Banana Pudding Cheesecake Squares
Indulge in the ultimate dessert experience with our Banana Pudding Cheesecake Squares with Brown Butter Vanilla Wafer Crust. These bars feature a smooth and creamy banana-infused cheesecake filling, perfectly complemented by a rich, nutty brown butter crust made from crunchy vanilla wafers. Each bite offers a delightful combination of flavors and textures, making these bars a standout treat for any occasion.
Servings: 12 servings
Calories: 514kcal
Equipment
- 1 9x9 baking pan
Ingredients
Crust
- 11 oz Nilla Wafers
- 8 tablespoon unsalted butter browned
- 1 teaspoon almond extract
- ½ teaspoon kosher salt
Banana Pudding Cheesecake
- 24 oz cream cheese room temperature
- 3.4 oz banana pudding mix Jell-O brand
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter
- ¼ cup brown sugar
- 3 ripe bananas sliced into circles
- ¼ tsp kosher salt
- 2 cups cool whip refrigerated, not frozen
Optional Toppings
- 4 oz Nilla Wafers
- 1 cup cool whip refrigerated, not frozen
Instructions
Crust
- Blend Nilla Wafers, cooled brown butter, almond extract and salt in a food processor until you have a fine crumb. Firmly press crumbs into a parchment lined 9x9 baking pan. Place pan in the freezer while preparing filling.
Banana Pudding Cheesecake Filling
- Using an electric hand mixer, blend cream cheese on medium speed for 1 minute until smooth. Blend in banana pudding mix and vanilla extract.
- Melt butter in a large sauté pan over medium heat. Add brown sugar, bananas and salt. Cook 3-4 minutes stirring occasionally until bananas are bubbly and slightly caramelized. Allow mixture to cool.
- Add cooled bananas to food processor then blend until smooth
- Using the electric hand mixer, blend banana into cheesecake mixture then fold in whipped cream.
- Spread mixture evenly into prepared pan then refrigerate overnight.
- Cut banana pudding cheesecake squares into desired size then top with whipped cream and Nilla wafers
Notes
Blend Nilla Wafers into a fairly fine crumb for best result.
Press firmly when adding crust mixture to pan to ensure your crust will hold together after chilling.
Banana mixture should be fully cooled before adding to cream cheese mixture.
Chill for at least 6 hours or overnight for best result.
Nutrition
Calories: 514kcal | Carbohydrates: 46g | Protein: 6g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 602mg | Potassium: 137mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1057IU | Vitamin C: 0.02mg | Calcium: 82mg | Iron: 0.1mg
