Creamy, nostalgic, and irresistibly rich, banana pudding cheesecake squares bring together two classic desserts in one unforgettable bite. With a buttery graham cracker crust, a smooth cheesecake filling, and real banana flavor throughout, this dessert is perfect for family gatherings, holidays, or anytime you’re craving a bakery-style treat at home. Simple ingredients and straightforward steps make this recipe approachable, even for beginner bakers.

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Ingredients

For the Graham Cracker Crust

1 ½ cups gluten-free graham cracker crumbs
¼ cup light brown sugar, packed
6 tablespoons unsalted butter, melted

For the Banana Cheesecake Filling

16 oz full-fat cream cheese, room temperature
14 oz sweetened condensed milk
½ cup sour cream, room temperature
½ teaspoon vanilla extract
1 cup ripe bananas, mashed

Instructions for Banana Pudding Cheesecake Squares

Prepare the Pan
Preheat the oven to 300°F (150°C). Line an 8-inch square baking dish with parchment paper, leaving overhang for easy removal.
Make the Crust
In a bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until evenly moistened.
Press the mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while you prepare the filling.
Mix the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and lump-free.
Add sweetened condensed milk, sour cream, and vanilla extract. Mix until fully combined.
Gently mix in the mashed bananas.
Bake
Pour the filling over the chilled crust and smooth the top.
Bake for 40 minutes, or until the center is set and the top is lightly golden.
Cool and Chill
Let the cheesecake cool completely at room temperature.
Refrigerate for at least 4 hours before slicing into squares.

Pro Tips

Use very ripe bananas for the best natural sweetness and banana flavor.
Always use block cream cheese, not spreadable varieties.
Room-temperature dairy ensures a smooth, creamy filling without lumps.

Why This Recipe Works

Combines two beloved desserts into one crowd-pleasing treat
Creamy texture with real banana flavor
Easy, reliable baking method with minimal steps
Perfect balance of sweetness and richness

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Substitutions & Variations

Crust swap: Use vanilla wafer crumbs instead of graham crackers
Flavor twist: Add a touch of almond extract or cinnamon
Topping idea: Finish with whipped cream, banana slices, or caramel drizzle

Make-Ahead, Storage & Reheating Guide

Make-Ahead: Prepare up to 24 hours in advance for best texture
Storage: Store covered in the refrigerator for up to 4 days
Freezing: Freeze sliced squares for up to 2 months; thaw overnight
Reheating: Not recommended—serve chilled for best results

Serving Ideas for Banana Pudding Cheesecake Squares

Serve with freshly whipped cream
Add sliced bananas just before serving
Pair with coffee, tea, or vanilla ice cream

Nutrition (Per Serving Estimate)

Calories: ~320
Fat: ~20g
Carbohydrates: ~30g
Protein: ~6g
(Values are approximate and may vary)

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Frequently Asked Questions

Can I double this recipe?

Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time slightly.

Can I make this gluten-free?

Absolutely—just use gluten-free graham crackers, as listed.

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Why does my cheesecake need chilling?

Chilling helps the cheesecake set fully and improves texture and flavor.

These banana pudding cheesecake squares are rich, creamy, and full of comforting flavor. Whether you’re serving guests or treating yourself, this easy dessert delivers bakery-quality results with minimal effort. Once you try it, it’s bound to become a repeat favorite.