Banana Cream Cheesecake Bars

Ingredients

1 pint heavy whipping cream

¾ cup granulated sugar

2 packages instant banana cream pudding

24 ounces cream cheese, softened

3 cups crushed Nilla Wafers

½ cup melted butter

Optional:

Whipped cream for topping

Sliced bananas

Instructions

Using a food processor, crush the ‘Nilla” wafers. Use enough to obtain 3 cups of crushed cookies

Melt the butter in a microwave safe dish and combine with the cookie crumbs

Press the cookie crumbs on the bottom of a parchment lined 9×9 baking pan.

Be sure to use enough parchment so that the parchment will go up the sides of the pan.

Place the baking pan into the refrigerator to chill while you make the filling

In a large chilled bowl, combine the heavy whipping cream with the sugar until the stiff peaks to form

In another large bowl beat the softened cream cheese until it is completely smooth.

Add the 2 packages of instant banana pudding mix to the cream cheese and completely blend together.

Add a little of the pudding mix to the cream cheese a little at a time.

Add in the whipped topping and mix until smooth

Spread the cheesecake filling over the crust, and spread evenly

Refrigerate for 8 hours or overnight

The next day, cut the cheesecake into 9 equal sized pieces, Top with whipped cream and banana slices.

Serve cold

Enjoy!

Nutrition Information:

YIELD: 15 SERVING SIZE: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use a different type of cookie for the crust?

While Nilla Wafers are traditionally used for a banana cream pie crust, you can certainly experiment with other cookies if you prefer.

Graham crackers or vanilla cookies would work as well and provide a slightly different flavor.

Is it essential to use instant banana cream pudding?

Using instant banana cream pudding is recommended for this recipe because it provides the banana flavor and helps thicken the cheesecake filling.

Substituting it with other pudding flavors might alter the taste significantly.

Can I use store-bought whipped topping instead of making whipped cream from heavy whipping cream?

Yes, you can use store-bought whipped topping as a convenient alternative to making your own whipped cream.

It will save you time, but freshly whipped cream often has a richer flavor and texture.

How long should I refrigerate the cheesecake bars before serving?

It’s best to refrigerate the cheesecake bars for at least 8 hours or overnight.

This extended chilling time allows the flavors to meld, and it ensures that the cheesecake sets properly for easy slicing.

Can I freeze these cheesecake bars for later?

Yes, you can freeze these cheesecake bars.

Wrap them tightly in plastic wrap or aluminum foil and place them in an airtight container.

They should keep well in the freezer for up to 2-3 months.

Thaw them in the refrigerator before serving.

Can I use pre-crushed graham crackers instead of Nilla Wafers?

Yes, you can use pre-crushed graham crackers as a substitute for Nilla Wafers in the crust.

You’ll still get a delicious base for your cheesecake bars.

Is it okay to use reduced-fat cream cheese or whipped cream for a lighter version?

You can use reduced-fat cream cheese or whipped topping for a lighter version, but it may affect the texture and taste slightly.

It’s a good option if you’re looking to reduce the calorie content.

Do I need to line the baking pan with parchment paper?

Using parchment paper is recommended because it makes it easier to lift the cheesecake bars out of the pan for slicing and serving.

It also helps prevent sticking.

Can I add fresh banana slices into the cheesecake filling?

Yes, you can add fresh banana slices to the cheesecake filling for an extra burst of banana flavor and texture.

Just be aware that fresh bananas can sometimes release moisture, which may affect the texture.

How do I store leftovers?

To store leftover cheesecake bars, cover them with plastic wrap or aluminum foil and place them in the refrigerator.

They should stay fresh for several days.

If you need to store them for a longer period, consider freezing them as mentioned in the previous answer.