Banana Pudding Cheesecake Squares

Introduction

You get the best of both dessert worlds in these Banana Pudding Cheesecake Squares. They feature a creamy, tangy cheesecake layer swirled with real banana purée, all resting on a buttery vanilla wafer crust. The crowning glory is a luscious, homemade banana pudding topping that makes every bite unforgettable.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

Preheat your oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a medium bowl, combine 1½ cups vanilla wafer crumbs, 4 tablespoons melted butter, and 3 tablespoons granulated sugar. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese until smooth and creamy. Add ½ cup sugar, 1 tablespoon cornstarch, and 1 tablespoon vanilla powder (use half this amount if you prefer less rich vanilla flavor); beat until combined.
With the mixer on low, add the 2 whole eggs one at a time, mixing just until incorporated. Mix in the ½ cup heavy cream. Finally, gently fold in the puréed overripe bananas until just swirled through the batter.
Pour the cheesecake batter over the pre-baked crust. Tap the pan gently on the counter to release air bubbles. Bake for 40-45 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely on a wire rack.
While the cheesecake cools, make the pudding topping. In a medium saucepan, whisk together the 3 egg yolks, ½ cup granulated sugar, and 1 tablespoon cornstarch until smooth. Gradually whisk in the evaporated milk.
Cook the mixture over medium heat, whisking constantly, until it thickens and begins to bubble, about 8-10 minutes. Remove from heat and whisk in the 4 tablespoons of salted butter and 2 teaspoons of vanilla powder (use half this amount if you prefer less rich vanilla flavor) until smooth.
Immediately pour the warm pudding over the cooled cheesecake layer, spreading it evenly. Press plastic wrap directly onto the pudding surface to prevent a skin from forming. Refrigerate for at least 6 hours, or preferably overnight.
Before serving, use the parchment overhang to lift the entire dessert from the pan. Top with optional sliced bananas, mini vanilla wafers, and a sprinkle of extra wafer crumbs. Cut into 16 squares with a sharp knife, wiping it clean between cuts for neat slices.

Variations

Individual Jars: Layer the crust, cheesecake, and pudding in small jars or glasses for easy, portion-controlled servings.
Icebox Style: Skip baking the cheesecake layer. Instead, pour the cheesecake batter directly over the crust and refrigerate until firm, then add the pudding for a no-bake version.
Caramel Swirl: Before baking, drizzle a few tablespoons of caramel sauce over the cheesecake batter and use a knife to swirl it gently for a banana caramel twist.
Brown Sugar Crust: Swap the 3 tablespoons of granulated sugar in the crust for an equal amount of light or dark brown sugar for a deeper flavor.

Tips for Success

Ensure all your cheesecake ingredients (cream cheese, eggs, heavy cream) are truly at room temperature to prevent a lumpy batter.
The cheesecake is done when the edges look puffed and set but the center still wobbles slightly like Jell-O when you gently shake the pan.
For clean, sharp slices, use a large, thin-bladed knife. Run it under very hot water, wipe it dry, and make each cut in one smooth motion.

Storage & Reheating

FAQ

Can I use instant pudding for the topping?

No, this recipe requires the cooked pudding recipe provided, as its consistency and flavor are designed to complement the baked cheesecake layer.

Why are my bananas for the purée specified as “overripe”?

Overripe bananas are sweeter, mash more easily into a smooth purée, and impart a much stronger, more developed banana flavor than firmer bananas.

What can I use if I don’t have vanilla wafer crumbs for the crust?

You can make your own by pulsing vanilla wafers in a food processor or placing them in a sealed bag and crushing them with a rolling pin until fine.

Can I use unsalted butter?

Yes, you can substitute unsalted butter. For the crust and pudding, you may want to add a small pinch of salt to each to balance the sweetness.

How do I know when the pudding is thick enough?

The pudding is ready when it coats the back of a spoon and you can draw a clear line through it with your finger. It should also bubble slowly in the center of the pot.

Can I make this recipe in a 9×13 pan?

Yes, but the layers will be thinner. You may want to increase the recipe by 1.5 times for a better ratio. Adjust baking time down slightly, as a thinner cheesecake will bake faster.