Banana Pudding Cheesecake Bars – a delicious recipe with Vanilla Wafer Cookies, Unsalted Butter, Cream Cheese, Sugar, Bananas, Greek Yogurt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 325 F. Spray a 7 x 11 inch baking dish with cooking spray.
2
2. Prepare the crust. Crush the vanilla wafers. You can place the cookies into a large plastic food storage bag and lightly smash them with a mallet or small frying pan. Or, for a finer crumb, pulverize the cookies in a food processor.
3
3. Mix the cookie crumbs with the melted butter until well combined. Firmly press the crumbs into the bottom of the prepared baking dish. Set aside.
4
4. Prepare the cheesecake filling. In a large bowl, add the cream cheese, sugar, and banana. Beat with a mixer on medium speed until cream cheese is smooth and only small chunks of banana remain. Add the Greek yogurt and vanilla; beat until smooth. Then, beat in the eggs, one at a time.
5
5. Pour the cheesecake filling over the crust. Bake for 30 minutes, until the center is almost set. Remove from oven. Let the cheesecake cool at room temperature for 45 minutes. Then, refrigerate for at least 3 hours.
6
6. Slice into 15 bars. Serve with whipped cream (optional). Store covered in the refrigerator.
856
kcal
Calories
54
g
Fat
50
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2-1/2 cups Vanilla Wafer Cookies, 3 Tablespoons Unsalted Butter, melted, 16 ounces, weight Reduced Fat Cream Cheese (Neufchatel), 1/2 cups Granulated Sugar, and more.
Yes, Banana Pudding Cheesecake Bars falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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