FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Introduction:
Delight your taste buds with the perfect blend of crumbly cookie crust, creamy banana pudding cheesecake, and delectable toppings in these Banana Pudding Cheesecake Bars. This easy-to-follow recipe guarantees a dessert that strikes the ideal balance between sweetness and texture. Layers of vanilla wafer crumbs, a luscious cheesecake filling infused with banana cream, and a medley of toppings create a treat that’s both visually appealing and irresistibly tasty.
Ingredients:
For the Cookie Crust:
2 cups vanilla wafer crumbs (Measure after crumbling the cookies)
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 a gluten-free option)
Banana slices
Instructions:
Preheat and Prepare:
Preheat the oven to 350°F (180°C).
Prepare a 9×9-inch (23 x 23 cm) square pan.
Cookie Crust:
Combine melted butter and vanilla wafer crumbs.
Press the mixture into the pan, creating an even crust.
Bake for 10 minutes and then transfer to a rack to cool.
Cheesecake Filling:
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
In a stand mixer, blend cream cheese and sugar until smooth.
Add eggs one at a time, followed by vanilla extract and marshmallow fluff.
Mix in banana cream pudding mix and mashed banana until well incorporated.
Pour the cheesecake mixture over the cooled crust and spread evenly.
Baking:
Bake for 20 minutes at 350°F, then, without opening the oven door, reduce the heat to 200°F (93°C) and bake for an additional 30 minutes.
Turn off the oven, leaving the cheesecake inside for 10 minutes.
Remove and let it come to room temperature before covering and chilling in the fridge for at least 3 hours.
Toppings and Serving:
Cut into 16 squares and top each square with whipped cream, a vanilla wafer, and a banana slice.
Serve and savor the delightful combination of flavors and textures.
Nutritional Insights:
Banana Pudding Cheesecake Bars offer a satisfying balance of carbohydrates, proteins, and fats. Rich in creaminess and the natural sweetness of bananas, this dessert is a delightful treat suitable for various occasions.
Tips for Perfect Bars:
Cookie Crust Consistency:
Ensure the crust is pressed firmly for a solid foundation, balancing the creaminess of the cheesecake.
Chilling Time:
Allowing the bars to chill adequately ensures a firm yet creamy texture.
Toppings Creativity:
Customize the toppings to your liking, experimenting with additional fruits or nuts for a personalized touch.
Conclusion:
Indulge in the charm of Banana Pudding Cheesecake Bars, where each layer contributes to a harmonious dessert experience. Whether shared at gatherings or enjoyed as a personal treat, these bars offer a delightful journey for your palate. Elevate your dessert repertoire with this irresistible recipe, where simplicity meets decadence in every delectable bite.
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Irresistible Banana Pudding Cheesecake Bars
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.
Course:Dessert
Cuisine:American
Prep Time20minutes minutes
Cook Time50minutes minutes
Chilling time4hours hours
Total Time5hours hours 10minutes minutes
Servings16 squares
Calories289 kcal
Equipment
1 Baking pan
1 Food processor
1 Stand mixer
1 spatula
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
Instructions
Preheat oven to 350° F (180° C).
Make the cookie crust: Combine the melted butter and vanilla wafer crumbs.
Pour into a prepared 9×9-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!
Nutrition
Calories: 289kcal | Carbohydrates: 29g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 243mg | Potassium: 93mg | Sugar: 19g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 33mg
FREE MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
