Banana Pudding Cheesecake Bars (Print Version)
# Ingredients:
→ Crust layer
01 -
180g (1½ cups) crushed Nilla wafers (about 50 cookies)
02 -
85g (6 tablespoons) melted unsalted butter
03 -
3 tablespoons of brown sugar
→ Cheesecake layer
04 -
16 ounces of softened cream cheese (two 8-ounce packs)
05 -
100g (½ cup) of white sugar
06 -
57g (¼ cup) sour cream
07 -
1 teaspoon of vanilla
08 -
240ml (1 cup) heavy cream
09 -
One small box (3.4 ounces) banana pudding mix
→ Toppings
10 -
Slices of fresh banana
11 -
Whole Nilla wafers
12 -
A bit of whipped cream
# Instructions:
01 -
Cover an 8-inch square pan with parchment, leaving some extra at the edges to make lifting it out easier. If not, lightly grease it instead.
02 -
Grind your cookies into fine crumbs using a food processor. Add melted butter and brown sugar, then pulse until the mixture sticks together like wet sand.
03 -
Dump the crumbly mix into your pan and push it down evenly with the bottom of a measuring cup to create a firm, level layer.
04 -
Let the base chill in the freezer for about 20 minutes or in the fridge for 30-40 minutes while you move on to preparing the filling.
05 -
Use a hand or stand mixer to beat your cream cheese and sugar together until creamy and smooth. Scrape down the bowl to make sure everything blends nicely.
06 -
Add the sour cream and vanilla into the cream cheese mix, stirring only until it all combines. Don’t overdo it.
07 -
Take a small bowl and mix the banana pudding powder with the heavy cream. Stir thoroughly until it thickens.
08 -
Gently combine the pudding mixture with the cream cheese mixture in three parts, blending fully between additions. Take your time to get it smooth.
09 -
Spread the cheesecake mixture on top of the crust and smooth it out. Cover the top with plastic wrap and refrigerate overnight or at least 8 hours.
10 -
Cut the chilled dessert into square portions. Add fresh banana slices, whipped cream, and a whole cookie on top right before serving.
# Notes:
01 -
Make sure your cream cheese has softened completely before mixing for the silkiest texture.
02 -
No food processor? Place cookies in a bag and crush them finely using a rolling pin.
03 -
Top the bars with banana slices just before serving to keep them from turning brown.
04 -
You can prepare this dessert up to two days in advance. Refrigerate the bars, but wait to add the banana garnish until you’re serving.