Banana Cheesecake Bars

Banana Cream Cheesecake Bars are a deliciously creamy, banana flavor filled treat. You’ll love this easy dessert that you can whip up one day and have them ready for your picnic, potluck, or any occasion dessert the next day!

BANANA CREAM CHEESECAKE BARS

We loved this banana cheesecake for it’s delicious flavor, creamy texture, and also because it is no-bake. This is a really perfect summer dessert! The Nilla Wafer crumb crust, it will remind you of the classic favorite banana pudding, but in no-bake cheesecake form.

Banana Cheesecake Bars

 Published By JillBanana Cheesecake Bars are a deliciously creamy, banana flavor-filled treat. You’ll love this easy dessert that you can whip up one day and have them ready for your picnic, potluck, or any occasion dessert the next day!

INGREDIENTS  

• 3 cups Nilla Wafer (approximately one 11-ounce box) cookie crumbs
• 1/2 cup butter melted
• 1 pint heavy whipping cream
• 3/4 cup sugar
• 24 ounces cream cheese (3 8-ounce packages) softened
• 2 packages instant banana cream pudding mix (3.4 ounces each)
• optional garnish: whipped topping and banana slices

INSTRUCTIONS 

• In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 8×8-inch baking pan (a 9×9-inch pan will also work well) lined with a sheet of parchment paper with extra paper sticking up from the edges. Chill the crust in the refrigerator or freezer while you move on to the next steps.
• In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it’s cold), with an electric mixer or stand mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
• In a large mixing bowl, with an electric mixer or stand mixer on medium speed, beat the cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
• Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
• Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.