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Banana Pudding Cheesecake Squares Recipe

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4 from 56 reviews

  • Author: Ava
  • Total Time: 5 hours 5 minutes
  • Yield: 12 servings

Description

These Banana Pudding Cheesecake Squares combine creamy cheesecake with the nostalgic flavor of banana pudding, layered over a buttery graham cracker crust. With a smooth banana-infused cream cheese base topped by a luscious banana pudding layer, this no-fuss dessert is perfect for gatherings or a sweet treat any time.

Ingredients

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Layer

  • 2 ripe bananas, mashed
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

Banana Pudding Layer

  • 3.4 ounces instant banana pudding mix (1 box)
  • 2 cups whole milk

Garnish (optional)

  • Whipped cream
  • Banana slices

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (160°C). Line a 9×9 inch baking dish with parchment paper to prevent sticking and for easy removal of the cheesecake squares.
  2. Make the Crust: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter. Mix until evenly moistened, then firmly press this mixture into the bottom of the lined baking dish to form an even crust layer.
  3. Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition. Incorporate the vanilla extract, sour cream, and flour, mixing until smooth. Finally, gently fold in the mashed bananas to combine.
  4. Assemble and Bake: Pour the prepared cheesecake mixture over the graham cracker crust in the baking dish. Smooth the top evenly. Bake in the preheated oven for 40 to 45 minutes, or until the edges are set but the center remains slightly jiggly to ensure creamy texture once chilled.
  5. Cool Completely: Remove the cheesecake from the oven and allow it to cool completely at room temperature. This prevents condensation when refrigerated and ensures the pudding layer sets properly.
  6. Make Banana Pudding Layer: In a separate bowl, whisk together the instant banana pudding mix and whole milk until the mixture thickens, following package instructions for best consistency.
  7. Top and Chill: Spread the thickened banana pudding over the cooled cheesecake layer evenly. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until fully set and chilled.
  8. Serve: Once chilled and set, slice into squares. Garnish with whipped cream and fresh banana slices if desired before serving for an extra touch of flavor and presentation.

Notes

  • Make sure the cream cheese is softened to room temperature for a smooth batter.
  • Do not overbake the cheesecake; it should still jiggle slightly in the center when done.
  • You can substitute sour cream with Greek yogurt for a tangier flavor.
  • Bananas used should be ripe for maximum sweetness and flavor.
  • For a firmer cheesecake texture, chill overnight instead of 4 hours.
  • Use parchment paper on all sides to easily lift the cheesecake from the pan.
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/banana-pudding-cheesecake-squares-recipe/