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Banana pudding cheesecake squares

Banana pudding cheesecake squares

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

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.

See also  Sloppy Joe Casserole

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