Banana Cream Cheesecake Bars (Print-Friendly Version)
Lush banana cream bars with silky cheesecake, cookie crust, and fluffy whipped topping for a crowd-pleasing treat.
# What You’ll Need to Make This:
→ Crust
01 -
310 g Nilla Wafer cookies (approximately 1 box, 11 ounces), crushed
02 -
115 g unsalted butter, melted
→ Filling
03 -
480 ml heavy whipping cream
04 -
150 g granulated sugar
05 -
680 g cream cheese, softened to room temperature
06 -
2 packages instant banana cream pudding mix (96 g total, 3.4 ounces each)
→ Topping
07 -
Sliced fresh bananas
08 -
Prepared whipped topping
# How to Prepare:
01 -
Crush the Nilla Wafer cookies into fine crumbs using a food processor or blender. Combine the cookie crumbs with melted butter until evenly moistened.
02 -
Line a 23 x 23 cm (9 x 9 inch) square baking dish with parchment paper. Firmly press the prepared crumb mixture into an even layer on the bottom. Freeze while preparing the filling.
03 -
In a large chilled mixing bowl, beat the heavy whipping cream and granulated sugar with a mixer until stiff peaks form. Set aside.
04 -
In a separate bowl, beat the softened cream cheese until light and fluffy. Add the instant banana pudding mixes and blend until completely smooth.
05 -
Gently fold the whipped cream mixture into the cream cheese and pudding base. Mix just until incorporated, avoiding overmixing.
06 -
Pour the cheesecake mixture over the chilled crust and spread into an even layer.
07 -
Cover the dish and refrigerate for a minimum of 8 hours, or overnight, until fully set.
08 -
Lift the cheesecake from the pan using parchment paper, slice into 12 bars, and garnish each with whipped topping and fresh banana slices before serving.
# Extra Tips:
01 -
All ingredients should be at room temperature for optimal mixing and smooth consistency.
02 -
Store leftovers in an airtight container refrigerated for up to 5 days.