Banana Pudding Cheesecake Bars

Banana Pudding Cheesecake Bars

Health Rating
Prep Cook Ready in Servings
30 min 30 min 1 h 15
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Ingredients


2 large Banana (Ripe)
3 tbsp Coconut oil
454 gm Cream cheese, fat free
2 large egg Egg
1/2 cup Greek yogurt, plain, fat-free
1/2 cup Turbinado sugar
2 tsp Vanilla extract, pure
50 cookie Vanilla wafer, 12 to 17% fat

Instructions


Preheat the oven to 325°F, and grease a 7” x 11” baking dish.

Crush the vanilla wafers in a large sealable plastic bag or a food processor. Mix the melted coconut oil with the cookie crumbs until a kind of dough forms, and press the mixture into the bottom of the baking dish.

Next make the cheesecake filling in a large bowl. Combine the cream cheese, sugar, and bananas. Use a mixer on medium speed to beat them together. The mixture should be smooth except for small clumps of banana. Mix in the yogurt and vanilla extract, and then one at a time, beat the eggs into the cheesecake batter.

Pour the Greek yogurt cheesecake filling into the baking dish, and spread evenly over the wafer crust. Bake on the center rack for a half hour, until the center is mostly set.

The cheesecake must set completely before cutting it into bars. Let cool on the counter for at least 45 minutes, and then set in the fridge for three hours.

Slice into 15 bars, and (finally) sink your teeth in. Cover any leftovers, and keep in the fridge.

Nutrition Facts

Per Portion

Calories 177  
Calories from fat 53  
Calories from saturated fat 30.0  
Total Fat 5.9  g
Saturated Fat 3.3  g
Trans Fat 0.0  g
Polyunsaturated Fat 0.7  g
Monounsaturated Fat 1.4  g
Cholesterol 36  mg
Sodium 266  mg
Potassium 185  mg
Total Carbohydrate 23.3  g
Dietary Fiber 0.6  g
Sugars 15.9  g
Protein 7.3  g

Dietary servings

Per Portion


Fruit 0.2

Energy sources


Pygal 1% 381.816313245 90.7722187709 53% 453.547847527 175.187081241 30% 311.835463026 194.439062469 17% 343.051576486 100.595990033 53% 30% 17% Alcohol Carbohydrates Fat Protein
Recipe from: Amanda Finks
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