Name: Banana Pudding Cheesecake Squares
Prep time: 20 min
Cook time: 45 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; ¼ cup sugar; ⅓ cup melted butter; 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 2 tsp vanilla extract; 2 large eggs; 1 cup heavy cream; 2 ripe bananas, mashed; 1 box vanilla pudding mix; 2 cups milk; 1 cup whipped topping; ½ cup mini vanilla wafers (for garnish); Sliced bananas (for garnish)

Why You’ll Love This Recipe

I love how this dessert blends classic banana pudding with smooth cheesecake for a rich, nostalgic flavor. It’s easy to make ahead, serves beautifully, and always disappears fast at gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted butter
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
1 cup heavy cream
2 ripe bananas, mashed
1 box vanilla pudding mix
2 cups milk
1 cup whipped topping
1/2 cup mini vanilla wafers (for garnish)
Sliced bananas (for garnish)

directions

I preheat the oven to 325°F (163°C) and grease a 9×9-inch baking pan.

Then I combine the graham cracker crumbs, sugar, and melted butter in a bowl, pressing the mixture into the bottom of the pan to form the crust.

In a large bowl, I beat the cream cheese and sugar until smooth. I add the vanilla extract and eggs one at a time, mixing well.

I stir in the heavy cream and mashed bananas until smooth, then pour the mixture over the crust.

I bake for 40–45 minutes, or until the center is set and a toothpick comes out clean. While it cools, I prepare the vanilla pudding with 2 cups of milk according to the package instructions and let it cool.

Once the cheesecake layer has cooled, I spread the pudding over it evenly and refrigerate the dessert for at least 3 hours.

Just before serving, I garnish it with whipped topping, vanilla wafers, and sliced bananas.

Servings and timing

This recipe makes 12 servings.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 3 hours 10 minutes (including refrigeration)
Calories: approximately 350 kcal per serving

Variations

I sometimes use crushed vanilla wafers instead of graham crackers for the crust. A drizzle of caramel sauce over the top makes it even more indulgent. If I want a lighter version, I use light cream cheese and reduced-fat whipped topping.

storage/reheating

I keep the cheesecake squares refrigerated in an airtight container for up to 4 days. I don’t reheat them, but they taste great chilled straight from the fridge.

FAQs

Can I make this in advance?

Yes, I find it’s best when made the night before so it can set properly.

Can I freeze these cheesecake squares?

I can, but the texture may change slightly. I wrap them tightly and freeze for up to a month.

What if I don’t have vanilla wafers?

Crushed graham crackers or shortbread cookies make great alternatives for garnish or crust.

Can I use instant pudding?

Yes, I always use instant pudding mix for this recipe—it sets quickly and smoothly.

What’s the best way to slice the squares?

I use a sharp knife dipped in warm water and wipe it clean between cuts for neat slices.

Conclusion

These Banana Pudding Cheesecake Squares are the perfect mix of comfort and luxury. I love how the layers come together into one luscious, easy-to-serve dessert that always impresses.