Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares combine the creamy richness of cheesecake with the nostalgic flavors of classic banana pudding. These decadent bars feature a buttery vanilla wafer crust, a smooth banana-infused cheesecake layer, and a fluffy whipped topping. Perfect for potlucks, holidays, or a sweet family dessert, these squares offer the best of both worlds in every bite!

Why You’ll Love This Recipe

• The perfect mashup – Combines banana pudding and cheesecake in one irresistible treat.
• Easy to make – No need for a springform pan; these squares are simple to prepare.
• Great for serving – Pre-cut squares make them easy to share at parties or gatherings.
• Rich and creamy – A velvety cheesecake texture with the comforting flavor of banana pudding.
• Make-ahead friendly – These bars taste even better after chilling overnight.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• Vanilla wafer crumbs (or graham cracker crumbs)
• Unsalted butter, melted
• Sugar

For the Cheesecake Filling:

• Cream cheese, softened
• Sugar
• Instant banana pudding mix
• Ripe bananas, mashed
• Eggs
• Sour cream or heavy cream
• Vanilla extract

For the Topping:

• Whipped cream or Cool Whip
• Sliced bananas
• Crushed vanilla wafers

Directions

1. Prepare the Crust

1. Preheat the oven to 325°F (163°C). Line an 8×8-inch or 9×9-inch baking dish with parchment paper.
2. In a bowl, mix vanilla wafer crumbs with melted butter and sugar.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake for 8-10 minutes, then set aside to cool.

2. Make the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Add the banana pudding mix and mashed bananas, mixing until fully incorporated.
3. Beat in the eggs one at a time, followed by the sour cream and vanilla extract.
4. Pour the filling over the cooled crust and smooth the top.

3. Bake the Cheesecake

1. Bake for 35-40 minutes, or until the center is just set but slightly jiggly.
2. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
3. Refrigerate for at least 4 hours or overnight for best results.

4. Add the Topping

1. Spread whipped cream or Cool Whip over the chilled cheesecake.
2. Garnish with sliced bananas and crushed vanilla wafers.
3. Slice into squares and serve!

Servings and Timing

• Servings: 9-12 squares
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Chill Time: 4+ hours
• Total Time: ~5 hours

Variations

• Chocolate Banana Cheesecake – Add a chocolate ganache layer on top for extra indulgence.
• Gluten-Free Version – Use gluten-free vanilla wafers or graham crackers for the crust.
• No-Bake Option – Use a no-bake cheesecake filling and let it set in the fridge.
• Extra Banana Flavor – Fold in banana extract for a stronger banana taste.
• Caramel Banana Cheesecake – Drizzle with caramel sauce before serving.

Storage/Reheating

• Refrigeration – Store in an airtight container in the fridge for up to 5 days.
• Freezing – Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
• Reheating – Cheesecake is best served chilled; no reheating is needed.

FAQs

Can I use fresh bananas instead of pudding mix?

Yes, but the pudding mix adds extra flavor and helps with texture.

How do I prevent my cheesecake from cracking?

Use room temperature ingredients, avoid over-mixing, and cool gradually.

Can I use a different crust?

Absolutely! Try a shortbread or graham cracker crust for a twist.

How do I know when the cheesecake is done baking?

The edges should be set, but the center should still have a slight jiggle.

Can I make these ahead of time?

Yes! They taste even better after chilling overnight.

How do I cut clean squares?

Use a sharp knife dipped in hot water, wiping it clean between each cut.

What’s the best way to store leftovers?

Keep in an airtight container in the fridge to prevent the bananas from browning.

Can I add nuts to this recipe?

Yes! Chopped pecans or walnuts would add a great crunch.

What if I don’t have a square baking dish?

You can use a round cake pan or double the recipe for a 9×13-inch dish.

Can I make this cheesecake lighter?

Use reduced-fat cream cheese and Greek yogurt instead of sour cream.

Conclusion

Banana Pudding Cheesecake Squares are a creamy, dreamy dessert that blends the best flavors of banana pudding and classic cheesecake. Whether you’re making them for a party, a special occasion, or just because, these bars are sure to be a hit. Try them today and enjoy a slice of pure indulgence!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours
• Yield: 9 square 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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Description

These Banana Pudding Cheesecake Squares combine the creamy richness of cheesecake with the nostalgic flavor of banana pudding. Featuring a buttery graham cracker crust, velvety banana-infused cheesecake, and fresh banana slices, this no-fail dessert is perfect for any occasion

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup sugar

For the Cheesecake Filling:

• 16 oz cream cheese, softened
• 1 cup banana pudding mix (instant)
• 1 cup heavy whipping cream
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

For Topping:

• 2 ripe bananas, sliced
• 1/4 cup caramel sauce (optional)
• Graham cracker crumbs for garnish

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Instructions

1. Prepare the Crust:
   • Preheat oven to 350°F (175°C).
   • Mix graham cracker crumbs, melted butter, and sugar in a bowl.
   • Press the mixture into an 8×8-inch baking dish.
   • Bake for 8–10 minutes, then let cool.
2. Make the Cheesecake Filling:
   • In a bowl, beat cream cheese until smooth.
   • In another bowl, whisk banana pudding mix with heavy whipping cream until thickened.
   • Add pudding mixture, powdered sugar, and vanilla to the cream cheese, beating until creamy.
3. Assemble & Chill:
   • Spread the cheesecake filling over the crust, smoothing the top.
   • Refrigerate for at least 4 hours or overnight to set.
4. Add Toppings & Serve:
   • Before serving, arrange banana slices on top and drizzle with caramel sauce.
   • Sprinkle extra graham cracker crumbs for texture.
   • Slice into squares and enjoy!

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Notes

• Toss banana slices in lemon juice to prevent browning.
• Use vanilla pudding mix if banana pudding isn’t available.
• Store leftovers in an airtight container in the fridge for up to 3 days.