🍌 Banana Pudding Cheesecake Squares
Makes: 12–16 squares
Ingredients
Crust:
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1 1/2 cups graham cracker crumbs
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1/4 cup sugar
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6 tbsp unsalted butter, melted
Cheesecake Layer:
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16 oz (2 blocks) cream cheese, softened
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1/2 cup sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup mashed ripe banana (about 1–2 bananas)
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1/2 tsp lemon juice (optional, to prevent browning)
Banana Pudding Layer:
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1 box instant vanilla pudding mix (3.4 oz)
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2 cups cold milk
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1 tsp vanilla extract
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1–2 sliced ripe bananas
Topping:
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Whipped cream (fresh or store-bought)
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Optional: crushed vanilla wafers or banana slices for garnish
Instructions
1. Make the crust
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Preheat oven to 350°F (175°C).
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Mix graham cracker crumbs, sugar, and melted butter.
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Press firmly into a 9×13 baking dish.
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Bake 8–10 minutes, then let cool slightly.
2. Make the cheesecake layer
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Beat cream cheese and sugar until smooth.
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Add eggs, one at a time.
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Mix in mashed banana and vanilla (plus lemon juice if using).
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Pour over cooled crust and spread evenly.
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Bake 25–30 minutes, until set but slightly jiggly in the center.
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Cool to room temperature, then chill at least 1 hour.
3. Make the banana pudding layer
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Whisk instant pudding mix and milk until thickened.
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Stir in 1 tsp vanilla.
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Fold in sliced bananas.
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Spread evenly over chilled cheesecake layer.
4. Add topping
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Spread whipped cream over pudding layer.
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Garnish with crushed vanilla wafers or extra banana slices.
5. Chill and serve
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Chill at least 2–3 hours before cutting into squares.
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Keep refrigerated until serving.
Tips
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For extra banana flavor, use banana extract (1 tsp) in the pudding layer.
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Use ripe but firm bananas to prevent them from turning mushy.
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Make ahead: assemble a day in advance for best flavor.
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Can also be made in a round pan and sliced into wedges.
I can also give a mini-muffin or bar version that’s perfect for parties or bite-sized treats.
Do you want me to do that?
