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!!
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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.
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I tried this recipe for the first time last week and it is excellent! My family really enjoyed it. I’m so glad I found this site and can’t wait to try more recipes.
Hooray so glad you enjoyed it!
Whoa girl! You nailed it with the blondie crust. 🙂 🙂 Well done! Looks great!
These are beautiful! Yum!
Hi, I see powdered sugar listed in two separate steps but in the ingredient list only once. Is it 2 tsp for the whipped cream and another 2 for the cream cheese mixture? Thanks!
Hi Erin,
Sorry about that, the information has been changed in the directions. I think there was a small typo.
Hi!! I want to make the banana cheesecake bars but I want to make an actual cheesecake how should I increase the recipe ? I was just going to experiment since I need to be more creative but I want to get it right lol!
Maybe try doubling it? Honestly not quite sure Adrienne since I haven’t done that but I’m sure you can do it!!
Being diabetic is there a substitute for the sweetened condensed milk to use?
Hi Pete, I’m actually not familiar with a substitute for that but I have seen ways you can make your own sweetened condensed milk online so you could probably make your own using a safe sweetener that works for your diet. Sorry if this doesn’t help too much.
I made this over the weekend and it is such a great recipe. I will make it again. the 8 x8 pan made more than I expected.
Hooray so glad to read this, and so glad you enjoyed!
My mom always used coconut cream pudding and sliced bananas in a pie… I was thinking that I’d try the coconut pudding instead, then having the banana in the crust would be like a salute to mom’s delicious pie!
Hello, Enter me in the blender cookware contest. I will make these recipes you offer or share them.