Peanut Butter Banana Chocolate Cheesecake Squares

Well that’s a mouthful. A mouth full of light, fluffy, cheesecakey deliciousness! 

We can shorten the name to PB ‘Nana Choc Cake Squares if you want. I like abbreviations. Probs. Maybs. Totes. Adorbs. 

Perf. 

You get the point.

Do you realize Valentine’s Day is in two days? TWO! I think you could use a PB ‘Nana Choc one of these to sweeten your V-Day.  

But be careful. They can be addicting! (Name that movie!) 

At first I wasn’t sure I liked the outcome of these. There is no mistaking the banana flavor. Not bad by any means, just stronger than I expected. I think after literally not being able to stop myself from just taking ‘one last bite,’ then ‘no really, just one last bite,’ I realized how good they were. 

Things were getting out of control between these little squares and myself so I shared them with my coworkers and only heard good things. Then again, I can’t imagine a coworker telling me to my face they didn’t like something I made, but you never know. 

Now I wish I still had one, or two, left for Valentine’s Day. Prepare yourself for the sadness that comes when you or your coworkers finish these off. I’m still mourning the loss. 

Oh, oh! And if you’re counting calories as my obsessive self usually does, these are only about 150 cals each, assuming you use “light” versions of the ingredients as I have them listed below. 

Peanut Butter Banana Chocolate Cheesecake Squares

(Adapted from Bake at 350)

Makes 16 squares

Ingredients:

1 1/3 cup chocolate Teddy Grahams

8 ounces cream cheese, softened (I used light)

1/2 cup sour cream (I used light)

1/4 cup plain or vanilla Greek yogurt

1/3 cup cocoa powder

2 tablespoons corn starch

3/4 cup granulated sugar

1 egg + 1 egg white

1 very ripe banana, mashed

1/4 cup creamy peanut butter

1/3 cup white chocolate chips

Directions:

1. Preheat oven to 325 degrees. Line 8×8 baking pan with foil so that the foil completely covers the pan and hangs over the sides. Spray with nonstick spray and set aside.

2. Add Teddy Grahams to a food processor and blend thoroughly. Pour into baking pan and gently shake the pan to spread the crumbs in an even layer. 

3. In the bowl of a stand-alone mixer, add cream cheese, sour cream and yogurt. Beat on medium speed until ingredients are well-blended, about two minutes. With beater on low speed, add cocoa powder, corn starch and sugar. Add egg and egg white and continue to beat until well-incorporated. Add banana and peanut butter, again mixing until well-incorporated. Pour batter into the baking pan and gently shake to evenly distribute. Sprinkle white chocolate chips across the top of the batter. 

4. Bake 35-40 minutes. The top of the cheesecake will begin to crack slightly. Remove from heat and let cool in the pan for up to an hour. Place in fridge to chill an additional hour. Slice into squares and serve chilled.