Tip: These banana pudding cheesecake squares have about 250-350 calories per serving, depending on portion size and whether you use powdered sugar for extra sweetness. They're a delicious dessert to satisfy your sweet tooth, with the creamy cheesecake topping complementing the banana-flavored blondie crust.

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 of 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

• 1 (3.4 oz) box instant banana pudding powder

• 1/2 cup milk

• 1 teaspoon vanilla extract

Optional: Powdered sugar (for extra sweetness)
Garnish: Nilla wafers

Instructions:

For the Blondie Crust:

1. Preheat the oven to 350°F (175°C). Prepare an 8x8-inch baking pan with your preferred non-stick method (grease, parchment paper, or non-stick spray).

2. In a large bowl, whisk together the melted butter and brown sugar until well combined.

3. Whisk in the egg yolk, followed by the flour, salt, mashed banana, and vanilla extract. Mix until fully incorporated.

4. Pour the blondie batter into the prepared pan and bake for 15-20 minutes, or until just set. The top should be lightly golden.

5. Allow the blondie crust to cool to room temperature before preparing the topping.

For the Cheesecake Topping:

1. In a medium bowl, whip the heavy cream with a hand mixer until stiff peaks form. Then, refrigerate the whipped cream and clean your beaters.

2. In a separate bowl, beat the cream cheese with a hand mixer until it’s nice and fluffy.

3. Slowly add in the granulated sugar, banana pudding powder, milk, and vanilla extract. Beat until smooth and well combined.

4. Carefully fold the pre-whipped cream into the cream cheese mixture, ensuring everything is incorporated evenly.

5. Taste the mixture, and if you prefer it sweeter, add a little powdered sugar and mix it in.

6. Spread the cheesecake topping evenly over the cooled blondie crust.

To Finish:

1. Freeze the dessert for at least 2 hours, or until the cheesecake topping is completely firm.

2. Once set, garnish with crushed Nilla wafers on top for added texture and flavor.

3. Slice into squares and serve!

Notes:

• Saving Energy: This dessert is mostly prepared without baking, using the oven only for the blondie crust, making it energy-efficient.

• Health Benefits: This dessert combines the richness of cream cheese with the sweetness of banana and Nilla wafers. It’s indulgent and best enjoyed in moderation due to the sugar and fats. You can make it a little lighter by using light cream cheese or reducing the sugar. Enjoy!