Homemade Banana Pudding Cheesecake Bars is easy and everyone will be impressed with this Recipe. The secret to a perfect Banana Pudding Cheesecake Bars is to freeze them. There isn’t a super-quick way to firm them up, so we highly suggest making these the night before and garnishing them right before serving.
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- FOR CRUST
- 1½ c. crushed Nilla Wafers
- 5 tbsp. butter, melted
- 2 tbsp. sugar
- Pinch sea salt
- FOR FILLING
- 1½ (8-oz.) blocks cream cheese, softened
- ½ c. sugar
- 1½ c. whipped topping
- 1 (3.4-oz.) package instant banana pudding mix
- 1¾ c. whole milk
- FOR TOPPING
- Whipped topping
- ½ banana, sliced
- 9 Nilla Wafers
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1 ) Line an 8″-x-8″ pan with parchment paper. Make the crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in the freezer while making the filling.
2 ) Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.
3 ) In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge, until thickened. Fold into cheesecake mixture until well combined.
4 ) Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.
5 ) When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.