Banana Pudding Cheesecake Squares
Creamy cheesecake meets banana pudding on a blondie crust — a dessert dream come true.
Introduction
If you’re a fan of banana pudding and cheesecake, this recipe combines the best of both worlds. A buttery blondie crust forms the base, topped with a luscious banana pudding cheesecake layer, and finished with crunchy Nilla wafers. It’s rich, creamy, and indulgent — yet simple enough to whip up for family gatherings, potlucks, or a weekend treat.
Ingredients
For the Blondie Crust
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
For the Cheesecake Topping
⅔ cup heavy whipped cream
16 oz cream cheese (2 blocks), softened
1 cup granulated sugar
1 box (3.4 oz) instant banana pudding powder
½ cup milk
1 tsp vanilla extract
Optional: powdered sugar for extra sweetness
Garnish
Nilla wafers
Instructions
Blondie Crust
Preheat oven to 350°F (175°C). Prepare an 8×8 baking pan with non‑stick spray or parchment.
In a large bowl, whisk melted butter and brown sugar until combined.
Add egg yolk, flour, salt, mashed banana, and vanilla. Mix until smooth.
Spread batter into pan and bake 15–20 minutes, until just set.
Cool completely before adding topping.
Cheesecake Topping
Whip heavy cream until stiff peaks form. Refrigerate.
In another bowl, beat cream cheese until fluffy.
Slowly add sugar, pudding powder, milk, and vanilla. Beat until smooth.
Fold whipped cream into cream cheese mixture.
Taste and adjust sweetness with powdered sugar if desired.
Spread evenly over cooled blondie crust. Freeze at least 2 hours until firm.
Garnish & Serve
Top with Nilla wafers.
Slice into squares and enjoy chilled.
Recipe Notes
Ensure cream cheese is at room temperature for a smooth filling.
Frozen squares slice cleanly and hold shape better.
Store leftovers in the fridge for up to 4 days.
Nutrition (per serving)
Calories: 544 kcal
Carbohydrates: 54 g
Protein: 5 g
Fat: 35 g
Saturated Fat: 20 g
Cholesterol: 128 mg
Sodium: 248 mg
Potassium: 146 mg
Sugar: 45 g
Vitamin A: 1300 IU
Vitamin C: 0.7 mg
Calcium: 92 mg
Iron: 0.6 mg
Tips for Success
Use ripe bananas for maximum flavor in the crust.
Chill overnight for the creamiest texture.
Garnish with whipped cream and extra banana slices for presentation.
For a lighter version, swap Greek yogurt for part of the cream cheese.
Fun Variations
Chocolate Banana Squares: Add cocoa powder to the blondie crust.
Peanut Butter Twist: Swirl peanut butter into the cheesecake layer.
Tropical Flair: Add shredded coconut to the crust or topping.
Mini Servings: Assemble in muffin tins for individual desserts.
Storytelling Element
Imagine biting into a square: the buttery blondie base gives way to creamy banana cheesecake, and the Nilla wafer crunch on top seals the deal. It’s nostalgic, indulgent, and guaranteed to impress at any table.
Conclusion
These Banana Pudding Cheesecake Squares are a show‑stopping dessert that blends comfort with indulgence. Easy to prepare, freezer‑friendly, and endlessly customizable, they’re bound to become a favorite in your recipe collection.