Description
Banana Pudding Cheesecake Squares combine a buttery vanilla wafer crust with a creamy banana-infused cheesecake layer, topped with smooth banana pudding and fresh banana slices. This decadent dessert is perfect for banana lovers seeking a luscious, multi-textured treat that’s easy to prepare and beautifully layered.
Ingredients
Scale
For the Crust:
- 2 cups vanilla wafer cookies, crushed
- 1/2 cup (1 stick) butter, melted
For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
For the Banana Pudding Layer:
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups cold milk
- 1-2 bananas, sliced (for layering)
For Topping:
- Whipped cream (for garnish)
- Vanilla wafers (for garnish)
- Banana slices (for garnish)
Instructions
- Make the Crust: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Prepare the Crust Mixture: In a medium bowl, combine the crushed vanilla wafer cookies and melted butter until evenly mixed. Press this mixture firmly into the bottom of the prepared pan to create an even crust layer. Bake for 8-10 minutes, then remove and allow it to cool completely.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs and Flavorings: Add the eggs one at a time, beating well after each addition to incorporate. Then mix in the sour cream, vanilla extract, and mashed ripe bananas until fully combined, creating a luscious banana cheesecake batter.
- Assemble Cheesecake Layer: Pour the cheesecake batter over the cooled crust in the baking pan and smooth out the top evenly.
- Bake the Cheesecake: Bake in the preheated oven for 25-30 minutes or until the cheesecake is set but slightly jiggly in the center. Remove from oven and allow it to cool completely at room temperature.
- Prepare the Banana Pudding Layer: In a medium bowl, whisk together the instant banana pudding mix and cold milk briskly for 2-3 minutes until the mixture thickens to a pudding consistency.
- Add Banana Pudding Layer and Bananas: Spread the thickened banana pudding evenly over the cooled cheesecake layer. Then, arrange a layer of sliced bananas on top of the pudding layer for added texture and flavor.
- Chill to Set: Refrigerate the assembled banana pudding cheesecake squares for at least 4 hours, or ideally overnight, to allow the layers to firm up and flavors to meld.
- Garnish and Serve: Before serving, garnish the cheesecake squares with whipped cream, extra vanilla wafers, and fresh banana slices for a beautiful and delicious presentation.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Press the crust firmly to prevent it from crumbling during baking.
- Use ripe bananas for maximum flavor and natural sweetness in the cheesecake layer.
- Chilling the dessert overnight improves texture and flavor blending.
- For best results, slice bananas just before layering to prevent browning.
- This dessert can be stored covered in the refrigerator for up to 3 days.
