Banana Pudding Cheesecake Squares Recipe

Introduction

These Banana Pudding Cheesecake Squares combine the creamy richness of cheesecake with the sweet, nostalgic flavors of banana pudding. Perfect for a comforting dessert, they offer a delightful twist on two classic favorites in every bite.

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 to prevent sticking.
2. Step 2: Combine the crushed vanilla wafer cookies with the melted butter. 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 cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition.
4. Step 4: Stir in the mashed bananas until fully incorporated, 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. Allow it to thicken slightly, then gently spread the pudding over the cheesecake layer.
6. Step 6: Bake for 40 minutes, or until the center is set. Let the dessert cool completely, then refrigerate for at least 2 hours. Before serving, top with whipped topping and slice into squares.

Tips & Variations

• For extra banana flavor, add thin banana slices on top before adding the whipped topping.
• Use low-fat cream cheese and milk to reduce calories without sacrificing creaminess.
• Substitute vanilla wafers with graham cracker crumbs for a slightly different crust texture.

Storage

Store the cheesecake squares in an airtight container in the refrigerator for up to 4 days. To serve, let them sit at room temperature for 10 minutes for the best texture. Avoid freezing, as the pudding layer may separate when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

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

What can I use instead of instant banana pudding mix?

If you don’t have instant banana pudding mix, you can use vanilla pudding mix combined with a teaspoon of banana extract or mashed bananas for a similar flavor.

Banana Pudding Cheesecake Squares Recipe

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★★★★★

4.5 from 72 reviews

These Banana Pudding Cheesecake Squares combine a rich and creamy cheesecake layer infused with fresh bananas and a smooth banana pudding topping, all resting on a buttery vanilla wafer cookie crust. Perfectly baked and chilled to set, they make a deliciously indulgent dessert that’s easy to prepare and sure to impress.

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

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
• 1 cup whipped topping

Instructions

1. Prepare the oven and pan: Preheat oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper to ensure easy removal of the bars later.
2. Make the crust: Combine the finely crushed vanilla wafer cookies with melted butter until well blended. Press this mixture evenly into the bottom of the prepared baking dish to form a firm crust layer.
3. Prepare the cheesecake filling: In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, ensuring each is well incorporated before adding the next.
4. Add bananas and spread: Stir mashed ripe bananas into the cream cheese mixture. Then, evenly spread this cheesecake batter over the prepared crust in the baking dish.
5. Make the banana pudding topping: In a separate bowl, whisk the instant banana pudding mix with cold milk vigorously for about 2 minutes until combined. Allow it to sit for a few minutes to thicken slightly.
6. Top and bake: Gently spread the thickened banana pudding mixture over the cheesecake layer. Bake in the preheated oven for 40 minutes or until the center is set and the edges have slightly firmed.
7. Cool and chill: Allow the cheesecake to cool completely at room temperature. Refrigerate the dessert for at least 2 hours to allow it to fully set.
8. Finish and serve: Before serving, generously spread whipped topping over the chilled cheesecake. Slice into squares and enjoy.

Notes

• For best results, use ripe bananas for natural sweetness and flavor.
• Ensure cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
• Press the crust firmly to prevent it from crumbling when sliced.
• Chilling the dessert for at least 2 hours is crucial for clean slices and optimal texture.
• You can garnish with banana slices or crushed vanilla wafers on top for added presentation.

Keywords: banana pudding cheesecake, banana dessert, cheesecake squares, easy cheesecake recipe, no crust cheesecake, vanilla wafer crust