Banana Pudding Cheesecake Bars

These Banana Pudding Cheesecake Bars are irresistible!! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delicious cheesecake recipes ever!!

I could have given you one of any cheesecake recipes but I decided to hook you up with this. The blondie bottom is flavored with mashed bananas.  I seriously could have made a batch of these perfectly chewy and full flavored blondies and ate them warm out of the oven because they are that good but I didn’t stop there.

Key Ingredients

Blondie Crust Ingredients:

• Melted unsalted butter, because everything’s better with butter.
• Packed light brown sugar for a touch of molasses magic.
• A large egg yolk – the golden ticket to richness.
• All-purpose flour to hold all that goodness together.
• Just a pinch of salt to make all the flavors pop.
• Mashed ripe banana for that creamy, dreamy tropical twist.
• A splash of pure vanilla extract for that sweet aroma.

Cheesecake Topping Ingredients:

• Heavy whipped cream to bring the fluff and puff to the party.
• Cream cheese, not one but two blocks, because more is always better.
• Granulated sugar to sweeten up your life.
• Instant banana pudding powder to infuse that unmistakable banana charm.
• Milk to blend it all into creamy perfection.
• A teaspoon of vanilla extract for that kiss of vanilla love.

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.

How To Store

To keep those Banana Pudding Cheesecake Bars with their no-bake topping pristine, snug them into an airtight container and slide them into the fridge. They’ll stay fresh and fabulous for up to 5 days. Just remember to give them a little chill time before serving – they’re best enjoyed cool!

Favorite Cheesecake Recipes

• Sweet Potato Cheesecake
• Butter Pecan Cheesecake
• Pumpkin Swirl Cheesecake
• Oreo Cheesecake
• Maple Cheesecake
• Chocolate Peppermint Cheesecake

Check out my blogger boos and their amazing recipes too!

Baking A Moment- Seven Minute Frosting

Blahnik Baker – Lemon Almond Tea Cakes

Hip Foodie Mom – Classic Strawberry Topped Cheesecake

Banana Pudding Cheesecake Bars with Banana Blondie Crust

These Banana Pudding Cheesecake Bars are irresistible! A banana blondie crust gets topped with creamy banana pudding cheesecake creating one of the most delicious cheesecake recipes ever!

4.43 from 112 votes

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Course: Dessert

Cuisine: American

Prep Time: 25 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 45 minutes minutes

Servings: 9 bars

Calories: 544kcal

Author: Jocelyn Delk Adams

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

US Customary – Metric

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

For the cheesecake filling, 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.

To keep those Banana Pudding Cheesecake Bars with their no-bake topping pristine, snug them into an airtight container and slide them into the fridge. They’ll stay fresh and fabulous for up to 5 days, making sure you get to savor every last creamy, dreamy bite. 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

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