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.
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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.
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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!
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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.
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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.