Who doesn’t love the combination of banana pudding and cheesecake? This recipe takes that delicious duo and turns it into decadent squares that are sure to satisfy your sweet tooth. With a blondie crust and a creamy cheesecake topping, these squares are irresistible. Plus, they’re incredibly easy to make!

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 of 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:

1. Preheat your oven to 350 degrees and prepare an 8×8 baking pan with non-stick spray or parchment paper.
2. In a large bowl, whisk together the melted butter and brown sugar until well combined.
3. Add the egg yolk, flour, salt, mashed banana, and vanilla extract to the bowl. Whisk until everything is well incorporated.
4. Pour the blondie batter into the prepared pan and spread it out evenly.
5. Bake the crust for 15-20 minutes, or until it is just set. Let it cool to room temperature.

For the Cheesecake Topping:

1. Using a hand mixer, whip the heavy cream in a medium-sized bowl until stiff peaks form. Refrigerate the whipped cream while you prepare the rest of the filling.
2. In a separate bowl, beat the cream cheese with the hand mixer until it is nice and fluffy.
3. Slowly add the sugar, banana pudding powder, milk, and vanilla extract to the bowl. Beat until everything is well incorporated and the filling is smooth.
4. Carefully fold in the pre-made whipped cream into the cream cheese batter. This will help make the filling light and creamy.
5. Taste the filling and add a little powdered sugar if you prefer it to be a bit sweeter.
6. Pour the cheesecake topping over the cooled blondie crust and spread it out evenly.
7. Freeze the dessert for at least 2 hours, or until it is completely firm.
8. Garnish with Nilla wafers and serve.

Notes:

• Make sure all your ingredients for the cheesecake filling are at room temperature, especially the cream cheese. Otherwise, you may end up with a lumpy filling instead of a smooth one.

Try out this delightful recipe and indulge in the heavenly combination of banana pudding and cheesecake. These easy-to-make banana pudding cheesecake squares are perfect for any occasion or simply as a sweet treat to enjoy during your afternoon tea or coffee break.