Vegan Banana Pudding Cheesecake Bars

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Vegan Banana Pudding Cheesecake Bars

These easy No Bake Vegan Banana Pudding Cheesecake Bars are simply delicious. We put a twist on this classic southern dessert by making bars. Made with a buttery nilla wafer crust and an easy no bake banana pudding cheesecake filling.

Prep Time15

Freeze Time6

Total Time6 15

Course: Dessert

Cuisine: American

Diet: Vegan

Servings: bars

Calories: 415kcal

Author: Nija Clark

Equipment

1 8x8 inch pan

Ingredients

Crust

2 cups Nilla wafers (5 oz ) - crumbled
2 tablespoons Brown sugar - packed
8 tablespoons Vegan butter, melted

Vegan Cheesecake Filling

1 cup Mashed ripe bananas - 2 ripe bananas
1 cup Vegan heavy cream
8 oz Cream cheese - softened to room temperature
1 package Banana Cream instant pudding mix - yes its accidentally vegan (3.4oz)
1 cup Whipped cream - thawed (We used Coco-Whip)
½ cup Powdered Sugar
1 teaspoon Vanilla extract

Toppings/Garnishes

Nilla wafers - optional
Sliced bananas - optional
Dollop of vegan whipped cream - optional
Mint - optional

Instructions

Prep

Cream cheese and whipped cream should be room temperature, set out before beginning recipe.
Spray bottom of 8x8 pan with a little nonstick spray. The spray helps for the paper to stick to the bottom of the pan.
Line with the parchment paper for easy removal of bars later and set aside.

Prepare crust

Crush Nilla wafters in a ziplock bag or in a food processor into fine crumbs.
In a medium bowl add the crumbs, sugar and melted butter. Mix together. The mixture should resemble moist sand.
Empty into pan. Evenly and firmly press the mixture into the bottom of the pan.
Place the pan in the freezer while you make the filling.

Prepare filling

In a large bowl with a hand mixer beat the cream cheese, sugar for about 2 minutes until smooth and fluffy.
On low setting beat in the mashed bananas, vegan cream, vanilla extract, sugar and pudding mix. Scraping sown the sides as necessary. Mix will be thick.
Gently fold in vegan whipped topping until just combined.

Assemble

Pour mixture into the pan on top of the Nilla crust. Smoothing the top evenly. Cover and freeze for at least 6 hour or overnight.

Serve

Once completely frozen. Pull out from freezer and careful lift via parchment paper sides. Place on flat surface. Using a large knife cut into 9 squares. (Tip - run knife under warm water in between slicing to keep edges of bars clean and neat)
Optionally garnish with fresh banana slices, dollop of whip cream and Nilla wafters if desired.

Notes

Storing Instructions

Refrigerator. store covered in the fridge after the 6 hours of freeze time, they will maintain their shape after being sliced. These bars will stay good in the fridge for 3 to 4 days. After that, the bars will start turning a little brown.

Freezing. you can freeze for up to 2 months. I like to wrap any bars in plastic wrap or aluminum foil and store in ziplock bag. Thaw overnight in the fridge before serving. The crust will soften slightly after thawing.

Make Ahead. You can make these bars in advance, up to 48 hours in advance. Cover the bars with plastic wrap or foil without any garnish. Thaw overnight in refrigerators before serving.

Nutrition