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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.

Ingredients

Scale

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

Find it online: https://mixitwitjoe.com/banana-pudding-cheesecake-squares-recipe/