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
Scale
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.
