Banana Pudding Cheesecake Bars
User Reviews
5.0
6 reviews
Excellent
Banana Pudding Cheesecake Bars
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These banana pudding cheesecake bars are one of those easy desserts that are mildly sweet and irresistible! They have layers of crumbly cookie crust and creamy banana pudding cheesecake, topped with whipped cream, vanilla wafer, and banana slices.
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Ingredients
For the Cookie Crust:
- 2 cups vanilla wafers crumbs Measure after crumbling the cookies in a food processor! Use gluten-free cookies for making this dessert gluten-free!
- ½ cup unsalted butter melted (1 stick)
For the Cheesecake Filling:
- 16 oz. cream cheese at room temperature
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup marshmallow fluff
- 3.4 oz package banana cream pudding mix
- 1 cup ripe banana mashed (roughly 2 bananas)
For the Toppings:
- Whipped Cream
- vanilla wafers Use gluten-free cookies for making this dessert gluten-free!
- Banana slices
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Instructions
- 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!
Equipments used:
Notes
- How to Store
- Store in an airtight container in the fridge for up to 5 days.
- If freezing, place the squares apart (without the toppings) onto a baking sheet lined with parchment paper and freeze for at least 3 hours or until frozen. Then transfer them to a large sealable plastic bag, arranging them in a single layer, or freeze them in an airtight container. They freeze well for up to 1 month.
- Thaw them in the fridge overnight and serve with the toppings.
- The nutritional information doesn't include the toppings!
- Make sure to follow the baking and cooling instructions to insure no cracks are formed.
Nutrition Information
Show Details
Calories
289kcal
(14%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
64mg
(21%)
Sodium
243mg
(10%)
Potassium
93mg
(3%)
Sugar
19g
(38%)
Vitamin A
594IU
(12%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Nutrition Facts
Serving: 16squares
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 243mg | 10% |
| Potassium | 93mg | 2% |
| Sugar | 19g | 38% |
| Vitamin A | 594IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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