Banana Pudding Cheesecake Squares (Printable)
Luscious fusion of creamy cheesecake and classic banana pudding layered over vanilla wafer crust with whipped cream topping.
# What You’ll Need:
→ Vanilla Wafer 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 vanilla extract
08 - 3/4 cup mashed ripe bananas (approximately 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, cold
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon vanilla extract
17 - Additional banana slices and crushed vanilla wafers for garnish (optional)
# Directions:
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 granulated sugar in a medium bowl. Pour in melted butter and stir until the mixture resembles wet sand. Press the crumb mixture 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 together in a large bowl until completely smooth. Add eggs one at a time, beating well after each addition. Blend in vanilla extract, mashed bananas, all-purpose flour, and sour cream until the batter is fully incorporated and creamy.
04 - Pour the cheesecake filling over the partially cooled crust, spreading it into an even layer with a spatula. Bake for 30 minutes, or until the center is set with a slight jiggle remaining. Allow to cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
05 - Whisk the instant banana pudding mix with cold whole milk in a medium bowl for about 2 minutes until smooth and thickened. Spread the pudding evenly over the chilled cheesecake layer. Arrange thin banana slices across the surface of the pudding.
06 - Beat cold heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Spread the whipped cream evenly over the pudding layer. Garnish with additional banana slices and crushed vanilla wafers if desired. Chill for at least 1 more hour before cutting into squares and serving.
# Expert Suggestions:
01 -
- The vanilla wafer crust alone is worth making this, golden and buttery and impossible to stop eating warm from the pan.
- That banana pudding layer on top of real cheesecake feels like two desserts refusing to compete and instead getting along beautifully.
02 -
- Those banana slices on top will brown within hours, so either add them right before serving or toss them in a little lemon juice first.
- Underbaking the cheesecake slightly is the secret to a creamy texture because carryover heat finishes the job as it cools.
03 -
- Let the cream cheese sit out overnight if your kitchen is cool, because no amount of beating will fix cold cream cheese completely.
- A few drops of banana extract in the cheesecake batter elevate the flavor without anyone guessing your secret.