Description

Enjoy creamy, no-bake Banana Pudding Cheesecake Squares that blend the smooth richness of cheesecake with the classic, nostalgic flavors of banana pudding. This easy-to-make dessert features layers of graham cracker or vanilla wafer crust, luscious pudding-cheesecake filling, and fresh bananas, making it a perfect treat for any occasion.

Ingredients

Scale

For the Crust

1 1/2 cups graham cracker crumbs or crushed vanilla wafers
6 tablespoons melted butter

For the Pudding Mixture

2 cups milk (for pudding)
1 package (3.4 oz) instant vanilla pudding mix

For the Cheesecake Layer

8 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup whipped topping (such as Cool Whip)

Other Ingredients

3–4 ripe but firm bananas, sliced

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Instructions

Prepare the Crust: Crush graham crackers or vanilla wafers into fine crumbs and mix with melted butter until the mixture holds together. Press firmly into the bottom of a lined square baking pan to form an even crust layer. Chill in the refrigerator while preparing the filling.
Make the Pudding Mixture: In a large bowl, whisk together milk and instant vanilla pudding mix according to package directions until smooth and slightly thickened. Let it sit for a few minutes to set.
Prepare the Cheesecake Layer: Beat softened cream cheese, sugar, and vanilla extract using a mixer until smooth and fluffy. Gently fold in whipped topping to keep the filling light and airy.
Combine Pudding and Cheesecake Layers: Fold the set pudding mixture into the cream cheese filling, stirring gently just until combined to form a creamy no-bake cheesecake and pudding blend.
Layer with Bananas and Assemble: Arrange a layer of banana slices evenly over the chilled crust. Pour half of the pudding-cheesecake mixture on top and spread gently. Add another layer of bananas, then finish with the remaining pudding mixture. Smooth the top evenly.
Chill and Serve: Cover the dessert with plastic wrap and refrigerate for at least 4 hours or overnight to allow layers to firm up. Cut into squares and serve with optional garnishes.

Notes

Use ripe bananas that are firm to avoid mushy texture.
Chill overnight for best flavor development and firm layers.
Fold mixtures gently to maintain a light and airy filling.
Line the pan with parchment paper or foil with overhang for easy removal.
Use a warm knife cleaned between cuts to slice neat squares.

Nutrition

Serving Size: 1 square (1/12th of recipe)
Calories: 280
Sugar: 22g
Sodium: 200mg
Fat: 17g
Saturated Fat: 9g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg