Banana Pudding Cheesecake Icebox Bars
A delightful combination of banana pudding and cheesecake in easy, no-bake icebox bars.
Equipment
- 1 9x13-inch baking dish lined with parchment paper
- 1 Spatula
- 1 Mixing Bowl large
- 1 Electric Mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Layer
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Pudding Layer
- 1 package 3.4 oz instant banana pudding mix
- 2 cups cold milk
Toppings
- 1 cup whipped cream
- 2 bananas sliced
Instructions
Preparation
- In a large mixing bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated. Press the mixture firmly into the bottom of a 9x13 inch baking dish lined with parchment paper, creating an even layer.
- Using an electric mixer, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until well combined and creamy. Spread this mixture evenly over the crust.
Pudding Layer
- In a medium bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes, or until the mixture begins to thicken. Pour the pudding over the cheesecake layer and spread evenly with a spatula.
Chill and Serve
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the bars are fully set. This allows the layers to meld together, enhancing the flavor and texture.
- Once chilled, slice the dessert into bars. Top each bar with a dollop of whipped cream and banana slices for garnish. Serve immediately for best results.
Storage
- Place any remaining bars in an airtight container and refrigerate. These bars can be stored for up to 3 days, maintaining their quality and flavor.
Notes
Pro Tips: Use full-fat cream cheese for the creamiest texture. Ensure bars are fully chilled before serving for easy slicing. Ingredient Substitutions: Try vanilla wafers for the crust instead of graham crackers. How to Serve: Serve chilled, topped with fresh banana slices and whipped cream. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare the bars a day in advance to allow flavors to meld.