Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares (WW-Friendly)

✅ Makes: 9 squares

✅ WW Points (Estimated): 2–3 points per square (depending on ingredients used)

📝 Ingredients:

🧁 Cheesecake Layer:

• 1 cup fat-free Greek yogurt (0 points)
• 1 (8 oz) block fat-free or 1/3 less fat cream cheese (4–6 points)
• 1 (1 oz) package sugar-free banana pudding mix (Jello brand) (1 point)
• 2 tablespoons fat-free whipped topping (Cool Whip) (0 points)
• 1 teaspoon vanilla extract (0 points)
• 1 medium banana, mashed (0 points)
• 1 egg (optional for firmer set) (0 points)

🍪 Crust (Optional but delicious!):

• 5 sheets light graham crackers, crushed (3 points)
• 1 tablespoon light butter or reduced-calorie margarine, melted (2–3 points)

👩‍🍳 Directions:

1. Preheat oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment or lightly spray with cooking spray.
2. Prepare the crust (if using): Mix crushed graham crackers and melted light butter. Press into the bottom of the dish and bake for 5–7 minutes. Let cool.
3. In a medium bowl, mix the cream cheese and Greek yogurt until smooth.
4. Add the banana pudding mix, mashed banana, vanilla extract, and Cool Whip. Blend until creamy. (If using an egg, mix it in now.)
5. Spread the cheesecake mixture over the crust (or directly in the dish if skipping the crust).
6. Bake for about 25–30 minutes if using the egg. If not using the egg, no baking needed — just chill until firm (2–4 hours).
7. Chill in fridge for at least 4 hours or overnight. Cut into 9 squares.
8. Top with a little extra Cool Whip or banana slice (optional, add points if you use more).

🧮 Points Breakdown (approximate):

💡 Tips:

• Swap crust for a crushed banana-flavored protein bar for extra protein.
• Use egg whites only for lower fat and still a firm texture.
• Store leftovers in the fridge up to 4 days or freeze individually.