This recipe is a hit for so many reasons. I get the cozy flavor of banana pudding with the decadence of a cheesecake — no water bath, no fussy steps. It’s easy to slice and serve, perfect for potlucks, holidays, or a simple weekend treat. Plus, it uses basic ingredients I often already have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups finely crushed vanilla wafer cookies
16 oz cream cheese, softened
2 medium ripe bananas, mashed
½ cup granulated sugar
½ teaspoon vanilla extract
2 large eggs
½ cup heavy cream or whipped topping
Optional: extra crushed wafers or banana slices for garnish
Directions
I start by preheating the oven to 350°F (175°C). I line an 8×8-inch baking pan with parchment paper and give it a light greasing to help everything release easily.
I press the finely crushed vanilla wafers firmly into the bottom of the pan to form a solid, delicious crust.
In a large mixing bowl, I beat the cream cheese with sugar and vanilla until it’s completely smooth and fluffy.
I mix in the mashed bananas until well incorporated, then beat in the eggs one at a time until the batter is creamy and uniform.
Gently, I fold in the heavy cream or whipped topping to lighten the texture and add richness.
I pour the cheesecake mixture over the crust and smooth out the top with a spatula.
It bakes for 30–35 minutes, just until the edges are set and the center still has a little jiggle. I let it cool completely at room temperature.
Once cooled, I transfer it to the fridge and chill it for at least 2 hours — this step is key for clean slices and the best flavor.
Right before serving, I garnish with extra crushed wafers or banana slices to make it extra special.
Servings and Timing
Prep time: 10 minutes
Cook time: 35 minutes
Chill time: 2 hours
Total time: 2 hours 45 minutes
Servings: 9–12 squares
Calories: ~380 per square
Variations
Nilla Swap: Sometimes I mix crushed graham crackers with the wafers for a different twist on the crust.
Mini Version: I’ve also made these in muffin tins for individual cheesecake bites.
Chocolate Drizzle: A light drizzle of melted chocolate or caramel on top adds a fun twist.
Whipped Topping: I’ll often add a dollop of whipped cream just before serving if I’m going for a more classic banana pudding vibe.
No-Bake Option: For summer, I’ve made a no-bake version by using a whipped filling with gelatin, but I do love the baked cheesecake texture best.
Storage/Reheating
These store beautifully. I keep them in an airtight container in the fridge for up to 4 days. They’re best served cold, straight from the fridge. I don’t recommend freezing them because the banana can change texture when thawed.
FAQs
Can I use overripe bananas like banana bread?
Yes, I use ripe (but not too brown) bananas — they add more flavor and sweetness. Just make sure they’re not too mushy or dark, or the texture of the cheesecake can get too soft.
Can I make this recipe gluten-free?
Definitely. I use gluten-free vanilla wafer cookies for the crust and double-check that all other ingredients (like the whipped topping) are certified gluten-free.
Do I have to use whipped topping or can I use all cream?
Either one works! I prefer heavy cream for a richer texture, but whipped topping adds extra fluffiness. Just fold it in gently at the end.
Why is my cheesecake jiggly in the center?
A little jiggle in the center is totally fine! I let it cool and chill fully — it will set up perfectly in the fridge.
Can I double this recipe for a crowd?
Yes! I double the ingredients and bake in a 9×13-inch pan. I add a few extra minutes to the bake time and keep an eye on it toward the end.
Conclusion
These Banana Pudding Cheesecake Squares combine everything I love about creamy banana desserts and classic cheesecake. They’re easy to make, chill beautifully, and always impress — whether I’m feeding a crowd or just treating myself. Rich, nostalgic, and oh-so-satisfying.
These dreamy cheesecake bars combine creamy banana flavor, vanilla wafer crunch, and nostalgic banana pudding vibes—all in one easy, irresistible dessert square.
Author:Ella
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:2 hours 45 minutes
Yield:9–12 squares
Category:Dessert, Bars
Method:Baked
Cuisine:American, Southern
Diet:Vegetarian
Ingredients
2 cups finely crushed vanilla wafer cookies (for crust)
16 oz cream cheese, softened
2 medium ripe bananas, mashed
½ cup granulated sugar
½ tsp vanilla extract
2 large eggs
½ cup heavy cream or whipped topping
Optional Garnish: extra crushed vanilla wafers or banana slices
Instructions
Preheat Oven:
Heat to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease.
Make the Crust:
Press crushed vanilla wafers evenly into the bottom of the pan to form a firm crust layer.
Prepare the Filling:
In a mixing bowl, beat cream cheese, sugar, and vanilla until smooth. Mix in mashed bananas, then beat in the eggs one at a time.
Add Cream:
Gently fold in the heavy cream or whipped topping until fully incorporated.
Bake:
Pour the banana cheesecake mixture over the crust and smooth the top. Bake for 30–35 minutes, or until edges are set and center has a slight jiggle.
Cool & Chill:
Allow to cool at room temperature, then refrigerate for at least 2 hours (or overnight) before slicing into squares.
Garnish & Serve:
Top with banana slices or crushed wafers just before serving, if desired.
Notes
Use ripe but not overripe bananas for best texture and flavor.
For added Southern flair, top with whipped cream and vanilla wafer crumbles.
Store leftovers in the fridge for up to 3 days in an airtight container.
