Banana Pudding Cheesecake Squares Recipe

Introduction

These Banana Pudding Cheesecake Squares combine creamy cheesecake with the nostalgic flavors of banana pudding and a crunchy vanilla wafer crust. They are a perfect make-ahead dessert that’s both rich and refreshing.

Ingredients

• 2 cups vanilla wafer cookies, finely crushed
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 2 medium ripe bananas, mashed
• 1 (3.4 oz) package instant banana pudding mix
• 1 cup cold milk
• 1 cup whipped topping

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper for easy removal.
2. Step 2: Combine the crushed vanilla wafer cookies and melted butter until well mixed. Press this mixture evenly into the bottom of the prepared baking dish to form the crust.
3. Step 3: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate.
4. Step 4: Stir in the mashed bananas until evenly blended, then spread the cream cheese mixture evenly over the crust layer.
5. Step 5: In a separate bowl, whisk the instant banana pudding mix with the cold milk for about 2 minutes. Allow it to thicken, then gently spread the pudding over the cheesecake layer.
6. Step 6: Bake the layered dessert for 40 minutes or until the center is set. Let it cool completely, then refrigerate for at least 2 hours to firm up. Before serving, top with whipped topping and slice into squares.

Tips & Variations

• Use ripe bananas for the best natural sweetness and smooth texture in the cheesecake layer.
• For a crunchier crust, slightly toast the crushed vanilla wafer cookies before mixing with butter.
• Swap whipped topping for fresh whipped cream for a lighter, fresher topping.
• Try adding chopped nuts like pecans or walnuts to the crust for extra texture.

Storage

Store the cheesecake squares covered in an airtight container in the refrigerator for up to 3 days. To serve, you can enjoy them chilled or allow them to sit at room temperature for 10–15 minutes. These squares do not freeze well due to the pudding layer.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, preparing these squares a day in advance is ideal as it allows the layers to set fully and flavors to meld together.

Can I use fresh banana pudding instead of instant mix?

Instant pudding mix works best for setting the layer quickly and firmly. Fresh banana pudding tends to be softer and may not set as cleanly in this recipe.

Banana Pudding Cheesecake Squares Recipe

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★★★★★

4.9 from 112 reviews

Delight in the creamy and rich Banana Pudding Cheesecake Squares, a luscious dessert featuring a crunchy vanilla wafer crust, smooth banana-infused cheesecake layer, and a velvety banana pudding topping, finished with a dollop of whipped topping for a perfect balance of flavors and textures.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 60 minutes
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2 cups vanilla wafer cookies, finely crushed
• 1/3 cup unsalted butter, melted

Cheesecake Layer

• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 2 medium ripe bananas, mashed

Banana Pudding Topping

• 1 (3.4 oz) package instant banana pudding mix
• 1 cup cold milk

Finishing

• 1 cup whipped topping

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper to ensure easy removal of the cheesecake squares later.
2. Make the Crust: In a bowl, combine the finely crushed vanilla wafer cookies with the melted unsalted butter. Mix well until all crumbs are moistened. Press this mixture evenly into the bottom of your prepared baking dish to form a firm crust layer.
3. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add eggs one at a time, beating well after each addition to fully incorporate them. Then, gently fold in the mashed ripe bananas until evenly distributed throughout the mixture.
4. Assemble Cheesecake Layer: Spread the banana cream cheese mixture evenly over the prepared vanilla wafer crust in the baking dish, ensuring a smooth surface.
5. Prepare Banana Pudding: In a separate bowl, whisk together the instant banana pudding mix and cold milk vigorously for about 2 minutes. Allow this mixture to sit for a few minutes to thicken.
6. Add Pudding Layer: Once thickened, gently spread the banana pudding over the cheesecake layer in the baking dish, covering it completely.
7. Bake the Cheesecake: Place the baking dish in the preheated oven and bake for 40 minutes or until the cheesecake center is set but still slightly jiggly. Remove from oven and allow it to cool completely at room temperature.
8. Chill: After cooling, refrigerate the cheesecake for at least 2 hours to allow it to firm up properly.
9. Serve: Before slicing into squares, top the cheesecake with 1 cup of whipped topping evenly spread over the surface. Cut into squares and serve chilled for the best flavor and texture.

Notes

• Make sure the cream cheese is softened to room temperature for a smooth batter.
• Mash bananas well to avoid lumps in the cheesecake layer.
• Let the banana pudding thicken properly before spreading to avoid a runny topping.
• Use parchment paper to easily remove the cheesecake from the pan.
• Refrigerate for at least 2 hours or overnight for best texture and flavor blending.
• Optionally, garnish with banana slices or additional crushed vanilla wafers for extra texture.

Keywords: banana pudding cheesecake, banana dessert, cheesecake squares, vanilla wafer crust, creamy banana dessert