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Indulge in the irresistible combination of creamy cheesecake and luscious banana pudding with our Banana Pudding Cheesecake Squares, a Creamy Banana Dessert that’s perfect for any occasion. With a buttery vanilla wafer crust, velvety cheesecake, and a dreamy banana pudding layer, this dessert is a crowd-pleaser. Whip up Banana Pudding Cheesecake Squares for your next family gathering or potluck and watch them disappear!

Why You’ll Love Banana Pudding Cheesecake Squares

I absolutely love this recipe because it’s a heavenly blend of textures and flavors. The Banana Pudding Cheesecake Squares are a Creamy Banana Dessert that combines the rich smoothness of cheesecake with the nostalgic taste of banana pudding, all atop a crunchy vanilla wafer crust. They’re easy to make, perfect for sharing, and guaranteed to impress at any event, from casual brunches to festive celebrations.

Ingredients for Banana Pudding Cheesecake Squares

Here’s what you’ll need for Banana Pudding Cheesecake Squares (makes 16 squares):

Crust

2 cups vanilla wafer crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted

Cheesecake Filling

16 oz cream cheese, softened
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream

Banana Pudding Layer

1 package (3.4 oz) instant banana pudding mix
1½ cups cold milk
2 ripe bananas, sliced

Topping

1 cup whipped cream
½ cup crushed vanilla wafers

Equipment

9×9-inch baking pan
Parchment paper
Medium and large mixing bowls
Electric mixer or whisk
Spatula

Ingredient Tips

Vanilla Wafers: Crush finely for a cohesive crust; use a food processor or ziplock bag.
Cream Cheese: Soften at room temperature for smooth mixing; full-fat for richness.
Bananas: Ripe but firm to avoid mushiness; slice just before layering.
Milk: Cold for quick pudding thickening; whole or 2% for best texture.
Whipped Cream: Store-bought or homemade; chill for easy spreading.

Directions for Banana Pudding Cheesecake Squares

Let’s create these delectable Banana Pudding Cheesecake Squares!

Preheat and Prep

I preheat the oven to 350°F (175°C).
I grease a 9×9-inch baking pan and line it with parchment paper, leaving an overhang for easy removal.

Make the Crust

In a medium bowl, I combine 2 cups vanilla wafer crumbs, ¼ cup granulated sugar, and ½ cup melted butter.
I press the mixture firmly into the bottom of the prepared pan to form an even layer.
I bake for 10 minutes until lightly golden, then set aside to cool.

Prepare the Cheesecake Filling

In a large mixing bowl, I beat 16 oz softened cream cheese and ½ cup granulated sugar with an electric mixer until smooth and creamy.
I add 2 large eggs one at a time, beating well after each. I mix in 1 tsp vanilla extract and ½ cup sour cream until fully incorporated.

Bake the Cheesecake

I pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
I bake for 25–30 minutes, until the center is set with a slight jiggle.
I remove from the oven and let it cool to room temperature, about 1 hour.

Add the Banana Pudding Layer

In a medium bowl, I whisk 1 package (3.4 oz) instant banana pudding mix with 1½ cups cold milk until thickened, about 2 minutes.
I spread the pudding evenly over the cooled cheesecake layer. I arrange 2 sliced ripe bananas over the pudding for fresh flavor.

Top and Chill

I spread 1 cup whipped cream over the banana slices and pudding layer.
I sprinkle ½ cup crushed vanilla wafers on top for a delightful crunch.
I chill the Banana Pudding Cheesecake Squares in the refrigerator for at least 2 hours to set the layers before slicing into 16 squares.

Nutrition

Prep Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour (plus 2 hours chilling)
Servings: 16
Calories: ~300 kcal per square
Macros per Square: 35g carbs, 5g protein, 18g fat, 1g fiber

Variations for Banana Pudding Cheesecake Squares

Try these twists on Banana Pudding Cheesecake Squares:

Chocolate Drizzle: Drizzle ¼ cup melted chocolate over the whipped cream for a decadent Creamy Banana Dessert.
Nutty Crust: Swap vanilla wafers for 2 cups crushed graham crackers or pecan shortbread.
Caramel Swirl: Layer ¼ cup caramel sauce over the pudding for a sweet twist in Creamy Banana Dessert.
Berry Boost: Add ½ cup sliced strawberries with the bananas for a fruity mix.
Spiced Touch: Mix ¼ tsp cinnamon into the crust for warm flavor.

Serving Ideas:

Pair with Layla Cooks’ Delightful Stuffed Seafood Bread Bowl for a sweet-savory party spread.
Serve with a scoop of vanilla ice cream for an extra indulgent Creamy Banana Dessert.
Offer at a potluck with coffee or tea for a classic treat.

Storage

I store leftover Banana Pudding Cheesecake Squares in an airtight container in the refrigerator for up to 4 days, ensuring they’re covered to prevent odor absorption. For longer storage, I freeze individual squares, wrapped tightly in plastic wrap and placed in a freezer-safe bag, for up to 2 months. I thaw frozen squares in the refrigerator overnight for best texture. I serve chilled straight from the fridge for optimal creaminess and crunch.

Serving Tips

Presentation: Arrange Banana Pudding Cheesecake Squares on a decorative platter with a dusting of powdered sugar for elegance.
Garnish: Add a drizzle of caramel or a fresh banana slice before serving for flair.
Pairing: Enjoy with a cappuccino, chai latte, or iced tea to complement Banana Pudding Cheesecake Squares.
Temperature: Serve chilled for creamy texture and firm layers.
Portion Size: One square per person for a satisfying dessert.

FAQs About Banana Pudding Cheesecake Squares

Here are answers to some common questions about this recipe:

Can I use homemade banana pudding instead of instant mix for this recipe?
Absolutely! While the recipe calls for instant banana pudding mix for convenience, you can certainly use homemade banana pudding if you prefer. Simply prepare your favorite banana pudding recipe according to its instructions and layer it over the cheesecake as directed.

Can I use a different type of cookie for the crust instead of vanilla wafers?
Yes, you can customize the crust to your liking by using different types of cookies. Graham crackers or shortbread cookies can be excellent alternatives to vanilla wafers. Simply crush them into crumbs and follow the same measurements and instructions for the crust.

How can I prevent cracks from forming on the cheesecake surface?
To prevent cracks on the surface of your Banana Pudding Cheesecake Squares, make sure not to overbeat the cream cheese and eggs. Overmixing can incorporate too much air into the batter, leading to cracks during baking. Additionally, avoid overbaking the cheesecake; it should still have a slight jiggle in the center when you remove it from the oven.

Can I make these cheesecake squares ahead of time for a special occasion?
Absolutely! These Banana Pudding Cheesecake Squares are perfect for making ahead of time. You can prepare them up to 2 days in advance and store them covered in the refrigerator. In fact, they often taste even better after chilling for a few hours, allowing the flavors to meld together. Just be sure to wait until shortly before serving to add any whipped cream or toppings to maintain their freshness and texture.

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Conclusion

Get ready to indulge in a slice of heaven with these Banana Pudding Cheesecake Squares. Whether you’re hosting a gathering or simply treating yourself, this dessert is sure to impress with its creamy texture and irresistible flavor combination. Enjoy every delicious bite!