Banana Cream Cheesecake Bars

Begin by assembling all the ingredients. In a medium-sized bowl, thoroughly combine the Nilla Wafer cookie crumbs with the melted butter. Once combined, transfer the mixture to an 8×8-inch baking pan that has been lined with parchment paper, ensuring that extra parchment is protruding from the sides for easier removal later. Press the mixture firmly to create an even crust. Place the crust in the refrigerator or freezer to set while proceeding with the next steps.

In a chilled, large metal bowl, utilize an electric mixer or a stand mixer on medium speed to whip the heavy whipping cream and granulated sugar. Continue whipping until the mixture reaches stiff peaks, and then set aside.

In another large bowl, beat the softened cream cheese using an electric mixer or stand mixer on medium speed until it achieves a smooth consistency. Gradually incorporate the dry banana cream pudding mixes, ensuring to beat well after each addition. Following this, fold in the previously prepared whipped cream mixture until the entire concoction is smooth and well-blended.

Carefully spread the cream cheese mixture over the previously chilled crust, ensuring an even distribution. Once done, cover the pan with a layer of plastic wrap and place it in the refrigerator for a minimum of 8 hours, though overnight refrigeration is recommended for best results.

Once fully chilled and set, use a sharp knife to cut the cheesecake into nine evenly sized squares. If desired, these squares can be garnished with whipped cream and freshly sliced bananas. It is recommended to serve the cheesecake bars chilled for optimal taste and consistency