Name: Layered Banana Pudding Cheesecake Squares
Prep time: 20 min
Cook time: 10 min
Total time: 4 h 30 min
Cuisine: American
Ingredients: 30 vanilla wafer cookies; 6 tablespoons melted butter; 16 oz cream cheese, softened; 1 cup heavy cream; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 package (3.4 oz) instant banana pudding mix; 1 cup cold milk; 2 ripe bananas, sliced

A luscious fusion of banana pudding and creamy cheesecake, these Layered Banana Pudding Cheesecake Squares are layered with rich flavors and textures. The buttery vanilla wafer crust anchors the silky banana-infused cheesecake, and the topping of fresh banana slices and cookie crumbles adds a nostalgic crunch. It’s a dessert I love to make when I want something both comforting and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 package vanilla wafer cookies (about 30)

3 tablespoons melted butter

2 packages cream cheese (8 oz each), softened

1 cup heavy cream

1/2 cup powdered sugar

2 teaspoons vanilla extract

1 box banana pudding mix (instant)

2 cups cold milk

2 ripe bananas, sliced

Directions

I start by preheating the oven to 350°F (175°C).

Then I pulse the vanilla wafer cookies in a food processor until finely ground, add melted butter, and pulse again to combine.

I press the mixture firmly into the bottom of an 8×8-inch baking pan to form a crust and bake it for 10 minutes. Once done, I let it cool completely.

While the crust cools, I beat the cream cheese until smooth in a large bowl.

In another bowl, I whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

I gently fold the whipped cream into the cream cheese mixture until it’s well combined.

Then I whisk the banana pudding mix with cold milk in a separate bowl until it thickens.

I fold the banana pudding into the cream cheese mixture to create a rich banana cheesecake filling.

I pour this over the cooled crust, smooth the top, and refrigerate it for at least 4 hours or overnight.

Before serving, I top it with sliced bananas and crushed vanilla wafers for extra texture and flavor.

Servings and timing

Servings: 9 squares

Prep Time: 20 minutes

Cook Time: 10 minutes

Chill Time: 4 hours

Total Time: 4 hours 30 minutes

Calories per serving: Approximately 300 kcal

Variations

I sometimes swap the vanilla wafers with graham crackers or shortbread cookies for a different crust flavor. When I want more fruitiness, I layer additional banana slices between the crust and filling. A drizzle of caramel or a sprinkle of cinnamon can also add a delicious twist.

Storage/reheating

I store these cheesecake squares covered in the refrigerator for up to 4 days. To keep the bananas on top from browning, I slice and add them just before serving. These squares don’t reheat well since they’re best served cold, but they can be frozen for up to a month—just thaw them overnight in the fridge before enjoying.

FAQs

What type of banana pudding mix should I use?

I use instant banana pudding mix because it thickens quickly and blends smoothly into the cheesecake filling. Avoid cook-and-serve pudding for this recipe.

Can I make this recipe ahead of time?

Yes, I often make it the day before and let it chill overnight. It sets beautifully and tastes even better after the flavors have melded together.

Can I use a different fruit?

Absolutely. While I love the banana flavor here, strawberries or even mango could work for a fruity variation.

Can I make this in a larger pan?

If I double the recipe, I use a 9×13-inch pan. The crust and filling layers will be a bit thinner, but still delicious.

How do I prevent the bananas from turning brown?

I add the banana slices right before serving. A quick brush with lemon juice can also help slow browning if I’m prepping ahead.

Conclusion

These Layered Banana Pudding Cheesecake Squares are a crowd-pleasing dessert I keep coming back to. With a smooth, creamy filling and a satisfying crunch from the vanilla wafer crust, they’re the perfect blend of comfort and indulgence. Whether I’m serving them at a summer get-together or enjoying one solo with a cup of coffee, they never disappoint.

Recipe:

Layered Banana Pudding Cheesecake Squares

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Author: Sophia
Total Time: 4 hours 30 minutes
Yield: 9 squares
Diet: Vegetarian

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Description

A luscious fusion of banana pudding and creamy cheesecake, these Banana Pudding Cheesecake Squares feature a vanilla wafer crust, a silky banana-infused cheesecake filling, and a topping of fresh banana slices and cookie crumbles.

Ingredients

30 vanilla wafer cookies

6 tablespoons melted butter

16 oz cream cheese, softened

1 cup heavy cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 package (3.4 oz) instant banana pudding mix

1 cup cold milk

2 ripe bananas, sliced

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Instructions

Preheat the oven to 350°F (175°C).
Pulse the vanilla wafer cookies in a food processor until finely ground. Add melted butter and pulse to combine.
Press the mixture firmly into the bottom of an 8×8-inch baking pan to form a crust. Bake for 10 minutes, then let cool completely.
In a large bowl, beat the cream cheese until smooth.
In a separate bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
In another bowl, whisk the banana pudding mix with cold milk until it thickens.
Fold the banana pudding into the cream cheese mixture to form the banana cheesecake filling.
Pour the filling over the cooled crust, smooth the top, and refrigerate for at least 4 hours or overnight.
Before serving, top with sliced bananas and crushed vanilla wafers.