Biscoff Banana Pudding Cheesecake Bars
We took two of our most loved recipes, Banana Pudding Cheesecake and Biscoff Banana Pudding, and turned them into one. They have a buttery Biscoff cookie crust, creamy banana cheesecake, vanilla pudding, fresh bananas, whipped cream, and a little extra Biscoff on top. They’re creamy, crunchy, full of banana flavor, and have that caramelized Biscoff flavor in every bite.
Why you’ll love these bars
- Two favorites in one pan: Our banana pudding cheesecake is one of our most popular recipes and our biscoff banana pudding is a longtime favorite. This recipe combines them into a single bar.
- Biscoff instead of Nilla wafers: The crust and topping both use Biscoff cookies, giving these bars that warm, caramelized flavor.
- A creamy banana cheesecake base: Mashed banana goes right into the cheesecake batter, so the banana flavor is baked into every layer, not just on top.
- A thick, mousse-like pudding topping: A layer of vanilla pudding and a layer of fresh whipped cream sit right on top, just like a classic banana pudding.
- Easier than a whole cheesecake: No springform pan, no water bath. Just an 8×8 pan, and clean slices every time.
Tips for the best bars
Use room temperature ingredients: Cold cream cheese and eggs won’t blend smoothly, so pull them out of the fridge at least an hour before starting the cheesecake layer.
Chill completely before assembling: Give the cheesecake plenty of time to set in the refrigerator before adding the pudding, bananas, and whipped cream.
Slice bananas right before assembling: This keeps them from browning before you serve.
How to Store
Store the bars covered in the refrigerator. They’re best enjoyed within the first 1–2 days after adding the fresh bananas and toppings. If you’re making them ahead, bake and chill the cheesecake bars first, then add the toppings closer to when you’re ready to serve.
Recipe Q&A
Q: Does the type of cream cheese matter?
A: It does. We always go with Philadelphia full fat cream cheese, it just gives the best flavor and texture out of anything we’ve tried.
Q: How ripe should my banana be?
A: For the banana mixed into the cheesecake, use a very ripe banana with plenty of brown spots. The riper the banana, the sweeter and stronger the banana flavor will be.
Q: How do I know when the cheesecake is done?
A: The edges should look set, but the center can still have a slight jiggle. It’ll finish setting as it cools and chills.
Q: How do I get clean slices?
A: Make sure the cheesecake is completely chilled before slicing. Use a sharp knife and wipe clean between each cut.
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Watch how we made them:
Biscoff Banana Pudding Cheesecake Bars
Ingredients
Biscoff Crust
- 2 cups Biscoff cookies finely crushed
- 6 tbsp unsalted butter melted
Cheesecake
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 ripe banana ~1/2 cup
- 3 tbsp heavy cream room temp.
- 2 tsp vanilla extract
- 2 eggs room temp.
Vanilla Pudding
- 1/2 (3.4 oz) package instant vanilla pudding mix
- 1 cup cold milk
Whipped Cream
- 1 cup heavy cream
- 1 tbsp powdered sugar*
Topping
- Biscoff cookies finely crushed
- creamy Biscoff spread for drizzling
- 1-2 bananas sliced
Instructions
Prepare the crust
- Preheat the oven to 350℉. Line an 8×8 pan with parchment paper, leaving enough overhang on the sides to easily lift the cheesecake bars out of the pan once chilled.
- Combine the crushed Biscoff cookies and melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool completely.
Prepare the cheesecake
- Reduce the oven temperature to 325℉.
- Whisk together the cream cheese and sugar until smooth. Add the mashed banana, heavy cream, and vanilla. Whisk until combined.
- Add the eggs one at time, mixing between each addition.
- Pour the cheesecake over the cooled Biscoff crust and bake at 325℉ for 35 minutes until the edges are set and center is slightly jiggly.
- Remove the cheesecake from the oven and allow to cool completely. Then, cover and refrigerate for at least 4 hours, preferably overnight.
To Assemble
- Whisk together the vanilla pudding mix and milk until thickened, about 2 minutes. Set aside while you make the whipped cream.
- In a bowl, whisk the heavy cream and powdered sugar until stiff peaks form.
- Carefully release the cheesecake from the pan. Microwave the Biscoff spread for about 10 seconds until pourable. Transfer to a piping bag or Ziploc bag and snip the corner.
- Layer the sliced bananas on top of the cheesecake in a single layer, followed by a drizzle of Biscoff spread, and handful of crushed Biscoff cookies.
- Spread the vanilla pudding on top, followed by the whipped cream. Top with a drizzle of Biscoff spread, banana slices, and more crushed Biscoff cookies.
