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
Ingredients
Equipment
Method
- **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.
Leave a Reply