Banana Pudding Cheesecake Squares
Creamy, nostalgic, and irresistibly rich, these banana pudding cheesecake squares combine a buttery graham cracker crust, smooth cheesecake filling, and real banana flavor for a perfect dessert.
Equipment
- 8-inch square baking dish
- parchment paper
- Mixing bowl
- electric mixer or whisk
- Spatula
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs
- ¼ cup light brown sugar, packed
- 6 tbsp unsalted butter, melted
- 16 oz full-fat cream cheese, room temperature
- 14 oz sweetened condensed milk
- ½ cup sour cream, room temperature
- ½ tsp vanilla extract
- 1 cup ripe bananas, mashed
Instructions
- Preheat the oven to 300°F (150°C). Line an 8-inch square baking dish with parchment paper, leaving overhang for easy removal.
- 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 preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Add sweetened condensed milk, sour cream, and vanilla extract; mix until fully combined. Gently mix in the mashed bananas.
- 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.
- Let the cheesecake cool completely at room temperature. Refrigerate for at least 4 hours before slicing into squares.
Notes
Always chill completely before slicing for clean edges. Add fresh banana toppings right before serving to prevent browning. Best enjoyed within the first two days for peak flavor and texture.