Banana Pudding Cheesecake Squares – A Dreamy, Creamy Southern-Inspired Dessert

If you’re a fan of banana pudding and cheesecake, this recipe is about to become your new obsession. These Banana Pudding Cheesecake Squares combine the best of both worlds: a buttery graham cracker crust, a rich banana-infused cheesecake layer, and a topping of whipped cream that melts in your mouth. Whether you’re preparing a weekend treat or looking for a crowd-pleasing dessert, this one hits all the right notes.

Why You’ll Love This Recipe

Rich and creamy with a natural banana flavor
Easy to make with simple ingredients
Perfect for parties, potlucks, or just treating yourself
Can be made ahead and chilled until ready to serve
Combines two beloved desserts into one irresistible square

Ingredients

For the Crust:

1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup melted butter

For the Cheesecake Filling:

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup instant banana pudding mix
2 ripe bananas, sliced thin

For the Topping:

Whipped cream (store-bought or homemade)
Optional: extra banana slices or crushed vanilla wafers for garnish

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper for easy removal later.

Step 2: Make the Graham Cracker Crust

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until fully combined.
Press the mixture firmly and evenly into the bottom of your prepared pan to create a compact crust.
Bake for 8-10 minutes, then let it cool while you prepare the filling.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar together until smooth and fluffy.
Add the vanilla extract and mix again.
Add the eggs one at a time, mixing well after each to ensure a silky batter.
Gently stir in the sour cream and banana pudding mix until just combined.
Fold in the banana slices carefully to avoid over-mixing.

Step 4: Bake

Pour the cheesecake batter over the crust and smooth the top with a spatula.
Bake in the preheated oven for 30–35 minutes, or until the center is just set and no longer jiggly.
Remove from the oven and allow to cool to room temperature.

Step 5: Chill and Set

Once cooled, transfer the pan to the refrigerator and chill for at least 2 hours, or overnight for best results. This helps the texture set and enhances the flavor.

Step 6: Slice and Serve

Cut into squares using a sharp knife (you can dip it in hot water for clean slices).
Top each square with a generous swirl of whipped cream.
Garnish with extra banana slices or crushed vanilla wafers if desired.
Serve chilled and enjoy every luxurious bite!

Tips for Perfect Results

Use ripe bananas with some brown spots—they’re sweeter and mash better.
Don’t overmix the batter after adding the eggs—this helps prevent cracks.
For extra banana flavor, add a splash of banana extract.
Store leftovers in an airtight container in the fridge for up to 4 days.

Make It Ahead!

These cheesecake squares are perfect for meal prep or party prep. Make them a day in advance, and simply top with whipped cream right before serving.

Perfect for Sharing

This dessert isn’t just delicious—it’s photogenic too! Slice them into neat squares and snap a picture for your food blog, Instagram, or Pinterest. Trust us, your followers will be drooling.

Related Recipes You Might Love:

Banana Cream Pie with Nilla Wafer Crust
No-Bake Banana Pudding Trifle
Classic New York Cheesecake
Mini Cheesecake Cups with Fruit

Final Thoughts

If you’re looking for a dessert that’s creamy, comforting, and packed with banana flavor, Banana Pudding Cheesecake Squares are your answer. They deliver everything you love in a classic banana pudding—with the richness of cheesecake and the ease of serving as neat little squares. Amish Peanut Butter Cream Pie