Banana Pudding Cheesecake Squares
A creamy blend of banana pudding and cheesecake layered over a golden blondie crust. Perfectly sweet and rich, these no-bake squares combine the nostalgic flavors of classic desserts with a modern twist. Ideal for gatherings or freezer-friendly snacks.
Servings: 16 servings
Calories: 260kcal
Ingredients
- ½ cup unsalted butter, melted
- ½ cup light brown sugar, packed
- 1 large egg yolk
- ½ cup all-purpose flour
- Pinch of salt
- ¼ cup mashed ripe banana
- 1 tsp pure vanilla extract
- ⅔ cup heavy whipped cream
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3.4 oz instant banana pudding powder
- ½ cup milk
- 1 tsp vanilla extract
- Nilla wafers for garnish
Instructions
- Preheat oven to 350°F. Grease an 8x8-inch baking pan.
- Whisk melted butter and brown sugar in a bowl until smooth. Stir in egg yolk.
- Add flour, salt, mashed banana, and vanilla extract. Mix gently until combined.
- Pour batter into the pan and bake for 15–20 minutes or until firm. Cool completely.
- In a separate bowl, whip heavy cream until stiff peaks form and chill.
- In a large mixer, blend cream cheese and sugar until smooth. Add banana pudding, milk, and vanilla extract. Fold in whipped cream gently.
- Spread cheesecake mixture over cooled crust. Freeze for 2 hours. Cut into 16 squares and top with Nilla wafers.
Notes
Let the crust cool completely before adding the cheesecake layer to prevent melting.
Chill the pan in the refrigerator while preparing the cheesecake mixture.
Store leftovers in an airtight container in the freezer for up to 3 weeks.
Chill the pan in the refrigerator while preparing the cheesecake mixture.
Store leftovers in an airtight container in the freezer for up to 3 weeks.