They're SO good but if you want to make this recipe a little easier, there are a few shortcuts: You can skip the custard layer and top these easy banana pudding cheesecake squares with whipped cream, store-bought caramel sauce or butterscotch sauce (see my butterscotch milkshake for an easy butterscotch sauce recipe)! You can also make the cheesecake ahead of time and freeze it until you're ready to make the custard -- just store in the fridge for up to 3 days or in the freezer, well wrapped, for up to 2 months.