Banana Pudding Cheesecake Squares (Printable)
Layered cheesecake and banana pudding on a vanilla wafer crust, topped with whipped cream and banana slices.
# What You'll Need:
→ 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
→ Whipped Cream 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)
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - Combine crushed vanilla wafers and sugar in a medium bowl. Pour in melted butter and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
03 - Using an electric mixer, beat softened cream cheese and sugar on medium speed until completely smooth. Add eggs one at a time, beating well after each addition. Blend in vanilla extract, mashed bananas, flour, and sour cream until fully incorporated and no lumps remain.
04 - Pour the cheesecake filling over the baked crust, spreading evenly with a spatula. Bake for 30 minutes, or until the center is set but still has a slight jiggle. Cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 2 hours.
05 - In a medium bowl, whisk together the instant banana pudding mix and cold milk for about 2 minutes until smooth and thickened. Spread the pudding evenly over the chilled cheesecake layer. Arrange thinly sliced bananas on top of the pudding in an even layer.
06 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the pudding layer. Garnish with additional banana slices and crushed vanilla wafers if desired.
07 - Refrigerate for at least 1 additional hour to allow all layers to set firmly. Use the parchment overhang to lift the dessert from the pan, then cut into 16 even squares and serve chilled.
# Expert Tips:
01 -
- The vanilla wafer crust alone is worth making this for, and it tastes like childhood baked into a buttery golden layer.
- You get the indulgence of cheesecake and the comfort of banana pudding in one perfectly portable square.
02 -
- Wait to add fresh banana slices on top until right before serving, because they will brown and look sad after a few hours exposed to air.
- The cheesecake must be fully chilled before you spread the pudding on top, or the layers will merge into a muddled mess.
03 -
- Freeze the squares individually wrapped in plastic for up to one month, and let them thaw in the refrigerator for a make ahead dessert that tastes freshly made.
- A pinch of salt in the crust mixture elevates the buttery flavor more than you would expect from such a tiny addition.