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!!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
Hi Jocelyn
Can this recipe be made a day or two inadvanced, if so do I let it thaw out before I cut it into squares. For the nonstick method can I use parchment paper. Thanks
I served this at a church social tonight. My husband loved them. The flavor reminded him of banana Laffy Taffy, one of his favorites. I doubled the recipe and they turned out pretty and yummy! Thanks for posting.
Hooray Christine! I’m so glad you enjoyed them! They are great for doubling too!
I have been craving banana pudding lately, and now I am craving banana pudding cheesecake – these look incredible Jocelyn
This recipe is great! I will definitely try this as soon as possible.
These look great! It’s like a mash-up of two of my favorite desserts.
Yes its a fun twist for sure! Thanks Beck!
Talk about making the most out of a favorite dessert!
I’ll bake pound cake first.
I love love love this recipe!!!
Thanks for all the awesome recipes!
I would make a Texas sheet cake.