Banana Pudding Cheesecake Bars
Banana Pudding Cheesecake Bars – with a Nilla wafer crust, a creamy cheese and pudding filling, this dessert is the perfect fusion of two desserts: banana pudding and cheesecake.
Ingredients
CRUST
- 2 cups crushed Nilla wafers
- 2 tablespoon brown sugar
- pinch of salt
- ½ cup unsalted butter melted
FILLLING
- 16 ounces cream cheese softened
- ¾ cup powdered sugar
- 3 tablespoon sour cream
- 1 teaspoon vanilla extract
- 1 3.4 oz package instant banana pudding mix
- 1 cup heavy whipping cream
TOPPING AND GARNISH
- Whipped cream
- sliced bananas
- Nilla wafers
Instructions
TO MAKE THE CRUST
- Line a 9x9 inch baking dish with parchment paper. In a medium-sized bowl, combine the crushed Nilla wafers, brown sugar, salt, and melted butter. Stir until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of the prepared dish, forming an even, compact layer. Chill the crust in the fridge while you prepare the filling.
- TO MAKE THE FILLING
- In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and powdered sugar until smooth. Add the sour cream and vanilla extract, and mix until well combined.
- Then add the instant banana pudding mix and continue beating on medium speed until fully incorporated. Scrape down the sides of the bowl as needed.
- Finally, add the heavy whipping cream and beat until the mixture becomes smooth and starts to thicken.
- Spread the filling evenly over the crust. Chill in the fridge for at least 6 hours, preferably overnight.
- SLICING AND DECORATION
- Before serving, remove the dessert from the dish and cut it into squares. Decorate with whipped cream, slices of fresh banana, and Nilla wafers.
Notes
- Don’t skip lining the dish with parchment paper! It makes it much easier to lift the dessert out of the dish - just be sure to leave the edges long enough so you can get a firm grip with your hands.
- For the crust, I used Nilla wafers that were finely crushed in a food processor. However, if you prefer a bit more texture, you can crush the Nilla wafers in a plastic bag using a rolling pin. Personally, I prefer the finely crushed version—the crust turns out firmer and more compact that way.
- For the filling, use softened cream cheese at room temperature. This makes it easier and quicker to beat, resulting in a smooth, lump-free texture. Don’t forget to chill the heavy whipping cream—it’s very important that it’s cold so that you can beat it more easily.
- How to store it? Keep it covered in the fridge for 3–4 days. In the freezer, it can last up to 2 months. Thaw overnight in the fridge.
Nutrition
Serving: 1gCalories: 702kcalCarbohydrates: 63gProtein: 7gFat: 48gSaturated Fat: 26gPolyunsaturated Fat: 18gTrans Fat: 1gCholesterol: 117mgSodium: 403mgFiber: 1gSugar: 38g
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