Banana Pudding Cheesecake Squares (Print Version)
Banana and cream cheese layered over vanilla crust with pudding and whipped topping for a decadent treat.
# Ingredients:
→ Crust
01 -
2 cups vanilla wafer cookies, finely crushed
02 -
1/3 cup unsalted butter, melted
→ Cheesecake Layer
03 -
16 ounces cream cheese, softened
04 -
2/3 cup granulated sugar
05 -
2 large eggs
06 -
2 medium ripe bananas, mashed
→ Pudding Layer
07 -
3.4 ounces instant banana pudding mix
08 -
1 cup cold milk
09 -
1 cup whipped topping
# Steps:
01 -
Preheat oven to 325°F (163°C). Line a 9×9-inch baking dish with parchment paper, ensuring overhang for easy removal.
02 -
Combine finely crushed vanilla wafer cookies with melted unsalted butter in a bowl. Mix until evenly moistened, then press mixture firmly into the bottom of the prepared baking dish.
03 -
In a large bowl, beat softened cream cheese with granulated sugar until smooth and creamy. Incorporate eggs one at a time, mixing well after each addition. Fold in mashed ripe bananas.
04 -
Spread the cream cheese mixture evenly over the prepared crust, smoothing the top with a spatula.
05 -
In a separate bowl, whisk instant banana pudding mix with cold milk for 2 minutes until slightly thickened. Set aside to allow full thickening.
06 -
Gently spread the thickened banana pudding evenly over the cheesecake layer.
07 -
Place baking dish in the preheated oven and bake for 40 minutes, or until the center is set. Avoid overbaking.
08 -
Allow the cheesecake to cool completely in the pan. Transfer to the refrigerator and chill for at least 2 hours to set.
09 -
Top chilled cheesecake with whipped topping. Slice into squares and serve cold.
# Notes:
01 -
Use fully ripe bananas for optimum flavor and a creamy cheesecake texture. For clean slices, use a sharp knife dipped in hot water.