Banana Pudding Cheesecake Bars
These Banana Pudding Cheesecake Bars are loaded with flavor and so easy to make. A few minutes is all it takes to make this decadent dessert.
Servings 12 Servings
Calories 296kcal
Equipment
- Measuring cups
- Mixing Bowl
- Whisk
- Food processor
- Baking dish
- parchment paper
Ingredients
Crust:
- 2 ¼ cups Nilla wafers
- ¼ cup brown sugar
- ½ cup butter melted
Cheesecake:
- 1 3 ounce box of Jello banana cream pudding mix
- 1 ¼ cups milk
- 16 ounce cream cheese softened
- ¼ cup sugar
- 1 ½ cups cool whip
For Topping:
- Whipped cream, banana slices, Nilla wafers, and Nilla wafer crumbs
Instructions
Directions:
- Line an 8x8 square baking dish with parchment paper, and set aside.
- In your food processor, add nilla wafers and pulse until the wafers are reduced to crumbs. Add brown sugar and melted butter, and mix well.
- Pour the nilla wafer mixture into your baking dish and press down to form your crust. Place this in the freezer while you prepare your cheesecake.
- To make the cheesecake, in a large mixing bowl, beat cream cheese for about a minute. Add the sugar and pudding mix to the bowl, and mix again until well combined.
- Add cool whip, mix to combine. Slowly add milk, mixing between each addition. Pour cheesecake mixture over nilla wafer crust, and smooth out the top with a spatula.
- Freeze cheesecake for about 4 hours.
- Before serving, thaw for 1-2 hours in the refrigerator.
- Top with whipped cream, Nilla wafers or crumbs and banana slices. Enjoy!
Notes
Notes:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes
Nutrition
Calories: 296kcal | Carbohydrates: 30g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 230mg | Potassium: 135mg | Fiber: 1g | Sugar: 20g | Vitamin A: 582IU | Calcium: 93mg | Iron: 1mg