Name: Banana Pudding Cheesecake Squares
Ingredients: 2 ½ cups vanilla wafer crumbs; ½ cup unsalted butter, melted; 2 tablespoons granulated sugar; 16 oz cream cheese, softened; 1 cup powdered sugar; 1 box (3.4 oz) instant banana pudding mix; 1 teaspoon vanilla extract; 1 ½ cups heavy whipping cream, cold; Crushed vanilla wafers; Banana slices (add just before serving); Whipped cream

Ingredients

Scale

For the Vanilla Wafer Crust

2 ½ cups vanilla wafer crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar

For the Cheesecake Filling

16 oz cream cheese, softened
1 cup powdered sugar
1 box (3.4 oz) instant banana pudding mix
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold

Optional Toppings

Crushed vanilla wafers
Banana slices (add just before serving)
Whipped cream

Instructions

Step 1: Prepare the Pan and Crust

Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal. In a bowl, mix vanilla wafer crumbs, melted butter, and sugar until evenly combined. Press firmly into the bottom of the pan. Refrigerate for 20 minutes to set.

Step 2: Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Add powdered sugar and beat until silky.

Step 3: Add Banana Pudding Flavor

Sprinkle the instant banana pudding mix over the cream cheese mixture. Add vanilla extract and beat until fully incorporated. The mixture will thicken slightly.

Step 4: Whip the Cream

In a separate chilled bowl, beat the cold heavy whipping cream until stiff peaks form. This creates a light, airy cheesecake texture.

Step 5: Combine and Assemble

Gently fold the whipped cream into the banana cheesecake mixture using a spatula. Spread evenly over the chilled crust and smooth the top.

Notes

Chilling time is essential for clean slices and the right texture. For best results, refrigerate the bars for at least 6 hours, preferably overnight. This allows the cheesecake to fully set and the flavors to develop.