Banana Pudding Cheesecake Squares
Make these delicious banana pudding cheesecake Squares in just a few steps!
Banana Pudding Cheesecake Squares
Looking for a treat that's perfect for parties or a cozy night in?
Try our banana pudding cheesecake squares!
These squares have the smooth taste of cheesecake with the flavor of banana pudding.
They're super easy to make, although you do need 5 hours from start to finish.
Ingredients for Banana Pudding Cheesecake Squares
Graham cracker crumbs: It's best to use finely crushed crumbs for a uniform base.
Granulated sugar: This is used in both the crust and the cheesecake batter. Make sure it's well incorporated into the mixtures.
Unsalted butter: Melted.
Ripe bananas: The riper the bananas, the sweeter and more pronounced their flavor.
Cream cheese: Make sure to pull it out of the fridge to soften about an hour before you start.
Eggs: Pull these out of the fridge at the same time as you pull the cream cheese out so they have time to come to room temperature.
Vanilla extract: Pure vanilla extract tends to give the best flavor.
Sour cream: Full-fat sour cream is recommended for the best results.
All-purpose flour
Instant banana pudding mix: Make sure it’s instant mix for the correct consistency.
Whole milk: Whole milk gives the pudding a rich, creamy texture, but 2% milk can be an alternative if needed.
Whipped cream and banana slices: Always garnish just before serving to keep the banana slices fresh and the whipped cream stiff.
How to Make Banana Pudding Cheesecake Squares
Pre-heat your oven to 325°F. Line a 9x9" baking dish with parchment paper.
Take a medium-sized bowl and mix together graham cracker crumbs, ¼ cup of sugar, and melted butter. Press this graham cracker crust firmly into the bottom of your prepared dish to make the crust.
In another bowl, beat the cream cheese with 1 cup of sugar until smooth.
Beat in the eggs one by one, making sure each is mixed in well before adding the next.
Then, stir in vanilla extract, sour cream, and flour until the mixture is smooth.
Gently fold in mashed bananas.
Pour this cheesecake mix over the crust in the baking dish.
Bake in pre-heated oven for 40-45 minutes.
You'll know it's done when the edges are firm but the middle still has a little jiggle to it. Take out and let it cool to room temperature.
While waiting for it to cool, in a bowl, whisk instant banana pudding mix with milk until it thickens.
Spread this thick pudding over the cooled cheesecake.
Cover and stick in the fridge for at least 4 hours or until chilled through.
After chilled, cut it into squares.
If you like, you can add whipped cream and banana slices on top when you serve it.
Tips & Tricks to Make the Best Banana Pudding Cheesecake Squares
Here are some tips to make your banana pudding cheesecake squares even better, save time, and try some fun variations:
Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before you start mixing.
Instant Pudding Hack: If you want the pudding layer to be extra thick, use a little less milk than the package says. This gives you a firmer, more cheesecake-like pudding layer.
Freeze for Quick Chilling: If you're in a hurry, you can put the cheesecake in the freezer for about an hour instead of 4 hours in the fridge. Just watch it closely to make sure it doesn't freeze solid!
Customize the Toppings: Get creative with toppings! In addition to whipped cream and banana slices, try drizzling caramel sauce, sprinkling mini chocolate chips, or even adding a sprinkle of crushed nuts.
How to Store Leftovers
If you have any leftover banana pudding cheesecake squares, you can keep them for later.
Either cover the banana pudding cheesecake squares with plastic wrap or transfer the leftover ones to an airtight container. Store them in the fridge for up to 4-5 days.
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Banana Pudding Cheesecake Squares
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
- 2 ripe bananas mashed
- 16 ounces cream cheese softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
- 3.4 ounces instant banana pudding mix 1 box
- 2 cups whole milk
- Whipped cream and banana slices for garnish optional
Instructions
- Preheat your oven to 325°F (160°C). Line a 9x9 inch baking dish with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared baking dish.
- In another bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and flour until smooth. Fold in the mashed bananas.
- Pour the cream cheese mixture over the graham cracker crust in the baking dish.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
- In a separate bowl, whisk together the instant banana pudding mix and milk until thickened. Spread the pudding mixture over the cooled cheesecake layer.
- Cover and refrigerate for at least 4 hours, or until set.
- Once chilled, slice into squares and serve with whipped cream and banana slices if desired.
Notes
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.