How to Make Banana Pudding Cheesecake Squares

Imagine the lush, tropical sweetness of ripe bananas combined with the rich, creamy texture of cheesecake, all layered over a buttery vanilla wafer crust. Our Banana Pudding Cheesecake Squares are a dreamy dessert that merges the comforting flavors of classic banana pudding with the decadent charm of cheesecake. Perfect for gatherings, special occasions, or as a delightful treat to brighten your day, these squares offer a unique twist on traditional desserts. Each bite transports you to a world of creamy banana goodness, making it impossible to stop at just one. Dive into this recipe and discover how to create a dessert that’s sure to impress and satisfy any sweet tooth.




Why You’ll Love Banana Pudding Cheesecake Squares:

  • Unique Flavor Combination: A perfect blend of banana pudding and cheesecake flavors.
  • Texture Heaven: Creamy filling, crunchy crust, and soft banana slices offer a delightful mouthfeel.
  • Crowd-Pleaser: Ideal for any occasion, pleasing both banana pudding and cheesecake lovers.
  • No-Bake Option: Easily adapted to a no-bake version for convenience and simplicity.

Ingredients Notes For Banana Pudding Cheesecake Squares:

  • For the Crust:
    • Vanilla wafers, crushed, mixed with melted butter for a crunchy, flavorful base.
  • For the Filling:
    • Cream cheese and ripe bananas, blended until smooth.
    • Granulated sugar to sweeten the mix.
    • Vanilla instant pudding mix to enhance the banana flavor and thicken the filling.
    • Whipped cream or cool whip to lighten the texture.
    • Sliced bananas and additional whipped cream for layering and garnish.
  • For the Topping:
    • Crushed vanilla wafers and whipped cream for a decorative and tasty finish.

Recipe Steps:

  1. Prepare the Crust: Combine crushed vanilla wafers with melted butter, press into the bottom of a baking dish, and chill to set.
  2. Make the Filling: Beat cream cheese, sugar, and ripe bananas until smooth. Mix in the pudding mix and then fold in whipped cream.
  3. Assemble the Squares: Spread half of the filling over the crust. Add a layer of sliced bananas, then top with the remaining filling. Smooth the top and refrigerate until set.
  4. Garnish and Serve: Before serving, sprinkle crushed vanilla wafers over the top and add dollops of whipped cream. Cut into squares and enjoy!

Storage Options:

  • Refrigerate: Keep the squares in an airtight container in the fridge for up to 3 days. Best enjoyed fresh due to the banana content.
  • Freeze: Freezing is not recommended as the texture of the bananas and whipped cream may be adversely affected.


How to Make Banana Pudding Cheesecake Squares

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Author: Maria


For the Crust:

  • 2 cups vanilla wafer crumbs about 60 wafers
  • 1/3 cup unsalted butter melted
  • 1/4 cup granulated sugar

For the Cheesecake Filling:

  • 3 ripe bananas mashed
  • 3 packages 8 ounces each cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 box 3.4 ounces instant banana cream pudding mix

For the Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
  • Additional vanilla wafers and banana slices for garnish


Prepare the Crust:

  • Preheat the oven to 325°F (165°C). Line a 9x13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the dessert out after baking.
  • Mix the Crust Ingredients: In a bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Press the mixture firmly into the bottom of the prepared baking dish.
  • Bake for 10 minutes, then remove from the oven and allow to cool slightly.

Make the Cheesecake Filling:

  • Beat the Cream Cheese: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
  • Add Eggs: Beat in the eggs, one at a time, just until blended.
  • Incorporate Other Ingredients: Mix in the mashed bananas, vanilla extract, sour cream, and banana cream pudding mix until well combined.
  • Pour over Crust: Spread the cheesecake filling over the cooled crust.


  • Bake for 45-55 minutes, or until the center is almost set but slightly jiggly. A toothpick inserted in the center should come out mostly clean.
  • Cool: Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Prepare the Topping:

  • Whip the Cream: When ready to serve, beat the heavy cream, powdered sugar, and vanilla extract in a bowl until stiff peaks form.
  • Spread over Cheesecake: Spread the whipped cream over the chilled cheesecake.
  • Garnish: Decorate with vanilla wafers and banana slices just before serving.

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