If you’re looking for a dessert that’s both indulgent and comforting, these Banana Pudding Cheesecake Squares are the perfect choice. With a rich, creamy filling infused with bananas and a crunchy graham cracker crust, this dessert is sure to become a favorite at any gathering. It combines the best of both worlds: the classic flavors of banana pudding and the richness of cheesecake, all in a bite-sized form.
Ingredients
For the Crust:
1 ½ cups (150g) gluten-free graham cracker crumbs
¼ cup (50g) firmly packed light brown sugar
6 tablespoons (85g) unsalted butter, melted
For the Filling:
16 oz. cream cheese, brought to room temperature
14 oz. sweetened condensed milk
½ cup (113g) sour cream, at room temperature
½ teaspoon vanilla extract
1 cup (227g) mashed bananas
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat and Prepare:
Preheat the oven to 300°F (150°C). Line an 8-inch square baking dish with parchment paper, leaving some overhang for easy removal later.
Make the Crust:
In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter until well mixed. Press the mixture evenly into the bottom of the prepared baking dish. Refrigerate the crust while you prepare the filling.
Prepare the Filling:
In a large bowl, use a hand mixer or stand mixer with a paddle attachment to beat the cream cheese until smooth. Add the sweetened condensed milk, sour cream, and vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed. Stir in the mashed bananas, leaving some lumps for texture.
Bake the Cheesecake:
Pour the filling over the chilled crust and spread it evenly. Bake in the preheated oven for 40 minutes, or until the filling is firm and lightly golden on top.
Cool and Chill:
Allow the cheesecake to cool completely in the baking dish. Once cooled, refrigerate for at least 4 hours to set.
Serve:
After chilling, lift the cheesecake out of the pan using the parchment overhang. Slice into squares and serve chilled. Enjoy!
Servings and Timing
Servings: 9 bars
Prep Time: 20 minutes
Cooking Time: 40 minutes
Chilling Time: 4 hours
Total Time: 5 hours
Variations
Banana flavor boost: If you love banana flavor, try adding a bit of banana extract to the filling for an even stronger banana taste.
Nutty crust: For added texture and flavor, you can mix some crushed nuts (like walnuts or pecans) into the graham cracker crust.
Topping options: Once the cheesecake squares are chilled, you can top them with whipped cream, extra banana slices, or a drizzle of caramel sauce for an extra indulgent treat.
Storage/Reheating
Store any leftover cheesecake squares in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month. To thaw, just place them in the fridge overnight. I prefer serving them chilled, as they hold their shape and texture best when cold.
FAQs
Can I make these banana pudding cheesecake squares gluten-free?
Yes! Just use gluten-free graham cracker crumbs in the crust, and the rest of the ingredients should be naturally gluten-free. It's a great way to make this dessert accessible to those with gluten sensitivities.
Can I use a different fruit instead of bananas?
While bananas are the star of this recipe, you can experiment with other fruits like strawberries, blueberries, or peaches. Just keep in mind that the texture and flavor will change depending on the fruit you choose.
Can I make these in advance?
Absolutely! These cheesecake squares need to chill for at least 4 hours, but they can be made a day or two in advance. They’re even better after a little extra time in the fridge, so they’re perfect for prepping ahead of time.
How do I know when the cheesecake is fully baked?
The cheesecake should be firm and lightly golden on top when it’s done. If you gently shake the pan, the center should not wobble too much. It will continue to set as it cools.
Can I use low-fat cream cheese or sour cream?
Yes, you can use low-fat versions of cream cheese and sour cream to make this dessert a bit lighter. However, keep in mind that the texture and richness may not be quite the same as using full-fat versions.
Conclusion
These banana pudding cheesecake squares are a delightful dessert that’s sure to impress at any occasion. Whether you’re serving them for a family dinner or bringing them to a potluck, they’re bound to disappear quickly! The creamy filling, sweet banana flavor, and crunchy graham cracker crust come together perfectly in each bite. And with a few simple variations, you can make them your own. So go ahead, indulge in these decadent squares—I know I do.
Recipe:
Banana Pudding Cheesecake Squares
- Total Time: 5 hours (including chilling time)
- Yield: 9 squares
- Diet: Gluten Free
Description
These Banana Pudding Cheesecake Squares combine the best of banana pudding and cheesecake into an easy-to-make, bite-sized treat. With a creamy banana-infused filling and a crunchy graham cracker crust, these squares are the perfect indulgent dessert for any gathering. Whether you're looking for a gluten-free option or ways to customize with additional toppings, these cheesecake squares will impress every time.
Ingredients
For the Crust:
1 ½ cups (150g) gluten-free graham cracker crumbs
¼ cup (50g) firmly packed light brown sugar
6 tablespoons (85g) unsalted butter, melted
For the Filling:
16 oz. cream cheese, brought to room temperature
14 oz. sweetened condensed milk
½ cup (113g) sour cream, at room temperature
½ teaspoon vanilla extract
1 cup (227g) mashed bananas
Instructions
-
Preheat and Prepare: Preheat oven to 300°F (150°C). Line an 8-inch square baking dish with parchment paper, leaving an overhang for easy removal later.
-
Make the Crust: In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Press evenly into the bottom of the prepared dish. Refrigerate while preparing the filling.
-
Prepare the Filling: Beat the cream cheese in a large bowl until smooth. Add sweetened condensed milk, sour cream, and vanilla extract, mixing until well combined. Stir in the mashed bananas, leaving some lumps for texture.
-
Bake the Cheesecake: Pour the filling over the chilled crust, spreading it evenly. Bake for 40 minutes, or until the filling is firm and lightly golden on top.
-
Cool and Chill: Allow the cheesecake to cool completely. Refrigerate for at least 4 hours to set.
-
Serve: Lift the cheesecake from the pan using the parchment overhang. Slice into 9 squares and serve chilled. Enjoy!
Notes
These cheesecake squares are easily customizable by adding banana extract for a more intense banana flavor or mixing in nuts to the crust for added texture.
For an extra indulgent treat, top with whipped cream or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9 squares
- Calories: 310 kcal
