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.

Notes

Use instant banana pudding mix, not cook-and-serve.

Add banana slices right before serving to avoid browning.

Graham crackers or shortbread cookies can be used instead of vanilla wafers for the crust.

A drizzle of caramel or sprinkle of cinnamon can add a nice twist.

Freeze leftovers for up to a month; thaw overnight in the fridge.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake (with baked crust)
Cuisine: American

Nutrition

Serving Size: 1 square
Calories: 300
Sugar: 18g
Sodium: 220mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg