These banana pudding cheesecake squares are incredible! We’re making our banana cheesecake bars with real bananas and an easy stovetop custard to top our buttery vanilla wafer crust! And if you like these banana pudding squares, you’ll love my Banana Blondies with Brown Butter Frosting, my Banana Bread French Toast, or my Pineapple Banana Bread!
Banana pudding is one of the most essential recipes in my family’s holiday tradition. We are very particular about the ingredients and the process, using only Nilla wafers and pure vanilla extract, and always making the custard from scratch. And these banana cream cheesecake bars with Nilla wafers are full of those same tastes! The creamy banana cheesecake, Nilla wafer crumb crust, and easy stovetop custard give you the most deliciously decadent dessert, perfect for for holiday gatherings or any occasion!
Ingredients:
+To prepare blondie crust:
°1/2 cup melted unsalted butter
°A cup packed light brown sugar
°1 large egg yolk
°1/2 cup all-purpose flour
°a pinch of salt
°1/4 c mash ripe banana
°1 tsp pure vanilla extract
+To prepare the cheesecake sauce:
°2/3 cup whipped cream
°16 oz cream cheese 2 pcs
°1 cup granulated sugar
°3.4 ounce instant banana pudding 1 package
°1/2 cup of milk
°1 teaspoon vanilla
+Optional: powdered sugar for extra sweetness
How to make banana cheesecake squares
+To preparing blondie crust:
Preheat the oven to 350 degrees and prepare an 8×8 baking tray with the nonstick coating of your choice.
In bowl, beating butter also sugar together to mixed. Next, whisk together the egg yolks, flour, salt, banana, and vanilla until well blended.
Add the blonde mixture to the pan and bake for 15-20 minutes, until set.
Let it cool down to room temperature and prepare the filling.
+To prepare the cheesecake sauce:
Using a hand mixer, whip the heavy cream in a medium bowl until stiff peaks form and refrigerate to stiffen.
In another bowl, beat the cream cheese until smooth and fluffy, using a hand mixer.
Slowly add sugar, banana pudding, milk, and vanilla extract. Beat until well incorporated.
Gently fold whipped cream into cream cheese mixture.
Taste and add a little powdered sugar if you like it sweeter.
Spread the cheesecake layer evenly over the blondie crust and refrigerate for at least 2 hours or until completely set.
Garnish with nila chips and serve.
Enjoy !
