Banana Pudding Cheesecake Squares

These Banana Pudding Cheesecake Squares are sure to delight any fan of cheesecake and banana pudding. This delectable dish creates a unique and enticing treat by combining the nostalgic flavors of banana pudding with the creamy richness of cheesecake. These squares are a sure hit at potlucks, gatherings, and as a sweet treat at any meal.


For the Crust:

  • 2 cups vanilla wafer crumbs
  • 1/2 cup unsalted butter, melted

For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Banana Pudding Layer:

  • 1 package (3.4 oz) instant banana pudding mix
  • 1 3/4 cups cold milk
  • 2 medium bananas, sliced

For the Topping:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • Vanilla wafer crumbs or whole wafers for garnish


  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the Crust: In a medium bowl, combine 2 cups of vanilla wafer crumbs and 1/2 cup of melted unsalted butter. Press the mixture firmly into the bottom of the prepared baking pan. Bake for 10 minutes, then set aside to cool.
  3. Prepare the Cheesecake Layer: In a large bowl, beat 16 oz of softened cream cheese with 3/4 cup of granulated sugar until smooth and creamy. Add 2 large eggs, one at a time, and 1 teaspoon of vanilla extract, beating well after each addition. Pour the cheesecake batter over the cooled crust and spread evenly.
  4. Bake the Cheesecake Layer: Bake for 20-25 minutes, or until the cheesecake is set and slightly golden around the edges. Allow to cool completely.
  5. Make the Banana Pudding Layer: In a medium bowl, whisk together 1 package of instant banana pudding mix and 1 3/4 cups of cold milk until thickened, about 2 minutes. Spread the banana pudding evenly over the cooled cheesecake layer. Arrange the sliced bananas on top of the pudding layer.
  6. Prepare the Whipped Cream Topping: In a large bowl, beat 1 1/2 cups of heavy whipping cream with 1/4 cup of powdered sugar until stiff peaks form. Spread the whipped cream evenly over the banana pudding layer.
  7. Chill and Serve: Refrigerate the cheesecake squares for at least 4 hours, or until fully set. Use the parchment overhang to lift the dessert out of the pan and cut into squares. Garnish with additional vanilla wafer crumbs or whole wafers before serving.

Combining the best of both worlds, these Banana Pudding Cheesecake Squares are a wonderful and indulgent dessert. Every bite has the ideal balance of flavors and textures because to the crispy crust and the creamy layers. When you serve these at your next party, you’ll notice that they go quickly. Enjoy yourself!