No-Bake Banana Cream Cheesecake Bars

Instructions

1. Prepare the Crust: In a large mixing bowl, combine the Nilla Wafer cookie crumbs with the melted butter. Stir until the mixture resembles wet sand and the crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or a half sheet cookie pan lined with parchment paper. Use the bottom of a flat measuring cup or glass to compact the crust evenly. Place in the freezer for at least 15–20 minutes while you prepare the filling.
2. Whip the Cream: In a medium bowl, add the whipping cream and granulated sugar. Using a hand mixer or stand mixer with a whisk attachment, beat on high speed until stiff peaks form, about 3–5 minutes. Set aside in the refrigerator to keep chilled.
3. Make the Cheesecake Base: In a separate large bowl, beat the softened cream cheese until smooth and fluffy, scraping down the sides of the bowl as needed. Gradually add the banana cream pudding mix (just the dry powder), continuing to mix until fully combined. The mixture will thicken slightly as the pudding absorbs moisture from the cream cheese.
4. Combine: Gently fold the whipped cream into the banana cheesecake mixture using a spatula. Continue folding until no streaks remain and the texture is smooth and airy. Be careful not to overmix — you want to preserve the volume from the whipped cream.
5. Assemble the Bars: Remove the crust from the freezer and pour the cheesecake filling on top. Use an offset spatula or the back of a spoon to spread the filling evenly and smooth the surface. Tap the pan gently on the counter to eliminate air pockets.