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:
- 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).
- 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.
- 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:
- 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.
- Beat Cream Cheese:
- In a separate bowl, beat the room-temperature cream cheese until fluffy.
- Add Ingredients:
- Gradually add the granulated sugar, banana pudding powder, milk, and vanilla extract to the cream cheese. Beat until well combined and smooth.
- 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.
- 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.
Leave a Reply