Description
These NO-BAKE banana pudding cheesecake bars are so easy, fun, and
delicious. An extra lusciously rich creamy + flavorful filling finished with
banana pudding-inspired toppings.
Ingredients
For the crust
3 cups graham cracker crumbs
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 cup (1 stick) + 5 tablespoons salted butter, melted
Cheesecake Filling
4 (8 ounces) packages of full-fat cream cheese, softened to room
temperature
1 1/2 cups packed light brown sugar
1 (3.4 ounces) package banana cream instant pudding powder
2 1/2 cups heavy whipping cream, cold
1 teaspoon vanilla bean paste, or vanilla
Extra Toppings/Garnishes
banana cream pudding- optional
mini nilla wafers- optional
fresh banana coins- optional
fresh mint leaves, for garnish- optional
Instructions
- Make the crust: Preheat the oven to 350°F. Prepare a 9×13-inch
baking pan by fitting it with parchment paper with enough paper
hanging over the sides to ensure easy lifting; and then spray it with
baking spray for extra measure. Then set it aside. - In a large bowl, combine the graham cracker crumbs, brown sugar,
cinnamon, and melted butter together. Use your hands (with
disposable gloves, if desired) to bring everything together until it
begins to feel like wet sand. Empty the crumb mixture into the
prepared baking pan and use your hands/bottom of a measuring cup
to firmly press the mixture tightly onto the bottom of the pan. - Bake the crust in the oven for 10 minutes. Then set it aside while you
make the filling.
Cheesecake Filling
- Prepare the cheesecake filling: In a stand mixer fitted with the
paddle attachment or using an electric hand mixer, beat the cream
cheese together until silky smooth. Then add in the brown sugar and
continue beating until well combined. - In a separate bowl, combine the banana cream instant pudding
powder and heavy cream together. Use a whisk to combine the
mixture together until the pudding powder dissolves- it’s okay if it is
not completely smooth. Pour this mixture into the bowl with the cream
cheese and continue beating together until everything is combined
with no visible lumps present. Then add in the vanilla bean paste and
almond extract, and beat again to fully combine. - Pour the cheesecake filling directly on top of the cooled crust. The
cheesecake batter should be thick, use an offset spatula to smooth
the filling out evenly in the pan. Cover the baking pan carefully with
plastic wrap or foil and transfer the pan into the refrigerator to let the
cheesecake set overnight for at least 8 hours or ideally for 12 hours
(for best results)
ENJOY
