Get Ready to Devour These Irresistible Banana Pudding Cheesecake Squares!

Absolutely! Banana pudding cheesecake squares are a delightful combination of creamy cheesecake, sweet bananas, and a hint of vanilla wafer crust. Here’s a recipe that will have you ready to devour these irresistible treats:


8. **Assemble the Banana Pudding Cheesecake Squares:**
– Arrange the sliced bananas evenly over the cooled cheesecake layer in the baking pan.

– Spread the prepared banana pudding mixture over the bananas, smoothing it out into an even layer.


9. **Chill and Serve:**
– Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.


10. **Garnish and Serve:**
– Before serving, lift the chilled dessert out of the pan using the parchment paper overhang.

– Cut into squares and garnish each square with a dollop of whipped topping, a slice of banana, and a sprinkle of vanilla wafer crumbs.


– **Storage:** Store any leftovers covered in the refrigerator for up to 3 days.
– **Make-Ahead:** This dessert can be made ahead of time and stored in the refrigerator. It actually benefits from chilling, as it allows the flavors to develop.

– **Variations:** Feel free to customize by adding a layer of caramel sauce drizzle over the banana pudding layer for extra indulgence.


These Banana Pudding Cheesecake Squares are sure to be a hit at any gathering or simply as a special treat for yourself. Enjoy the creamy cheesecake, the sweetness of bananas, and the nostalgic crunch of vanilla wafers all in one delightful bite!



For the Blondie Crust:

  • 1/2 cup unsalted butter melted

  • 1/2 cup light brown sugar packed

  • 1 large egg yolk

  • 1/2 cup all-purpose flour

  • Pinch salt

  • 1/4 cup mashed ripe banana

  • 1 teaspoon pure vanilla extract

For the Cheesecake Topping:

  • 2/3 cup heavy whipped cream

  • 16 ounces cream cheese 2 blocks

  • 1 cup granulated sugar

  • 3.4 ounce instant banana pudding powder 1 box

  • 1/2 cup milk

  • 1 teaspoon vanilla extract

  • Optional: Powdered Sugar for extra sweetness


For the Blondie Crust:

Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.

In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.

Add blondie batter to pan and bake for 15-20 minutes until just set.

Cool to room temperature and prepare topping.

For the Cheesecake Topping:

Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.

In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.

Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.

Carefully fold pre-made whipped cream into the cream cheese batter.

Taste and add a little powdered sugar if you prefer it a little sweeter.

Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.

Garnish with nilla wafers and serve.


For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.


Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg


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