Banana Pudding Cheesecake Squares (Print version)

A luscious fusion of creamy cheesecake and classic banana pudding layered atop a vanilla wafer crust with whipped cream.

# What goes in:

→ Crust

01 - 2 cups vanilla wafer cookies, finely crushed
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted

→ Cheesecake Filling

04 - 16 oz cream cheese, softened to room temperature
05 - 2/3 cup granulated sugar
06 - 2 large eggs
07 - 1 teaspoon pure vanilla extract
08 - 3/4 cup mashed ripe bananas (about 2 small bananas)
09 - 2 tablespoons all-purpose flour
10 - 1/4 cup sour cream

→ Banana Pudding Layer

11 - 1 (3.4 oz) package instant banana pudding mix
12 - 1 1/2 cups cold whole milk
13 - 1 banana, thinly sliced

→ Topping

14 - 1 cup heavy whipping cream
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon pure vanilla extract
17 - Additional banana slices and crushed vanilla wafers for garnish (optional)

# Cooking steps:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a mixing bowl, combine the crushed vanilla wafers and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - In a large bowl, beat the softened cream cheese and sugar together until completely smooth. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract, mashed bananas, flour, and sour cream until the batter is fully incorporated and creamy.
04 - Pour the cheesecake filling over the baked crust, spreading it into an even layer. Bake for 30 minutes, or until the center is set but still has a slight jiggle. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours until fully chilled.
05 - In a medium bowl, whisk together the instant banana pudding mix and cold whole milk until smooth and thickened, about 2 minutes. Spread the pudding evenly over the chilled cheesecake layer. Arrange thin banana slices across the surface of the pudding.
06 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream evenly over the pudding layer.
07 - Garnish with additional banana slices and crushed vanilla wafers if desired. Refrigerate for at least 1 more hour before cutting into 16 squares and serving.

# Tips from flavorandfeast:

01 -
  • The crust doubles as a nostalgic nod to banana pudding while holding everything together with buttery confidence.
  • You get three distinct layers of texture, from crunchy to silky to cloud soft, in every single bite.
  • It looks complicated but the steps are surprisingly forgiving for a medium difficulty dessert.
02 -
  • Slice your bananas for the pudding layer right before assembling or they will turn brown and look unappetizing.
  • Do not skip the full chilling time between layers, because warm cheesecake will melt the pudding into a soupy mess.
03 -
  • Use bananas that are heavily spotted or mostly brown for the mashed layer, because their natural sugars have developed fully and they blend seamlessly into the batter.
  • The parchment overhang is not optional, it is the difference between gorgeous layered squares and a crumbled disaster you have to scoop out with a spoon.

Return