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Delicious no-bake banana cheesecake slice topped with whipped cream, a banana slice, and a golden cookie on a white plate, perfect for easy homemade dessert recipes.

No-Bake Banana Cream Cheesecake Bars

Delight in these creamy, no-bake banana cheesecake bars with a buttery cookie crust and luscious banana filling.
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Prep Time 20 minutes
Chill Time 6 hours
Total Time 6 hours 20 minutes
Servings: 9
Course: Dessert, Snack
Cuisine: American, Comfort Food
Calories: 570
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Nilla wafers crumbled finely for crust
  • ½ cup unsalted butter melted for binding the crust
  • ¼ cup powdered sugar for sweetness in crust
  • Pinch of fine sea salt to enhance flavor
  • 16 ounces cream cheese softened to room temperature
  • 3.4 ounce instant banana cream pudding mix for flavor and texture
  • ¾ cup powdered sugar for sweetening the filling
  • 1 cup heavy whipping cream chilled, for fluffy texture
  • Additional Nilla wafers for garnish
  • Whipped cream for topping
  • Sliced bananas for garnish

Equipment

  • 1 8x8-inch baking dish lined with foil and lightly sprayed with cooking spray
  • 1 Aluminum foil and cooking spray for lining and greasing the dish
  • 1 Plastic bag and rolling pin, or food processor to crush the cookies
  • 1 Large mixing bowl for mixing cheesecake filling
  • 1 Electric hand mixer or stand mixer for whipping cream cheese and filling
  • 1 Spatula to scrape and smooth the filling
  • 1 Sharp knife for slicing bars cleanly
  • 1 Measuring Cups and Spoons to measure all ingredients accurately

Method
 

  1. Line an 8x8-inch baking dish with foil and lightly coat it with cooking spray.
  2. Place the Nilla wafers in a bag and crush with a rolling pin or food processor.
  3. Combine the crushed wafers with melted butter, powdered sugar, and a pinch of salt until fully blended.
  4. Press the mixture firmly into the prepared baking dish. Chill in the refrigerator while preparing the filling.
  5. In a large bowl, whip the cream cheese with an electric mixer until smooth and creamy.
  6. Add the banana pudding mix and blend until fully incorporated.
  7. Stir in powdered sugar until smooth and well combined.
  8. Slowly fold in the heavy cream, scraping the sides to combine thoroughly.
  9. Spread the cheesecake mixture evenly over the chilled crust.
  10. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set.
  11. Lift the bars from the dish using the foil, slice into 9 pieces, and garnish with extra Nilla wafers, whipped cream, and banana slices.

Nutrition

Serving: 120gCalories: 570kcalCarbohydrates: 46gProtein: 5gFat: 42gSaturated Fat: 24gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 108mgSodium: 434mgPotassium: 119mgFiber: 1gSugar: 32gVitamin A: 1381IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

These no-bake banana cheesecake bars are the perfect treat for any occasion. Creamy, sweet, and topped with fresh bananas, they bring a smile with every bite.

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