Banana Pudding Cheesecake Squares

Introduction

Imagine combining the nostalgic, creamy comfort of banana pudding with the rich, decadent texture of New York-style cheesecake. You get the best of both worlds in these portable, perfectly layered Banana Pudding Cheesecake Squares. They feature a vanilla wafer crust, a silky banana cheesecake layer, and a luscious cooked vanilla pudding topping.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes (plus chilling)

Servings: 16 squares

Ingredients

• 1½ cup vanilla wafer crumbs
• 4 tbsp salted butter (melted)
• 3 tbsp granulated sugar
• 1½ medium overripe bananas (puréed)
• 16 oz cream cheese (room temperature)
• ½ cup heavy cream (room temperature )
• 2 large eggs (room temperature)
• ½ cup sugar
• 1 tbsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1 tbsp cornstarch
• 12 oz evaporated milk (1 can)
• 3 large egg yolks
• ½ cup granulated sugar
• 2 tsp pure vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 4 tbsp salted butter
• 1 tbsp cornstarch
• mini vanilla wafers (optional)
• bananas (barely ripe, sliced (optional))
• vanilla wafer crumbs (optional)

Instructions

1. Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium bowl, combine the 1½ cups vanilla wafer crumbs, 4 tbsp melted salted butter, and 3 tbsp granulated sugar. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. While the crust cools, prepare the cheesecake layer. In a large bowl, beat the room-temperature cream cheese until completely smooth. Add the ½ cup sugar and beat until combined.
4. Add the puréed bananas, 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor), and 1 tbsp cornstarch, mixing until smooth. With the mixer on low, add the room-temperature eggs one at a time, mixing just until incorporated after each. Finally, mix in the ½ cup room-temperature heavy cream until the batter is uniform.
5. Pour the cheesecake batter over the prepared crust. Tap the pan gently on the counter to remove any air bubbles.
6. Bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and let cool on a wire rack for 1 hour. It will continue to set as it cools.
7. While the cheesecake cools, make the pudding topping. In a medium saucepan, whisk together the 3 egg yolks, ½ cup granulated sugar, and 1 tbsp cornstarch until pale and thick.
8. Gradually whisk in the evaporated milk until smooth. Cook over medium heat, whisking constantly, until the mixture comes to a low boil and thickens enough to coat the back of a spoon, about 5-7 minutes.
9. Remove from heat and immediately whisk in the 4 tbsp salted butter and 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the butter is fully melted and incorporated.
10. Carefully pour the warm pudding over the cooled cheesecake layer. Smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
11. Refrigerate for at least 6 hours, or preferably overnight, until completely chilled and set.
12. To serve, use the parchment paper overhang to lift the entire dessert out of the pan. Slice into 16 squares. Garnish with optional mini vanilla wafers, banana slices, or a sprinkle of additional vanilla wafer crumbs just before serving.

Variations

• Individual Servings: Bake the crust and cheesecake layers in a lined muffin tin for perfectly portioned mini cheesecake cups. Top with pudding after chilling.
• Whipped Cream Finish: For a lighter touch, fold half of the warm pudding into a bowl of freshly whipped cream to create a mousse-like topping.
• Layered Parfaits: Crumble the baked crust and layer it in glasses with dollops of the cheesecake filling and pudding for a deconstructed dessert.
• Caramel Drizzle: Add a swirl of caramel sauce over the pudding layer before chilling for a bananas foster twist.

Tips for Success

• Ensure all ingredients for the cheesecake layer (cream cheese, eggs, heavy cream) are truly at room temperature to prevent a lumpy batter and ensure even baking.
• Pressing the crust firmly and evenly into the pan is key to preventing a crumbly base that falls apart when sliced.
• For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

FAQ

Can I use instant pudding instead?

For the best flavor and texture, we recommend the cooked pudding in this recipe. Instant pudding may not set as firmly and has a different mouthfeel.

My bananas aren’t overripe. Can I still use them?

Overripe bananas provide the most concentrated, sweet banana flavor. Less ripe bananas will be less flavorful and may not puree as smoothly.

Why is my cheesecake layer cracked?

Cracks usually come from overmixing after adding the eggs (which incorporates too much air) or from oven temperature that’s too high. Baking in a water bath can help prevent this.

Can I use unsalted butter?

Yes, you can substitute unsalted butter. Consider adding a tiny pinch of salt to the crust and pudding mixtures to balance the sweetness.

How do I know the pudding is done cooking?

The pudding is ready when it thickly coats the back of a spoon and a finger drawn through it leaves a clean path. It should reach a low, bubbling boil.

Can I make this in a 9×13 pan?

Yes, but the layers will be thinner. You may want to consider doubling the recipe for a 9×13 pan to maintain substantial layers. Adjust baking time, checking for doneness earlier.