Banana Pudding Cheesecake Squares

Why You’ll Love Banana Pudding Cheesecake Squares Recipe

These cheesecake squares are a delightful fusion of textures and flavors. The soft, buttery banana blondie base provides the perfect foundation for the luscious banana cheesecake topping. Whipped cream folded into the filling adds a light, mousse-like texture, while a touch of banana pudding mix infuses every bite with irresistible flavor. It’s easy to prepare, chill-and-serve, and perfect for making ahead of time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Blondie Crust:

• 1/2 cup unsalted butter, melted

• 1/2 cup light brown sugar, packed

• 1 large egg yolk

• 1/2 cup all-purpose flour

• Pinch of salt

• 1/4 cup mashed ripe banana

• 1 teaspoon pure vanilla extract

For the Cheesecake Topping:

• 2/3 cup heavy whipping cream

• 16 ounces cream cheese (2 blocks)

• 1 cup granulated sugar

• 3.4 ounces instant banana pudding powder (1 box)

• 1/2 cup milk

• 1 teaspoon vanilla extract

• Optional: Powdered sugar for extra sweetness

Garnish:

• Nilla wafers

Directions

1. Preheat your oven to 350°F and prepare an 8×8-inch baking pan with parchment paper or a non-stick spray.

2. In a large bowl, whisk together melted butter and brown sugar until combined. Add egg yolk, flour, salt, mashed banana, and vanilla extract. Mix until smooth.

3. Spread the blondie batter evenly into the prepared pan and bake for 15–20 minutes, or until set and golden at the edges. Allow the crust to cool completely.

4. In a medium bowl, whip the heavy cream using a hand mixer until stiff peaks form. Place in the refrigerator.

5. In a separate bowl, beat the cream cheese until fluffy. Gradually add the sugar, banana pudding powder, milk, and vanilla extract. Mix until smooth and creamy.

6. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Taste and add powdered sugar if desired.

7. Spread the cheesecake topping evenly over the cooled blondie crust.

8. Freeze the entire dessert for at least 2 hours, or until firm.

9. Before serving, garnish with Nilla wafers. Cut into squares and serve chilled.

Servings and timing

This recipe makes approximately 9–12 squares, depending on how you slice them.
Prep time: 25 minutes
Bake time: 15–20 minutes
Chill time: 2 hours
Total time: Around 3 hours including cooling and chilling.

Variations

• Banana-Free Version: Swap the mashed banana in the crust for applesauce or omit it entirely for a simple vanilla blondie base.

• Add Crunch: Layer crushed Nilla wafers or chopped nuts between the crust and filling.

• Chocolate Twist: Add mini chocolate chips to the blondie base or drizzle melted chocolate on top.

• Lighter Version: Use light cream cheese and reduced-sugar pudding mix to cut down on richness.

• Fruit Garnish: Top with banana slices or fresh berries for a fresh, colorful finish.

Storage/Reheating

Store Banana Pudding Cheesecake Squares in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual squares separated by parchment paper for up to 1 month. Let frozen squares thaw in the refrigerator for several hours before serving. These are best enjoyed cold, so reheating is not recommended.

FAQs

How do I know when the blondie crust is done baking?

The crust is ready when the edges are golden and the center is set. A toothpick inserted in the center should come out with a few moist crumbs but not wet batter.

Can I use homemade banana pudding instead of instant?

Yes, but make sure it’s thick and chilled before mixing it into the cheesecake batter so it holds its shape.

Can I make this recipe without a hand mixer?

Yes, but you’ll need to whisk vigorously by hand to achieve stiff peaks in the whipped cream and a smooth cream cheese mixture. A stand mixer can also be used.

Do I need to line the baking pan?

Lining the pan with parchment paper makes it easier to lift and cut the squares cleanly, but you can also use non-stick spray.

How long should I freeze the cheesecake before serving?

At least 2 hours is recommended, but for cleaner slices, 3–4 hours or overnight is ideal.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and double all ingredients. You may need to adjust baking time slightly for the blondie crust.

Will the banana flavor be strong?

The banana flavor is subtle and balanced. For a stronger banana taste, add a few drops of banana extract.

Can I add banana slices inside the filling?

You can, but fresh banana slices may brown over time. It’s better to add them as a garnish right before serving.

Is it okay to store leftovers in the freezer?

Yes, just wrap them well and store in a sealed container. Thaw in the fridge before serving.

Can I use a graham cracker crust instead?

Yes, a graham cracker crust works great if you want to skip baking altogether. Just press the mixture firmly into the pan and chill before adding the cheesecake layer.

Conclusion

Banana Pudding Cheesecake Squares are a deliciously creamy, easy-to-make dessert that brings together the best of blondies, pudding, and cheesecake in one irresistible bite. Whether you’re making them for a gathering or just to treat yourself, these chilled squares will always be a hit.

Banana Pudding Cheesecake Squares

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Banana Pudding Cheesecake Squares combine a soft blondie crust with a creamy banana pudding-infused cheesecake topping, making for a rich and nostalgic dessert.

• Author: Emily
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 45 minutes
• Yield: 16 squares
• Category: Dessert
• Method: No-Bake, Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter, melted
• 1/2 cup light brown sugar, packed
• 1 large egg yolk
• 1/2 cup all-purpose flour
• Pinch of salt
• 1/4 cup mashed ripe banana
• 1 teaspoon pure vanilla extract
• 2/3 cup heavy whipping cream
• 16 ounces cream cheese (2 blocks)
• 1 cup granulated sugar
• 3.4 ounces instant banana pudding powder (1 box)
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Optional: Powdered sugar for extra sweetness
• Garnish: Nilla wafers

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Instructions

1. Preheat the oven to 350°F (175°C) and prepare an 8×8 inch baking pan with non-stick spray or parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until combined.
3. Add the egg yolk, flour, salt, mashed banana, and vanilla extract, and mix until well combined.
4. Spread the blondie batter evenly in the prepared pan and bake for 15–20 minutes, or until just set.
5. Allow the crust to cool to room temperature.
6. In a separate bowl, whip the heavy cream with a hand mixer until stiff peaks form. Refrigerate the whipped cream and clean the beaters.
7. In another bowl, beat the cream cheese until fluffy using the hand mixer.
8. Gradually add in the sugar, banana pudding powder, milk, and vanilla extract, beating until smooth and incorporated.
9. Gently fold the whipped cream into the cream cheese mixture.
10. Taste and optionally add powdered sugar to adjust sweetness.
11. Spread the cheesecake mixture evenly over the cooled blondie crust.
12. Freeze the dessert for at least 2 hours, or until fully set.
13. Before serving, garnish with Nilla wafers and slice into squares.

Notes

• Make sure the blondie crust is fully cooled before adding the cheesecake layer.
• Freezing helps the squares set well for clean slicing.
• Use ripe bananas for a stronger banana flavor.
• Store leftovers in the refrigerator or freezer for best texture.

Nutrition

• Serving Size: 1 square
• Calories: 260
• Sugar: 18g
• Sodium: 140mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 3g
• Cholesterol: 55mg