Banana pudding cheesecake squares
Ingredients
For the Blondie Crust:
1/2 cup unsalted butter melted
1/2 cup light brown sugar packed
1 large egg yolk
1/2 cup all-purpose flour
Pinch salt
1/4 cup mashed ripe banana
1 teaspoon pure vanilla extract
For the Cheesecake Topping:
2/3 cup heavy whipped cream
16 ounces cream cheese 2 blocks
1 cup granulated sugar
3.4 ounce instant banana pudding powder 1 box
1/2 cup milk
1 teaspoon vanilla extract
Optional: Powdered Sugar for extra sweetness
Garnish: Nilla wafers
US Customary – Metric
Instructions
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with nilla wafers and serve.
Notes
For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg
