why make this recipe
Banana Pudding Cheesecake Squares combine two classic desserts into one delightful treat. If you love the creamy texture of cheesecake and the sweet, comforting flavor of banana pudding, this recipe is for you. Not only are they delicious, but these squares are also perfect for gatherings, picnics, or a simple family dessert night. The layering of the rich cheesecake and the fluffy banana pudding on top creates a delightful blend of flavors that everyone will enjoy. Plus, they can be made ahead, giving you more time to relax and enjoy!
how to make Banana Pudding Cheesecake Squares
Ingredients:
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ripe bananas, mashed
- 1 cup whipped cream
- 1 box instant banana pudding mix
- 2 cups milk
Directions:
Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated and press the mixture into a greased 9×9 inch baking dish.
In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas until fully combined.
Pour the cream cheese mixture over the crust you prepared earlier. Bake in the preheated oven for 25-30 minutes, or until the edges are set. Once baked, let it cool completely at room temperature.
For the pudding layer, take another bowl and whisk together the banana pudding mix and milk until it becomes thick. Once thickened, gently fold in the whipped cream until fully incorporated.
Spread the pudding mixture evenly over the cooled cheesecake layer. Place it in the refrigerator and let it chill for at least 4 hours to set perfectly.
When ready to serve, cut the dessert into squares. You can optionally garnish each square with additional whipped cream or slices of banana for a lovely presentation.
how to serve Banana Pudding Cheesecake Squares
These Banana Pudding Cheesecake Squares are best served chilled. You can place them on a platter for family and friends to help themselves or serve individual squares on plates. Consider adding a dollop of whipped cream or a sliced banana on top for added visual appeal. They also pair well with a cup of coffee or tea, making them perfect for an afternoon treat.
how to store Banana Pudding Cheesecake Squares
To keep your Banana Pudding Cheesecake Squares fresh, store them in the refrigerator. Place any leftovers in an airtight container or cover the baking dish with plastic wrap. They will remain fresh for about 3-4 days. Avoid leaving them at room temperature for too long, especially since they contain dairy.
tips to make Banana Pudding Cheesecake Squares
Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cheesecake will be. Look for bananas with lots of brown spots for the best results.
Cream cheese temperature: Make sure your cream cheese is softened to room temperature before mixing. This helps create a smooth and creamy texture.
No lumps: When mixing the cream cheese with sugar, beat it well to eliminate any lumps. A smooth mixture is essential for a good cheesecake.
Chill well: Letting the dessert chill for at least 4 hours is crucial. This helps all the flavors meld together and gives a firmer texture for cutting.
Portion control: If you’re worried about portion sizes, you can cut the squares smaller, making them bite-sized treats perfect for parties.
variation
If you want to add a twist to the classic Banana Pudding Cheesecake Squares, consider the following variations:
- Chocolate Banana Pudding: Use chocolate pudding mix instead of banana pudding for a chocolate lovers’ version. You can also add chocolate chips to the cheesecake layer for more flavor.
- Nutty Crust: Mix some chopped nuts, like pecans or walnuts, with the graham cracker crumbs for a crunchy texture.
- Add Chocolate Ganache: Once the pudding layer sets, pour a simple chocolate ganache over the top for an extra layer of sweetness and richness.
- Fruit Toppings: Top the chilled dessert with other fruits, like strawberries or blueberries, for a refreshing twist.
FAQs
1. Can I use fresh bananas instead of mashed bananas?
Yes, you can slice fresh bananas and layer them on top of the cream cheese mixture before baking. It adds a lovely banana flavor, but it won’t blend smoothly into the cheesecake.
2. How can I make this dessert gluten-free?
To make gluten-free Banana Pudding Cheesecake Squares, use gluten-free graham crackers or another gluten-free cookie for the crust. Make sure also to check the pudding mix for gluten-free labeling.
3. Can I freeze Banana Pudding Cheesecake Squares?
While it is not recommended to freeze the dessert due to the whipped cream and banana pudding layers (which may not freeze well), if you need to, you can freeze the cheesecake layer separately, then assemble it fresh when thawed. Enjoy your frozen dessert within a month for the best quality.
Enjoy making and sharing these delicious Banana Pudding Cheesecake Squares!
Print
Banana Pudding Cheesecake Squares
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful combination of cheesecake and banana pudding, perfect for gatherings or as a family dessert.
Ingredients
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 ripe bananas, mashed
- 1 cup whipped cream
- 1 box instant banana pudding mix
- 2 cups milk
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until all the crumbs are coated and press the mixture into a greased 9×9 inch baking dish.
- In another bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, mixing well after each addition. Then, stir in the mashed bananas until fully combined.
- Pour the cream cheese mixture over the crust you prepared earlier. Bake for 25-30 minutes, or until the edges are set. Let cool completely at room temperature.
- For the pudding layer, whisk together the banana pudding mix and milk until it becomes thick. Gently fold in the whipped cream until fully incorporated.
- Spread the pudding mixture evenly over the cooled cheesecake layer. Refrigerate for at least 4 hours to set.
- When ready to serve, cut the dessert into squares. Optional: garnish with additional whipped cream or slices of banana.
Notes
Use ripe bananas for better flavor and ensure cream cheese is softened for a smooth texture. Letting the dessert chill helps meld the flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 22g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Banana, Cheesecake, Dessert, Pudding, Sweet Treats