There’s something magical about banana pudding. The creamy custard, soft vanilla wafers, and those perfectly ripe banana slices… and don’t even get me started on the nostalgia. But what if we took all of that classic banana pudding goodness and elevated it into the form of cheesecake squares? A silky cheesecake layer, a hint of banana, all sitting on a buttery vanilla wafer crust. These banana pudding cheesecake squares are decadent yet light, sweet yet tangy—a little square of sunshine that’s perfect for just about any occasion.
I remember the first time we made these—an impromptu get-together with some friends on a warm spring afternoon. We were craving banana pudding but wanted something a bit more substantial, more shareable. And so, the banana pudding cheesecake squares were born. Every bite was a mix of creamy cheesecake, familiar banana pudding flavors, and a lovely crumbly crust. We didn’t expect them to be such a hit, but let’s just say… not a crumb was left behind.
The Layers: Breaking Down the Goodness
These cheesecake squares come in three layers:
- The Crust – A base of crushed vanilla wafers that provides that buttery, slightly crispy foundation. You could use graham crackers, but trust me, the vanilla wafers make this extra special.
- The Cheesecake Filling – Cream cheese meets banana pudding mix, with a hint of vanilla and sour cream for that perfect balance. Think tangy, creamy, and just the right amount of sweetness.
- Topping and Garnish – A light layer of whipped cream and more vanilla wafers, because why not? And banana slices right before serving—otherwise, they’ll brown (a quick lemon juice bath keeps them fresh if you need to slice in advance).
Ingredients You’ll Need
For the Crust
- 2 cups crushed vanilla wafer cookies (about 50 wafers)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
For the Cheesecake Filling
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1 teaspoon pure vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1/2 cup whole milk
For Topping & Garnish
- 1 cup whipped cream (store-bought or homemade)
- 8-10 vanilla wafer cookies, roughly crushed
- 2-3 ripe bananas, sliced (right before serving)
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later.
- In a bowl, mix the crushed vanilla wafers, melted butter, and sugar until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly and evenly into the bottom of your prepared pan. Use the back of a measuring cup to really pack it down. Bake for 8-10 minutes, until lightly golden and fragrant. Set aside to cool slightly while you prepare the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat the cream cheese and sugar together with a mixer (hand or stand mixer works fine) until smooth and creamy—about 2 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, mixing on low speed just until combined. Stir in the sour cream and vanilla extract.
- In a separate bowl, whisk together the instant banana pudding mix and milk until smooth and starting to thicken—just about a minute or so.
- Gently fold the banana pudding mixture into the cheesecake batter. Don’t over-mix; you want it to be smooth and combined, but not overly beaten.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the pre-baked crust, spreading it out evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has just a slight jiggle. The top may puff up slightly and even crack a little, which is totally fine—it’ll settle as it cools.
- Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours (or overnight) to set completely.
Step 4: Top, Garnish, and Slice
- Once chilled, spread an even layer of whipped cream over the top of the cheesecake.
- Just before serving, garnish with a sprinkle of crushed vanilla wafers and slices of banana. If prepping the bananas ahead, toss them in a little lemon juice to keep them from browning.
Step 5: Slice and Serve
- Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into squares—12 generous squares or smaller bites if you’re serving a crowd.
- Enjoy immediately or store in the fridge for up to 3 days (though trust me, they won’t last that long!).
A Few Tips & Swaps
- Make It Gluten-Free: Use gluten-free vanilla wafers or graham crackers for the crust. Easy peasy.
- Banana Flavor Too Strong? If you prefer a subtler banana flavor, reduce the pudding mix to half a box.
- No Instant Pudding Mix? You can leave it out, and you’ll have a simple banana-less cheesecake—still delicious, but without that banana pudding flavor.
- For an Extra Fancy Touch: Drizzle some caramel or chocolate sauce over the top before serving. It’s optional but oh-so-good.
Have You Tried This Recipe?
We’d love to hear what you think! Did you make any tweaks, or perhaps enjoy them all to yourself on the couch (we won’t judge)? Let us know how your banana pudding cheesecake squares turned out! 🍌🍰
