Banana Pudding Cheesecake Squares

Introduction

This recipe brings together the nostalgic comfort of banana pudding and the creamy richness of cheesecake in a perfectly portable square. You get a vanilla wafer crust, a smooth banana cheesecake layer, and a luscious cooked pudding topping all in one bite. It’s an impressive, make-ahead dessert that’s sure to become a favorite.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes (plus chilling time)
• Servings: 16 squares

Ingredients

• 1½ cup vanilla wafer crumbs
• 4 tbsp salted butter (melted)
• 3 tbsp granulated sugar
• 1½ medium overripe bananas (puréed)
• 16 oz cream cheese (room temperature)
• ½ cup heavy cream (room temperature )
• 2 large eggs (room temperature)
• ½ cup sugar
• 1 tbsp pure vanilla extract
• 1 tbsp cornstarch
• 12 oz evaporated milk (1 can)
• 3 large egg yolks
• ½ cup granulated sugar
• 2 tsp pure vanilla extract
• 4 tbsp salted butter
• 1 tbsp cornstarch
• mini vanilla wafers (optional)
• bananas (barely ripe, sliced (optional))
• vanilla wafer crumbs (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. Make the crust: In a medium bowl, combine the 1½ cups vanilla wafer crumbs, 4 tbsp melted salted butter, and 3 tbsp granulated sugar. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes. Remove and let cool slightly.
3. Make the cheesecake layer: In a large bowl using a hand mixer or stand mixer, beat the room temperature cream cheese until smooth. Add the ½ cup sugar and beat until combined.
4. Pour the cheesecake batter over the pre-baked crust and spread evenly. Bake for 30-35 minutes, or until the edges are set but the center still has a slight jiggle. Remove from the oven and let cool on a wire rack while you prepare the pudding layer. Leave the oven on.
5. Make the pudding layer: In a medium saucepan off the heat, whisk together the 3 large egg yolks and ½ cup granulated sugar until smooth and pale yellow. Whisk in the 1 tbsp cornstarch until no lumps remain.
6. Gradually whisk in the evaporated milk until fully incorporated. Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble gently, about 5-7 minutes.
7. Remove from heat and immediately whisk in the 4 tbsp salted butter and 2 tsp vanilla extract until the butter is melted and the pudding is smooth.
8. Carefully pour the hot pudding over the warm cheesecake layer and spread it into an even layer.
9. Return the pan to the oven and bake for an additional 10 minutes. The pudding top should be set.
10. Let the dessert cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to fully set.
11. To serve, use the parchment overhang to lift the dessert out of the pan. Slice into 16 squares. Garnish with optional mini vanilla wafers, banana slices, and/or a sprinkle of vanilla wafer crumbs just before serving.

Variations

• Individual Servings: Layer the components in small jars or glasses. Start with crumbled crust, then cheesecake filling, and top with pudding. Chill before serving.
• Caramel Drizzle: Before slicing, drizzle the top of the chilled squares with a simple homemade or store-bought caramel sauce for an extra decadent touch.
• Whipped Cream Topping: Pipe or dollop freshly whipped cream onto each square right before serving for a lighter, cloud-like finish.
• Nilla Wafer Crunch: Press whole mini vanilla wafers lightly into the top of the pudding layer immediately after it comes out of the oven for a textured top.

Tips for Success

• Ensure all cheesecake ingredients (cream cheese, eggs, heavy cream) are at true room temperature to prevent a lumpy batter and ensure even baking.
• Don’t skip pre-baking the crust. This step prevents it from becoming soggy once the wet layers are added.
• When making the pudding, whisk constantly over medium heat to prevent the eggs from scrambling and to achieve a perfectly smooth texture.
• For clean slices, dip your knife in hot water and wipe it clean between each cut.

Storage & Reheating

Store squares in an airtight container in the refrigerator for up to 4 days. The dessert is best served cold and does not need reheating. For longer storage, you can freeze the squares (without fresh banana garnish) in a single layer on a parchment-lined tray before transferring to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.

FAQ

Can I use instant banana pudding mix instead of making the cooked pudding?

No, this recipe is specifically designed for a cooked pudding layer that bakes briefly on top of the cheesecake. Instant pudding will not set correctly with this method.

My bananas aren’t overripe. Can I still use them?

For the best flavor, it’s highly recommended to use overripe bananas (lots of brown spots). They are sweeter, more fragrant, and blend into a smoother purée.

Can I use unsalted butter?

Yes, you can substitute unsalted butter. If you do, consider adding a tiny pinch of salt to both the crust and the pudding layer to balance the sweetness.

Why is my cheesecake layer cracked?

Cracks can occur from overmixing the batter (which incorporates too much air) or from a drastic temperature change. Avoid over-beating after adding the eggs and allow the dessert to cool gradually at room temperature before refrigerating.

Can I make this in a 9×13 pan?

Doubling the recipe would be needed for a 9×13 pan. Baking times may need adjustment, so watch for the visual cues (set edges, slightly jiggly center for cheesecake; set top for pudding).

How do I know when the pudding layer is done baking?

After the final 10-minute bake, the pudding should look matte and set across the entire surface, with no liquidy spots. It will firm up further as it chills.