven thermometer if possible, and start checks a few minutes early. Temperature and jiggle/thermometer cues still rule.​

Notes from my kitchen (testing log)

• Batch 1: Pulled at visual jiggle only; carried over to dryness and slight cracking. Fix: thermometers reads 66°C max; improved texture and no cracks.​
• Batch 2: Over‑ripe bananas in batter added water; center set late and tasted muddy. Fix: ripe (not brown) banana at 120 g for cleaner flavor.​
• Batch 3: Skipped crust pre‑bake; bottom softened day 2. Fix: 10‑minute pre‑bake restored crunch.​
• Final: Chosen method uses single banana in filling, pudding‑cream topping, and a 160°C bake to 65–66°C internal with gradual cool for stable, creamy bars that slice clean.​

Nutrition and disclaimer

Estimated per bar (1 of 16): calories and macros vary by brand and portion; calculate with your preferred tool for precision. Values are estimates only; store chilled, limit room‑temperature time, and follow safe handling of dairy and eggs.

​Wrap up

These Banana Pudding Cheesecake Bars bring nostalgic flavor with clean, confident slices—perfect for make‑ahead entertaining or a cozy weekend bake. Pull the cheesecake when the center still wobbles slightly and reads about 65–66°C (149–150°F) to lock in a plush, ultra‑creamy texture and prevent cracks.

If serving the same day, chill the baked base at least 4 hours, spread the banana‑pudding cream, and garnish with crushed wafers; add fresh banana slices right before plating so they stay bright and fresh. For parties, bake the day before and finish the topping day‑of—this keeps the crust lightly crisp and the layers distinct.

Want to scale up or switch pans? Keep the same internal temperature target and visual jiggle cue; adjust time, not heat, and use gradual cooling for flawless tops. With a gentle mix, low‑and‑slow bake, and that stabilized topping, you’ll get consistent results that slice like a dream and taste like the best mash‑up of cheesecake and banana pudding.

Banana Pudding Cheesecake Bars (Creamy, Slice‑Perfect)

Course: DessertCuisine: AmericanDifficulty: Easy, Medium

Servings

4

servings

Prep time

35

minutes

Cooking time

30

minutes

Calories

320

kcal

Total time

7

hours 

Ultra‑creamy banana cheesecake on a crisp vanilla‑wafer crust, finished with a light banana‑pudding cream that slices clean and holds for serving. Gentle mixing, a low‑and‑slow bake to 65–66°C (149–150°F), and gradual cooling prevent cracks and keep the texture plush.

Ingredients

Crust

• Vanilla wafer crumbs: 280 g (about 7 cups loosely packed crumbs; ~340 g whole cookies)

• Unsalted butter, melted: 115 g (1/2 cup)

• Fine sea salt: 1 g (1/4 tsp)

• Cheesecake filling

• Cream cheese, full‑fat blocks, room temp: 680 g (three 8‑oz bricks)

• Granulated sugar: 180 g (3/4 cup + 2 tbsp)

• Sour cream: 120 g (1/2 cup)

• Ripe banana, mashed very smooth: 120 g (about 1 medium)

• Large eggs, room temp: 3 (about 150 g without shells)

• Vanilla extract: 6 g (1 1/2 tsp)

• Fine sea salt: 1 g (1/4 tsp)

• Banana‑pudding cream (topping)

• Instant banana cream pudding powder: 34 g (1 small box, 3.4 oz size equivalent)

• Heavy cream, cold: 240 g (1 cup)

• Powdered sugar: 20 g (2 tbsp)

• Vanilla bean paste or extract: 3 g (3/4 tsp)

• Garnish (optional; add just before serving)

• Fresh banana slices

• Crushed vanilla wafers

Directions

• Prepare pan and preheat
  Line a 9×9‑inch pan with a parchment sling; leave overhang on two sides for lifting. Preheat oven to 160°C (325°F), middle rack.
• Make the crust
  Process or crush vanilla wafers to fine crumbs.
  In a bowl, combine crumbs (280 g), melted butter (115 g), and salt (1 g). Mixture should resemble damp sand and clump when pressed.
  Press firmly into the lined pan, compacting corners and leveling the surface with the bottom of a glass.
  Bake 10 minutes until edges deepen slightly in color and smell toasty. Cool 5 minutes on a rack. Visual cue: surface looks set and matte, not wet or greasy.
• Mix the cheesecake filling (low speed only)
  In a large bowl, beat cream cheese and sugar on low until smooth and glossy; scrape bowl and beater—avoid incorporating air.
  Mix in sour cream, mashed banana, vanilla, and salt on low until homogeneous and silky. Batter should fall in a thick ribbon.
  Add eggs one at a time on low, mixing just to combine; the batter should be smooth and pourable with minimal bubbles.
• Bake
  Pour filling onto the warm crust. Rap the pan gently to release surface bubbles.
  Bake at 160°C (325°F) for 28–35 minutes. Start checking at 28 minutes.
  Doneness cues: edges set 2–3 cm in; the center has a gentle 5–7 cm jiggle; an instant‑read thermometer in the center reads 65–66°C (149–150°F). Avoid exceeding ~71°C (160°F) to prevent cracks/dryness.
• Cool gradually
  Turn the oven off, crack the door, and rest the pan inside for 15 minutes to reduce thermal shock.
  Transfer to a rack until barely warm.
  Chill uncovered 1 hour, then cover and chill at least 4 hours, preferably overnight for clean slices.
• Make the banana‑pudding cream
  Whisk instant banana pudding powder with cold heavy cream until it thickens to soft peaks and tracks from the whisk hold briefly.
  Whisk in powdered sugar and vanilla. Texture should mound softly, not runny.
• Top and slice
  Spread the topping over the fully chilled cheesecake. Chill 30–60 minutes to set.
  Lift out with parchment sling. Warm a sharp knife under hot water, wipe dry, and make straight‑down cuts, wiping between each cut.
  Garnish with crushed wafers and add banana slices just before serving (to avoid browning). Optional: light caramel drizzle on plated slices.

Notes

• Notes and visual cues
  Filling texture before baking: glossy, lump‑free, slow‑ribboning batter.
  Proper bake: slight wobble in the center; thermometer at 65–66°C; no puffing or browning.
  After chilling: top looks matte with a slight sheen; bars slice with tidy edges.
• Make‑ahead
  Bake and chill the cheesecake base up to 1 day ahead. Add the banana‑pudding cream and garnish on the day of serving for best texture and color.
• Storage
  Counter (serving window): Up to 1–2 hours total time out due to dairy and eggs.
  Fridge: 2–3 days, airtight. Add banana slices just before serving (they brown/soften within 24–48 hours).
  Freezer: Freeze bars without topping, well wrapped, up to 1–2 months. Thaw overnight in the fridge, then add topping and garnish fresh. Do not freeze banana slices or wafer garnish (they discolor/soften).
• Calorie and nutrition note
  Estimated calories per bar: ~320 (based on standard ingredients and 16 servings). Sodium, carbs, fat, and protein vary by brand and portion size. Values are estimates; for accuracy, calculate with your preferred nutrition tool using exact brands and weights. Follow safe handling for dairy/eggs; limit room‑temperature time to 1–2 hours total.