This new recipe combines the best of two classics.

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Banana Pudding Cheesecake Bars

By Tara O'Brady

Photo of two banana pudding cheesecake bars with two cups of coffee.

These luscious bars from Epi contributor Tara O’Brady combine the best of several desserts. An easy press-in Nilla wafer crust cradles a silky layer of fresh banana cheesecake, which gets topped with a light and fluffy sour cream whip. Kept in the fridge, they taste even better the next day.

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INGREDIENTS

Crust
• 4 Tbsp. unsalted butter
• 2 cups finely crushed Nilla wafers
• 3 Tbsp. granulated sugar
• ½ tsp. kosher salt

Filling and assembly
• 3 (8-oz.) packages cream cheese
• 3 ripe bananas
• 1 (14-oz.) can sweetened condensed milk
• 4 large eggs
• 1 tsp. kosher salt
• 1 Tbsp. vanilla bean paste or 1 vanilla bean
• 2 cups heavy cream
• ½ cup full-fat sour cream
• ¼ cup powdered sugar

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