Banana Pudding Cheesecake Squares (Printable Version)

Creamy cheesecake and banana pudding layered over a vanilla wafer crust, topped with whipped cream and banana slices.

# Ingredient List:

→ 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
15 - 2 tablespoons powdered sugar
16 - 1/2 teaspoon 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 mixing 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 - Beat 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, flour, and sour cream until fully incorporated and no lumps remain.
04 - Pour the cheesecake filling over the baked crust, smoothing the top with a spatula. Bake for 30 minutes, or until the center is set but still slightly wobbly. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours.
05 - Whisk together the instant banana pudding mix and cold milk in a medium bowl until smooth and thickened, about 2 minutes. Spread the pudding evenly over the chilled cheesecake layer. Arrange thinly sliced banana on top of the pudding.
06 - Beat heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer 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. Chill for at least 1 more hour before cutting into 16 squares and serving.

# Expert Tips:

01 -
  • The vanilla wafer crust alone will have you scraping the pan for crumbs before the cheesecake even finishes baking.
  • That banana pudding layer on top of creamy cheesecake is the kind of combination that makes people close their eyes at the first bite.
  • They slice into neat little squares that look gorgeous on any dessert table without any fussy decorating skills required.
02 -
  • Do not rush the chilling time because cutting warm cheesecake will give you a messy pile instead of clean, beautiful squares.
  • Add the fresh banana slices on top as close to serving time as possible because they brown quickly and nobody wants a tired looking dessert.
  • Check your pudding mix label if allergies are a concern because some brands sneak in soy lecithin or other unexpected ingredients.
03 -
  • Set your cream cheese out the night before because patience with softening is the single biggest factor between a smooth cheesecake and a lumpy disappointment.
  • The parchment overhang is not optional because trying to dig these squares out of a pan will ruin their layers and your mood.

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