Banana Pudding Cheesecake Bars

Serve chilled for the best texture.
Add a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual bars for up to 1 month—thaw in the fridge before serving.
Variations
No-Bake Version: Skip baking the crust and use a no-bake cheesecake filling by folding whipped cream into the cream cheese mixture.
Banana-Free Option: Replace banana slices with caramelized pecans for a nutty twist.
Crust Swap: Use vanilla wafer cookies instead of graham crackers for an authentic banana pudding taste.
FAQ
1. Can I use a different crust?
Yes! A vanilla wafer or shortbread crust works just as well for this recipe.

2. How do I prevent cracks in my cheesecake?
Make sure all ingredients are at room temperature, avoid overmixing, and cool the cheesecake gradually before refrigerating.

3. Can I use instant pudding mix in this recipe?
For extra banana flavor, you can mix a few tablespoons of banana-flavored pudding into the cheesecake batter.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 4 hours 15 minutes (including chilling)
Calories per Serving: ~320 kcal
Servings: 12 bars
These Banana Pudding Cheesecake Bars are the perfect combination of creamy, crunchy, and fruity goodness!