If you’re craving a dessert that’s both nostalgic and delightfully creamy, this Banana Pudding Cheesecake Squares Recipe is exactly what you need. It beautifully combines the classic flavors of banana pudding with a rich, velvety cheesecake texture all nestled on a perfectly buttery vanilla wafer crust. Whether you’re serving it at a family gathering or treating yourself after a long day, these squares offer a comforting, indulgent bite of southern-inspired sweetness that’s simply irresistible.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its own magic to make the Banana Pudding Cheesecake Squares Recipe a showstopper. From the crumbly vanilla wafer base to the lush, creamy banana cheesecake filling, every component has a vital role in creating the perfect balance of flavor and texture.
- Vanilla wafer crumbs (1 ½ cups): Provide a sweet, nostalgic crunch to the crust that holds everything together.
- Granulated sugar (¾ cup total): Adds just the right amount of sweetness without overpowering the natural banana flavor.
- Unsalted butter (6 tablespoons, melted): Binds the crust ingredients and offers a rich, buttery depth.
- Ripe bananas (2, mashed): Infuse the cheesecake with fresh banana flavor and natural moisture.
- Cream cheese (16 oz, softened): The centerpiece for the filling, giving it that creamy, luscious texture.
- Large eggs (2): Help set the cheesecake while keeping it tender and smooth.
- Vanilla extract (1 teaspoon): Enhances all the flavors with a subtle aromatic sweetness.
- All-purpose flour (1 tablespoon): Helps stabilize the cheesecake filling for perfect slices.
- Sour cream (½ cup): Adds creaminess and a slight tang to balance the sweetness.
- Instant banana pudding mix (1 box, 3.4 oz): Brings concentrated banana flavor and a silky consistency to the mixture.
- Cold milk (1 cup): Used to thicken the pudding mix for that signature banana pudding taste.
- Whipped topping and crushed vanilla wafers (optional for garnish): Add a light, airy finish and extra crunch when serving.
How to Make Banana Pudding Cheesecake Squares Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F and lining an 8×8-inch baking pan with parchment paper, leaving some overhang to help lift the squares out later. Mix the vanilla wafer crumbs with sugar and melted butter until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of your prepared pan. Bake it for 8 to 10 minutes so the crust sets and develops a lovely golden color — this step is key to a sturdy and flavorful base.
Step 2: Make the Banana Cheesecake Filling
While the crust cools, beat the softened cream cheese with sugar until light and fluffy. This ensures a smooth, creamy filling that isn’t grainy. Add the mashed bananas, eggs, vanilla extract, and flour, mixing just until combined. Stir in the sour cream to give richness and help maintain a tender crumb. Separately, whisk the instant banana pudding mix with cold milk until it thickens — this usually takes about two minutes. Gently fold the pudding into the cream cheese mixture, blending everything into a luscious, banana-infused cheesecake batter.
Step 3: Bake and Chill the Cheesecake
Pour the cheesecake batter evenly over the warm, cooled crust and spread it out smoothly. Bake at 325°F for 35 to 40 minutes, keeping an eye on the center — it should be just set, with a slight wobble for perfect moistness. Let the cheesecake cool to room temperature before transferring it to the fridge. Chilling it for at least four hours, or preferably overnight, lets the flavors meld beautifully and the texture to firm up for slicing.
How to Serve Banana Pudding Cheesecake Squares Recipe
Garnishes
The finishing touch to these cheesecake squares is all about adding textures and extra hints of flavor. A dollop of fluffy whipped topping and a sprinkle of crushed vanilla wafers create a classic look and provide a light crunch that contrasts with the creamy filling. You can also add thin banana slices or even a drizzle of caramel sauce for extra indulgence.
Side Dishes
Pair your Banana Pudding Cheesecake Squares Recipe with fresh fruit like berries or a simple drizzle of berry coulis to add brightness and a bit of tartness. A scoop of vanilla ice cream or a cup of rich coffee also make excellent companions and turn this dessert into a complete treat.
Creative Ways to Present
If you’re taking these cheesecake squares to a party, consider arranging them on a decorative platter sprinkled with crushed vanilla wafers and banana chips. Serving them in small, individual dessert cups layered with extra pudding or whipped cream elevates presentation and makes them easy to enjoy without utensils.
Make Ahead and Storage
Storing Leftovers
Leftover Banana Pudding Cheesecake Squares Recipe should be stored in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days, making them great to prepare ahead for gatherings or to enjoy as a sweet treat later in the week.
Freezing
If you want to keep these cheesecake squares longer, you can freeze them. Wrap each square tightly with plastic wrap, then place them in a freezer-safe container or bag. They freeze well for up to 2 months. When you’re ready to enjoy, thaw them overnight in the fridge for the best texture and flavor.
Reheating
Because these are best served chilled, reheating isn’t recommended as it could alter the creamy texture. If you prefer a less cold dessert, let the squares sit at room temperature for about 15 minutes before serving.
FAQs
Can I use fresh banana pudding instead of instant mix?
While fresh banana pudding tastes delicious, instant banana pudding mix is key here because it thickens the filling and gives it that classic, smooth pudding consistency that blends perfectly with the cheesecake texture.
Is it okay to substitute the vanilla wafers for another type of cookie?
Absolutely! Graham cracker crumbs or even digestive biscuits can work well as substitutes in the crust, but vanilla wafers provide that authentic, sweet flavor that complements the banana beautifully.
Can I make this recipe dairy-free?
For a dairy-free version, you’d need to swap out the cream cheese, sour cream, and butter for suitable non-dairy alternatives. Keep in mind this will change the texture and flavor slightly, but it’s definitely possible with quality substitutes.
Why is it important to soften the cream cheese?
Softened cream cheese blends smoothly into the batter, preventing lumps and ensuring your cheesecake filling is creamy and light. Using cold cream cheese can result in a grainy texture and uneven mixing.
How thin or thick should I spread the crust?
Press the crust mixture firmly and evenly into the pan to about ¼ inch thick. Too thin and it may crumble; too thick and it could overpower the delicate cheesecake layer, so aim for that sweet spot.
Final Thoughts
Trust me, once you make this Banana Pudding Cheesecake Squares Recipe, it’s going to become your go-to dessert when you want something special yet comforting. It’s a divine blend of flavors and textures that feels both nostalgic and fresh, perfect for any occasion. Give it a try and prepare for all the compliments and requests for seconds!
Print
Banana Pudding Cheesecake Squares Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours (including chilling)
- Yield: 9 squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Deliciously creamy Banana Pudding Cheesecake Squares featuring a crisp vanilla wafer crust, a rich banana-infused cheesecake filling blended with instant banana pudding, and topped with a light whipped topping and crushed wafers. Perfectly baked and chilled to create a southern-style dessert that’s ideal for any occasion.
Ingredients
Crust
- 1 ½ cups vanilla wafer crumbs (about 45 wafers)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 2 ripe bananas, mashed
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- ½ cup sour cream
Banana Pudding Mix
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
Garnish (optional)
- Whipped topping
- Crushed vanilla wafers
Instructions
- Prepare the Oven and Crust: Preheat the oven to 325°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a bowl, combine vanilla wafer crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of the pan to form an even crust. Bake for 8–10 minutes until set, then remove and let cool slightly.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese and ½ cup sugar together until smooth and fluffy. Add mashed bananas, eggs, vanilla extract, and flour, mixing until fully combined. Stir in sour cream until the filling is smooth in texture.
- Prepare Banana Pudding Mixture: In a separate bowl, whisk the instant banana pudding mix with cold milk until thickened, about 2 minutes. Carefully fold this pudding mixture into the cheesecake batter, ensuring an even blend.
- Assemble and Bake: Pour the combined batter over the cooled crust and spread evenly. Bake in the preheated oven for 35–40 minutes, or until the center is just set and slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool to room temperature. Cover and refrigerate for at least 4 hours or overnight to fully set and develop flavors.
- Serve: Using the parchment paper overhang, lift the chilled cheesecake from the pan and cut into 9 squares. Garnish each square with whipped topping and crushed vanilla wafers if desired. Serve chilled and enjoy.
Notes
- Ensure cream cheese is softened to achieve a smooth and creamy texture in the filling.
- For an extra banana flavor, you may add banana slices between the crust and filling, but note these may brown over time.
- Store leftovers in the refrigerator for up to 4 days to maintain freshness.
