Banana Cream Cheesecake Bars

Instructions:

1. Prepare the crust:

• Preheat oven to 175°C (350°F). Line a 9×9 inch (23×23 cm) baking dish with parchment paper.
• In a bowl, mix wafer crumbs, melted butter, and sugar until combined.
• Press the mixture firmly into the bottom of the baking dish.
• Bake for 8–10 minutes, then let cool slightly.

2. Make the cheesecake layer:

• In a large bowl, beat the cream cheese and sugar until smooth and creamy.
• Add eggs one at a time, then mix in vanilla, mashed banana, and flour.
• Pour the batter over the crust and smooth the top.

3. Bake:

• Bake for 30–35 minutes, or until the center is set.
• Let cool at room temperature, then refrigerate for at least 3 hours or overnight.

4. Make the banana cream topping:

• In one bowl, whisk banana pudding mix and cold milk until thick (about 2 minutes).
• In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
• Fold whipped cream into the banana pudding gently.

5. Assemble:

• Spread the banana cream topping over the chilled cheesecake layer.
• Chill for at least 1 hour before slicing.
• Garnish with sliced bananas, whipped cream, or crushed cookies if desired.

Tips:

• Use ripe bananas for more flavor in the cheesecake base.
• To prevent browning, add sliced bananas just before serving.
• You can swap banana pudding with vanilla if you prefer a milder flavor.

Storage:

• Store in the refrigerator for up to 4 days, covered.
• These bars do not freeze well due to the pudding layer.