Dive into rich Banana Cream Cheesecake Bars, a delightful blend of Nilla Wafers, melted butter, whipping cream, sugar, cream cheese, and banana pudding mix. Top with optional whipped cream and banana slices for the ultimate indulgence.
Ingredients:
- 3 cups Nilla Wafer cookie crumbs (approximately 11 ounces)
- 1/2 cup unsalted butter, melted
- 1 pint heavy whipping cream
- 3/4 cup granulated sugar
- 24 ounces cream cheese (3 packages of 8 ounces each), softened to room temperature
- 2 packages instant banana cream pudding mix (3.4 ounces each)
- Optional for garnish: whipped cream and fresh banana slices
Instructions:
- Prepare the Crust:
- In a medium-sized bowl, combine the Nilla Wafer cookie crumbs with the melted butter.
- Transfer the mixture to an 8×8-inch baking pan lined with parchment paper, leaving extra parchment overhanging the sides for easy removal.
- Press the mixture firmly to create an even crust.
- Place the crust in the refrigerator or freezer to set while you prepare the filling.
- Make the Whipped Cream:
- In a chilled, large metal bowl, use an electric mixer or stand mixer on medium speed to whip the heavy whipping cream and granulated sugar until stiff peaks form. Set aside.
- Prepare the Filling:
- In another large bowl, beat the softened cream cheese with an electric mixer or stand mixer on medium speed until smooth.
- Gradually add the dry banana cream pudding mixes, beating well after each addition.
- Gently fold in the prepared whipped cream mixture until smooth and well-blended.
- Assemble the Cheesecake Bars:
- Spread the cream cheese mixture evenly over the chilled crust.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set.
- Serve:
- Once fully chilled and set, cut the cheesecake into nine evenly sized squares using a sharp knife.
- If desired, garnish with whipped cream and freshly sliced bananas.
- Serve the cheesecake bars chilled for optimal taste and consistency.
Enjoy!