Banana Pudding Cheesecake Squares

Introduction

Imagine taking the creamy, dreamy layers of banana pudding and fusing them with the rich, decadent texture of cheesecake. You get the ultimate dessert mashup in these Banana Pudding Cheesecake Squares. Each bite delivers a buttery vanilla wafer crust, a smooth banana cheesecake layer, and a luxurious homemade 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 oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
2. In a bowl, combine 1½ cups vanilla wafer crumbs, 4 tbsp melted butter, and 3 tbsp sugar. Press firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.
3. In a large bowl, beat the room-temperature cream cheese until completely smooth. Add ½ cup sugar and beat until creamy. Mix in the puréed bananas, 1 tbsp vanilla powder (use half this amount if you prefer less rich vanilla flavor), and 1 tbsp cornstarch until combined.
4. With the mixer on low, gradually add the ½ cup room-temperature heavy cream, then the 2 whole eggs, one at a time, mixing just until each is incorporated and no streaks remain. Pour this banana cheesecake filling over the warm crust and smooth the top.
5. Bake for 40-45 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and let cool completely on a wire rack.
6. While the cheesecake cools, make the pudding. In a medium saucepan off the heat, whisk together 3 egg yolks, ½ cup sugar, and 1 tbsp cornstarch. Gradually whisk in the entire can of evaporated milk until smooth.
7. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8-10 minutes. Let it bubble for 1 minute while whisking.
8. Remove from heat and whisk in 4 tbsp butter and 2 tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the butter is melted and the pudding is smooth. Immediately pour the warm pudding over the cooled cheesecake layer and spread evenly.
9. Cover the pan with plastic wrap touching the pudding surface to prevent a skin from forming. Refrigerate for at least 6 hours, or overnight, until completely set.
10. Use the parchment paper to lift the entire dessert out of the pan. Slice into 16 squares. Garnish with mini vanilla wafers, sliced barely-ripe bananas, and a sprinkle of extra vanilla wafer crumbs just before serving, if desired.

Variations

• For a more defined layered look, chill the cheesecake layer completely before adding the warm pudding.
• Serve as a deconstructed dessert: cube the baked cheesecake and layer it in glasses with the pudding and vanilla wafers.
• For a caramelized banana note, arrange thin banana slices on the baked crust before pouring in the cheesecake filling.
• Add a textural contrast by sprinkling a layer of crushed vanilla wafers between the cheesecake and pudding layers.

Tips for Success

• Ensure all refrigerated ingredients (cream cheese, eggs, heavy cream) are truly at room temperature to prevent a lumpy cheesecake batter.
• When making the pudding, constant whisking over medium heat is key to avoid scorching and to achieve a perfectly smooth texture.
• Chilling the squares overnight yields the cleanest cuts. Dip your knife in hot water and wipe it clean between each slice.

Storage & Reheating

FAQ

Can I use instant pudding mix instead of making it from scratch?

Yes, you can use a 3.4 oz box of instant vanilla pudding prepared with 1 ½ cups of cold milk instead of the homemade pudding (ingredients: evaporated milk, egg yolks, sugar, vanilla, butter, cornstarch). The texture will be lighter and less rich.

My cheesecake layer cracked. What happened?

Cracking is often caused by over-mixing the batter (incorporating too much air), a sudden temperature change, or over-baking. Don’t worry—the pudding layer will cover it perfectly!

Why are overripe bananas specified for the cheesecake layer?

Overripe bananas are sweeter and have a more concentrated banana flavor, which is essential for the flavor to shine through the rich cream cheese.

Can I use unsalted butter?

Yes, you can substitute unsalted butter for the salted butter in both the crust and pudding. Consider adding a small pinch of salt to the crust mixture and the pudding to enhance flavor.

Do I have to use evaporated milk for the pudding?

For the traditional, rich texture and flavor of cooked banana pudding, evaporated milk is recommended. Whole milk can be used in a pinch, but the pudding will be thinner and less creamy.

How do I prevent the optional banana slices from browning on top?

Toss the barely-ripe banana slices very lightly with a teaspoon of lemon juice before arranging them on top just before serving. This creates a slight barrier against oxidation.