Ingredients

The following ingredients have 4 Servings
  • 2 cups vanilla wafers crumbs
  • ½ cup unsalted butter (melted (1 stick))
  • 16 oz. cream cheese (at room temperature)
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup marshmallow fluff
  • 3.4 oz package banana cream pudding mix
  • 1 cup ripe banana (mashed (roughly 2 bananas))
  • Whipped cream
  • Vanilla Wafers (Use gluten-free cookies for making this dessert gluten-free!)
  • Banana slices

Instruction

  • Preheat oven to 350° F (180° C).
  • Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
  • Pour into a prepared 9x9-inch (23 x 23 cm) square pan, spreading evenly. Then press down with a spoon to compact together.
  • Bake the crust for 10 minutes. Transfer to a rack to cool.
  • But leave the oven turn on.
  • Make the cheesecake filling: Place the cream cheese and sugar into a stand mixer or large mixing bowl. Beat them together until smooth and creamy. Add in the eggs, one at a time, beating just until combined. Stir in the vanilla extract and then the marshmallow fluff until homogeneous.
  • Add the pudding mix and mashed banana into the cheesecake mixture and mix until well incorporated. Pour over the crust and spread evenly.
  • Bake for 20 minutes. Then, without opening the oven door, reduce the heat to 200° F (93° C) and bake for an additional 30 minutes.
  • Turn the oven off, leaving the cheesecake inside for 10 minutes.
  • Remove and place it on a rack to come to room temperature.
  • Once at room temperature, cover and chill in the fridge for at least 3 hours.
  • Serve: Cut into 16 squares and then top each square with whipped cream, a vanilla wafer, and a banana slice. Serve and enjoy!