Banana Cream Cheesecake

5 from 206 votes

These Banana Cream Cheesecake Bars are a crowd favorite and very simple to make using just 6-ingredients. Made with a creamy no bake banana cheesecake on top of a buttery vanilla wafer crust.

Prep Time20

Chill Time8

Total Time8 20

Course: Dessert

Cuisine: American

Keyword: banana bars, banana cheesecake, banana pudding cheesecake, no bake cheesecake

Servings:

Calories: 251kcal

Author: Jill

Ingredients

1 11 ounce box Nilla Wafer cookies (3 cups crushed)
1/2 cup unsalted butter melted
1 pint heavy whipping cream
3/4 cup granulated sugar
3 8 ounce boxes of cream cheese softened
2 3.4 ounces instant banana cream pudding mix
optional garnish: whipped topping and banana slices

Instructions

Crush the Nilla Wafers in a mini processor or place in a large zip lock bag and crush using a rolling pin.
In a medium mixing bowl, combine the Nilla Wafer crumbs and the melted butter. Press the mixture into the bottom of a square 9x9-inch pan (for thicker bars) or a 9x13 pan, lined with parchment paper. Chill the crust in the refrigerator or freezer while you move on to the next steps.
In a large metal mixing bowl (I like to place the bowl in the freezer for 10 minutes so it's cold), with an electric mixer on medium speed, whip the heavy whipping cream and sugar together until stiff peaks form; set aside.
In a large mixing bowl, with an electric mixer on medium speed, beat the softened cream cheese until smooth. Add the dry pudding mixes a little at a time, beating well between each addition. Add the whipped cream and mix until smooth.
Spread the cheesecake filling evenly over the chilled crust. Cover with plastic wrap and refrigerate the cheesecake for 8 hours, or overnight.
Cut the chilled cheesecake into squares and garnish with whipped topping and banana slices if desired. Serve chilled.

Video

Notes

To Store: Cover with plastic wrap and store in the refrigerator for up to three days. Serve chilled.
To Freeze: Wrap tightly in plastic and freeze for up to 3 months. Thaw in the fridge overnight. OR: Coat completely with chocolate ganache and serve frozen.

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