Banana Pudding Cheesecake Bars
DescriptionThese Banana Pudding Cheesecake Bars combine a buttery graham cracker crust with a rich, creamy banana cheesecake filling for the ultimate crowd-pleasing dessert. They're easy to prepare, perfect for making ahead, and topped with fresh bananas and vanilla wafers for a classic finish.Prep Time25 minutesCook Time15 minutesChill Time6 hours (or overnight)Total Time6 hours 40 minutesServings16 barsCaloriesApproximately 480 per servingIngredientsFor the Crust3 cups graham cracker crumbs1/3 cup packed light brown sugar1 teaspoon ground cinnamon13 tablespoons salted butter, meltedFor the Cheesecake Filling4 (8-ounce) packages full-fat cream cheese, softened1½ cups packed light brown sugar1 (3.4-ounce) package banana cream instant pudding mix2½ cups cold heavy whipping cream1 teaspoon vanilla extract1 teaspoon almond extract (optional)For the ToppingFresh banana slicesMini vanilla wafersWhipped cream (optional)Fresh mint leaves (optional)InstructionsPreheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.In a large bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and melted butter until evenly moistened.Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust.Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and let it cool completely.In a large mixing bowl, beat the softened cream cheese until smooth and creamy.Add the brown sugar, banana pudding mix, vanilla extract, and almond extract (if using). Beat until well combined.In a separate bowl, whip the cold heavy cream until stiff peaks form.Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.Spread the cheesecake filling evenly over the cooled crust and smooth the top with a spatula.Cover the pan and refrigerate for at least 6 hours, preferably overnight, until fully set.Before serving, decorate with fresh banana slices, mini vanilla wafers, whipped cream, and fresh mint if desired.Slice into bars and serve chilled.NotesFor the cleanest slices, chill the bars overnight.Use room-temperature cream cheese to prevent lumps.Add fresh banana slices just before serving to keep them from browning.Freeze the bars without the toppings for up to 2 months.StorageStore covered in the refrigerator for up to 5 days. Freeze unfrosted bars in an airtight container for up to 2 months. Thaw overnight in the refrigerator before serving.Equipment9×13-inch baking panParchment paperMixing bowlsElectric mixerRubber spatulaMeasuring cups and spoonsOffset spatula (optional)Nutrition (Per Serving)Calories: 480Carbohydrates: 45gProtein: 7gFat: 30gSaturated Fat: 18gCholesterol: 95mgSodium: 280mgSugar: 31gFiber: 1g