Banana Pudding Cheesecake Squares (Print View)
Creamy cheesecake and banana pudding layered on a vanilla wafer crust, topped with whipped cream and banana slices.
# What You Need:
→ 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 pure 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 pure vanilla extract
17 - Additional banana slices and crushed vanilla wafers for garnish (optional)
# How-To Steps:
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 the softened cream cheese and sugar in a large bowl on medium speed until completely smooth. Add the eggs one at a time, beating well after each addition. Blend in the vanilla extract, mashed bananas, flour, and sour cream until the batter is fully incorporated and creamy.
04 - Pour the cheesecake filling over the cooled crust, spreading it into an even layer with a spatula. Bake for 30 minutes, or until the center is set but still has a slight jiggle. Cool at room temperature for 1 hour, then transfer to the refrigerator and chill for at least 2 hours.
05 - Whisk the instant banana pudding mix and cold whole milk together 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 - In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. Spread the whipped cream evenly over the pudding layer. Garnish with additional banana slices and crushed vanilla wafers if desired. Refrigerate for at least 1 more hour before cutting into 16 squares and serving.
# Expert Hints:
01 -
- The three layer structure looks like you spent all day, but the steps are surprisingly manageable for a medium difficulty dessert.
- That banana pudding layer tucked between cheesecake and whipped cream tastes like childhood decided to dress up for a party.
02 -
- Sliced bananas will brown within hours, so if you are making this ahead, wait to add the fresh banana slices on top until right before serving.
- The cheesecake must be fully chilled before you spread the pudding layer, or the layers will bleed together into a muddy looking mess.
03 -
- Run your knife under hot water and wipe it dry between each cut for bakery perfect squares with pristine edges.
- Chilling the assembled squares overnight makes the layers firm up beautifully and actually deepens the banana flavor throughout.