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
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- Assemble & Chill:
- Spread the cheesecake filling over the crust, smoothing the top.
- Refrigerate for at least 4 hours or overnight to set.
- 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!
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.
