These Banana Pudding Cheesecake Squares are the dessert I always dreamed of as a kid—creamy, sweet without being cloying, and just a little bit over the top in the best way. I thought the idea of using instant pudding to make cheesecake was genius, but my mother was not about shortcuts, or boxed pudding mix for that matter.
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I’d get a taste of something like it at someone else’s house and then beg my mom to make it, but she was too busy teaching herself to make tarte tatin and crème caramel from Julia Childs’ cookbooks. She wouldn’t even buy me those delicious and adorable frozen chicken pot pies my friend Rosalyn’s family always had on hand.
In retrospect, I’m appreciative of the amazing food my mom cooked, but as a kid, I just wanted all that old-fashioned, creamy, dreamy, sweet, boxed-pudding goodness. Really, these cheesecake squares are so easy to make and perfect for a potluck, school bake sale, or just an afternoon treat. If I’m being honest, mom was missing out on a real opportunity.
This is a dessert that really highlights the magic of eggs. Without them, the cheesecake would never set into that neat creamy but sliceable layer. The bananas bring flavor, the pudding adds silkiness, but the eggs are what make it a such a triumph of an easy dessert.
Ingredients Notes
This isn’t a fancy dessert, and that’s part of the appeal. Ripe bananas are key, the spottier the peel, the better the flavor.
The cream cheese should be full-fat and at room temperature so it blends smoothly.
And while I usually avoid shortcuts, the instant banana pudding mix is what gives this dessert it’s retro street cred. It gives you that velvety texture you want and it saves time and cuts down on ingredients compared to replacing the pudding with individual ingredients for a fully homemade version.
How To Make Banana Pudding Cheesecake Squares
It looks like a lot of steps, but the process is quick and easy. Here’s the basic flow:
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- Mix up the graham cracker crust and press it into your pan.
- Beat the cream cheese and sugar together, then add eggs, vanilla, sour cream, flour, and mashed bananas.
- Spread the filling over the crust and bake until just set.
- Let the cheesecake cool completely before topping.
- Whisk the pudding mix with milk until thick and spread it over the cheesecake layer.
- Chill before slicing into squares.
Expert Tips for Success
You don’t need to fuss too much, but a few small things make this recipe better:
- Always start with room temperature cream cheese. Cold blocks will give you lumpy batter.
- Line your pan with parchment so the squares lift out cleanly when it’s finished.
- Don’t bake it until it is firm all the way through. Pull it when the center still has some jiggle. It will set fully as it cools and but it will stay creamy.
- Chill for at least four hours. Chilling overnight is even better and will ensure that you get perfect slices.
More Desserts That Celebrate the Magic of Eggs
This recipe is just one way to let eggs work their quiet magic in desserts. They’re what turn a loose filling into something sliceable or spoonable, and once you get the hang of it, the variations are endless.
A simple caramel-topped Banh Flan shows how eggs can make custard silky and rich without being heavy. In Crème Brûlée, they create that perfect contrast between the crack of burnt sugar and a custard so smooth it barely holds its shape. And with Champagne Sabayon, eggs prove they can carry something light and airy, balancing sweetness and acidity.
Banana Pudding Cheesecake Squares Recipe
Robin Donovan
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar granulated
- 1/2 cup unsalted butter melted
- 2 bananas ripe, mashed
- 16 ounces cream cheese softened
- 1 cup sugar granulated
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 3.4 ounce (1 package) instant banana pudding mix
- 2 cups whole milk
- Whipped cream and banana slices for garnish (optional)
Instructions
- Preheat your oven to 325°F. Line a 9×9 inch baking dish with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press the mixture into the bottom of the prepared baking dish.
- In another bowl, beat the cream cheese and 1 cup sugar until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and flour until smooth. Fold in the mashed bananas.
- Pour the cream cheese mixture over the graham cracker crust in the baking dish.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and let it cool completely.
- In a separate bowl, whisk together the instant banana pudding mix and milk until thickened. Spread the pudding mixture over the cooled cheesecake layer.
- Cover and refrigerate for at least 4 hours, or until set.
- Once chilled, slice into squares and serve with whipped cream and banana slices if desired.
Nutrition
