These Banana Pudding Cheesecake Squares blend the creamy richness of classic cheesecake with the nostalgic flavor of banana pudding. With a buttery graham cracker crust, velvety cream cheese filling, and real banana slices throughout, these delightful squares transform two beloved desserts into one irresistible treat that’s perfect for potlucks, family gatherings, or whenever you’re craving something special.

Why You’ll Love This Recipe

Combines two beloved desserts: banana pudding and cheesecake
Easy to slice and serve, making it perfect for gatherings
More approachable than a traditional round cheesecake
Features real banana flavor from both pudding mix and fresh fruit
The graham cracker crust provides the perfect crunchy contrast to the creamy filling
Can be made ahead of time, ideal for entertaining
Portable and easier to transport than a traditional cheesecake
Perfect balance of sweetness and tanginess
Customizable with various toppings and garnishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs form the foundation of our buttery, slightly sweet crust that perfectly complements the creamy filling. You can purchase pre-crushed crumbs or make your own by pulsing whole graham crackers in a food processor.

Sugar appears twice in this recipe—first to sweeten the crust and then to balance the tanginess of the cream cheese in the filling. It dissolves into the mixture, creating that perfect cheesecake sweetness without being overwhelming.

Butter binds the graham cracker crust together and adds a rich flavor foundation. Make sure it’s completely melted for easy incorporation with the crumbs.

Cream cheese is the star of any cheesecake. For the smoothest results, ensure it’s fully softened to room temperature before beating. This prevents those dreaded lumps in your filling.

Vanilla extract adds warmth and depth to the filling. Pure vanilla extract provides the best flavor, but imitation will work in a pinch.

Eggs provide structure and stability to the cheesecake filling while also adding richness. Adding them one at a time ensures they incorporate fully into the batter.

Sour cream adds moisture and a subtle tanginess that balances the sweetness and creates that classic cheesecake texture we all love.

Banana pudding mix infuses the entire cheesecake with banana flavor. The instant variety works perfectly here, no cooking required.

Ripe bananas bring fresh, authentic flavor and delightful texture to these squares. Choose bananas with some brown spots for the best sweetness and flavor.

Whipped cream provides the perfect finishing touch, adding a light, airy element that complements the dense, creamy cheesecake squares beneath it.

Directions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and set it aside.
In a bowl, stir together the graham cracker crumbs, 1/3 cup sugar, and melted butter until well blended. Press this mixture evenly into the bottom of the prepared pan to form a crust.
In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy. Add in the vanilla extract and mix well.
Add the eggs, one at a time, mixing thoroughly after each addition to create a silky batter.
Gently stir in the sour cream and banana pudding mix until combined. Fold in the banana slices, ensuring they’re evenly distributed throughout the batter.
Pour the cheesecake mixture over the crust, smoothing the top with a spatula.
Bake the cheesecake for 30 to 35 minutes or until it’s set and no longer wobbly in the center.
Remove from the oven and let it cool completely. Once cooled, refrigerate for at least 2 hours to set.
When ready to serve, cut into squares and top each with a generous dollop of whipped cream.

Servings and Timing

This recipe yields 12 generous squares, making it perfect for family gatherings or potlucks. You can always cut smaller squares if you’re feeding a larger crowd.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Cooling/Setting Time: At least 2 hours
Total Time: 2 hours 50 minutes
Calories: 315 kcal per square

Variations

Chocolate Banana Cheesecake Squares: Add 1/2 cup cocoa powder to the filling mixture for a chocolate twist, or drizzle chocolate sauce over the finished squares.
Nutty Banana Pudding Cheesecake: Sprinkle chopped walnuts or pecans over the crust before adding the filling, or mix them directly into the graham cracker crust.
Caramel Banana Cheesecake: Drizzle caramel sauce between the crust and filling, then again on top of the finished squares for a banoffee pie-inspired dessert.
Coconut Banana Cheesecake: Add 1/2 cup toasted coconut flakes to the filling and sprinkle more on top for a tropical variation.
Vanilla Wafer Crust: Replace graham cracker crumbs with crushed vanilla wafers for an even more authentic banana pudding experience.
Mini Cheesecakes: Use a muffin tin with liners to create individual servings—perfect for parties or portion control.

Storage/Reheating

Refrigeration: These banana pudding cheesecake squares will keep well in the refrigerator for up to 5 days. Store them in an airtight container to prevent them from absorbing other food odors.

Freezing: You can freeze these squares for up to 3 months. Place them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container with parchment paper between layers. Thaw overnight in the refrigerator before serving.

Make-Ahead Option: This dessert is perfect for making 1-2 days ahead of an event. In fact, the flavors often develop and improve after the first day.

Serving From Cold: For the best texture and flavor, remove the squares from the refrigerator about 15-20 minutes before serving to take the chill off.

Whipped Cream: If you’ve topped the entire batch with whipped cream, it’s best to consume within 24 hours before the cream begins to deflate. For longer storage, add whipped cream to individual squares just before serving.

FAQs

Why did my cheesecake crack on top?

Cracks usually form when cheesecake is overcooked or cooled too quickly. Make sure not to overbake—the center should still have a slight wobble when you remove it from the oven. You might also consider using a water bath for more even cooking.

Can I use frozen bananas in this recipe?

Fresh bananas work best for texture, but if you only have frozen, thaw them completely and drain excess moisture before adding to the batter. Keep in mind that previously frozen bananas might discolor more quickly in the cheesecake.

What type of banana pudding mix should I use?

Instant banana pudding mix works best for this recipe. You’ll be using the dry mix directly—no need to prepare the pudding according to package directions first.

My graham cracker crust is crumbly. What did I do wrong?

The crust needs enough butter to hold together. Make sure you’re using the full amount called for in the recipe. Also, press the mixture firmly into the pan—using the bottom of a measuring cup can help create an even, compact layer.

Can I make this recipe without banana pudding mix?

Yes, though it will alter the flavor profile. You can substitute with 1/4 cup cornstarch mixed with 1 teaspoon banana extract or increase the amount of fresh bananas and add 1/4 cup of flour to help with structure.

How do I know when the cheesecake is done baking?

The edges should be set but the center should still have a slight jiggle—like set gelatin. It will continue to firm up as it cools. An instant-read thermometer inserted into the center should read 150°F.

Why did my bananas turn brown in the cheesecake?

Bananas naturally oxidize and darken when exposed to air. Tossing banana slices in a little lemon juice before adding them to the batter can help prevent browning, though the acidity may slightly affect the flavor.

Can I use light cream cheese or reduced-fat sour cream?

Yes, though be aware that the texture may be slightly different. Full-fat dairy products provide the richest, creamiest result, but reduced-fat options will still produce a delicious cheesecake.

My cheesecake filling seems too runny. What should I do?

Make sure your cream cheese is properly softened but not melted. If the batter seems too loose, chill it in the refrigerator for 15-20 minutes before pouring over the crust. Also ensure you’re adding eggs one at a time and mixing just until combined.

Can I make this in a round springform pan instead?

Absolutely! Use a 9-inch springform pan and increase baking time to 45-55 minutes, or until the center is just set. Cool completely before removing the sides of the pan.

Conclusion

These Banana Pudding Cheesecake Squares represent the best of both worlds—the comforting familiarity of banana pudding with the decadent richness of cheesecake. The beauty of this recipe lies not just in its delicious flavor but also in its versatility and crowd-pleasing potential.

Whether you’re serving these squares at a family dinner, bringing them to a potluck, or preparing them for a special occasion, they’re sure to earn rave reviews. The make-ahead nature of this dessert makes it particularly valuable for busy hosts, allowing you to focus on other aspects of your gathering while knowing dessert is already perfected and waiting in the refrigerator.

Don’t be afraid to experiment with the variations suggested or even create your own twist on this delightful treat. Baking should be fun and personal, and this adaptable recipe provides the perfect canvas for your creativity. Enjoy the process of making these squares as much as the joy of sharing them with others!

Banana Pudding Cheesecake Squares