Banana Cream Cheesecake Bars (Printable Version)
Smooth banana cream filling atop a crisp wafer base creates a luscious chilled sweet treat.
# Ingredients Required:
→ Crust
01 -
285 grams Nilla Wafer cookie crumbs
02 -
115 grams butter, melted
→ Filling
03 -
470 milliliters heavy whipping cream
04 -
150 grams granulated sugar
05 -
680 grams cream cheese, softened
06 -
192 grams instant banana cream pudding mix (2 packages, 96 grams each)
# Guide to Cooking:
01 -
Combine cookie crumbs and melted butter in a medium bowl. Mix thoroughly until crumbs are evenly coated.
02 -
Press the crumb mixture firmly into the bottom of an 8×8-inch (20×20 cm) baking pan lined with parchment paper to create an even crust layer.
03 -
Refrigerate or freeze the crust until set to prevent sogginess.
04 -
In a large metal bowl, whip heavy cream and sugar with an electric mixer until stiff peaks develop.
05 -
Beat softened cream cheese in a separate large bowl until smooth and creamy.
06 -
Gradually add the instant banana pudding mix to the cream cheese, beating well between each addition to ensure full integration.
07 -
Gently fold the whipped cream into the cream cheese mixture until smooth and homogeneous.
08 -
Spread the banana cream cheese filling evenly over the chilled crust in the baking pan.
09 -
Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the filling to firm and flavors to meld.
10 -
Slice into 9 squares and optionally garnish with whipped topping and banana slices. Serve chilled.
# Extra Suggestions:
01 -
Ensure cream cheese is fully softened to avoid lumps in the filling.
02 -
Chilling the crust helps it set properly and prevents sogginess.
03 -
Refrigerate for at least 8 hours to develop flavor and texture.