Banana Pudding Cheesecake Squares Recipe

Introduction

Banana Pudding Cheesecake Squares combine the creamy richness of cheesecake with the nostalgic flavors of banana pudding. This no-fuss dessert is perfect for gatherings or a special treat at home, featuring a crunchy vanilla wafer crust and a luscious banana pudding topping.

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 the oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper for easy removal.
2. Step 2: Mix the crushed vanilla wafer cookies with melted butter until well combined. 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 granulated sugar until smooth. Add eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the mashed bananas, then spread the cream cheese mixture evenly over the crust.
5. Step 5: In a separate bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes. Let it sit to thicken slightly, then gently spread it over the cheesecake layer.
6. Step 6: Bake for 40 minutes or until the center is set. Allow the dessert to cool completely, then refrigerate for at least 2 hours. Before serving, top with whipped topping and slice into squares.

Tips & Variations

• For an extra banana flavor, add thin banana slices between the cream cheese and pudding layers.
• Use Greek yogurt instead of some of the whipped topping for a lighter option.
• If you prefer a firmer crust, chill the crust mixture for 10 minutes before baking.

Storage

Store the cheesecake squares in an airtight container in the refrigerator for up to 3 days. For best texture, avoid freezing as the pudding layer may separate. Reheat is not recommended; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, you can prepare the cheesecake squares a day in advance. Just keep them refrigerated and add the whipped topping right before serving for the best texture.

What can I use if I don’t have vanilla wafer cookies?

Substitute graham cracker crumbs or digestive biscuits for the crust—they both provide a delicious, sturdy base.

Banana Pudding Cheesecake Squares Recipe

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★★★★★

4.6 from 134 reviews

Delight in these creamy Banana Pudding Cheesecake Squares, featuring a buttery vanilla wafer crust topped with luscious banana-infused cheesecake and a smooth banana pudding layer. Finished with fluffy whipped topping, these squares offer a perfect balance of rich cheesecake and fruity banana flavors in every bite.

• Author: Felix
• 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 Layer

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

Topping

• 1 cup whipped topping

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper to prevent sticking and make removal easy.
2. Make the Crust: Combine the finely crushed vanilla wafer cookies with melted unsalted butter until well blended. Press the mixture evenly into the bottom of the prepared baking dish to form a solid crust base.
3. Prepare Cheesecake Mixture: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter.
4. Add Bananas and Spread: Stir the mashed ripe bananas into the cheesecake mixture until fully incorporated. Spread this creamy banana-cheesecake batter evenly over the cookie crust in the baking dish.
5. Prepare Banana Pudding Layer: In a separate bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until thickened. Let it sit for a few minutes to fully thicken, then gently spread this pudding mixture over the cheesecake layer in the dish.
6. Bake: Place the dish in the preheated oven and bake for 40 minutes, or until the center is set but still slightly jiggly. Avoid overbaking to maintain creamy texture.
7. Cool and Chill: Remove from oven and allow to cool completely at room temperature. Once cooled, refrigerate for at least 2 hours to fully set the layers and enhance flavors.
8. Add Whipped Topping and Serve: Before slicing into squares, spread the whipped topping evenly over the chilled banana pudding layer. Cut into squares and serve chilled for a refreshing dessert experience.

Notes

• Make sure the cream cheese is fully softened to avoid lumps in the cheesecake batter.
• Use ripe bananas for the best natural sweetness and flavor.
• Allow the banana pudding layer to thicken properly before spreading to prevent mixing with the cheesecake layer.
• Chilling the dessert for at least 2 hours ensures clean slices and better flavor melding.
• This dessert can be stored covered in the refrigerator for up to 3 days.

Keywords: banana pudding, cheesecake, dessert squares, vanilla wafer crust, banana dessert, easy cheesecake recipe