Preheat & Prep:
Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, allowing some overhang for easy lifting.
Make the crust:
In a medium bowl, mix crushed vanilla wafers, melted butter, and sugar. Press firmly into the bottom of the pan. Bake for 8–10 minutes. Let cool.
Prepare the cheesecake layer:
Beat cream cheese and sugar together until smooth. Add eggs one at a time, then stir in vanilla, sour cream, and mashed banana. Mix until well combined and creamy.
Bake the cheesecake:
Pour cheesecake batter over the cooled crust. Smooth the top and bake for 30–35 minutes, or until the center is set but slightly jiggly. Cool to room temperature, then refrigerate for at least 3 hours.
Add the pudding layer:
Whisk together banana pudding mix, milk, and vanilla until thickened. Spread evenly over the chilled cheesecake layer. Chill for another 30 minutes.
Top it off:
Before serving, spread whipped topping over the pudding layer. Garnish with crushed wafers and banana slices if desired.
Slice and serve:
Use the parchment overhang to lift the dessert out of the pan. Slice into squares and serve chilled.
Serving and Storage Tips:
These squares are best served cold straight from the fridge.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Avoid adding fresh banana slices until just before serving to prevent browning.
Variant:
Want to make it extra indulgent? Try a chocolate crust by using crushed chocolate graham crackers or chocolate wafer cookies instead of vanilla wafers. You can also swirl in a bit of caramel or peanut butter into the cheesecake layer for an unexpected twist.
FAQ:
Q: Can I use homemade banana pudding instead of instant?
A: Absolutely! Just ensure it’s thick enough to hold its shape when layered.
Q: Can I freeze Banana Pudding Cheesecake Squares?
A: Yes, freeze the squares without the whipped topping for up to 1 month. Thaw overnight in the fridge and add the topping before serving.
Q: Can I double the recipe?
A: Yes, double all ingredients and use a 9×13-inch pan. Adjust baking time slightly to ensure the cheesecake is fully set.
This dessert combines nostalgia and indulgence in each creamy, banana-rich bite. Whether you’re serving a crowd or savoring a square solo, Banana Pudding Cheesecake Squares are sure to impress!
Let me know if you’d like a printable version or a visual step-by-step!
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