I decided y’all definitely need these banana pudding cheesecake bars recipe. It’s one of my faves. The blondie bottom is flavored with mashed bananas. Then I add a no-bake creamy cheesecake filling flavored with banana pudding and let it firm up. It’s so addictive and so easy that it’s a fave dessert for me to pull out for entertaining.
This post may contain affiliate links. Read our disclosure policy.
How to Make Banana Pudding Cheesecake
For the Blondie Crust:
- Preheat oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
- Add blondie batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
For the Cheesecake Topping:
- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
- Carefully fold pre-made whipped cream into the cream cheese batter.
- Taste and add a little powdered sugar if you prefer it a little sweeter.
- Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm.
- Garnish with nilla wafers and serve.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Banana Pudding Cheesecake Bars Recipe
These Banana Pudding Cheesecake Bars are irresistible! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delish cheesecakes ever!
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 9 bars
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 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
- 1 cup granulated sugar
- 3.4 ounce 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 oven to 350 degrees and prepare a 8×8 baking pan with non-stick method of your choice.
- In a large bowl, whisk together butter and sugar until combined. Next whisk in the egg yolk, flour, salt, banana and vanilla until well combined.
- Add blondie batter to pan and bake for 15-20 minutes until just set.
- Cool to room temperature and prepare topping.
For the Cheesecake Topping:
- Using your hand mixer, whip heavy cream in a medium sized bowl until stiff peaks develop then refrigerate and clean beaters.
- In a separate bowl, beat cream cheese until nice and fluffy with hand mixer.
- Slowly add in the sugar, banana pudding powder, milk, and vanilla extract. Beat until well incorporated.
- Carefully fold pre-made whipped cream into the cream cheese batter.
- Taste and add a little powdered sugar if you prefer it a little sweeter.
- Pour and evenly spread cheesecake topping over blondie crust and freeze for at least 6 hours (overnight is best) or until completely firm.
- Garnish with nilla wafers and serve.
Notes
To keep those Banana Pudding Cheesecake Bars with their no-bake topping on point, put in an airtight container and slide them into the fridge. They’ll stay fresh for up to 5 days. Just remember to give them a little chill time before serving – they’re best enjoyed cool!
Nutrition
Calories: 544kcal | Carbohydrates: 54g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 248mg | Potassium: 146mg | Sugar: 45g | Vitamin A: 1300IU | Vitamin C: 0.7mg | Calcium: 92mg | Iron: 0.6mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
Recipe Tips
- Go Room Temp: Make sure your ingredients are completely at room temperature, especially your cream cheese. If not, you will have a lumpy filling and not a smooth filling.
- Get Ripe Banana: That sweet flavor makes such a difference in the blondie.
pinterest 
facebook 
twitter 
email
Currently making these, can I keep them in the freezer for a few days before cutting and garnish? Also are you supposed to thaw in the fridge before eating or eat from frozen? Just pulled the crust out and OMG smells amazing
That smell gets me every time too. So good. Yes, you can absolutely keep them in the freezer for a few days before cutting. Just make sure the pan is tightly wrapped so they don’t pick up freezer smells.
For serving, I recommend letting them sit in the fridge for a few hours or on the counter for about 20 to 30 minutes before slicing and eating. They’re easiest to cut when frozen solid, but they taste best once they’ve softened slightly. Garnish with the Nilla wafers right before serving so they stay crisp.