By Bring BANANA CREAM CHEESECAKE BARS!! to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
BANANA CREAM CHEESECAKE BARS!! captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, BANANA CREAM CHEESECAKE BARS!! becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
3 cups Nilla Wafer cookie crumbs (approximately one 11-ounce box)
1/2 cup butter, melted
1 pint heavy whipping cream
3/4 cup sugar
24 ounces cream cheese (3 8-ounce packages), softened
2 packages instant banana cream pudding mix (3.4 ounces each)
Optional garnish: whipped topping and banana slices
PREPARATION STEPS
In a medium mixing bowl, combine the Nilla Wafer crumbs and melted butter
Press the mixture into the bottom of a square 8×8-inch baking pan lined with parchment paper
Chill the crust in the refrigerator or freezer.
In a large metal mixing bowl, whip the heavy whipping cream and sugar with an electric mixer until stiff peaks form; set aside.
In another large mixing bowl, beat the cream cheese until smooth. Gradually add the dry pudding mixes, beating well between each addition.
Add the whipped cream to the cream cheese mixture and mix until smooth.
Spread the cheesecake filling evenly over the chilled crust. Cover the pan with plastic wrap and refrigerate for 8 hours, or overnight.
Cut the chilled cheesecake into 9 squares and garnish with whipped topping and banana slices if desired. Serve chilled.
Prep Time: 20 minutes | Chill Time: 8 hours | Total Time: 8 hours 20 minutes
Kcal: Estimated 400-500 kcal per serving | Servings: 9 servings
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
