Banana Pudding Cheesecake Squares 🍌🍰
All the creamy, dreamy flavors of banana pudding—layered with vanilla cheesecake, Nilla wafers, and fresh bananas in a handheld dessert!
Ingredients (Makes 16 squares)
Crust:
- 2 cups (about 50) crushed Nilla wafers
- 6 tbsp (85g) unsalted butter, melted
- 1 tbsp brown sugar (optional, for extra caramel notes)
Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 1 cup (240g) sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (to prevent browning)
Banana Pudding Layer:
- 1 (3.4 oz) box instant banana pudding mix
- 1½ cups (360ml) cold milk
- 1 cup (240ml) whipped cream (or Cool Whip)
Toppings:
- 2 ripe bananas, sliced
- Additional Nilla wafers
- Whipped cream
- Toasted meringue (optional, for a “banana pudding” vibe)
Instructions
1. Make the Crust
- Preheat oven to 325°F (160°C). Line an 8×8″ or 9×9″ pan with parchment paper.
- Mix crushed wafers, melted butter, and brown sugar. Press firmly into the pan. Bake for 8 mins, then cool.
2. Cheesecake Layer
- Beat cream cheese and sugar until smooth. Add sour cream, eggs, vanilla, and lemon juice. Pour over crust.
- Bake 30-35 mins until edges are set but center jiggles slightly. Cool completely, then chill 2+ hours.
3. Banana Pudding Layer
- Whisk pudding mix and milk for 2 mins. Fold in whipped cream. Spread over chilled cheesecake.
4. Assemble
- Top with banana slices, more Nilla wafers, and a dollop of whipped cream.
- Chill 4+ hours (or overnight) before slicing into squares.
💡 Pro Tips:
- No browning: Toss banana slices in 1 tsp lemon juice before adding.
- Extra decadence: Drizzle with caramel sauce or sprinkle with toasted coconut.
- Shortcut: Use store-bought vanilla pudding + 1 tsp banana extract.
These squares taste like nostalgia meets elegance—ideal for potlucks or Southern-themed parties! 🎉
Love texture? Add a crumbled wafer layer between cheesecake and pudding!