Banana Cream Cheesecake Bars

5 from 1 vote

Banana Cream Cheesecake Bars feature a rich no-bake cheesecake filling brimming with banana flavor. The luxurious cookie crust and whipped topping make every bite delectable.

Prep Time20

Refrigerate8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: Banana Cream Cheesecake Bars

Servings:

Calories: 512kcal

Author: Carrie Barnard

Ingredients

For the Crust:

1 box Nilla Wafer Cookies approximately 11 ounce box
1/2 cup Butter melted

For the Filling:

2 cups Heavy Whipping Cream
3/4 cup Granulated Sugar
24 ounces Cream Cheese softened at room temperature
2 pkgs Instant Banana Cream Pudding Mix 3.4 ounces each

For the Topping:

Sliced Bananas
Whipped Topping

Get Recipe Ingredients

Instructions

Crush the Nilla wafer cookies into crumbs in a food processor or blender.
Mix the cookie crumbs with the melted butter.
Line a 9X9 baking dish with parchment paper and press the crust ingredients into the bottom of the pan. Place in the freezer to chill while you prepare the filling.
In a large chilled mixing bowl, mix the heavy whipping cream and the granulated sugar with a hand held mixer or stand up mixer until stiff peaks are easily formed with the mixture. Set aside.
In a separate bowl, mix the cream cheese with a hand held mixer until light and fluffy. Add in the pudding mixes until combined and smooth.
Add the whipped cream mixture into the pudding mixture and mix until just combined. Be careful not to over mix.
Pour the cheesecake mixture on top of the chilled crust into an even layer.
Cover and refrigerate for at least 8 hours (or overnight).
Carefully remove the cheesecake bars from the pan with the parchment paper. Cut into bars and served topped with the whipped cream and banana slices. Enjoy!

Notes

Refrigerate the leftovers in an airtight container for up to 4-5 days.

Make sure that all ingredients are at room temperature for the best results and to make sure that everything mixes together evenly and smoothly.

Nutrition