If you have a sweet tooth and a love for all things creamy and fruity, let me introduce you to the irresistible Banana Pudding Cheesecake Squares Recipe. This dessert perfectly combines the classic comfort of banana pudding with the rich, velvety texture of cheesecake, all layered over a buttery vanilla wafer crust. The result is a dessert that’s both nostalgic and fresh, with every bite offering a delightful blend of smooth, tangy, and sweet flavors that will have you reaching for seconds (and maybe thirds!). It’s easy enough to whip up for a weeknight treat yet impressive enough for parties, making it a true go-to recipe in my kitchen.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is the key to this Banana Pudding Cheesecake Squares Recipe. Each component plays a vital role in creating the perfect harmony of flavor, texture, and color in your dessert, so let’s break down what you’ll need to master this delightful treat.
- Vanilla wafer cookies (2 cups, crushed): These form the crunchy, sweet base that adds a lovely buttery flavor and sturdy crust.
- Butter (1/2 cup, melted): Binds the cookie crumbs to keep the crust together and adds richness.
- Cream cheese (16 oz, softened): The star of the cheesecake layer, lending that smooth, creamy texture we all crave.
- Granulated sugar (3/4 cup): Sweetens the cheesecake filling just right without overpowering the banana notes.
- Eggs (2 large): Provide structure and richness to the cheesecake, ensuring it sets perfectly.
- Sour cream (1/2 cup): Adds a tangy twist and keeps the cheesecake tender and moist.
- Vanilla extract (1 tsp): Brings out the richness in the cream cheese and intensifies the overall flavor.
- Ripe bananas (2, mashed + 1-2 sliced): Fresh bananas create an authentic, luscious layer of natural sweetness.
- Instant banana pudding mix (1 package, 3.4 oz): Quickens the preparation of the pudding layer while delivering that classic banana pudding taste.
- Cold milk (2 cups): Essential for whipping up the pudding mix into a creamy, thick layer.
- Whipped cream (for garnish): Adds lightness and a dreamy finish on top.
- Vanilla wafers (for garnish): Extra crunch and visual appeal that tie back to the crust.
- Banana slices (for garnish): Freshness and color to make the presentation pop.
How to Make Banana Pudding Cheesecake Squares Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 350°F (175°C). Line your 9×13 inch pan with parchment paper or grease it lightly to prevent sticking. Combine your finely crushed vanilla wafer cookies with the melted butter, mixing until the crumbs are evenly coated and hold together when pressed. Firmly press this mixture into the bottom of your pan to create an even, compact base. Bake it for 8 to 10 minutes until set and slightly golden, then set it aside to cool completely. This crust is the foundation of your Banana Pudding Cheesecake Squares Recipe, adding the perfect crunch to contrast the creamy layers.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese with granulated sugar until the texture is completely smooth and airy. Add the eggs one at a time, making sure each is fully incorporated before adding the next to avoid lumps. Stir in sour cream and vanilla extract for a tangy depth of flavor and great consistency. Then fold in the mashed bananas, which bring natural sweetness and moisture to the batter. Pour this luscious mixture evenly over your cooled crust, smoothing the top with a spatula. This layer is where the magic happens — creamy, flavorful, and rich yet balanced with banana goodness.
Step 3: Bake the Cheesecake Layer
Place the pan in the oven and bake for 25 to 30 minutes, or until the cheesecake filling has set but still holds a slight jiggle in the center. Slow cooling is key here, so take your time allowing the cheesecake to come to room temperature after baking before moving on to the next step. This gradual cooling prevents cracks and ensures your Banana Pudding Cheesecake Squares Recipe stays beautiful and creamy.
Step 4: Prepare the Banana Pudding Layer
While the cheesecake cools, whisk together the instant banana pudding mix and cold milk in a medium bowl. Stir vigorously for 2 to 3 minutes until the pudding thickens to a smooth consistency. Carefully spread this creamy banana pudding layer over the cooled cheesecake base, then scatter thin slices of banana on top. This luscious layer adds a fresh and silky texture that pairs wonderfully with the dense cheesecake beneath.
Step 5: Chill and Garnish
Refrigerate the entire pan for at least 4 hours, preferably overnight. This chilling time lets the layers fully set and marry their delicious flavors. When ready to serve your Banana Pudding Cheesecake Squares Recipe, top with dollops of whipped cream, extra vanilla wafers, and lovely fresh banana slices for a picture-perfect presentation that tastes even better than it looks.
How to Serve Banana Pudding Cheesecake Squares Recipe
Garnishes
Adding whipped cream, vanilla wafers, and banana slices on top is not only about making the dish look stunning but also brings added texture and fresh flavors to balance the dessert’s richness. The whipped cream adds a light, airy touch; vanilla wafers provide a satisfying crunch; and banana slices deliver that juicy freshness that ties everything together.
Side Dishes
This dessert shines as a standalone sweet treat but pairs amazingly well with a cup of hot coffee or iced tea to balance the creamy texture with a bit of bitterness. For a more festive occasion, serve with fresh berries on the side to brighten the palate and add a pop of vibrant color against the creamy banana and cheesecake layers.
Creative Ways to Present
If you want to impress guests, try serving your Banana Pudding Cheesecake Squares Recipe in individual glass jars or trifle dishes layered with extra banana slices and crushed vanilla wafers. You can also drizzle caramel or chocolate sauce on top for an extra indulgent twist. Another fun idea is to add toasted pecans or coconut flakes sprinkled over the whipped cream for a delightful crunch that surprises the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Pudding Cheesecake Squares keep beautifully covered in the refrigerator for up to four days. Make sure to use an airtight container or wrap the pan tightly with plastic wrap to prevent the dessert from absorbing any other fridge odors and to maintain its fresh flavors and creamy texture.
Freezing
You can freeze individual squares for up to 2 months. Wrap each piece in plastic wrap first and then place them in a freezer-safe container or bag. When you’re ready to enjoy your frozen Banana Pudding Cheesecake Squares Recipe, thaw them overnight in the fridge for the best texture and flavor.
Reheating
This dessert is typically enjoyed chilled, so reheating is not recommended as it may affect the texture of the pudding and cheesecake layers. Instead, allow any frozen pieces to thaw naturally in the refrigerator before serving for the most enjoyable taste and consistency.
FAQs
Can I use fresh banana pudding instead of instant mix?
Fresh banana pudding is delightful but more time-consuming to prepare. The instant banana pudding mix in this Banana Pudding Cheesecake Squares Recipe provides convenience and a perfect, consistent texture while capturing that classic banana pudding flavor.
What can I substitute for sour cream in the cheesecake layer?
If you don’t have sour cream on hand, plain Greek yogurt or crème fraîche makes a great substitute. Both add a similar tang and creaminess that helps balance the richness of the cream cheese.
How ripe should the bananas be for this recipe?
Use bananas that are ripe with a few brown spots — they will be sweeter and mash easily, enhancing the banana flavor in both the cheesecake and pudding layers without being overly mushy.
Can I make this recipe gluten-free?
Absolutely! Swap out the vanilla wafer cookies for a gluten-free vanilla cookie or graham cracker alternative. Just ensure your pudding mix is also gluten-free for a safe and delicious substitution.
Is it possible to make this dessert vegan?
This recipe relies heavily on dairy and eggs, so converting it fully to vegan would require several substitutes like vegan cream cheese, egg replacers, and plant-based pudding. It’s doable but would need some experimentation to achieve the same creamy texture and flavor balance.
Final Thoughts
I can’t recommend enough trying this Banana Pudding Cheesecake Squares Recipe next time you want to wow friends or treat yourself to something special. Its luscious, creamy layers and nostalgic banana flavor make it an unforgettable dessert that feels like a warm hug in every bite. Once you make it, it’s bound to become one of your favorites, ready to impress at any gathering or simply brighten your day at home.
Print
Banana Pudding Cheesecake Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 4 hours 60 minutes (includes chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Banana Pudding Cheesecake Squares combine a rich, creamy cheesecake layer with the sweet, nostalgic flavors of banana pudding and vanilla wafers. This delightful dessert features a crunchy vanilla wafer crust topped with smooth banana-infused cheesecake, a luscious banana pudding layer, and is beautifully garnished with whipped cream and fresh banana slices. Perfect for any occasion, these squares offer a harmonious blend of textures and flavors that will satisfy any sweet tooth.
Ingredients
For the Crust:
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup (1 stick) butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1–2 bananas, sliced (for layering)
For Topping:
- Whipped cream (for garnish)
- Vanilla wafers (for garnish)
- Banana slices (for garnish)
Instructions
- Make the Crust: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking. In a medium bowl, combine the crushed vanilla wafer cookies with melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Bake for 8-10 minutes until set and fragrant, then remove and set aside to cool completely.
- Prepare the Cheesecake Layer: In a large bowl, use a mixer to beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain. Add the eggs one at a time, mixing thoroughly after each addition to incorporate air and ensure a silky texture. Next, blend in the sour cream and vanilla extract for tang and depth of flavor. Fold in the mashed ripe bananas carefully to keep the mixture light and evenly combined.
- Assemble and Bake the Cheesecake Layer: Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula for a smooth top. Bake in the preheated oven for 25-30 minutes, or until the edges are set and the center is slightly jiggly but firm to the touch. Remove from the oven and allow the cheesecake layer to cool completely at room temperature to prevent cracks and ensure stability for the pudding layer.
- Make the Banana Pudding Layer: In a medium bowl, whisk together the instant banana pudding mix and cold milk vigorously for 2-3 minutes until the mixture thickens to a custard-like consistency. Spread the pudding evenly over the cooled cheesecake layer, smoothing the top gently. Arrange sliced bananas evenly over the pudding for added flavor and texture.
- Chill and Garnish: Place the assembled dessert in the refrigerator for at least 4 hours or preferably overnight to allow the layers to set firmly and the flavors to meld beautifully. Before serving, garnish the top with dollops of whipped cream, extra vanilla wafers, and fresh banana slices for an attractive and tasty finish. Cut into squares and serve chilled.
Notes
- Use ripe bananas for maximum flavor and natural sweetness.
- Allow the crust to cool completely before adding cheesecake batter to avoid melting or sogginess.
- Chilling the dessert overnight improves texture and taste by letting layers set and flavors blend.
- For easier slicing, run a knife under warm water and dry it before cutting to get clean edges.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and added protein.
