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
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.
Antonia says
It might sound lame, but I think I’d go for some good ol’ fashioned Chocolate Chip cookies first. Can’t beat a classic!
Jocelyn (Grandbaby Cakes) says
Nope not lame at all. Necessary!
Sarah | Broma Bakery says
Girl, what a way to get back into soul baking. I can just taste the banana in my mouth! Can’t wait to see what you make next 🙂
Jocelyn (Grandbaby Cakes) says
Hahaha! I can taste the banana again too!
CakeSpy says
Definitely a perfect food. No need to enter me in the giveaway, but I had to chime in about the beauty of these bars.
Jocelyn (Grandbaby Cakes) says
Thanks boo!
Jen @ Baked by an Introvert says
These are perfection! I love banana pudding and to see it in a cheesecake bar just makes my day! Pinning over and over again!
Jocelyn (Grandbaby Cakes) says
Thank you so much Jen!
Heather says
Mines been in the freezer for around 4 hours how firm should it be? It’s still tacky on the top. Also after it gets firm do I store it in the fridge?
Jocelyn (Grandbaby Cakes) says
Hi Heather, I would give it a bit more time to solidify to make sure it gets very solid. You can store in either the freezer or the fridge if you want it to be looser. I hope it worked out.
Karen @ On the Banks of Salt Creek says
These look sooooo gooooood! I’ll be making this sometime this week.
Jocelyn (Grandbaby Cakes) says
Oh yeah!!
Erica says
I would definitely go for some cheesecake!
Jocelyn (Grandbaby Cakes) says
Cheesecake is necessary!
Alice @ Hip Foodie Mom says
Awh, J!!! These are gorgeous!!!! love!
Jocelyn (Grandbaby Cakes) says
Thank you boo!
TAMARA says
I LOVE COOKIES SO MY FIRST THING I WILL BAKE IS SEVERAL KINDS OF COOKIES.
Jocelyn (Grandbaby Cakes) says
I adore cookies too!
Mir says
I hear you about soul baking. Whenever I’ve lost my mojo, I just try to recreate the excitement I feel when I go out and about and see other people’s creations. That usually helps!
Whatever you did sure worked, because these look so amazing! I love cheesecake bars, and the banana through it all is great!
Jocelyn (Grandbaby Cakes) says
Thank you so much Mir! We all need a little soul baking from time to time right?
Stacey says
do u prepare the pudding or just mix the powder with cream cheese and condensed milk?
Jocelyn (Grandbaby Cakes) says
Just mix it in.
Soulvegan says
Am I reading this recipe incorrectly? Where in the recipe dies it say add condensed milk? I wonder if plain old whole milk will do.