Banana Pudding Cheesecake Squares are a delightful dessert that marries two beloved classics into one heavenly treat. These squares feature a velvety cheesecake layer with a subtle banana essence, complemented by a layer of creamy, banana-infused pudding, all nestled on a graham cracker crust. Each bite is a symphony of flavors and textures, with the sweetness of ripe bananas and the richness of cheesecake beautifully balanced by the buttery crust. Finished with a dollop of whipped cream or a sprinkle of crushed vanilla wafers, these squares are a delectable indulgence that captures the essence of comfort and nostalgia in every bite. Perfect for gatherings or as a sweet indulgence for yourself, Banana Pudding Cheesecake Squares are sure to be a crowd-pleaser and a cherished dessert favorite.
Ingredients :
For the Blondie Crust:
- 1/2 cup unsalted butter melted
- 1/2 cup light brown sugar packed
- 1 large egg yolk
- 1/2 cup all-purpose flour
- Pinch salt
- 1/4 cup mashed ripe banana
- 1 teaspoon pure vanilla extract
For the Cheesecake Topping:
- 2/3 cup heavy whipped cream
- 16 ounces cream cheese 2 blocks
- 1 cup granulated sugar
- 3.4 ounce instant banana pudding powder 1 box
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Optional: Powdered Sugar for extra sweetness
- Garnish: Nilla wafers
How To Make Banana Pudding Cheesecake Squares :
For the Blondie Crust:
Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
Add blondie batter to pan and bake for 15-20 minutes until just set.
Cool to room temperature and prepare topping.
For the Cheesecake Topping:
Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
Carefully fold pre-made whipped cream into the cream cheese batter.
Taste and add a little powdered sugar if you prefer it a little sweeter.
Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 2 hours or until completely firm.
Garnish with Nilla wafers and serve.
Notes
For the cheesecake filling, Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.
SOURCE of the picture : allwecook.com
