Banana Pudding Cheesecake Squares Recipe

Banana Pudding Cheesecake Squares combine the best of two beloved desserts: creamy cheesecake and classic banana pudding. These delightful squares have a buttery vanilla wafer crust, a luscious banana cheesecake layer, and a topping that’s reminiscent of old-fashioned banana pudding. Perfect for potlucks, parties, or family gatherings, these easy-to-make treats are sure to be a hit!

Necessary Kitchen Equipment

• Mixing bowls
• Hand or stand mixer
• 9×9-inch baking pan
• Parchment paper
• Measuring cups and spoons
• Spatula

Ingredients

For the Crust:

• 2 cups crushed vanilla wafer cookies
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar

For the Cheesecake Layer:

• 16 oz cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 2 ripe bananas, mashed

For the Topping:

• 1½ cups whipped topping or whipped cream
• ½ cup vanilla pudding (prepared)
• Sliced bananas and crushed vanilla wafers (for garnish)

Step-by-Step Instructions

Prepare the Crust:

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a mixing bowl, combine the crushed vanilla wafers, melted butter, and sugar. Mix until the texture resembles wet sand.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then set aside to cool.

Make the Cheesecake Layer:

1. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
2. Add the eggs, one at a time, beating well after each addition.
3. Mix in the sour cream, vanilla extract, and mashed bananas until fully combined.
4. Pour the cheesecake batter over the cooled crust, spreading it into an even layer.

Bake the Cheesecake:

1. Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set but still slightly jiggly.
2. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.

Add the Topping:

1. In a mixing bowl, fold the whipped topping and vanilla pudding together until smooth.
2. Spread the topping evenly over the chilled cheesecake layer.

Garnish and Serve:
Top with sliced bananas and sprinkle with crushed vanilla wafers for decoration. Slice into squares and serve chilled.

Recipe Tips

• Prevent Browning Bananas: Toss the banana slices with a bit of lemon juice before garnishing to prevent browning.
• Make Ahead: This dessert is perfect for making ahead and tastes even better after the flavors meld overnight.
• Crust Variations: Use graham crackers or shortbread cookies instead of vanilla wafers for a different flavor.

What to Serve with Banana Pudding Cheesecake Squares

Serve these squares with a dollop of whipped cream and a drizzle of caramel sauce for an extra indulgent treat.

Frequently Asked Questions

1. Can I use instant banana pudding in the topping?
Yes, instant banana pudding works well if you want to enhance the banana flavor.

2. How long do these squares last?
Store the squares in an airtight container in the refrigerator for up to 4 days.

3. Can I freeze them?
Yes, you can freeze the cheesecake squares without the whipped topping for up to 2 months. Add the topping after thawing.

Banana Pudding Cheesecake Squares are a heavenly combination of creamy textures and sweet banana flavors that will delight your taste buds.

Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares combine the best of two beloved desserts: creamy cheesecake and classic banana pudding.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• Hand or stand mixer
• 9x9-inch baking pan
• Parchment paper
• Measuring cups and spoons
• Spatula

Ingredients

  

• 16 oz cream cheese softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 1 tsp vanilla extract
• 2 ripe bananas mashed
• For the Topping:
• 1½ cups whipped topping or whipped cream
• ½ cup vanilla pudding prepared
• Sliced bananas and crushed vanilla wafers for garnish

Instructions

 

• Prepare the Crust:
• Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
• In a mixing bowl, combine the crushed vanilla wafers, melted butter, and sugar. Mix until the texture resembles wet sand.
• Press the mixture firmly into the bottom of the prepared pan to form an even crust. Bake for 8–10 minutes, then set aside to cool.
• Make the Cheesecake Layer:
• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
• Add the eggs, one at a time, beating well after each addition.
• Mix in the sour cream, vanilla extract, and mashed bananas until fully combined.
• Pour the cheesecake batter over the cooled crust, spreading it into an even layer.
• Bake the Cheesecake:
• Bake the cheesecake in the preheated oven for 35–40 minutes, or until the center is set but still slightly jiggly.
• Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
• Add the Topping:
• In a mixing bowl, fold the whipped topping and vanilla pudding together until smooth.
• Spread the topping evenly over the chilled cheesecake layer.
• Garnish and Serve:
• Top with sliced bananas and sprinkle with crushed vanilla wafers for decoration. Slice into squares and serve chilled.

Notes

Prevent Browning Bananas: Toss the banana slices with a bit of lemon juice before garnishing to prevent browning.
Make Ahead: This dessert is perfect for making ahead and tastes even better after the flavors meld overnight.
Crust Variations: Use graham crackers or shortbread cookies instead of vanilla wafers for a different flavor.
What to Serve with Banana Pudding Cheesecake Squares