No-Bake Banana Pudding Cheesecake Bars
These No-Bake Banana Pudding Cheesecake Bars combine creamy cheesecake with banana pudding on a crunchy Nilla wafer crust.
Equipment
- Food processor For crushing Nilla wafers.
- 8-inch square pan For setting the bars.
- Mixing bowls For mixing the cheesecake filling.
Ingredients
Main Ingredients
- 1.5 cups Nilla wafer crumbs (about 50 cookies)
- 3 tablespoons light brown sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese (two 8-ounce bricks), at room temperature
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 3.4 ounces banana pudding mix
- 1 cup sliced bananas
- 1 cup whipped cream
- 1 cup Nilla wafers
Instructions
- Grease or line an 8-inch square pan with parchment paper.
- In a food processor, pulse the Nilla wafers until they become fine crumbs.
- Add the light brown sugar and melted butter to the crumbs, pulse to combine.
- Pour the crumb mixture into the prepared pan and press it into the bottom using the bottom of a measuring cup.
- Freeze for 20 minutes or refrigerate for 30-40 minutes.
- In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the sour cream and vanilla, beat until combined.
- In a separate bowl, mix the heavy cream and pudding mix until dissolved.
- Beat the heavy cream mixture into the cream cheese mixture in three additions.
- Pour the cheesecake filling over the cookie crust, smooth the top, cover with plastic wrap, and refrigerate for at least 8 hours.
- Slice and serve, topping each slice with sliced bananas, whipped cream, and a Nilla wafer.
Notes
For a twist, try adding a layer of caramel or chocolate sauce between the crust and filling for extra indulgence.