Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares are the perfect fusion of two classic desserts! These creamy cheesecake bars feature a luscious banana pudding layer and a buttery vanilla wafer crust.

Topped with whipped cream and extra banana slices, they’re an irresistible treat for any occasion. Whether for a potluck, picnic, or family dessert, these squares are sure to impress!

Kitchen Equipment Needed

• 9×9-inch baking pan
• Parchment paper
• Mixing bowls
• Hand or stand mixer
• Spatula

Ingredients

For the Crust:

• 2 cups vanilla wafer crumbs (about 50 wafers)
• 6 tbsp unsalted butter, melted

For the Cheesecake Layer:

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

For the Banana Pudding Layer:

• 1 package (3.4 oz) instant banana pudding mix
• 1 ½ cups cold milk
• 1 cup whipped topping

For the Topping:

• 1 cup whipped cream or whipped topping
• Sliced bananas and crushed vanilla wafers for garnish

Directions

1. Prepare the Crust:

• Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal.
• In a mixing bowl, combine vanilla wafer crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool completely.

2. Make the Cheesecake Layer:

• In a large bowl, beat the cream cheese and sugar until smooth.
• Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• Pour the cheesecake mixture over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is set. Cool completely before adding the next layer.

3. Prepare the Banana Pudding Layer:

• In a medium bowl, whisk together the banana pudding mix and cold milk until thickened.
• Gently fold in the whipped topping until smooth and creamy.
• Spread the banana pudding mixture over the cooled cheesecake layer.

4. Add the Topping and Chill:

• Spread whipped cream evenly over the banana pudding layer. Garnish with sliced bananas and crushed vanilla wafers.
• Refrigerate for at least 4 hours, or until fully set.

5. Slice and Serve:

• Use the parchment overhang to lift the dessert out of the pan. Slice into squares and serve chilled.

Prep Time
20 minutes

Cook Time
30 minutes

Chill Time
4 hours

Total Time
4 hours 50 minutes

Nutrition (per square, approx. 12 squares)

Calories: ~250

Protein: 4g

Carbohydrates: 26g

Fat: 15g

Fiber: 1g

Sodium: 180mg

Expert Tips

• To prevent the bananas from browning, toss them in a little lemon juice before using as garnish.
• For extra flavor, drizzle caramel or chocolate sauce over the squares before serving.
• Make sure each layer is fully cooled before adding the next to prevent them from blending.

FAQs

Can I use homemade banana pudding?

Yes, homemade pudding works wonderfully if you prefer to make it from scratch.

What if I don’t have vanilla wafers?

Use graham crackers or shortbread cookies as a substitute for the crust.

Can I freeze these squares?

While the cheesecake layer freezes well, the banana pudding layer may lose its texture. It’s best enjoyed fresh.

Storing & Reheating

Storing: Keep the squares covered in the refrigerator for up to 3 days.

Freezing: Freeze the cheesecake layer (without the pudding or topping) for up to 2 months. Thaw in the refrigerator and add the remaining layers before serving.

Substitutions & Variations

• Swap vanilla wafers for chocolate cookies for a twist on the crust.
• Add a layer of sliced bananas on top of the crust for extra banana flavor.
• Use a mix of banana and vanilla pudding for a unique flavor combination.

Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares are the perfect fusion of two classic desserts! These creamy cheesecake bars feature a luscious banana pudding layer and a buttery vanilla wafer crust.

Print Recipe Pin Recipe

Equipment

• 9x9-inch baking pan
• Parchment paper
• Mixing bowls
• - Hand or stand mixer
• Spatula

Ingredients

  

• **For the Crust:**
• - 2 cups vanilla wafer crumbs about 50 wafers
• - 6 tbsp unsalted butter melted
• **For the Cheesecake Layer:**
• - 16 oz cream cheese softened
• - ½ cup granulated sugar
• - 2 large eggs
• - 1 tsp vanilla extract
• **For the Banana Pudding Layer:**
• - 1 package 3.4 oz instant banana pudding mix
• - 1 ½ cups cold milk
• - 1 cup whipped topping
• **For the Topping:**
• - 1 cup whipped cream or whipped topping
• - Sliced bananas and crushed vanilla wafers for garnish

Instructions

 

• **1. Prepare the Crust:**
• - Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, leaving some overhang for easy removal.
• - In a mixing bowl, combine vanilla wafer crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes, then let it cool completely.
• **2. Make the Cheesecake Layer:**
• - In a large bowl, beat the cream cheese and sugar until smooth.
• - Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
• - Pour the cheesecake mixture over the cooled crust and spread evenly. Bake for 25-30 minutes, or until the center is set. Cool completely before adding the next layer.
• **3. Prepare the Banana Pudding Layer:**
• - In a medium bowl, whisk together the banana pudding mix and cold milk until thickened.
• - Gently fold in the whipped topping until smooth and creamy.
• - Spread the banana pudding mixture over the cooled cheesecake layer.
• **4. Add the Topping and Chill:**
• - Spread whipped cream evenly over the banana pudding layer. Garnish with sliced bananas and crushed vanilla wafers.
• - Refrigerate for at least 4 hours, or until fully set.
• **5. Slice and Serve:**
• - Use the parchment overhang to lift the dessert out of the pan. Slice into squares and serve chilled.