Banana Pudding Cheesecake Squares

Indulge in the delightful world of Banana Pudding Cheesecake Squares, where a luscious Blondie Crust meets a decadent Cheesecake Topping. To embark on this culinary journey, start by preheating your oven to 350 degrees and greasing an 8×8 baking pan.

Begin crafting the Blondie Crust in a large bowl, effortlessly whisking together melted butter and rich brown sugar. Elevate the flavor with a dash of pure vanilla extract and the subtle sweetness of mashed ripe banana. Spread this delectable batter into the awaiting pan, letting it bake for 15-20 minutes until it achieves the perfect set.

As the blondie base cools to a tantalizing room temperature, shift your focus to the Cheesecake Topping, a symphony of creamy goodness. In one bowl, whip up a cloud-like texture with heavy cream, while in another, blend cream cheese into a fluffy masterpiece. Merge these elements with the magic of sugar, banana pudding powder, milk, and vanilla extract. The result? A heavenly concoction that will leave taste buds tingling.

Fold in the pre-made whipped cream, adjusting sweetness with a sprinkle of optional powdered sugar. Pour this ambrosial blend over the patiently waiting blondie crust, ensuring a velvety, even spread. Freeze this masterpiece for a minimum of 2 hours, allowing flavors to meld and textures to solidify into a delectable union. When the time comes to savor your creation, garnish with the charm of Nilla wafers. These Banana Pudding Cheesecake Squares promise a symphony of flavors, each bite a testament to the artistry of homemade desserts. So, let your taste buds revel in the magic – an extraordinary dessert awaits!


For the Blondie Crust:
– 1/2 cup unsalted butter, melted
– 1/2 cup light brown sugar, packed
– 1 large egg yolk
– 1/2 cup all-purpose flour
– Pinch of salt
– 1/4 cup mashed ripe banana
– 1 teaspoon pure vanilla extract

For the Cheesecake Topping:
– 2/3 cup heavy whipped cream
– 16 ounces cream cheese (2 blocks)
– 1 cup granulated sugar
– 3.4-ounce instant banana pudding powder (1 box)
– 1/2 cup milk
– 1 teaspoon vanilla extract
– Optional: Powdered Sugar for extra sweetness
– Garnish: Nilla wafers


For the Blondie Crust:
1. Preheat the oven to 350 degrees and prepare an 8×8 baking pan with a non-stick method of your choice.
2. In a large bowl, whisk together melted butter and packed brown sugar until combined. Add the egg yolk, flour, salt, mashed banana, and vanilla extract. Whisk until well combined.
3. Spread the blondie batter into the prepared pan and bake for 15-20 minutes until just set.
4. Cool the blondie crust to room temperature before preparing the topping.

For the Cheesecake Topping:
1. Using a hand mixer, whip the heavy cream in a medium-sized bowl until stiff peaks develop. Refrigerate the whipped cream and clean the beaters.
2. In a separate bowl, beat the cream cheese until fluffy with the hand mixer.
3. Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
4. Carefully fold the pre-made whipped cream into the cream cheese batter.
5. Taste and add a little powdered sugar if you prefer it a little sweeter.
6. Pour and evenly spread the cheesecake topping over the cooled blondie crust and freeze for at least 2 hours or until completely firm.
7. Garnish with Nilla wafers before serving.

Enjoy these delicious Banana Pudding Cheesecake Squares!

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