Banana Pudding Cheesecake Squares
Introduction
Banana Pudding Cheesecake Squares combine two beloved desserts into one delicious treat. This recipe takes creamy cheesecake and pairs it with the sweet, nostalgic flavors of banana pudding. It’s a dessert that is sure to delight both kids and adults alike, making it perfect for parties, family gatherings, or simply a sweet treat at home.
Why Make This Recipe
Why go for regular cheesecake when you can enjoy the deliciousness of banana pudding inspired cheesecake squares? This recipe is easy to make, requires simple ingredients, and can be made ahead of time. It’s also gluten-free for those who need it, and the creamy filling combined with a crunchy crust makes it a delightful dessert for any occasion.
How to Make Banana Pudding Cheesecake Squares
Making Banana Pudding Cheesecake Squares is straightforward. You’ll start by preparing the graham cracker crust, then whip up a creamy banana cheesecake filling. After baking, let it cool and chill before slicing into squares.
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup light brown sugar
- 6 tablespoons unsalted butter, melted
- 16 oz. cream cheese, brought to room temperature
- 14 oz. sweetened condensed milk
- 1/2 cup sour cream, at room temperature
- 1/2 teaspoon vanilla extract
- 1 cup mashed bananas
Directions
- Preheat the oven to 300°F (150°C) and line an 8-inch square baking dish with parchment paper.
- In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter; press this mixture into the bottom of the dish. Refrigerate.
- Beat the cream cheese until it’s smooth, then mix in the sweetened condensed milk, sour cream, and vanilla. Stir in the mashed bananas.
- Pour the creamy filling over the crust and bake for 40 minutes.
- Allow the dessert to cool completely, then refrigerate for at least 4 hours.
- Once chilled, slice into squares and serve.
How to Serve Banana Pudding Cheesecake Squares
These squares are best served chilled. For a nice touch, you can top them with whipped cream or extra sliced bananas just before serving. They make a great addition to any dessert table!
How to Store Banana Pudding Cheesecake Squares
You can store any leftover Banana Pudding Cheesecake Squares in the refrigerator. Simply cover them with plastic wrap or place them in an airtight container to keep them fresh. They will last for up to 5 days in the fridge.
Tips to Make Banana Pudding Cheesecake Squares
- Make sure your cream cheese is at room temperature for easier mixing.
- If you want more banana flavor, use overripe bananas as they are sweeter.
- For added crunch, consider mixing in some crushed nuts into the crust.
Variation
You can add a layer of vanilla pudding on top of the cheesecake layer before chilling for an extra banana pudding twist. Additionally, try using almond milk or coconut milk in place of sour cream for different flavors.
FAQs
Q: Can I use regular graham crackers instead of gluten-free?
A: Yes, you can use regular graham crackers if you’re not following a gluten-free diet.
Q: How can I tell if the cheesecake is done baking?
A: The cheesecake is done when it is set around the edges but still slightly soft in the center.
Q: Can I freeze Banana Pudding Cheesecake Squares?
A: Yes, they can be frozen! Just make sure to wrap them tightly in plastic wrap and then foil. They will keep for about 2 months in the freezer.
Enjoy making and sharing these tasty Banana Pudding Cheesecake Squares with family and friends!