Description

Banana Pudding Cheesecake Squares combine a creamy cheesecake base infused with ripe bananas and a luscious banana pudding layer, all resting on a crunchy vanilla wafer crust. This delightful dessert is perfect for gatherings, offering a harmonious blend of flavors and textures that satisfy any sweet tooth.

Ingredients

Crust

2 cups vanilla wafer cookies, crushed
1/2 cup (1 stick) butter, melted

Cheesecake Filling

16 oz (2 packages) cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 tsp vanilla extract
2 ripe bananas, mashed

Banana Pudding Layer

1 package (3.4 oz) instant banana pudding mix
2 cups cold milk
1-2 bananas, sliced (for layering)

Topping

Whipped cream (for garnish)
Vanilla wafers (for garnish)
Banana slices (for garnish)

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Instructions

Make the Crust: Preheat the oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper or lightly grease it. In a medium bowl, combine the crushed vanilla wafer cookies and melted butter until well mixed. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Make the Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream, vanilla extract, and mashed bananas until fully combined. Pour the cheesecake batter over the cooled crust and smooth the top. Bake for 25-30 minutes or until the cheesecake is set. Remove from the oven and allow it to cool completely.
Prepare the Banana Pudding Layer: In a medium bowl, whisk together the banana pudding mix and cold milk for 2-3 minutes until thickened. Spread a layer of the pudding mixture over the cooled cheesecake. Add a layer of sliced bananas on top of the pudding.
Chill and Serve: Refrigerate the cheesecake squares for at least 4 hours, or overnight, to allow the layers to set. Before serving, garnish with whipped cream, additional vanilla wafers, and fresh banana slices.

Notes

Make sure the cream cheese is softened to room temperature to ensure a smooth cheesecake batter.
You can use fresh bananas for mashing and layering, but avoid overly ripe bananas for the slices to prevent browning.
Chilling the cheesecake for several hours helps the layers set properly and improves the texture.
For a firmer crust, press the crust mixture firmly and bake thoroughly before adding the cheesecake layer.
Store leftovers covered in the refrigerator for up to 3 days.