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

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.

Cheesy Green Chile Dip

Autumn Vegetable Bolognese in the Slow Cooker

Salsa Verde

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 Information:

Frequently Asked Questions:

Can I use salted butter for the Blondie Crust?

Yes, you can use salted butter, but you might want to adjust the pinch of salt in the recipe to taste.

How ripe should the bananas be for the Blondie Crust?

Use ripe bananas with brown spots for the best flavor and sweetness.

The riper, the better.

Can I use a different size baking pan if I don’t have an 8×8 pan?

You can use a different size pan, but adjust the baking time accordingly.

A larger pan may result in thinner bars and a shorter baking time.

Is it necessary to freeze the cheesecake topping?

Freezing the cheesecake topping helps it set and hold its shape.

It contributes to the texture of the dessert.

Can I substitute whipped topping for the whipped cream in the cheesecake topping?

Yes, you can use whipped topping as a substitute, but it may alter the texture and flavor slightly.

How long should I whip the heavy cream for the cheesecake topping?

Whip the heavy cream until stiff peaks form.

Be careful not to overwhip, as it may lead to a grainy texture.

Do I have to use instant banana pudding powder?

Instant banana pudding powder is recommended for the best flavor and consistency. Using other forms of pudding may require adjustments.

Can I use a different flavor of pudding for the cheesecake topping?

While banana pudding adds a specific flavor, you can experiment with other pudding flavors for a different twist on the recipe.

What is the purpose of freezing the dessert?

Freezing helps the cheesecake set and makes it easier to cut into squares.

It also enhances the overall texture.

Can I make these Banana Pudding Cheesecake Squares ahead of time?

Yes, you can prepare these ahead and keep them in the freezer.

Thaw in the refrigerator for about 30 minutes before serving.