Servings: 4

Weight Watcher Smart Points: 34

Preparation Time: 120 Minutes

Cooking Time: 0 Minutes

Ready In: 120 Minutes


  • ¼ tsp. almond extract
  • ½ cup mashed banana (1 banana)
  • 1-8 oz. brick of cream cheese, softened
  • Maraschino cherries for topping
  • 1 Tbs. milk
  • 1 cup pecans, toasted
  • 4 oz. unsalted butter, softened
  • ½ tsp. vanilla extract
  • 1 cup vanilla wafers
  • 1-8 oz. container of whipped topping, thawed
  • ½ cup yellow cake batter mix


  1. In the bowl of a stand mixer, whisk together cream cheese and butter until fluffy
  2. Whisk in vanilla and almond extracts
  3. Whisk in mashed banana until fluffy, about 1 minute
  4. Slowly whisk in cake batter until smooth, then whisk in milk.Slowly fold in the thawed whipped topping
  5. Allow to set up in the refrigerator for at least 2 hours.Add the toasted pecans to a small bowl
  6. Stir in maple syrup
  7. Allow to sit for 1 hour at room-temperature
  8. Store in an airtight container in the refrigerator for up to 1 month.In the bowl of a food processor, add the vanilla wafers and pecans
  9. Pulse until combined
  10. Slowly drizzle in the melted butter while continuing to pulse until the mixture represents wet sand.Spoon a few tablespoons of the wafer mixture into the bottom of glass jars, press gently
  11. Spoon or pipe the cheesecake mixture onto the crust
  12. Top with wet pecans and a maraschino cherry (or two).

Leave a Comment