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
Instructions:
1️⃣ Prepare the Crust: Start by mixing the Nilla Wafer crumbs with melted butter in a medium bowl. Press this mixture firmly into the bottom of an 8×8-inch baking pan that’s been lined with parchment paper. Chill the crust in the refrigerator or freezer to set.
2️⃣ Whip the Cream: In a large metal bowl, use an electric mixer to whip together the heavy whipping cream and sugar until stiff peaks form. This whipped cream will add lightness and structure to your cheesecake bars.
3️⃣ Cream the Cheese: In a separate large mixing bowl, beat the softened cream cheese until it’s completely smooth. Gradually mix in the dry banana cream pudding mixes, ensuring each addition is well incorporated before adding more.
4️⃣ Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until smooth and well blended. This step combines the richness of cream cheese with the lightness of whipped cream.
5️⃣ Assemble the Bars: Spread the cheesecake filling evenly over the chilled crust. Make sure the layer is smooth and covers the entire surface.
6️⃣ Chill: Cover the baking pan with plastic wrap and refrigerate for at least 8 hours, or overnight. This chilling time allows the cheesecake to set properly and develop flavors.
7️⃣ Serve: Once chilled, cut the cheesecake into 9 squares. If desired, garnish each square with whipped topping and a slice of banana for an extra touch of elegance and flavor.