Go Back

Banana Pudding Cheesecake Squares

Decadent dessert bars featuring a Nilla wafer crust, creamy banana cheesecake filling, and fluffy whipped topping with caramel drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 5 hours 10 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups Nilla Wafers crushed into crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened to room temp
  • 1 cup granulated sugar
  • 0.5 cup sour cream room temp
  • 1 tsp vanilla extract
  • 3 large eggs room temp
  • 1 cup ripe bananas mashed
  • 1 tbsp lemon juice
Topping
  • 1 cup heavy whipping cream cold
  • 0.25 cup powdered sugar
  • 1 tsp vanilla extract
  • 0.25 cup caramel sauce for drizzle

Equipment

  • 9x13 Baking Pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Parchment paper

Method
 

  1. Preheat oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper.
  2. Mix crushed Nilla wafers, 1/4 cup sugar, and melted butter. Press firmly into bottom of the pan.
  3. Bake crust for 10 minutes, then cool slightly.
  4. Beat cream cheese and 1 cup sugar until smooth. Add sour cream and vanilla.
  5. Fold in mashed bananas mixed with lemon juice.
  6. Add eggs one at a time, mixing on low speed just until blended.
  7. Pour batter over crust and bake 40-50 minutes until center is set but slightly jiggly.
  8. Turn off oven, crack door, and let sit 20 mins. Cool completely on rack, then refrigerate 4+ hours.
  9. Whip heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over chilled bars.
  10. Slice and garnish with fresh bananas and caramel sauce before serving.

Notes

Use very ripe bananas for the best sweetness. Add fresh banana slices only immediately before serving to prevent browning.