Banana Cream Cheesecake Bars - Creamy, Dreamy, and Bursting with Banana Flavor! No-Bake Option!
Ingredients:
For the Crust:
- 2 cups crushed vanilla wafers or graham crackers
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 (3.4 oz) box instant banana cream pudding mix
- 1 1/4 cups cold milk
- 1 (8 oz) tub whipped topping (Cool Whip), thawed
For the Layers:
- 2-3 ripe bananas, sliced
- Extra whipped topping for spreading on top
- Crushed vanilla wafers or cookie crumbs for garnish
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Directions:
Step 1: Make the Crust
1. Line a 9x9-inch baking pan with parchment paper.
2. Mix crushed vanilla wafers and melted butter in a bowl.
3. Press firmly into the bottom of the pan to form a crust. Chill while preparing the filling.
Step 2: Make the Cheesecake Layer
1. In a large bowl, beat softened cream cheese and sugar until smooth.
2. Add vanilla extract.
3. In a separate bowl, whisk together the instant banana pudding mix with cold milk until thickened.
4. Gradually mix the pudding into the cream cheese mixture until fully combined and creamy.
5. Fold in the whipped topping gently.
Step 3: Assemble the Layers
1. Spread half of the cheesecake filling over the crust.
2. Layer sliced bananas evenly over the filling.
3. Spread the remaining cheesecake mixture over the bananas.
4. Top with a layer of whipped topping.
Step 4: Chill & Garnish
1. Refrigerate for at least 4 hours or overnight for best results.
2. Before serving, sprinkle with crushed cookies and garnish with banana slices or whipped cream.
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Tips:
- Dip banana slices in lemon juice to prevent browning.
- For extra indulgence, drizzle with caramel sauce before serving.
- Use Golden Oreos for the crust for extra vanilla flavor.
- Store leftovers in the fridge for up to 3 days. Best enjoyed cold!