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Banana Cream Cheesecake Bars

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These creamy, no-bake Banana Cream Cheesecake Bars feature a buttery Nilla wafer crust and a silky, banana-pudding-infused cheesecake layer, making them perfect for summer potlucks or family dessert nights.
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Prep Time 30 minutes
Total Time 8 hours
Servings: 9 squares
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1 box Nilla Wafers, crushed to crumbs (about 2 to 2½ cups crumbs)
  • 1/2 cup unsalted butter, melted
For the filling
  • 2 cups heavy whipping cream Chill the bowl and beaters for best results.
  • 3/4 cup granulated sugar
  • 3 packages cream cheese, softened (8 oz each, 24 oz total) Use room-temperature to avoid lumps.
  • 1 package instant banana cream pudding mix (3.4 oz)
  • 1 cup whipped topping (optional extra)
  • 1 banana slices, for garnish Add just before serving to prevent browning.

Method
 

Preparation
  1. Line an 8x8" baking dish with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, combine crushed Nilla Wafer crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of the prepared pan in an even layer. Refrigerate the crust until chilled, about 15–30 minutes.
Making the filling
  1. Chill a mixing bowl and beaters for the whipped cream if possible. In the chilled bowl, whip heavy cream with sugar on medium-high speed until stiff peaks form; set aside.
  2. In a large bowl, beat the softened cream cheese on medium speed until very smooth and free of lumps (about 2–3 minutes). Scrape the bowl as needed.
  3. Add the instant banana cream pudding mix to the cream cheese and beat until fully incorporated and smooth.
  4. Gently fold the whipped cream into the cream cheese-pudding mixture using a rubber spatula until combined.
Assembly
  1. Pour the filling evenly over the chilled crust and smooth the top. Cover tightly with plastic wrap. Refrigerate for at least 8 hours or overnight to set fully.
  2. Lift the set bars from the pan using the parchment overhang. Cut into 9 squares. Top each square with additional whipped topping and fresh banana slices just before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 1gSugar: 25g

Notes

Leftovers can be refrigerated in an airtight container for up to 4–5 days. To prevent banana slices from browning, toss in lemon juice before adding to the bars.
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