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Banana pudding cheesecake squares blend the nostalgia of banana pudding with the creamy richness of cheesecake all in an easy-to-share square. These bars are my go-to for potlucks and family birthdays the combination of a crumbly vanilla wafer crust silky cheesecake and luscious banana pudding always wins raves.
I made these for my son’s birthday party thinking a couple leftovers would be nice but the tray was empty before I finished slicing the last square. That’s when I knew this recipe was a keeper.
Ingredients
- Vanilla wafer cookies: create a sweet and crumbly base try to get the classic brand for extra flavor
- Unsalted butter: helps the crust hold together and adds richness use fresh for best taste
- Cream cheese: is the heart of the cheesecake layer go for full fat blocks not spreadable tubs
- Granulated sugar: lightly sweetens and balances the tang of cream cheese choose pure cane for smooth melting
- Eggs: bind the cheesecake making it fluffy and creamy opt for large eggs at room temperature
- Ripe bananas: infuse the filling with natural banana flavor spotted bananas work best
- Instant banana pudding mix: gives the top layer a nostalgic smoothness banana flavor really shines
- Cold milk: thickens the pudding choose whole or two percent for creamy texture
- Whipped topping: brings a light airy finish to each bar keep it cold until serving
Instructions
- Prep the Crust:
- Line a nine inch square baking dish with parchment so the bars lift out cleanly. Mix finely crushed vanilla wafers and melted unsalted butter until every bit of crumb looks moist. Press the crust mixture firmly and evenly into the bottom no need to go up the sides. Use the bottom of a measuring cup to compact the layer and bake for a lightly golden base.
- Make the Cheesecake Batter:
- In a large bowl beat softened cream cheese and granulated sugar until no lumps remain and the texture is creamy. Scrape down the bowl and add eggs one by one mixing between each. Mash ripe bananas until smooth so your layer is easy to blend. Gently fold the mashed bananas into the cream cheese filling to avoid overmixing which can cause cracks.
- Spread Cheesecake Layer:
- Pour the banana cheesecake mixture over the prepared crust and smooth out the top for even baking. Tap the dish gently on the counter to remove air pockets.
- Prepare the Banana Pudding:
- In a clean bowl add instant banana pudding mix and cold milk. Whisk briskly for two minutes allowing the pudding to thicken. This will ensure a stable layer on top of the cheesecake.
- Layer the Pudding:
- Once the pudding is set but still spreadable carefully dollop over the cheesecake be sure to gently spread it to the corners in an even layer. Take care not to mix the two layers.
- Bake to Perfection:
- Bake in a preheated oven at three hundred twenty five degrees until the center barely jiggles usually around forty minutes. Once done cool at room temperature for thirty minutes before chilling in the fridge.
- Chill and Top:
- After at least two hours chilling time the layers will be set. Top generously with whipped topping just before slicing for a classic creamy finish.
The instant banana pudding is my favorite shortcut it brings that sunshine yellow color and classic flavor my grandma always added crushed cookies between layers when I was a kid so every time I make these squares I feel her spirit in the kitchen
Storage Tips
Refrigerate bars in an airtight container for up to five days. The crust stays fresh and the whipped topping does not turn watery if stored properly. For longer storage freeze cut squares between layers of wax paper wrapped tight. Thaw overnight before serving for best texture.
Ingredient Substitutions
You can swap out the vanilla wafers for graham crackers or digestive biscuits if needed. If you prefer a less sweet dessert use lightly sweetened whipped cream instead of store bought whipped topping. Dairy free cream cheese and coconut milk also work well for those with allergies.
Serving Suggestions
Garnish with extra slices of banana or a sprinkle of crushed vanilla wafers for a bakery look. Serve cold for best flavor. These are a hit at cookouts holiday potlucks and brunch tables.
Cultural Backstory
Banana pudding traces back to the American South and is famous at picnics and BBQs. Blending it with cheesecake brings a creamy twist on two comforting classics. Where I grew up my family layered banana pudding in mason jars for every reunion.
Seasonal Adaptations
Top with fresh fruit for summer events. Spoon caramel sauce over for a fall treat. Mix a dash of cinnamon into the crust or filling for winter coziness.
Success Stories
I have brought these to teacher appreciation days and church gatherings every time someone asks for the recipe and there is never a single square left they bring comfort and smiles in every bite.
Freezer Meal Conversion
Prepare and bake as usual then cool completely. Cut into squares and freeze on a baking sheet before packing into a container. They thaw beautifully overnight making dessert for a crowd quick and fuss free.
These bars deliver nostalgia in every bite and are sure to become a favorite. Serve them at your next gathering and watch them disappear.
Recipe FAQs
- → Can I use homemade banana pudding instead of instant mix?
Yes, you can prepare homemade banana pudding for deeper flavor. Allow it to set before layering.
- → How ripe should the bananas be for the cheesecake layer?
Use medium-ripe bananas for a sweeter taste and smoother texture in the cream cheese mixture.
- → How long should the squares chill before serving?
Chill for at least 2 hours after cooling. This helps layers set and flavors meld beautifully.
- → Can I substitute the vanilla wafers for another crust?
Yes, graham crackers or digestive biscuits make a suitable alternative for the crust.
- → Is it possible to make these squares in advance?
Absolutely. Prepare up to one day ahead and keep refrigerated until serving for best results.
- → Do the squares freeze well?
These squares can be frozen, though texture may slightly change. Thaw overnight in the fridge before serving.