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Banana Pudding Cheesecake Squares

Delicious no-bake dessert combining creamy cheesecake filling with bananas and a crunchy vanilla wafer crust.
Print Recipe
Prep Time 20 minutes
Total Time 4 hours
Servings: 12 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 cups crushed vanilla wafers
  • ½ cup unsalted butter, melted
For the cheesecake filling
  • 16 ounces cream cheese, softened Make sure the cream cheese is at room temperature.
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream Whipped until soft peaks form.
  • 2 medium ripe bananas, mashed Bananas should be brown-spotted for the best flavor.
  • 1 teaspoon vanilla extract
For topping
  • 1 cup whipped topping Use store-bought or homemade.
  • 1 medium banana, sliced For garnish.

Method
 

Prepare the crust
  1. Preheat the oven to 350°F (175°C).
  2. In a medium bowl, combine the crushed vanilla wafers and melted butter.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking dish.
  4. Bake in the preheated oven for 10 minutes. Allow to cool completely.
Make the cheesecake filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth.
  2. Gradually add the powdered sugar and mix until well combined.
  3. Fold in the whipped heavy cream gently until combined.
  4. Stir in the mashed bananas and vanilla extract.
  5. Spread the cheesecake filling over the cooled crust.
Assemble and refrigerate
  1. Top the cheesecake filling with whipped topping.
  2. Arrange sliced bananas on top of the whipped topping.
  3. Cover and refrigerate for at least 4 hours or overnight until set.

Notes

For best results, keep leftovers refrigerated and consume within 3 days. You can replace the heavy cream with whipped yogurt for a lighter version.