If you’re looking for a dessert that perfectly combines creaminess, sweetness, and a touch of nostalgia, you’ve stumbled upon the right recipe! These Banana Pudding Cheesecake Squares are a delightful twist on two classic treats, bringing together the flavors of banana pudding and cheesecake in every deliciously smooth bite. This dessert is not only a hit at summer BBQs and family gatherings but also a comforting indulgence during cozy evenings at home. It’s an easy and crowd-pleasing choice that everyone will adore!
Why You’ll Love This Recipe
There are so many reasons to whip up these Banana Pudding Cheesecake Squares! They are quick to prepare and require minimal baking time, making them ideal for any level of home cook. Not to mention, they’re endlessly comforting and are bound to evoke fond memories of childhood desserts. They also happen to be quite budget-friendly, as you’ll find that most ingredients are staples in your kitchen.
"These bars are the best! Such creamy goodness, and everyone always asks for the recipe—can’t recommend them enough!"
How to Make Banana Pudding Cheesecake Squares
Making these delicious squares is a breeze! Just a few quick steps will lead you to a dessert that’s not only visually appealing but also incredibly tasty. By combining a buttery graham cracker crust with a rich and fluffy banana-infused cheesecake layer, you’ll create a dessert that impresses.
Ingredients
Gather these items to make your Banana Pudding Cheesecake Squares:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup banana puree (approximately 2 ripe bananas)
- 1 teaspoon vanilla extract
- 2 cups whipped cream or whipped topping
- Banana slices (for garnish)
- Optional: chocolate shavings or crumbs (for garnish)
Substitution Tips: If you’re out of graham crackers, you can try using digestive biscuits. For a non-dairy alternative, substitute the cream cheese with a vegan cream cheese option and use coconut whipped topping.
Directions
Follow these steps for perfect Banana Pudding Cheesecake Squares:
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- In a mixing bowl, combine the graham cracker crumbs with the melted butter until well mixed. Firmly press this mixture into the bottom of your prepared baking pan to form a crust.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
- Add the banana puree and vanilla extract to the cream cheese mixture, mixing until everything is well incorporated.
- Gently fold in the whipped cream until fully blended with the banana mixture.
- Pour the cheesecake filling over the crust and spread it evenly across the top.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set.
- Once set, cut into squares, garnish with banana slices, and sprinkle with optional chocolate shavings before serving.
Serving Suggestions
These Banana Pudding Cheesecake Squares are delicious on their own, but you can take them up a notch! Serve them with a light fruit salad for a refreshing contrast or pair with a scoop of vanilla ice cream for an indulgent treat. They also make for a wonderful addition to brunch alongside quiches or savory pastries.
Storage & Reheating
To keep your leftovers fresh, store them in an airtight container in the refrigerator. They can last for up to 5 days. If you’re looking to enjoy them later, they also freeze beautifully! Just wrap each square individually in plastic wrap and place them in a freezer-safe container. You can thaw them in the fridge overnight before serving. For best results, avoid reheating as they are delicious served chilled.
Pro Tips
Here are some tips for a successful baking experience:
- Make sure your cream cheese is at room temperature for the smoothest blending.
- If you’re short on time, consider using store-bought banana puree or a ripe mashed banana in a pinch.
- Feel free to add a pinch of cinnamon or a splash of lemon juice for an added flavor dimension—you won’t regret it!
Variations
Feel free to get creative with your Banana Pudding Cheesecake Squares! Try adding different fruit purees like strawberry or mango for a tropical twist. You could also mix in crushed nuts for added texture or layer in some chocolate chips. If you’re looking for a lower sugar option, consider using a sugar substitute in both the crust and the filling.
FAQs
Can I make these squares ahead of time?
Absolutely! These squares can be prepared a day or two in advance and stored in the refrigerator.
Can I use a different type of crust?
Yes! You can replace the graham cracker crust with any cookie crust you prefer, such as Oreo or Nilla wafers for a fun flavor twist.
How do I know when the cheesecake is set?
Once you’ve refrigerated them for at least 4 hours, the center should be firm to the touch. If it jiggles slightly, that’s okay; it will firm up more as it chills!
Internal links:
- Homemade Banana Pudding
- Simple No-Bake Cheesecake Recipes
Banana Pudding Cheesecake Squares
- Total Time: 240 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
A delightful twist on banana pudding and cheesecake, perfect for summer BBQs and family gatherings.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 cup banana puree (approximately 2 ripe bananas)
- 1 teaspoon vanilla extract
- 2 cups whipped cream or whipped topping
- Banana slices (for garnish)
- Optional: chocolate shavings or crumbs (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan.
- In a mixing bowl, combine the graham cracker crumbs with the melted butter until well mixed. Firmly press this mixture into the bottom of your prepared baking pan to form a crust.
- In a separate bowl, beat together the softened cream cheese and powdered sugar until the mixture is smooth and creamy.
- Add the banana puree and vanilla extract to the cream cheese mixture, mixing until everything is well incorporated.
- Gently fold in the whipped cream until fully blended with the banana mixture.
- Pour the cheesecake filling over the crust and spread it evenly across the top.
- Refrigerate for at least 4 hours, or until the cheesecake is fully set.
- Once set, cut into squares, garnish with banana slices, and sprinkle with optional chocolate shavings before serving.
Notes
For a non-dairy option, substitute cream cheese with vegan cream cheese and use coconut whipped topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg