Step-by-step instructions
Let’s get into the heart of the matter! Here’s how to prepare these delightful Banana Pudding Cheesecake Squares:
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the gluten-free graham cracker crumbs, brown sugar, and melted butter. Mix well, then press this mixture firmly into the bottom of a square baking dish to create a crust.
- In a large mixing bowl, beat the cream cheese until it’s smooth and creamy. Add in the sweetened condensed milk, sour cream, and vanilla extract. Mix until everything is well combined and there are no lumps.
- Gently fold in the mashed bananas to integrate their flavor into the cheesecake mixture.
- Pour the cheesecake mixture over the prepared crust, spreading it evenly for uniform baking.
- Bake in the preheated oven for about 30-35 minutes or until the filling is set in the center.
- Allow it to cool at room temperature before placing it in the fridge. For the best texture, refrigerate for at least 4 hours before cutting into squares.
Best ways to enjoy it
When it comes to serving your Banana Pudding Cheesecake Squares, presentation is key! Cut them into neat squares and serve them on a colorful platter. You can top them with whipped cream, drizzle with caramel sauce, or add a sprinkle of crushed nuts for a delightful crunch. Paired with a scoop of vanilla ice cream, they become an irresistible dessert that’s sure to please any crowd.
Storage and reheating tips
To keep your Banana Pudding Cheesecake Squares fresh, store them in an airtight container in the refrigerator where they will stay delicious for up to a week. If you want to enjoy them later, they freeze beautifully! Just wrap them tightly in plastic wrap, then in foil, and they can be frozen for up to two months. When you’re ready to enjoy, simply thaw them in the fridge overnight.
Helpful cooking tips
Here are some pro tips to elevate your cheesecake squares:
- Make sure your cream cheese is at room temperature to achieve a smooth consistency without lumps.
- For the best banana flavor, use ripe bananas—those with brown spots are perfect!
- Allow your squares to chill long enough. This step is crucial for achieving that firm texture that holds together beautifully.
Creative twists
Feel free to play around with the ingredients! You can add chocolate chips for a little extra sweetness, or experiment with different flavor extracts, like almond or coconut, to give your squares a unique twist. If you’re feeling adventurous, consider folding in chopped nuts or even a layer of fruit preserves before baking.
FAQs
What’s the prep time for these squares?
You can whip up the ingredients and get them ready for baking in just about 20 minutes!
Can I use dairy-free cream cheese?
Absolutely! There are plenty of dairy-free cream cheese alternatives available that work wonderfully in this recipe.
How long can I store leftovers?
If stored properly, your Banana Pudding Cheesecake Squares can last up to a week in the fridge or up to two months in the freezer. Just be sure to keep them well-wrapped to maintain their freshness!
With this recipe, you’ll have a delightful dessert that delights every palate. So, roll up your sleeves and indulge in making these fantastic Banana Pudding Cheesecake Squares!
