Banana Pudding Cheesecake Bars



1 1/2 c. crushed Nilla Wafers

5 tbsp. butter, melted

2 tbsp. sugar

Pinch sea salt


1 1/2 (8-oz.) blocks cream cheese, softened

1/2 c. sugar

1 1/2 c. whipped topping

1 (3.4-oz.) package instant banana pudding mix

1 3/4 c. whole milk


Whipped topping

1/2 banana, sliced

9 Nilla Wafers


Line an 8″-x-8″ pan with parchment paper. Make crust: In a medium bowl, combine crushed Nilla wafers with butter, sugar, and salt. Press in an even layer into the prepared pan. Place in freezer while making filling.

Make cheesecake filling: In a large bowl using a hand mixer (or in a stand mixer), beat cream cheese until fluffy and no clumps remain. Add sugar and beat until combined. Fold in whipped topping and set aside.

In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in fridge, until thickened. Fold into cheesecake mixture until well combined.

Pour filling into prepared crust and smooth into an even layer. Freeze until bars are firm, at least 6 hours and up to overnight.

When firm, remove from freezer and slice into 9 bars. Top each bar with a dollop of whipped topping, a slice of banana, and a Nilla Wafer before serving.

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