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.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Banana Pudding Cheesecake Squares



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:

  1. Preheat the oven to 325°F (165°C). Line a 9×13-inch baking dish with parchment paper, leaving an overhang on the sides to easily lift the dessert out after baking.
  2. 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.
  3. Bake for 10 minutes, then remove from the oven and allow to cool slightly.

Make the Cheesecake Filling:

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


  1. 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.
  2. Cool: Remove from the oven and cool to room temperature, then refrigerate for at least 4 hours, or overnight.

Prepare the Topping:

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating