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

Scale

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)

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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.