Banana Pudding Cheesecake Squares

If you’re craving a dessert that combines the classic flavors of banana pudding and cheesecake, you’re in for a treat! These Banana Pudding Cheesecake Squares are creamy, delicious, and easy to make. They are perfect for family gatherings, potlucks, or just a sweet snack at home.

Why Make This Recipe

Banana Pudding Cheesecake Squares are a fantastic choice for many reasons. They bring together the beloved taste of banana pudding with the rich creaminess of cheesecake. Plus, they are gluten-free, making them suitable for a wider audience. This recipe is simple enough for beginners and offers a delightful dessert that everyone will love.

How to Make Banana Pudding Cheesecake Squares

Ingredients:

1 1/2 cups gluten-free graham cracker crumbs
1/4 cup firmly packed 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). Line an 8-inch square baking dish with parchment paper, leaving some overhang.
In a mixing bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Press the mixture into the bottom of the baking dish and refrigerate while preparing the filling.
In a large bowl, beat the cream cheese until smooth. Add the sweetened condensed milk, sour cream, and vanilla extract. Mix until well combined. Stir in the mashed bananas.
Pour the filling over the chilled crust, spreading it evenly. Bake for 40 minutes until firm and lightly golden.
Allow to cool completely in the baking dish, then refrigerate for at least 4 hours to set.
Lift out using the parchment overhang, slice into squares, and serve chilled.

How to Serve Banana Pudding Cheesecake Squares

Serve these squares chilled for the best taste. You can enjoy them plain or top them with whipped cream or sliced bananas for an extra treat. They also make a lovely presentation on a dessert platter.

How to Store Banana Pudding Cheesecake Squares

Keep any leftover squares in an airtight container in the refrigerator. They will stay fresh for up to 5 days. Just be sure to place a layer of parchment paper between layers to prevent sticking.

Tips to Make Banana Pudding Cheesecake Squares

Ensure your cream cheese is softened to room temperature for a smooth filling.
Use ripe bananas for the best flavor.
If you want a stronger banana flavor, add an extra 1/4 cup of mashed bananas.

Variation

For a chocolate twist, you can mix in some chocolate chips to the filling or top the cheesecake squares with a drizzle of chocolate sauce before serving.

FAQs

Q: Can I use regular graham crackers instead of gluten-free?
A: Yes, you can use regular graham crackers if gluten-free is not a concern.

Q: How long do the squares need to cool before cutting?
A: They should cool completely and be refrigerated for at least 4 hours to set properly before cutting.

Q: Can I freeze these cheesecake squares?
A: Yes, you can freeze them! Just wrap them tightly in plastic wrap and store them in an airtight container. They can be frozen for up to 2 months.

With this simple recipe, you can enjoy the delightful combination of banana pudding and cheesecake in one delicious bite! Happy baking!