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Indulge in these decadent Banana Cream Cheesecake Bars, featuring a base of Nilla Wafers and melted butter, a creamy layer of whipping cream, sugar, cream cheese, and banana pudding mix, all topped with optional whipped cream and banana slices for an extra touch of sweetness.
Ingredients
- 3 cups Nilla Wafer cookie crumbs (approximately 11 ounces)1/2 cup unsalted butter, melted1 pint heavy whipping cream3/4 cup granulated sugar24 ounces cream cheese (3 packages of 8 ounces each), softened to room temperature2 packages instant banana cream pudding mix (3.4 ounces each)Optional garnish: whipped cream and fresh banana slices
Instructions
- Prepare the Crust:
- Combine the Nilla Wafer crumbs and melted butter in a medium bowl.
- Press the mixture into an 8×8-inch baking pan lined with parchment paper, leaving extra parchment hanging over the edges for easy removal.
- Chill the crust in the refrigerator or freezer while you prepare the filling.
- Whip the Cream:
- In a chilled large metal bowl, whip the heavy whipping cream and granulated sugar using an electric mixer or stand mixer on medium speed until stiff peaks form. Set aside.
- Prepare the Filling:
- In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.
- Gradually add the dry banana cream pudding mix, beating well after each addition.
- Fold in the whipped cream mixture until smooth and well-blended.
- Assemble the 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 allow the bars to set.
- Serve:
- Once set, cut the cheesecake into nine squares using a sharp knife.
- Garnish with whipped cream and fresh banana slices if desired.
- Serve chilled for the best taste and texture.
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