These Banana Pudding Cheesecake Bars combine everything you love about cheesecake and banana pudding into one easy, creamy, delicious dessert bar. We'll use both mashed bananas and pudding mix to get maximum banana flavor on top of a sweet vanilla wafer crust!
Preheat oven to 350° F and line the bottom of a 9x9 baking dish with parchment paper. Set side.
To a medium bowl, add the vanilla wafer crumbs and melted butter. Stir until combined and then press evenly into the prepared pan. [Use the back of a spoon or a glass to press the crust evenly.]
Bake the crust for 10 minutes.
Once finished, take the crust out and set aside leaving the oven set at 350 degrees.
To make the cheesecake filling
To a large mixing bowl, or the bowl of a stand mixer, add the room temperature cream cheese and sugar, beating on medium until smooth and creamy.
Add in the eggs and vanilla extract and continue mixing.
Once well combined, add in the marshmallow fluff and mix.
Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated.
Pour over the crust and spread evenly.
Bake for 20 minutes.
Once the 20 minutes are up, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 30 minutes.
Once finished baking, turn the oven off leaving the cheesecake inside for 10 minutes.
Remove and allow the cheesecake to come to room temperature on the counter.
Once at room temperature, cover and place in the refrigerator for at least 3 hours.
Once chilled, take out and cut into 16 squares.
Top with whipped cream, a banana slice, and a mini (or regular size) vanilla cookie and serve.
Notes
It is VERY important to follow the baking and cooling instructions to ensure no cracks are formed.
Store in an airtight container in the refrigerator for up to 5 days.