How long do you let banana pudding sit before eating?

Once you’ve added the banana pudding layer on top of your cheesecake, let the banana pudding cheesecake bars chill in the refrigerator for at least 4 hours , but preferably overnight. This gives the pudding time to set fully, ensuring clean slices and well-defined layers. If you skip this step, the pudding can be too runny and affect the texture.

How long do cheesecake bars last in the fridge?

Properly stored in an airtight container, your banana pudding cheesecake bars will stay fresh for up to 5 days in the refrigerator. To maintain the best texture: Don’t add banana slices until just before serving. Keep them tightly wrapped or sealed to prevent drying out or absorbing fridge odors. For longer storage, you can freeze individual slices for up to 2 months (though the pudding layer may soften slightly upon thawing).

How do you keep banana pudding from getting soggy?

Soggy layers are usually caused by: Overripe bananas Assembling layers while still warm Excess moisture from uncovered chilling To prevent this: Use firm, ripe bananas (not mushy). Let the cheesecake layer cool completely before adding the pudding. Always cover your bars tightly in the fridge and avoid placing banana slices until right before serving. By following these simple tips, your banana pudding cheesecake bars will stay creamy, firm, and picture-perfect from the first bite to the last.

Banana Pudding Cheesecake Bars | Easy Southern Dessert

Banana Pudding Cheesecake Bars

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These Banana Pudding Cheesecake Bars blend creamy cheesecake with nostalgic banana pudding on a buttery vanilla wafer crust—perfect for any gathering or comforting treat.

Author: Helen
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 12 bars 1x
Category: Dessert
Method: Baked
Cuisine: Southern American

Ingredients

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2 cups crushed vanilla wafers (or graham crackers)
1/2 cup melted unsalted butter
2 tablespoons brown sugar (optional)
24 oz cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
1 package (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk
2 ripe bananas, sliced
Whipped cream or Cool Whip (optional topping)
Extra banana slices & crushed wafers (for garnish)

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Instructions

Preheat oven to 325°F (163°C) and line a 9×13-inch pan with parchment paper.
Mix crushed wafers, melted butter, and brown sugar. Press into pan and bake 8–10 minutes. Cool.
Beat cream cheese until smooth. Add sugar and mix. Add eggs one at a time, then mix in sour cream and vanilla.
Pour cheesecake mixture over crust, smooth top, and bake 35–40 minutes until set edges and jiggly center. Let cool completely.
Whisk pudding mix with cold milk for 2 minutes until thick. Fold in sliced bananas.
Spread pudding layer over cooled cheesecake. Cover and refrigerate at least 4 hours or overnight.
Top with whipped cream and garnish before serving if desired.

Notes

Use firm ripe bananas and let layers cool fully to avoid soggy texture. Chill overnight for best results.

Nutrition

Serving Size: 1 bar
Calories: 325
Sugar: 22g
Sodium: 280mg
Fat: 21g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg

Find it online: https://www.easytastykitchen.com/banana-pudding-cheesecake-bars/