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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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
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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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These are on my agenda to make soon!
Perfect recipe for banana lovers! I couldn’t find banana pudding mix so I used vanilla and added banana extract.
Could you sub cool whip or whipped cream from a can instead of making it?
Yes you can
I think next time I make this I will use a gram cracker crust and use less sugar but it was delicious
You could change the pudding flavors and make different flavors of cheesecakes I’m going to try pumpkin spice pudding next time and a Keebler gram cracker crust it will be truly no bake
I made these yesterday and they’re fantastic. I think they’re perfect without adding extra sugar, sweet but not too sweet. I followed the instructions and whipped the cream and put it back in the fridge while I made the filling and poured the filling into the pan and put it in the freezer, then opened the fridge and saw the whipped cream- I’d completely forgotten to fold it back in haha. They were still amazing and just maybe a bit heavier than intended, which I think is fine for cheesecake! I will absolutely be making these again the right way next time!
Do you need to serve these frozen or can you thaw a bit and store leftovers in the refrigerator?
You can thaw a bit but just watch for letting it get too loose.
Made for my family today. I sub the flour for LornaDoone cookies. It was delicious! Great recipe.
Oh yes! I’m going to try with subbing flour for Pamela’s GF Graham Crackers
How much of the cookies?
My these for my family on today and everyone LOVE THEM!!!
A friend invited me for dinner last night and I took this dessert. Huge hit! I made one slight modification that turned out great. I addded a layer of sliced bananas between the blonde crust and the filling. It was perfect.
These are AMAZING! Can I wrap them individually and freeze? I would love to keep them on hand!