Banana Pudding Cheesecake Squares

If you love classic banana pudding and rich, creamy cheesecake, these Banana Pudding Cheesecake Squares are the ultimate dessert fusion. With a buttery graham cracker crust, a smooth banana-flavored cheesecake filling, and real banana slices baked inside, this dessert is perfect for potlucks, holidays, family gatherings, or anytime you want something indulgent and impressive.

These cheesecake squares are easy to slice, easy to serve, and guaranteed to disappear fast!

Ingredients

For the Graham Cracker Crust

1 ½ cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup butter, melted

For the Cheesecake Filling

2 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 cup sour cream
1 cup banana pudding mix (dry)
2 ripe bananas, sliced

For Topping

Whipped cream (optional)
Banana slices or crushed graham crackers (optional)

Instructions

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick spray, or line it with parchment paper for easy removal.

Step 2: Make the Crust

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared pan to form an even crust layer.

Step 3: Prepare the Cheesecake Batter

In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy, with no lumps. Add the vanilla extract and mix well.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition. This helps create a smooth, silky cheesecake texture.

Step 5: Add Banana Flavor

Gently mix in the sour cream and dry banana pudding mix until just combined.
Carefully fold in the sliced bananas, making sure they are evenly distributed throughout the batter.

Step 6: Assemble

Pour the cheesecake mixture over the prepared crust. Use a spatula to smooth the top evenly.

Step 7: Bake

Bake for 30–35 minutes, or until the cheesecake is set and the center no longer jiggles when gently shaken.

Step 8: Cool and Chill

Remove the pan from the oven and allow the cheesecake to cool completely at room temperature.
Once cooled, refrigerate for at least 2 hours (overnight is even better) to fully set.

Step 9: Serve

Cut into squares and top with whipped cream just before serving. Garnish with banana slices or crushed graham crackers if desired.

Tips for Best Results

Make sure the cream cheese is fully softened to avoid lumps
Do not overmix the batter once the eggs are added
Use ripe bananas for the best flavor
Chill thoroughly before slicing for clean, neat squares

Variations & Add-Ins

Drizzle caramel or chocolate sauce on top
Add a layer of vanilla wafers on the crust
Sprinkle crushed Nilla wafers over the whipped cream
Swap graham crackers for vanilla wafer crumbs