Banana Pudding Cheesecake Bars

8 60 182
Ingredients Minutes Calories
Prep Cook Servings
30 min 30 min 15
Banana Pudding Cheesecake Bars
Health Highlights


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


  1. Preheat the oven to 325°F, and grease a 7” x 11” baking dish.
  2. 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.
  3. 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. 
  4. 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. 
  5. 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 182
Calories from fat 62
Calories from saturated fat 38
Total Fat 6.9 g
Saturated Fat 4.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.4 g
Cholesterol 33 mg
Sodium 249 mg
Potassium 190 mg
Total Carbohydrate 22.5 g
Dietary Fiber 0.5 g
Sugars 15.7 g
Protein 7.5 g

Dietary servings

Per Portion

Fruit 0.2

Energy sources


Meal Type(s)