ADVERTISEMENT
Introduction
If you love banana pudding and have a weakness for cheesecake, you’re in for a heavenly fusion. Banana Pudding Cheesecake Squares blend the comforting flavors of classic Southern banana pudding with the creamy indulgence of New York-style cheesecake. Perfect for potlucks, parties, or just a weekend treat, these squares offer a bite-sized twist on two timeless desserts.
Ingredients:
For the crust:
2 cups vanilla wafer cookies, crushed
5 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the cheesecake layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 large ripe banana, mashed
For the pudding layer:
1 package (3.4 oz) instant banana pudding mix
1 1/2 cups cold milk
1/2 teaspoon vanilla extract
For the topping:
1 cup whipped topping or homemade whipped cream
Crushed vanilla wafers and banana slices (optional, for garnish)
Preparation:
Preheat & Prep:
Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy lifting.
Make the crust:
In a medium bowl, mix crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
Prepare the cheesecake layer:
Beat cream cheese and sugar together until smooth. Add eggs one at a time, then stir in vanilla, sour cream, and mashed banana. Mix until well combined and creamy.
Bake the cheesecake:
Pour cheesecake batter over the cooled crust. Smooth the top and bake for 30–35 minutes, or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours.
Add the pudding layer:
Whisk together banana pudding mix, milk, and vanilla until thickened. Spread evenly over the chilled cheesecake layer. Chill for another 30 minutes.
Top it off:
Before serving, spread whipped topping over the pudding layer. Garnish with crushed wafers and banana slices if desired.
Slice and serve:
Use the parchment overhang to lift the dessert out of the pan. Slice into squares and serve chilled.
Serving and Storage Tips:
These squares are best served cold straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Avoid adding fresh banana slices until just before serving to prevent browning.
Variant:
ADVERTISEMENT
