Banana Pudding Cheesecake Squares

This Banana Pudding Cheesecake Squares recipe is sure to be a hit, combining the beloved flavors of banana pudding with a rich, creamy cheesecake topping and a delightful blondie crust. Enjoy this delicious dessert at your next gathering or as a special treat!

Banana Pudding Cheesecake Squares

Banana Pudding Cheesecake Squares combine the classic flavors of banana pudding with the creamy richness of cheesecake, all atop a sweet blondie crust. This delightful dessert is perfect for any occasion, offering a delicious mix of textures and flavors in every bite. Here’s how to make this indulgent treat:

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), at room temperature
• 1 cup granulated sugar
• 3.4 ounces instant banana pudding powder (1 box)
• 1/2 cup milk
• 1 teaspoon vanilla extract
• Optional: Powdered sugar for extra sweetness
• Garnish: Nilla wafers

Instructions

For the Blondie Crust:

1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).
• Prepare an 8×8-inch baking pan with your preferred non-stick method (e.g., butter, non-stick spray, or parchment paper).

1. Mix Ingredients:

• In a large bowl, whisk together the melted butter and light brown sugar until well combined.
• Add the egg yolk, flour, salt, mashed banana, and vanilla extract. Whisk until everything is smoothly incorporated.

1. Bake:

• Spread the blondie batter evenly in the prepared baking pan.
• Bake for 15-20 minutes, or until the crust is just set.
• Allow the crust to cool to room temperature before adding the topping.

For the Cheesecake Topping:

1. Whip Cream:

• Using a hand mixer, whip the heavy cream in a medium-sized bowl until stiff peaks form. Set aside in the refrigerator and clean the beaters.

1. Beat Cream Cheese:

• In a separate bowl, beat the room-temperature cream cheese until fluffy.

1. Add Ingredients:

• Gradually add the granulated sugar, banana pudding powder, milk, and vanilla extract to the cream cheese. Beat until well combined and smooth.

1. Fold in Whipped Cream:

• Carefully fold the whipped cream into the cream cheese mixture until fully incorporated. If you prefer a sweeter filling, taste and add powdered sugar as needed.

1. Assemble and Freeze:

• Spread the cheesecake topping evenly over the cooled blondie crust.
• Freeze the assembled dessert for at least 2 hours, or until completely firm.

Serve:

• Garnish with Nilla wafers just before serving.
• Slice into squares and enjoy!

Notes:

• Room Temperature Ingredients: Ensure that all ingredients, especially the cream cheese, are at room temperature before mixing. This will prevent lumps and ensure a smooth, creamy filling.
• Serving: For a neat presentation, garnish each square with a whole or crushed Nilla wafer.
• Storage: Keep any leftovers refrigerated for up to 3 days.