. a half cup of heavy whipping cream
. Cream cheese, 16 oz. Two sets of blocks
. 1/3 cup sugar, finely chopped
. banana pudding powder, 3 and a half ounces one container
. half a cup of milk
. An teaspoon of vanilla flavoring
. Not required: Sugar, powdered, for a sweeter taste.
. Nilla wafers for garnishing.
. The Blondie Crust Recipe for Banana Pudding Cheesecake Squares:
. Get an 8×8 baking pan ready using a non-stick technique of your choosing and set the oven to 350 degrees.
. The butter and sugar should be mixed in a big basin using a whisk. After that, whip in the flour, salt, banana, and vanilla . until well incorporated, followed by the egg yolk.
. Bake for 15 to 20 minutes, or until the blondie batter is almost set, in the pan.
. After bringing to room temperature, have the topping ready.
Regarding the Cheesecake Glaze:
. After whipping heavy cream with a hand mixer in a medium-sized bowl until firm peaks form, set aside to cool and wash beaters.
. Whip the cream cheese in a another bowl until it’s light and airy.
. Incorporate the sugar, banana pudding mix, milk, and vanilla essence gradually. Mix until well combined.
. Gently incorporate the whipped cream that has been pre-made into the cream cheese mixture.
. If you’d like it sweeter, give it a taste and add a pinch of powdered sugar.
. Freeze the blondie crust for at least two hours, or until the cheesecake topping is absolutely hard, after pouring and spreading it evenly.
Serve topped with Nilla wafers.
Notes
Prior to preparing the cheesecake filling, ensure that all ingredients, particularly the cream cheese, are at room temperature. If you don’t, the filling will be lumpy instead of smooth.
