Banana Pudding Cheesecake Squares – 2023

These banana pudding cheesecake squares are incredible! We’re making our banana cheesecake bars with real bananas and an easy stovetop custard to top our buttery vanilla wafer crust!

Banana pudding is one of the most essential recipes in my family’s holiday tradition. , easy stovetop custard gives you the most deliciously decadent dessert, perfect for holiday gatherings or any occasion!

How can I make these baked banana pudding cheesecake squares easier?
They’re SO good but if you want to make this recipe a little easier, there are a few shortcuts:

You can skip the custard layer and top these easy banana pudding cheesecake squares with whipped cream, store-bought caramel sauce or butterscotch sauce (see my butterscotch milkshake for an easy butterscotch sauce recipe)!

You can also make the cheesecake ahead of time and freeze it until you’re ready to make the custard — just store in the fridge for up to 3 days or in the freezer, well wrapped, for up to 2 months.

How do I soften my cream cheese quickly?

To soften your blocks of cream cheese for the cheesecake layer, just remove them from the foil and place on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. Your cream cheese should be ready to add to your cheesecake mixture!

How do I get my eggs to room temperature quickly?
It’s important to use room temperature eggs in most baking so that the cold egg doesn’t affect the rise or even baking of your result. If you didn’t have a chance to leave your eggs out to get to room temperature, try this tip. Just submerge the eggs in a bowl of lukewarm water for about 15 minutes. That will allow them to get to room temperature more quickly and ensure a great result!

How do I get rid of lumps in my custard?
If you prepare your tempered egg yolks correctly and cook your custard slowly while stirring, you shouldn’t end up with any lumps at all! But if you do, you can always run your finished custard through a fine-mesh sieve to get it smoother.

What kind of bananas do I need for this recipe?
You’ll need overripe bananas for the cheesecake layer, but less ripe bananas (the kind you’d eat) for the slices on top.

Can I use instant pudding for this recipe?
You won’t need it! The banana cheesecake layer gets its banana flavor from sweet overripe bananas, and the custard topping really can’t be substituted! It’s got such a decadent sweet vanilla flavor.

Does banana pudding need to be refrigerated?

The banana pudding should not be left out overnight. If you accidentally leave it out overnight, be safe and throw it out. Banana pudding contains dairy products, which should always be refrigerated.
Can banana pudding be reheated?
How to Reheat Banana Pudding. In the Oven: Preheat the oven to 350 F and allow it to heat for 5 minutes. Wrap the banana pudding in aluminum foil and place it in a baking pan. Add warm water to the pan before putting it in the oven.


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 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

How To Make Banana Pudding Cheesecake Squares:

For the Blondie Crust:

Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.

In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.

Add blondie batter to pan and bake for 15-20 minutes until just set.

Cool to room temperature and prepare topping.

For the Cheesecake Topping:

Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.

In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.

Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.

Carefully fold pre-made whipped cream into the cream cheese batter.

Taste and add a little powdered sugar if you prefer it a little sweeter.

Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.

Garnish with Nilla wafers and serve.


For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.


Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg


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